No other piece of cookware performs with the versatility of the Cuisinart® Chef's Classic™ 2 Qt. Nonstick Hard Anodized Saucepan. Whether you're preparing a delicate hollandaise sauce, steaming savory wild rice or simmering a hearty soup, no other pan offers more reliable results. Cuisinart® Chef's Classic™ Nonstick Hard Anodized Cookware features durable hard anodized construction for fast and even heating. We guarantee it with a lifetime warranty.
Out There: A Camper Cookbook presents the story and recipes of Lee Kalpakis, a professional cook who returned home to the Catskill Mountains after 14 years in New York City to live in an off-grid camper in the woods.Along with delicious, sophisticated recipes, Lee shares how to get the most out of an unconventional kitchen. This is a guide for pairing down kitchen clutter and stocking up a versatile pantry while maximizing the efficiency of any small cooking space.75 RECIPES: Delicious and beautiful recipes for entertaining--in the wild--from a professional chef and food stylistADVENTURE: Adventure-style dishes include open fire entrees, batch cocktails, one pot meals, and the perfect backpacking foodEXPERT TIPS: Lee shares practices she's learned through her time out in the woods to help others who love to cook in the great outdoors
This Norwegian hunter soup features venision, bacon, potatoes, onions, and fresh kale in a creamy broth that will warm you up this season.
Can't go wrong with the ever-versatile frittata. A frittata is the perfect vehicle for just about any vegetable or other ingredient lurking in your fridge
High-protein Kale & Sweet Potato Rice Bowl with Pumpkin Seeds is loaded with iron and fiber. 15-minutes to make, vegan, and budget-friendly.
Recipe supplied by Cory Walby. https://www.saturdaynighttestkitchen.com
After foraging for chickweed make this super tasty chickweed pesto! Chickweed is a very nutritious wild green and this pesto is a delicious way to enjoy it.
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-Franois Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauted venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
Dive into the simple yet delicate flavors of Sockeye Salmon, seasoned just right with a touch of olive oil, a sprinkle of Kosher salt, and a grind of fresh black pepper. This recipe highlights the natural richness of the salmon, making it a perfect meal for any occasion.
My favorite cozy chicken and wild rice soup recipe is made with the most delicious creamy broth, a generous helping of veggies and greens, plus the classic chicken and wild rice that we all love!
This Chicken Wild Rice Soup Recipe is simply the best! Loaded with chicken and veggies and done in under an hour! Easy and delicious!
This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options below for the cream sauce version.
Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”
Doing your service to society by dispatching invasive hogs? Reward yourself with one of these delicious wild boar recipes.
Vivid, delicious and easy to make, this wild garlic velouté recipe is just the dish to make the most of one of spring's best foraged ingredients.
Discover how to forage and prepare Wild Sumac, a flavorful North American plant, and turn it into a delectable spice. This guide takes you through selecting the best clusters, drying them, and creating a vibrant, tangy sumac powder that can add a lemony zest to your dishes.
These cookies are delicious and tempting. They will satisfy your sweet tooth with no sugar but honey!
Had a gift card and wanted to treat myself to a little something. Not surprising, something kitchen-related came to mind. Had this (cavatelli)
I turned a family favorite into a delicious one pan recipe that makes weeknight cooking easy!
This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!
A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!
Wild Mushroom Risotto from The Modern Proper
How to be sure your child will end up being a food blogger in the future? When she's under 10 and asks her aunt about how to prepare wild garlic. My aunt lives in the north of Estonia and wild garlic has always been more common there. As a South Estonian kid, it always seemed so exotic for me. That was my first contact with bear garlic a.k.a wild garlic. The second one was when my sister started bringing wild garlic pesto (Ramsløk) from Norway. When I first tasted it, I liked it but it definitely had a very unique taste. And yesterday was my third time meeting this fascinating herb. We went to a grocery store and I noticed a woman outside who was selling all kinds of things from berries to wild garlic. I was so happy and instantly bought a bunch. When we arrived home, I made a load of pesto and ate it with buckwheat flake porridge and creamy dilly tomato salad. What a summery treat! But this moussaka lasagne is really something special. It is loaded with juicy eggplant (that's the moussaka part), mildly sweet green beans, tangy tomato sauce, garlicky wild garlic pesto and my latest favorite - potato and carrot cheese heavily inspired by VeggieOnAPenny! It's luscious, creamy, hearty and super satisfying. Definitely worth making. Happy cooking! PS! You should hurry, because the wild garlic season is ending. But if you can't find it, use any other edible (wild) herbs for the pesto. Preparation time: 15 - 20 minutes active, 1 hour waiting. Serves: 6 - 8 people / (12 x 9 inch / 32 x 24 cm baking dish) Ingredients: Wild garlic pesto: 2 large handfuls of fresh wild garlic (about 2 cups / 60 g) ½ cup / 120 ml extra virgin olive oil (2 Tbsp nutritional yeast) ¼ - ¾ tsp salt a dash of ground black pepper ½ cup / 50 g cashews or sunflower seeds Tomato sauce: 4 ¼ cups / 1 l tomato juice (with salt in it) ¼ tsp salt ½ tsp ground black pepper 5 tsp (unrefined) sugar Lasagne filling: 1 large eggplant (15 oz / 450 g) + some salt 14 oz / 400 g green beans (frozen and slightly thawed) ½ tsp salt about 25 lasagne sheets Potato and carrot cheese: 2 cups / 300 g potato cubes (from peeled potatoes) 1 cup / 150 g carrot cubes (from peeled carrots) ½ cup / 8 Tbsp / 30 g nutritional yeast flakes ½ cup / 120 ml cold water 1 ½ tsp salt ⅓ cup / 80 ml extra virgin olive oil 1 tsp white wine vinegar, apple cider vinegar or lemon juice Directions: Preheat the oven to 400 F / 200 C. Make the pesto by blending all the ingredients until smooth. If needed, tilt the blender for a little bit while working or add a bit more oil, so everything gets blended. You can also use an immersion blender (then the pesto will be a tiny bit grainier). Set the pesto aside. Mix all the tomato sauce ingredients and boil for a few minutes. In the meantime, cut the eggplant into thin slices and rub with a little bit of salt. Mix green beans with salt (I added the salt right into the green bean package). Now grease a deep medium-sized baking dish. Ladle some tomato sauce onto the bottom. Add one layer of lasagne sheets. If needed, crack some sheets so they fit better. Add a bit more tomato sauce. Add one layer of eggplant slices and ⅓ of green beans. Add another layer of lasagne sheets. Continue adding the same layers. Remember to keep some tomato sauce to cover the last layer of lasagne sheets. For the middle layer also spread ½ of the wild garlic pesto. For the top layer you should have a layer of lasagne sheets and all of the remaining.tomato sauce. You can press the layers together by pushing them down a little bit. At first, bake the lasagne for 35 - 40 minutes. In the meantime you can make the potato and carrot cheese. Boil the potato and carrot cubes in a same pot in plenty of water until soft. It takes about 15 minutes. Drain and add them to a blender along with nutritional yeast flakes, water, salt, oil and vinegar or lemon juice. Blend for a couple of minutes until smooth. When the cheese is ready, take the lasagne out for a moment and spread the cheese sauce onto it. Since it's a big amount of cheese, you will most likely have a little bit of leftover sauce. You can use it on pasta, pizza or as a dipping sauce. It was actually great to dip the lasagne in it! :) Put the lasagne back into the oven and bake it at 350 F / 180 C for 15 more minutes or until it's soft. Take it out and spread the leftover wild garlic pesto onto the top. Let it sit for about 5 minutes before serving.
Nut and Seed Bread is made without any flour and yeast and is held together with eggs. It's nutritious, delicious, and comes together in no time at all.
