Recipes

A Recipe for “Wine Bottle” Pie

Steak, Patagonian Potatoes and Chimichurri (a la Francis Mallman)

Vegetarian Tamales

Moroccan Lamb Meatballs

Turkish Mezze

Sunchokes Bravas

Beef Carpaccio

Chopped Roti and Dal

Make your own tofu!

Udon Miso n’ Cheese (VIDEO)

Wild Rice Bhel Puri

Carrot, grapefruit and tapioca salad

Eggplant, Cabbage and sriracha

Salmon skin cracker with tartare/ceviche

Midweek Mashed potatoes (for Mirra) with chickpea/cucumber/preserved lemon salad

Lobster mushrooms and the color orange

Miso Corn Chowder

Thanksgiving Sides: Sunchoke mash, marinated brussel sprout salad and celery root stuffing

Beets and Duck Hearts

Geoduck with seabeans, nuts and mushrooms

Sun Gold Tomato Pasta

Carrot Top Pesto

Crab and Cactus Taco with Tomatillo Salsa

Grilled Heart Salad

Ceviche

Raw Kale Salad with Bacon and Egg

Grilled Catfish with Kohlrabi

Watercress soup with grilled shiitakes

Frog’s Legs with Homemade Ketchup

Violet Lassi

Dandelion Fritters

Wild Spring Green Pizza

Mallard Duck and Barley risotto with Sunflower shoots

(Spring) Berry Pie

Vegetarian Side-dishes and the earliest of Spring.

Bison Tartare

Milk Ice Cream

DUCK CONFIT, PATE, PROSCIUTTO AND SAUSAGE

Homemade Chevre

Pickled Northern AKA Midwest Ceviche

Rabbit and cranberry terrine

Butternut and apple bread pudding

Trout Chowder

Kale and Cheddar Quiche

Delicata Squash and Watermelon Radish Salad

Mushroom, Wild Rice and Cranberry Terrine

Thelma Sanders Squash Tart

Summer salads

Baked Collard Greens

Nettle and Daylily Ravioli, with garlic mustard broth and wild greens

Lettuce Veloute

Chickpeas with yogurt, green garlic and herbs

Broiled Asparagus and green garlic with herbs, seeds and crappie rillette.

Rhubarb Squares

SPRING BRUNCH: Slow scrambled eggs with asparagus and radish salad (and ramp pesto)

Parsnip Bavarois with rhubarb compote and sorrel granita

Ramps

Duck Liver Pate with sorrel and spring onions

Lamb Pastrami

Lentils with rutabaga and fig