Lao Gan Ma is my favourite brand, but you could use any brand of chili crisp!

Confit tomatoes over burrata and chickpea farinata flatbread with a Calabrian chili and basil sauce, served with pan roasted baby zucchini

This vibrant salad was inspired by Vietnamese gỏi xoài, a dish usually made with mango and shrimp.

This smoky, warm, spicy and comforting chorizo and squash soup takes regular puréed squash soup to a whole new level!

These chicken of the woods (Laetiporus sulphureus) taquitos are an amazing and fun way to use up those beautiful wild mushrooms!

This “crab” linguine with Hericium is a mushroom-based pasta dish using lion’s mane, bear’s head tooth, or comb tooth in place of crab.

This is an easy sheet pan recipe with baked summer vegetables and walleye fillets slathered with beet green pesto. Healthy and delicious!

This silky and delicious congee is a type of savoury rice porridge and in this case is made with freshly caught bass and stinging nettle.

This lake and garden congee utilizes freshly caught bass and freshly picked summer vegetables from the garden in a rice porridge.

These eggs are steeped in pickle brine and Clamato juice to produce a snack reminiscent of the mighty Canadian Caesar cocktail!

These chochoyotes, or masa dumplings, are stuffed with lamb’s quarters and cooked in a spicy ancho chili sauce with zucchini and quelites!

This aioli, made with wild spring-foraged spruce tips is the perfect thing to dip in-season steamed artichoke petals in!