138 wild recipes

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.