All posts by Chef Lisa
-
Recipe: Wild Black Cherry Sauce
WILD BLACK CHERRY SAUCE By Lisa Caccamise Makes about 3/4 cup 2 cups black cherries, no need to...
-
Recipe: Stuffed Grape Leaves and Wineberry Sangria
WINEBERRY SANGRIA: Serves 8-10 2 cups wineberries or raspberries 1 750 ml bottle of Riesling or other fruity/semi sweet wine – Grape juice or ginger-ale...
-
Recipe: Caramelized Milkweed Pods and Pork and Lambsquarters Meatballs in a Coconut Cream Broth
Here’s a recipe for this month’s seasonal ingredient Milk Weed Pods: simple and delicious. CARAMELIZED MILKWEED PODS 2 T coconut oil 3 cups fresh...
-
Recipe: Video: Cooking Turkey Meatball Soup
Learn to make a delicious turkey meatball soup with Chef Lisa.
-
Recipe: Video: Ramp Salad
Learn to make a delicious ramp salad with Chef Lisa and Forager Paul
-
Recipe Quick Tip: Video: Making Virginia Pepperweed Pesto
Learn how to use wild edible Virginia Pepperweed to make a delicious pesto with Chef Lisa and Forager Paul
-
The Spring, Summer and Fall of a Dandelion
By Lisa Caccamise Spring is a beautiful season with life blooming all over. Vibrant greens sprouting on the ground, tiny buds on the trees and...
-
-
Quick Tip: Video: Bouquet Garni
Learn to flavor soups French chef style with Chef Lisa.
-
Quick tip: Video: Making Garlic Mustard Chips
Quick and easy recipe on how to turn wild foraged garlic mustard leaves into a yummy green low calorie high nutrition snack.
