It’s like the wild version of a cucumber mojito with a better name!

Make your own salmon lox at home. It’s easy to do and the result is better than store-bought.

Huckleberry ice cream, from foraged wild huckleberries. Easily the best ice cream in the world.

Quiche with foraged fresh porcini mushrooms, caramelized onions, and prosciutto.

Blackberry peach coffee cake – fruity summer goodness in a lovely and easy cake!

Matcha green tea crème brûlée is delicate, light, and mind-blowingly good.

Whole wheat cacao nib sablés, an elegant and sophisticated spin on a chocolate chip cookie.

Simple and easy marinated mushrooms – entertain with them or keep them for yourself.

Coconut tea cake

Corn prosciutto pizza. It’s absolutely lovely with fresh, in-season corn straight off the cob.

Thai drunken noodles (pad kee mao) – fragrant, flavorful, and absolutely addictive. Thankfully, they’re pretty easy to make!

Fabulously easy piña colada sorbet!

Seared fresh salmon cakes (wild Coho salmon).

Grass jelly (think herbal tea gelatin) with lemon and sweetener on ice. A great way to cool off.

Hamburgers with Gruyère cheese and foraged fresh porcini mushrooms. You can’t beat this.

Easy homemade blueberry scones with fresh blueberries just can’t be beat!

Chinese dan dan noodles.

Pistachio rose shortbread cookies – made with wild roses!

Homemade matcha green tea mochi with passion fruit ice cream centers.

I burgerfied the caterpillar sushi roll and it was awesome.

Something to make while the blueberries are fresh – blueberry hand pies!