Thursday, October 18, 2012

Forage & Feast Recipes

Below are my quick adaptations of the recipes Marc gave out at his Forage & Feast.  You haven't tried any of these until you've tried them with wild ingredients!  If you get a chance, check out Marc's work at his website or his facebook page.
From Marc Williams at

Basic Pesto
2c Fresh herbs
2 large garlic cloves or similar
1/2 c freshly grated hard cheese
1/4 c nuts or seeds
1/2 c oil
salt & pepper to taste
Combine all ingredients in a food processor, blender or mortar pestle
Save nuts and/or seeds till last to preserve texture

Basic Dressing
2/3 c oil
1/3 c acid (vinegar, lemon juice, orange juice)
1/4 c fresh herbs
1 garlic clove or similar
sea salt to taste
Combine ingredients in blender, adding oil last while blender is running to ensure emulsification

Herbal Tea
1 c fresh herbs per gallon (1/2 c dry)
options: (just a few of Marcs are listed here!)
peppermint, applemint, spearmint, lemon balm, rosemary, holy basil, yarrow, dandelion, echinacia, sassafrass, spice bush, ginger, honeysuckle flower, ginseng, honey, licorice, stevia, maple syrup
Bring water to a boil then turn off heat.  Steep ingredients to desired length of time ( at least 15-20 minutes)
Strain and sweeten if desired to taste

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