FORAGED RECIPES

Dried lobster mushrooms give you the decadence of a classic bisque without the price tag or hassle of shellfish. Buttery and velvety, this soup will transport you to a cozy cafe on a stormy seaside.

This easy savory tart recipe uses apricot and thyme to transform your chanterelles into a five-star meal to share with friends.

This pawpaw smoothie recipe won awards at the Ohio Pawpaw Festival! Learn how to make an easy smoothie with pawpaws.

This pawpaw pasta salad shows off the creamy texture of pawpaws in a surprisingly savory summer favorite! Try this pawpaw recipe today!

Make this unique nacho recipe with wild mushrooms! These wild nachos use dried mushrooms, black walnuts, and foraged herbs sure to impress.

Any meal, any season. This savory cornbread uses mushrooms and wild herbs to create an addicting side or snack at any time of day.

Forage a garlicky punch with Wild Onion Biscuits. Our twist on a classic favorite, served with a quick sour cream condiment. Get the recipe now!

Give your grilled cheese a briny-spicy edge with a chimichurri made with dulse seaweed.

Best mushroom meat substitute recipe! Easy to make. Use in tacos, dumplings, cheesesteaks, or anywhere you want a bit of meatiness and spiciness.

Purslane is a common plant with an uncommonly delightful flavor! This easy one-pan dish is the go-to purslane recipe you've been looking for.

This mayapple recipe pairs mayapple pulp with just a couple ingredients to accent their tropical flavor!

Mastodon Peas are easy to harvest, easy to cook, and easy to eat! They're the legume of the Kentucky Coffetree, and one of our favorite wild foods.

Soft cookies from spicebush and apple molasses make for a warm, comforting treat. Balancing sweet, toasty, spicy, and best enjoyed with a glass of wild milk.

With a warming aroma and the flavor of pecans, this hickory nut milk recipe is a crowd-pleaser both hot and chilled.

Nothing says summer like peaches and chanterelles - this peach pickled chanterelle recipe is a quick, easy, and packs big flavor.

How to preserve ramps by making a ramp confit. This recipe gives you sweet, jammy ramp bulbs and a beautifully infused ramp oil. Use them to layer Spring flavors into everything you cook this season.

It's not a pawpaw party without a pawpaw cake! This spice cake is an original recipe featured in The Joy of Pawpaw Cookbook

Greenbrier - sometimes called 'wild asparagus' - is the Spring vegetable that puts whimsical tendrils on your plate.

Add a splash of Spring to your next meal with Japanese knotweed infused vinegar! Citrusy, punchy, and pink - what's not to love?

Japanese knotweed syrup is sweet, a little tart, and above all, pink! Add this syrup to cocktails, mocktails, and desserts to bring the Spring into your kitchen.

These chewy granola bars are a salty-sweet huckleberry treat! Whether you're on a hike or just need a pick-me-up, we promise these nut and fruits bars are berry, berry tasty.

Crafting a foraged salad isn't difficult - but it can be tricky to balance the diverse flavors of wild leaves and flowers. Here's how.

Learn how to prepare, cook, and properly dispose of Japanese knotweed.

Daylilies get sweeter and spicier in this 3-ingredient wild dessert!

Jingalov Hats Recipe. This stuffed Armenian bread is a great way to cook a bountiful harvest of spring greens and alliums.

This one-pan curry uses Chicken of the Woods mushrooms and wild berries to pack layers of flavors into a weeknight dinner.

Mushrooms never looked so meaty! These easy buffalo tenders are made from chicken of the woods mushrooms.

A classic buffalo sandwich gets a not-so-classic upgrade with chicken of the woods mushrooms! Get the recipe on Foraged Market.

The unique flavor and fattiness of black walnuts give this nut milk a decadent texture and subtle sweetness. Use it in your morning granola to start your day on the wild side.

Indulge in the rich, nutty flavor of black walnuts with this creamy and easy-to-make Black Walnut Crema recipe. Perfect for desserts, coffee or as a topping.

A few twists of black pepper make this huckleberry jam your new go-to condiment. Add a little sweet heat to your toast, serve it with cheese, or use it to make a glaze for rich proteins.

The easiest way to make everyone's favorite mushroom! This Chicken of the Woods recipe takes you step by step to grilled mushroom perfection.

Fiddleheads need thorough cleaning and preparation, but this short guide gives you everything you need to know to confidently cook fiddleheads!

Dulse seaweed is the hearty umami base for this simple and versatile chimichurri sauce.

Morels are a mild and nutty mushroom with a unique texture. Learn how to properly prepare and cook these gems from the forest floor.

This savory-sweet breakast shows off two Spring treats: morels and wild garlic. Both rustic and refined, make this for lazy brunches and special occasions alike.

Morel mushrooms replace anchovies as the umami powerhouse in this Foraged Caesar salad. Learn how to use mushrooms in this Recipe!

Learn to make Spring last a little longer by pickling your morels. Zingy, punchy, and savory, these shrooms are your newest secret ingredient.

Classic caramel sauce gets a savory upgrade with the addictive funk of black trumpet mushrooms. Pour black trumpet caramel on any dessert!

Classic caramel sauce gets a savory upgrade with the addictive funk of black trumpet mushrooms. 

This classic cream cheese frosting gets a tropical edge with the addition of North America’s largest native fruit: the pawpaw!

It’s not a pawpaw party without a pawpaw cake! This spice cake is an original recipe featured in The Joy of Pawpaw Cookbook

This pawpaw pasta salad shows off the creamy texture of pawpaws in a surprisingly savory summer favorite!

This quick and easy pawpaw smoothie won awards at the Ohio Pawpaw Festival!

This one-pan curry uses Chicken of the Woods mushrooms and wild berries to pack layers of flavors into a weeknight dinner.

Mastodon Peas are easy to harvest, easy to cook, and easy to eat! They’re the legume of the Kentucky Coffetree, and one of our favorite wild foods.

Mayapples taste like pineapple, passionfruit, and lemon! This recipe pairs mayapple pulp with just a couple ingredients to accent their tropical flavor.

The easiest way to make everyone’s favorite mushroom! This Chicken of the Woods recipe takes you step by step to grilled mushroom perfection.

Nothing says summer like peaches and chanterelles – so we put them together in this whimsical pickle! Make these for your next picnic or wine night.

Purslane is a common plant with an uncommonly delightful flavor! This easy one-pan dish is the go-to purslane recipe you’ve been looking for.

Daylilies get sweeter and spicier in this 3-ingredient wild dessert!

This easy savory tart uses apricot and thyme to transform your chanterelles into a five-star meal to share with friends.

A classic buffalo sandwich gets a not-so-classic upgrade with chicken of the woods mushrooms!

Mushrooms never looked so meaty! These easy buffalo tenders are made from chicken of the woods mushrooms.

Greenbrier – sometimes called ‘wild asparagus’ – is the Spring vegetable that puts whimsical tendrils on your plate.

Give your grilled cheese a briny-spicy edge with a chimichurri made with dulse seaweed.

Dulse seaweed is the hearty umami base for this simple and versatile chimichurri sauce.

Morel mushrooms replace anchovies as the umami powerhouse in this Foraged Caesar salad.

Crafting a foraged salad isn’t difficult – but it can be tricky to balance the diverse flavors of wild leaves and flowers. Here’s how.

Add a splash of Spring to your next meal with Japanese knotweed infused vinegar! Citrusy, punchy, and pink – what’s not to love?

Make Spring last a little longer by pickling your morels. Zingy, punchy, and savory, these shrooms are your newest secret ingredient.

Morels are a mild and nutty mushroom with a unique texture. Learn how to properly prepare and cook these gems from the forest floor.

Japanese knotweed syrup is sweet, a little tart, and above all, pink! Add this syrup to cocktails, mocktails, and desserts to bring the Spring into your kitchen.

Japanese knotweed is a tart and crunchy Spring vegetable that can be used in sweet and savory applications. Learn how to prepare, cook, and properly dispose of this wild treat.

This stuffed Armenian bread is a great way to cook a bountiful harvest of spring greens and alliums.

This savory-sweet breakast shows off two Spring treats: morels and wild garlic. Both rustic and refined, make this for lazy brunches and special occasions alike.

Spicebush and apple molasses make these soft cookies a warm and comforting treat. Perfectly balanced between sweet, toasty, and spicy, they’re best enjoyed with a glass of your favorite wild milk.

Fiddleheads need thorough cleaning and preparation, but this short guide gives you everything you need to know to confidently cook fiddleheads!

This decadent toast layers jammy ramps and wild onion chives to create a luscious foraged snack.

This recipe gives you sweet, jammy ramp bulbs and a beautifully infused ramp oil. Use them to layer Spring flavors into everything you cook this season.

Share on facebook Share on twitter Share on linkedin Share on email Share on reddit Share on pinterest A Foraged twist on a modern favorite:

A few twists of black pepper make this huckleberry jam your new go-to condiment. Add a little sweet heat to your toast, serve it with cheese, or use it to make a glaze for rich proteins.

Any meal, any season. This savory cornbread uses mushrooms and wild herbs to create an addicting side or snack at any time of day.

These chewy granola bars are a salty-sweet huckleberry treat! Whether you’re on a hike or just need a pick-me-up, we promise these nut and fruits bars are berry, berry tasty.

Dried lobster mushrooms give you the decadence of a classic bisque without the price tag or hassle of shellfish. Buttery and velvety, this soup will transport you to a cozy cafe on a stormy seaside.

Saturday pancakes gets a little wild with the addition of foraged seeds and maple syrup in the batter. Nutty and sweet, expect these flapjacks to become a family favorite.

The unique flavor and fattiness of black walnuts give this nut milk a decadent texture and subtle sweetness. Use it in your morning granola to start your day on the wild side.

We tested twelve different methods for making hickory milk, and this was our favorite. With a warming aroma and the flavor of pecans, it’s a crowd-pleaser both hot and chilled.

Whether you need a game day snack or a weeknight dinner, these wild nachos use dried mushrooms, black walnuts, and foraged herbs to give a crowd favorite the Foraged flair.

Black walnuts give this creamy condiment nutty and smokey flavors. Use it to dress crunchy vegetables and accent bold flavors in proteins.

This shreddy, savory mushroom meat is both practical and magical: it comes together quickly using only dry pantry ingredients – and you don’t even need to presoak the mushrooms. Use in tacos, dumplings, cheesesteaks, or ...

Chicken noodle soup is given the Foraged twist: you’ll use shredded chicken of the soods mushrooms and wild greens to brighten up this classic soup. Cozy and comforting, make this on a chilly day for someone you love.

Drying Mushrooms, Making Powders and Salts   Dried mushrooms of most any variety are a great addition to your pantry, and are super easy to

Mushroom Scallop Scampi Recipe This mushroom scallop scampi recipes is a creative dish you’ll love. It substitutes scallops for king trumpet mushrooms, and includes a

Chaga tea recipe This Chaga tea recipe is simple and quick. Chaga tea has been consumed for millennia for its health and medicinal properties. Chaga contains health-promoting

How to Make Chaga Tea Chaga tea has been consumed for millennia for its health and medicinal properties. This unique fungus is the subject of

Share on facebook Share on twitter Share on linkedin Share on email Share on reddit Share on pinterest This oyster mushroom soup recipe is super easy to