Nuts and Starches

Glazed Sunchokes

Pork Short Rib and Burdock Soup

Parched Wild Rice-Mushroom Bisque

Squash Agnolotti with Cream and Balsamic Vinegar

Sunchoke Flour & Maple Sugar Beignets

Chestnut Honey Sauce

Wild Rice Flour Crusted Sunfish

Wild Rice Crepes with Elderberry Syrup, Apples and Black Walnuts

Burdock Flower Stalk Noodles

Spicy Candied Pecans

Carrots Glazed in Carrot Juice

Burdock Flower Stalks

Marinated Cattail Hearts

Braised Halibut With Chanterelles and Acorn Oil

Classic Strawberry-Rhubarb Crisp, with Angelica

Angelica Seed Pound Cake

Flourless Chocolate-Black Walnut Torte

Saffron Salmon with Lillies

Lily Bulbs

Burdock Mashed Potatoes

Hopniss Tubers or American Groundnuts

Salted Candied Black Walnuts

Cream of Porcini Soup with Black Walnut Pesto

Black Walnut Pesto

Fennel-Celery Root Salad with Acorn Oil

Fresh Cranberry Sauce with Cow Parsnip Seed / Golpar

Raw Turnips with Acorn Oil

Wild Mushroom Conserve with Walnut Oil

Hickory Nut Rice Pudding

Hickory Nut Pot du Creme

Heirloom Acorn Squash with Truffled Maple, Honey Truffles and Butternuts

Burdock Flower Stalk and Mushroom Vegetable Soup

Wild Rice Flour Gnocchi Parisienne

How To Pre-Cook Risotto Like A Restaurant

Spring Dug Parsnip Soup with Acorn Oil

Spicebush Gingerbread with Pumpkin Mousse and Butternuts