Plant-based Fresh and Foraged Recipes
It’s spring! Time to cook up some spruce tips. Today we’re going to make soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips. Add a little garlic and smoked flaky sea salt, and you’ve got an …
Welcome the early days of summer with this burdock stalk tapenade. If you’ve never had burdock stalk before, it’s tender when it’s young enough, and tastes remarkably like artichoke hearts. That artichoke flavor goes perfectly with some finely chopped garlic, capers, a little lemon, parsley, …