I know this plant has earned itself a bad name due to its stinging quality, but in spring, this is my most treasured wild harvest, the one I look forward to all dark and cold winter long. It’s super nutritious and delicious to boot! If you cannot find access to nettles, do not fear, you are welcome to substitute with spinach or any other dark leafy green.

Grilling garlic scapes completely transform their taste—they taste almost reminiscent of grilled asparagus. A fantastic and quick way to enjoy these gems from the spring garden.

Garlicky yum that comes together in a flash. This dish cooks in under two minutes. It’s fantastic over a bed of rice with a fried egg.

Here is some fun beta: to make sure you get the gooiest cheese ever - build your sandwich, and then microwave it just until the cheese melts - then fry it up in the pan. Boom. Never again will you have the disappointment that your crust is burnt and your cheese still isn’t melted.

Extra kale in the fridge? Not quite sure what to do with it? Make Pesto! A delicious way to eat your greens.

these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

A refreshing fermented beverage of juniper berries and lemon from Sarajevo.

If you can get your hands on the unappreciated beauty that is the Japanese Turnip—run don’t walk. You can eat the entire plant, and it is absolutely delicious. Nothing like the “typical turnip”. These are soft and juicy and yet also crunchy. They can be eaten raw like an apple or cooked. These miso ones are particularly nice— salty, sweet, and juicy. Enjoy!

I love making these buckwheat crepes. There is just something so satisfying about all the little bubbles appear on the surface while cooking.