In addition to the sauteed fiddlehead ferns and the fiddlehead fern omelet, I raided my hosts pantry to complete our vegetarian brunch with roasted red carrots, a preserved lemon and maple syrup salad dressing, and basil lemonade made from the herbs in my host’s window. Try these maple syrup sweetened carrots with preserved lemon, preserved lemon salad dressing, and maple-basil lemonade.
One of my favorite road recipes is this sage infused venison bone marrow creme brulee I made from farmer’s market finds in Montreal.
I tried llama chops so you don’t have to! On the plus side, the Salt Lake City farmer’s market may be the best in the country. On the minus side, sometimes exotic meats don’t go mainstream because they don’t deserve to.
I wrapped up identically seasoned elk, goat, bison, veal, and beef in cute little hand pies and made a game of guessing the meat. It’s a fun way introduce people to exotic meats they might not have tried as a filet.
Enjoy these gluten free versions of my bone marrow mini cheesecakes in pumpkin spice or ginger-lime-blueberry!
In the middle of Vancouver, I had the incredible opportunity to grill a fresh rooster we’d slaughtered that morning at an urban farm oasis. Check out three recipes from that meal, two featuring wonderfully Canadian birch syrup! Scroll past the rooster for vegetarian birch syrup acorn squash and a 10 minute salsa shakshuka recipe!
We found everything for these gluten free lamb tacos at a local farmer’s market. Both the purple tomatillo salsa and cooked cherry tomato salsa are both gluten free and paleo, so pick up some corn tortillas and a head of bibb lettuce and suddenly you’ve got a tasty taco night that can be shared by your paleo and gluten free friends!
I was lucky enough to visit Montreal during Fiddlehead Fern season, so my vegetarian hosts and I made them the theme of a gorgeous locally sourced brunch. If you’re lucky enough to have access to fiddleheads, here are two easy ways to enjoy them!
Low and slow smoking is a beautiful way to prepare a large cut of game meat! You can use this technique with moose, antelope, elk, venison, or even a grocery store roast!
To my own surprise I’ve become the traveling chef who will cook anything! Check out the 14 different animals I’ve cooked in the last 12 months!