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mini wild greens quiches

Mini Wild Greens Quiches: Crustless & Low Carb!

When Michael was diagnosed with diabetes, we started eating a low carb diet and these crustless, mini wild greens quiches have become a favorite. I like to make a big batch, then freeze a bunch to have on hand. A quick zap in the microwave gives you a high protein breakfast, or you can pair them with a salad for an easy lunch or dinner. I’ve even brought them to a neighborhood potluck. No one knew exactly what they were eating, but those quiches disappeared pretty darned fast, so I took that as a compliment. Read more

wild greens soufflé

Wild Greens Soufflé: Recipe

The very word soufflé sounds fancy. (It’s French, and French cooking is fancy, right?) The mythology surrounding the deliciousness of this classic dish, the difficulty of getting a perfect rise, and the tragedy of a fallen soufflé, can all be intimidating. I’m here to tell you that it’s a lot easier than you might think. This wild greens soufflé is a wonderful combination of rich eggs and foraged flavors. Read more

spruce tip shortbread cookies

Spruce Tip Shortbread Cookies: Recipe

Spruce tip shortbread cookies make a great holiday treat. There’s no reason not to make these cookies year ’round, but I think there’s something especially wintery about evergreens, don’t you? You’ll be surprised by the bright, almost lemony flavor spruce tips add to this cookie. It’s the perfect counterbalance to the rich, buttery shortbread. Many evergreens have edible parts, including pine, spruce, fir, and hemlock. If spruce doesn’t grow near you, substitute one of these other evergreens. Read more

shagbark hickory syrup

Shagbark Hickory Syrup: Recipe

I’m fascinated with the idea of making tree syrups, but tapping multiple maples, and boiling vast quantities of sap for hours is a little daunting. Plus, I don’t live somewhere I can tap a lot of trees. So I was thrilled to learn I could make a quicker, easier syrup by boiling the bark of the shagbark hickory tree (Carya ovata). It’s easy to harvest bark without damaging the tree, and the syrup is light, sweet, and has a distinctive smoky flavor. You will not be surprised to learn it also makes an excellent cocktail ingredient. Read more

chestnut mousse

Chestnut Mousse Recipe: So Rich, So Good

Chestnuts are wonderful, versatile things, as useful in sweet desserts (like this irresistible chestnut mousse) as they are in savory dishes. Their high starch content makes them softer and creamier than most nuts. (Fun fact: chestnuts contain twice as much starch as potatoes!) In places where chestnuts are a native crop, they’re often used as vegetables rather than nuts. Some of the most delicious chestnuts I’ve eaten were in Greece; they were roasted with onions in a light tomato sauce. Chestnuts are the only nut that contains vitamin C, and unlike most nuts, they contain very little fat, making them a low calorie choice in the foraged nut department. Not that this recipe is low cal. I make no apologies for the cream, egg yolks, rum, and sugar. This is a wonderful dessert for a special occasion, and probably my favorite way to use chestnuts. Read more

Jerusalem artichoke fritters

Jerusalem Artichoke Fritters: Recipe

Is it a fritter? Is it a pancake? It doesn’t matter! The important thing is that the flavor is superb, and that’s what you’re here for, right? These Jerusalem artichoke fritters combine the silky texture of sunchokes with the unbeatable umami of mushroom powder to make an irresistible side dish. Bonus: it’s low on the glycemic index, and therefore a healthier carb choice for people with blood sugar issues. Read more