Did you know you can cook cucumbers? Well you can, and they are delicious! Here is a simple salad using cooked cuces!

These Korean-Style corndogs are made a bit healthier, since in the middle of all that fried deliciousness we have a carrot. Balance, right?

This vegan cheesecake is made from a little-known fruit native to the Eastern US- the pawpaw!

Crunch! These chips are salty, crunchy, savory, and bitter- they pair perfectly with a nice hoppy beer!

If you have a plethora of zucchini or summer squash, try this zucchini dip, our riff on baba ganoush. Smoky, creamy, garlicky, yum!

This fresh, vegan pizza highlights foraged black trumpet mushrooms, leeks, and leek green pesto!

Pad kee mao (aka Drunken Noodles) is a delicious Thai Noodle dish. This vegan version uses a foraged wild mushroom for extra deliciousness!

Garlic scapes and chili peppers, fermented for a bit of tang make the perfect, garlicky green hot sauce!

Spiced light and buttery chai cake is topped with a spiced vegan cream cheese frosting, fresh mulberries, and a simple mulberry drizzle.

Creamy white beans, and simply roasted green garlic scapes, this garlic scapes recipe also uses fresh herbs, almonds, and arugula.

This personal-sized little tarts are filled with strawberry, rhubarb, and wintergreen berries. Find wintergreen in Eastern US forests!

These beets are so simple, and perfectly delicious. Soft in the middle, crispy on the edges, and tossed in flavorful herbs.