This Ramp compound butter is filled with fresh wild garlic leaves, lemon zest and flaky sea salt. Spread over sourdough or pasta!

Fresh violets flavor panna cotta topped with sugared violets. This spring dessert is elegant, decadent and so simple to put together.

This foraged knotweed and strawberry crisp is filled with ginger and cardamom spices. Make this while knotweed is in season.

This floral simple syrup made with wild violets is the essence of spring bottled up in a jar. Use in violet lemonade, cocktails and more.

Grilled foraged fiddlehead ferns layered over fresh burrata and drizzled with terragon oil. Sprinkle with flaky sea salt and lemon zest!

Delight in foraged ingredients with this morel mushroom toast. Creamy, herbal and full of fresh morels on toast.

Farfalle pasta (bowtie) pasta coated with pea shoot pesto and tossed with roasted radishes. Perfect for dinner or spring brunch spread.

Baked in a rustic, flakey crust this rhubarb almond galette is perfect for spring. Sliced rhubarb stalks soften atop almond custard filling.

This salad is full of plump shrimp, blackberries and mixed greens. Mix up your own apricot vinaigrette for this bright, seasonal salad.

Spring in a blender with this bright pesto recipe made with fresh pea shoots and pistachio’s.

These cookies are flavored with meyer lemon and topped with natural green pea shoot sugar, perfect for spring!

Soft scrambled eggs with lightly wilted pea shoots and melted goat cheese, perfect for breakfast or brunch.