'Em, Eat 'Em Project to Bring Edible Invasive

Home , Cutlet, Frog legs

Presented by Chef Philippe Parola’s Can’t Beat ‘Em, Eat ‘Em Project to Bring Edible Invasive Species From the Planet to the Table

For More Information, Visit www.cantbeatemeatem.us

July, 2017 CONTENTS

ASIAN CARP (SILVERFIN™) ...... 03 Wild Boar Kabobs...... 25 SilverFin™ on a Stick ...... 03 Country Fried Wild Boar with White Gravy 26 Fried SilverFin™ ...... 04 Wild Boar Chili Colorado ...... 27 SilverFin™ Cakes...... 04 Herb Crusted Wild Boar Medallions ...... 28 SilverFin™ Almondine ...... 05 BBQ Wild Boar Ribs...... 29 SilverFin™ with Fresh Berries ...... 05 Wild Boar Stir Fry...... 30 Old-School Fried Asian Carp ...... 06 DANDELION ...... 31 FRESHWATER BULLFROG ...... 07 Dandelion Chicken Noodle Soup...... 31 Fried Fog Legs (French Style)...... 07 Dandelion Jelly...... 32 Teriyaki Frog Legs with Mushrooms...... 09 Curried Dandelon...... 32 Cajun Fried Bullfrog Legs...... 09 GARLIC MUSTARD ...... 33 Sauteed Bullfrog Legs ...... 10 Garlic Mustard &Cheese Ravioli Filling .... 34 Frog Legs Sauce Piquante ...... 11 Garlic Mustard Falafels ...... 35 Grilled Frog Legs ...... 12 Garlic Mustard Hummus...... 36 LIONGFISH ...... 13 HIMALAYAN BLACKBERRY ...... 37 Lionfish Ceviche...... 13 Wild Blackberry Cobbler ...... 37 Castaway’s Wreck-Diver Style Lionfish.... 14 Blackberry Panna Cotta...... 38 Linguine with Lionfish Sauce...... 14 Blackberry Cordian...... 39 Lionfish Florentine...... 15 JAPANESE KNOTWEED ...... 40 Seered Feta Lionfish ...... 15 Japanes Knotweed Surprise ...... 40 Blackened Lionfish Tacos...... 16 Japanese Knotweed Sherbet...... 41 NUTRIA ...... 17 Japanese Knotweed Summer Rolls ...... 41 Nutria Salad ...... 17 Japanese Knotweed Muffins...... 42 Soupe au Nutria...... 18 Japanese Knotweed Vodka...... 42 Nutria à l’Orange...... 18 Spiced Japanese Knotweed Mousse...... 43 Heart Healthy Crockpot Nutria...... 19 KUDZU VINE ...... 44 Nutria Fettuccini ...... 19 Kudzu Blossom Jelly...... 44 Coulatte de Nutria à la Moutarde ...... 20 Stuffed Kudzu Leaves...... 45 RED SWAMP CRAYFISH ...... 21 Kudzu Vine Quiche...... 46 Boiled Crayfish...... 21 Swedish Kräftor (Dill Crayfish) ...... 22 COMING SOON! Crayfish Jambalaya ...... 23 Crayfish Stuffed Piquillo Peppers...... 23 SNAKEHEAD FISH Fried Crayfish Tails...... 24 APPLE SNAIL Crayfish Etouffee...... 24 AND WILD BOAR ...... 25 SNOW GOOSE Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

Asian Carp (SilverFin™) Hypophthalmichthys molitrix

Region of Origin: Southern China, Eastern Russia and even Northern Vietnam Habitat: Fresh waterways Current Range: Asia, Africa, North America Life Span: 25 years in the wild

Asian carp have been farmed in China for over 1,000 years, serving as an ancient food staple throughout Asia. Asian carp were brought to the United Sates in the 60s and 70s for use in government agency and academic research, and in sewage treatment plants; and as a biological control for algae, plants and snails in aquaculture. The spread of Asian carp into the Mississippi River Basin is likely the result of insufficient controls to contain the fish in the ponds when conducting research. The flooding of the 70s and 90s furthered the invasion. Ever since, they have been running rampant through the basin for decades. With no natural predators and a voracious appetite for plankton, these invaders are out-competing native fish, striking fear as they approach aquatic ecosystems. Several species of Asian carp exist, but Silver carp is the most notorious – as a menace and as a jumper when boat motors roar!

Silverfin on a Stick Recipe by Quinton Phelps

1 pound Boneless Asian carp Fillets 1/3 cup Soy Sauce (Low Sodium) (cut into 5-inch long pieces) 1/3 cup Packed Brown Sugar 1/3 cup Water 1 Tbsp Siracha Sauce (optional) 2 tsp Minced Garlic 1 tsp Freshly Grated Ginger 1 tsp Sesame Oil 12 Wooden Skewers

G Preheat grill to 400 degrees, and treat grill surface with non-stick spray. G Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. G Whisk thoroughly. G Marinate the fish. G Add fillets to marinade (making sure each fillet is evenly coated) and refrigerate overnight. G Make the kabobs. G Thread the fillets on soaked wooden or bamboo skewers. G Place the kabobs on the barbecue grill, and cook 3 to 4 minutes on each side (or until done).

Fried Silverfin™ Recipe by Chef Philippe Parola

16 Boneless SilverFin™ Strips 1 cup Half & Half for Egg Wash 2 Eggs 1 cup Fish Fry Seasoned Flour

G Preheat the oven to 350°F. G Crack both eggs into a bowl to make egg wash. G Beat well. G Add half & half and mix well. G Dip SilverFin™ strips into egg wash then coat in seasoned flour. G Fry until golden brown. G Serve with hot and spicy mango sauce or other favorite dipping sauce

Silverfin™ Cakes Recipe by Chef Philippe Parola

4 SilverFin™ Steaks 1 Tbsp Dijon Mustard 2 oz Melted, Unsalted Butter 1 Tbsp Lemon Juice 1 Egg 1 oz Bread Crumbs Other Seasoning to Taste

G Poach or steam silverfish steaks until fully cooked. G Break steaks into small pieces and remove bones. G Place meat into mixing bowl, and add butter, mustard, egg and lemon juice. G Mix well. G Add bread crumbs and season to taste. G Pat into small cakes and dip into egg wash, then roll in seasoned flour. G Fry 4 to 5 minutes until golden brown. G Serve with beurre blanc or lemon butter sauce.

Silverfin™ Almondine Recipe by Chef Philippe Parola

4 SilverFin™ Steaks 1 Tbsp Lemon Juice 4 Tbsps Olive Oil 3 oz White Wine 2 oz Unsalted Butter ½ Cup Roasted Almonds Seasoning to Taste

G Preheat oven to 350°F. G In a skillet, preheat olive oil and butter until very hot (but do not burn butter). G Place seasoned silverfin steaks in the skillet and brown both sides. G Add white wine and lemon juice. G Place steaks with sauce in baking pan. G Bake at 350°F for 10 minutes. G Serve topped with roasted almonds.

Silverfin™ Steaks with Fresh Berries Recipe by Chef Philippe Parola

4 SilverFin™ Steaks 2 oz Unsalted Butter 2 oz Fresh Berries of choice (blackberries, 2 Tbsp Heavy Cream raspberries, blueberries, seedless grapes, etc.) 3 oz White Wine 2 Tbsp Pecan Oil 1 Juice of 1 Lemon Season to taste 2 Juice of 2 Oranges

G Preheat oven to 325°F. G In a skillet, preheat olive oil and butter until very hot (but do not burn butter). G Place seasoned silverfin steaks in the skillet and brown both sides. G Add white wine and both lemon and orange juice. G Bring to a boil then place steaks with sauce in baking pan. G Add berries and bake at 325°F for 12 minutes. G Serve topped with sauce and berries.

Old-School Fried Asian Carp Recipe by Quinton Phelps

1 lb Boneless Asian Carp (cut into five inch long 3 cups Preferred Fish Coating pieces) 3 Tbsp Cajun Seasoning (optional) 4 cups Frying Oil (Vegetable or Peanut) 1 gal Zip Close Bag

G Preheat cast-iron skillet with oil to 375 degrees. G Combine fish coating and cajun seasoning in a gallon-sized zip-close bag. G Drop each fillet into the fish coating mixture and shake bag. G Place the fillets into the hot skillet (do not overcrowd). G Cook 4 to 5 minutes until crispy and golden brown (should flake easily with a fork). G Place cooked fillets on paper towel lined plate. G Serve with Tartar Sauce or other favorite dipping sauce.

Freshwater Bullfrog Rana catesbeiana

Region of Origin: Eastern North America Habitat: Freshwater Lakes, Marshes, Ponds, and Streams; Prefer warm waters Current Range: North America, South America Life Span: 7-9 Years in the Wild

Now found all over the planet, bullfrogs are ravenous eaters and will eat anything they can swallow. They can rapidly eliminate populations of native small animals including snakes, fish, rodents, insects, amphibians and birds. Ever multiplying, their reproductive capacity is astonishing; an adult can lay 20,000 eggs in a single clutch! Luckily, bullfrogs have tasty legs and you can prepare them a number of ways. As tradition has it, bullfrog hunters do not wear waders. It’s rather a primitive exercise to head out after dark (preferably under a full moon), sink into the pond with not much more than a torchlight and gig – a ten foot pole with a multi-prong spear tip; but one that is entirely authentic. You lurk around the dark water until you see that defining ‘eye shine’ that means, at least for a moment, the frog is frozen in the bright light. You spring, and spear the gig. If you don’t succeed the first time, try again – it takes a few times to get the ‘giggin’ down pat.

Fried Frog Legs (French Style) Recipe by Hank Shaw

Angler, hunter, gardener and award winning author and chef Hank Shaw offers this delectable recipe on his site, Honest-Food.net – Thank you Hank!

1.5 - 2 lbs Frog Legs 10 Tbsp Unsalted Butter, Divided 1 cup Milk 3 Cloves Garlic, sliced very thin 1 Tbsp Salt 2-3 Tbsp Lemon Juice 1 Tbsp Black Pepper 2-3 Tbsp Minced Fresh Parsley 1 Cup Flour

G Soak the frog legs in the milk in the fridge for an hour. G Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley. G Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.

Fried Frog Legs (French Style)

G Turn the oven to about 180°F. G Dredge the frog legs in the seasoned flour and shake off the excess. G Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. G Set on the rack to drain when the frog legs are done. G Discard the butter in the pan and wipe it out with a paper towel. G Set the pan back on the stove over medium-high heat. G When the butter is hot, saute the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.

“I served my frog legs with sauteed chanterelles and crusty bread. But boiled or roasted fingerling potatoes would be another good option, green beans an ideal veggie, or maybe a bitter greens salad with a vinaigrette dressing. White wine or a lighter beer, i.e., a lager or pilsner, is a must.” - Hank Shaw

Fried Frog Legs (French Style) photo above is copyrighted and courtesy of Holly A. Heyser.

Sometimes, you find something too great to pass up! One look at this dish, and you know it’s a must eat. This recipe is classic Provencal, formally called, “cuisses de grenouille à la Provençale,” and it is the way Hank first experienced frog legs as a child. The memory stuck with him. Find his story and recipe here. It’s a great read with a delicious ending!

Hank Shaw holding bullfrog, photo copyrighted and courtesy of Holly A. Heyser

Teriyaki Frog Legs with Mushrooms Recipe by Rick Browne

2 cups Boned Frog Legs 2 Tbsp Garlic, minced ¼ cup Butter 1 ½ tsp Onion Salt 2 cups Onions, chopped 1 tsp Hot Sauce of choice 1 cup Bellpepper, chopped, any color ½ cup White Wine, dry 1 cup Parsley, freshly minced ½ cup Teriyaki Sauce of choice 1 lb Crimini Mushrooms, sliced

G In large wok/skillet, melt butter over medium-high heat. G Add onions, bell peppers, and parsley, sautéing until onions are clear. G Add mushrooms, garlic, onion salt, and ginger; stir well and cook until mushrooms are hot. G Add hot sauce and frog legs and stir well, then pour in the wine and teriyaki sauce. G Reduce the heat to medium-low (250-300°F) and simmer 10 minutes, stirring once or twice. G Garnish with minced green onions, and serve with buttered grits and stewed tomatoes.

Cajun-Fried Bullfrog Legs Recipe by Jackues Gaspard

12 pairs Bullfrog Legs 1 tsp Baking Powder 2 Egg White 2 tsp Cornstarch 1 Tbsp Cajun Seasoning 4 oz Fresh Beer 1 tsp Cayenne Pepper 2 cups All-Purpose Flour 1 tsp Lemon Pepper 1 cup Yellow Cornmeal 1 tsp Salt 1 qt Peanut Oil 2 tsp Tabasco Sauce

G In a bowl, add the egg whites, your favorite Cajun seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together &thoroughly mix. G Next, dissolve 2 tsp of cornstarch in a small amount of cold water and add it to the mixture. G Again, blend all of the ingredients together. This will be used to coat the frog legs. G In a separate bowl, with a lid, mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. G After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal

Cajun-Fried Bullfrog Legs

G Close the lid, and shake until they are well coated on all sides. (A large Ziploc-type bag can also be used for this.) G Heat peanut oil (or other vegetable oil) to 365°F G Fry the legs for about 3-4 minutes on each side (turning once), or until they have turned golden-brown.

Do not attempt to fry too many at one time because it will bring down the oil temperature. This will make them greasy. We are looking for crispy legs, remember? This is why it is important to maintain an even temperature throughout the process.

Sautéed Frog Legs Recipe by Cody Sibley

6 pairs Frog Legs 2 dashes Worcestershire Sauce 2 cups Buttermilk ½ cup Hot Sauce of choice Salt and Black Pepper to taste 3 Tbsp Olive Oil Cayenne Pepper to taste 2 Tbsp Butter Cumin to Taste 1 cup Onion, chopped 1 ½ Tbsp Garlic, minced 1 cup Bellpepper, chopped

G Marinate Frog Legs in Buttermilk and Hot Sauce mixture for 8-12 hours G Prepare skillet on stove with Butter and Olive Oil, heating on medium heat until butter melts. G Mix Butter and Olive Oil in Pan G Add Onion, Bellpepper, Minced Garlic, Worcestershire Sauce and Frog Legs G Sprinkle (to taste) Salt, Pepper, Cayenne Pepper, and Cumin across frog legs to season first side G Sautee for several minutes, then flip frog legs to other side G Sprinkle (to taste) Salt, Pepper, Cayenne Pepper and Cumin across frog legs to get seasoning on 2nd side G Continue to flip frog legs until they are nice golden brown color G Add additional Olive Oil and Butter as needed G Sit cooked frog legs on paper towels to drain

Serve on plate topped with Onion, Bellpepper, and Garlic mix from the skillet

Frog Leg Sauce Piquante Recipe by Unknown

4 pairs Large Frog Legs 1 can 28 oz Crushed Tomato with Liquid 2 Tbsp Canola Oil 2 cups Seafood stock 2 Tbsp All-Purpose Flower 1 tsp Hot Sauce of choice 1 cup Onion, diced ½ tsp Thyme, dried 1/4 cup Green Bellpepper, diced 1 Fresh Bay Leaf 1/4 cup Celery, diced 1 Tbsp Fresh Parsley, chopped 2 cloves Garlic, minced 1 tsp Fresh Lemon Juice 1 tsp Salt 2 cups Hot Cooked Rice 1/4-1/2tsp Cayenne Pepper Garnish: Fresh Parsley, chopped

G In a large skillet, heat oil over medium-high heat. G Add frog legs, and lightly brown on both sides, about 10 minutes. G Transfer frog legs to a platter, and set aside. G Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes. G Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes. G Add tomato, stock, hot sauce, thyme, and bay leaf. G When mixture begins to simmer, reduce heat to medium. G Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally. G Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. G Taste, and adjust seasoning, if needed. G Stir in parsley and lemon juice. G Remove bay leaf, and serve over rice. G Garnish with parsley, if desired.

Grilled Frog Legs Recipe by Unknown

2 lbs Frog Legs CREOLE DIPPING SAUCE: 2 Tbsp Olive Oil MARINADE: 2 Tbsp Butter, Unsalted 12 oz Louisiana Brand Hot Sauce ½ cup Yellow Onion, finely diced 1 Tbsp Salt 2 Tbsp Garlic, minced 2 Tbsp Black Pepper 2 Tbsp Fresh Lemon Juice 1 Tbsp Onion Powder 2 Tbsp Flat-Leaf Parsley, chopped 1 Tbsp Garlic Powder 1 cup Heavy Whipping Cream 1 Tbsp Cayenne Pepper ½ cup Creole Mustard or Coarse Grain 1 cup Corn Starch Mustard

G In a medium bowl, whisk together all marinade ingredients. G Place frog legs in a large zip lock bag. Pour marinade into bag with frog legs and marinate for 12 to 24 hours in the refrigerator. G Make the creole dipping sauce: In medium sauce pan over medium-high heat, heat the olive oil and butter. G Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes. Add the cream and bring the mixture to a simmer. G Continue cooking on low heat (stirring occasionally) until the cream reduces by half, about 10 minutes. G Add the mustard and continue stirring until fully incorporated. G Move the pan off the heat and keep warm, until frog legs are ready to serve. G When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). G Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. G Remove frog legs from marinade and place on grill. G Grill for 4 minutes, gently flip legs over, and continue to cook until the internal temperature of the frog legs reaches 160 degrees. G Remove from grill and serve with Creole Dipping Sauce

Lionfish Pterois volitans

Region of Origin: The South Pacific and Indian Oceans (i.e., the Indo-Pacific region). Habitat: Lionfish are found in almost all marine habitat types found in warm marine waters of the tropics. Current Range: Indo-Pacific region, Atlantic Ocean’s Southeastern US coastline, the Caribbean and Gulf of Mexico. Life Span: 6 Years in the Wild

People have been dumping lionfish into the Atlantic for 25 years, and these voracious invaders are also abundant in the Caribbean and Gulf of Mexico. Since lionfish are not native to Atlantic waters, they have very few predators. They feed on native reef life such as small crustaceans and fish, including important commercial fish species such as snapper and grouper. Divers hunt them, conservation organizations host fishing competitions, and lobster fishermen trap them. But we can all help lessen their impact by eating them! They are delicious. Lionfish have a buttery mild flavor, and most flaky meat that allows these Omega-3 rich fish to be prepared in many exciting ways to please any palate.

Lionfish Ceviche Recipe by Tricia Ferguson & Lad Akins

Courtesy of Tricia Ferguson &Lad Akins of The Lionfish Cookbook, and posted by Erin Spencer in her article: Lionfish: Gotta Eat ‘Em to Beat ‘Em, published in Explorers Journal, National Geographic, July 10, 2013.

8 ea Lionfish Fillets 8 ea Limes 1 ea Tomato ½ tsp Salt 2 ea Scotch Bonnet Peppers 2 Tbsp Cilantro, finely chopped ½ ea Onion

G Dice fish into 1-inch pieces and place in a shallow dish. G In a small bowl, juice the 8 limes. G Add the lime juice to fish and marinate 1 ½ hours. G Dice the onions, tomatoes, and scotch bonnet peppers, and add to fish mixture. G Stir in salt and cilantro. G Cover and place back in refrigerator for 30 minutes. Lionfish Ceviche prepared by Chef Kareem Anguin from the Oceanaire Seafood Room in G Remove from refrigerator and serve. Miami, FL; photo copyrighted and courtesy of Erin Spencer.

Castaway’s Wreck-Diver Style Lionfish Recipe by Castaway Waterfron Restaurant and Sushi Bar Courtesy of Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida, and posted by Erin Spencer in her article: Lionfish: Gotta Eat ‘Em to Beat ‘Em, published in Explorers Journal, National Geographic, July 10, 2013.

42 oz Lionfish Fillets, patted dry 5 tsp Capers ? cups Flour (for coating) ½ cup White Wine 5 ea Garlic Cloves, diced ¼ cup Lemon Juice, fresh squeezed 2 ½ cups Tomatoes, chopped Garnish: Parsley, Kale, Lemon Wedge

G Dredge fillets in flour to lightly dust. G Place in sauté pan with small amount of hot butter over medium heat. G Cook first side, careful not to burn. G Turn over fish when golden, and reduce heat while adding garlic, tomatoes, capers, white wine and lemon juice. G Cover to hold steam in and cook until fish is fork-tender. G Add basil and serve immediately. Castaway’s Wreck-Diver style lionfish- a personal G Garnish with sprig of parsley or kale and lemon wedge. favorite of Erin Spencer; photo copyrighted and courtesy of Erin Spencer.

Linguine with Lionfish Sauce Recipe by Unknown

400 gram Linguine Pasta 3 ea Tomatoes, ripe, chopped 1 ea Lionfish, Large, Cleaned and Filleted 3 Tbsp Brandy 1 ea Shallot To Taste: Parsley, Salt, Pepper, and your 2 Tbsp Extra Virgin Olive Oil favorite Italian Herbs

G Begin cooking the linguine in boiling water G Saute the shallots and olive oil with the fillets in a pan G Deglaze the pan with the brandy G Add the tomatoes G Finish cooking the sauce by adding a ladle of pasta water from the cooked linguine G Add salt, pepper, and Itlian herbs to tast G Serve over the cooked pasta

Lionfish Flortentine Recipe by Natalie Rubin

1 Tbsp Extra Virgin Olive Oil 1 jar Salsa of choice 1 ea Onion, large, chopped 12 pcs Kalamata Olives, chopped 1 bag Baby Spinach To Taste: Parmesan Cheese 8 oz Lionfish Fillets

G In large saute pan (12"), heat olive oil G Cook onion until transluscent G Add baby spinach G Add lionfish fillets and close together G Top with bruschetta or salsa G Add chopped Kalamata olives G Top with fresh grated parmesan cheese G Cover and let cook on medium heat for 8-10 minutes until fish is flaky. Do not overcook.

Seared Feta Lionfish Recipe by Unknown

MARINADE: 4 ea Lionfish Fillets Garlic, Lemon Juice, Black Pepper, Salt, To Taste: Feta Cheese and Oregano

G Prepare marinade G Marinate filets for up to 24 hours in a sealed container in the fridge G Pan fry in hot skillet, sear until brown G flip to sear the other side G Crumble feta cheese on top as an extra zingy garnish

Blackened Lionfish Tacos Recipe by Unknown

4 ea Lionfish Fillets Toppings: Shredded Lettuce, Black Beans, 1 pkg “Blackened” Seasoning Diced Tomatoes, Shredded 1 pkg Corn or Flour Tortillas Cheese, Diced Onion, Sour Cream 3 Tbsp Olive Oil

G Season fish with “Blackened” seasoning G Sear Fillets in a hot pan coated with Olive Oil G Flip fillets to sear other side G Continue to flip fillets until well cooked G Cut fillets into bite size pieces G Warm tortillas G Place fillets in warm tortillas G Add toppings as desired G Serve with Chips, Salsa and Rice Pilaf

Nutria Myocastor coypus

Region of Origin:South America. Habitat: Riparian(River Banks) Current Range: Present on every continent except for Australia and Antarctica Life Span: 3-4 Years in the Wild

Nutria, the infamous ‘river rat’, were introduced to the U.S. west coast as an alternative to mink in the mid-1900’s. Although 1.5 million nutria were trapped yearly for the fur trade in its heyday, nutria fur is no longer in fashion and wild populations have rocketed. A nutria female can potentially produce 3 litters a year, with up to 13 pups per litter. They are insatiable eaters that wreak havoc on riparian plants. Trapping is the best method for catching nutria. Bait live traps with sweet potatoes or carrots and place them along active trails. Despite looking like a giant rat, wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume.

Nutria Salad Recipe by Chef Philippe Parola

1 ea Nutria Hind Saddle ¼ cup White Wine 2 qt Water 2 tsp Dijon Mustard 1 tsp Red Wine Vinegar 2 dashes Hot Sauce of choice To Taste: Salt and Pepper ½ cup Mayonnaise 2 cups Cucumber, Tomato, Avocado 2 Tbsp Fresh Lime Juice

G In stockpot, bring to low boil nutria, water, vinegar and salt for one hour until meat is tender. G Remove nutria meat and break meat off bones and let it cool. G To prepare the vinaigrette, boil wine for about 3 minutes to remove the alcohol G Allow to cool. G Combine well with the other ingredients and store in the refrigerator. G Marinate nutria meat in vinaigrette 30 minutes G Serve Nutria meat over selected mixed greens with Cucumber, Tomato and Avocado G Makes 4 to 6 servings.

Soupe au Nutria Recipe by Chef Philippe Parola

1 ea Nutria Hind Saddle Roux (Mix Well): 4 Tbsp Flour 2 qt Water 2 Tbsp Vegetable Oil ½ cup Tomato Puree 4 Tbsp Corn Starch 1 cup Red Wine Mire Poix: 1 ea Onion, chopped To Taste Salt and Black Pepper 1 ea Carrot, sliced 1 tsp Hot Sauce of choice 1 ea Celery Stalk, sliced 1 tsp Red Wine Vinegar 2 ea Garlic Cloves, minced To Taste Brandy or Sherry Wine Bouquet Garni: 2 ea Cloves, whole (optional) ½ bunch Parsley Optional Potatoes, Corn and Other Vegetables 4 ea Black Peppercorn

G Bring water, seasonings, mire poix, bouquet garni, red wine, and tomato puree to a boil. G Add nutria hind saddle and simmer for 1 1/2 hours or until meat is tender. G Remove nutria meat and break meat off bones. Make sure to discard any gristle or silver skin. G Strain stock then add roux. G Cook slowly for 15 minutes. G Slice meat into small pieces, then mix into soup. G Slowly cook for another 10 minutes. G Add brandy or sherry wine to taste and garnish with croutons or tortilla strips (optional).

Nutria à l’Orange Recipe by Chef Philippe Parola 2 ea Nutria Hind Saddle Mire Poix: 1/3 cup Celery, chopped ½ cup Brown Sugar 1/3 cup Carrots, sliced 1 cup Orange Juice 1/3 cup Onion, chopped 2 Tbsp Vegetable Oil Bouquet Garni: 1 bunch Fresh Thyme 2 cups White Wine 1 bunch Parsley 1 Tbsp Soy Sauce 2 ea Bay Leaves To Taste Salt and Pepper 1 Zest of 1 Orange

G Place oil, mire poix and bouquet garni in a pan; set aside. G Rub each hind saddle with brown sugar, and salt and pepper to taste. G Place hing saddles on top of other ingredients in pan. G Place, uncovered, in a 350 degree oven for 15 minutes. G Remove from oven and deglaze with white wine, soy sauce and orange juice. G Cover pan with plastic wrap, then cover again with aluminum foil. G Place back into oven for 45 minutes to one hour until meat is tender. G Break meat off bones. G Place on plate then garnish with vegetables, sauce from pan drippings, and orange zest. G Makes 4 servings.

Heart Healthy Crock-Pot Nutria Recipe by Chef Philippe Parola

2 ea Nutria Hind Saddle ½ cup White Wine 1 ea Small Onion, sliced thin 1 cup Water 1 ea Tomato, cut in big wedges 2 tsp Garlic, chopped 2 ea Potatoes, sliced thin To Taste Salt and Pepper 8 Brussel Sprouts 1 cup Demi-Glace (optional)

G Layer onion, tomato, potatoes, carrots and Brussel sprouts in crock pot. G Season nutria with salt, pepper and garlic to taste and place nutria over vegetables. G Add wine and water, set crock pot on low and let cook until meat is tender. G Cook for approximately 4 to 6 hours. G Garnish with vegetables and demi glace. G Makes 4 servings.

Nutria Fettuccini Recipe by Chef Philippe Parola

NUTRIA: PASTA: BOUQUET GARNI: 1 ea Nutria Hind Saddle 2 lbs Fettuccini (cooked)0 1 ea Clove, whole 2 qt Cold Water 3 ea Mushrooms, sliced ½ bunch Parsley 1 cup Red Wine 1 ea Garlic Clove, minced 4 ea Black Peppercorns 1 tsp Red Wine Vinegar 1 Tbsp Sun-Dried Tomatoes MIRE POIX: 1 tsp Hot Sauce of choice 2 Tbsp Olive Oil 1 ea Onion, chopped To Taste Salt and Pepper To Taste Fresh Spinach Leaves 1 ea Carrot, chopped To Taste Parmesan Cheese 1 ea Celery Stalk, chopped 1 ea Red Bellpepper, diced 2 ea Garlic Cloves, chopped

G Bring water, seasonings, mire poix and bouquet garni to a boil. G Add nutria hind saddle and simmer for 1 hour or until meat is tender. G Remove nutria meat and break meat off bones. G Make sure to discard any gristle or silver skin. G With olive oil: saute garlic, sun-dried tomatoes, mushrooms, bell pepper, and spinach for 3 to 4 minutes. G Add poached nutria meat and saute for 3 minutes until hot. G Add fettuccine, saute then serve. G Top with Parmesan cheese. G Makes 4 servings.

Culotte de Nutria à la Moutarde Recipe by Chef Philippe Parola

NUTRIA: 2 ea Nutria Hind Saddle 1½ Tbsp Olive Oil 1½ Tbsp Vegetable Oil ½ txp Rosemary, crushed 4 Tbsp Dijon Mustard 2 cups Water 1 cup White Wine To Taste Salt and Black Pepper SAUCE: MIRE POIX: BOUQUET GARNI: 1 cup Demi Glace a cup Celery, chopped 1 bunch Fresh Thyme ½ cup Heavy Cream a cup Carrots, sliced 1 bunch Fresh Parsley 2 tsp Dijon Mustard a cup Onion, chopped 2 ea Bay Leaves

G To prepare sauce G Into sauce pan, add demi glace, cream and mustard, stir well and reduce on medium heat. G Heat for 5 minutes. G Season to taste. G To prepare Nutria G Place oil, mire poix and bouquet garni in a pan; G Set aside. G Rub each hind saddle with 2 tablespoons Dijon mustard and rosemary. G Place hind saddles on top of other ingredients in pan. G Place, uncovered, in a 350 degree oven for 15 minutes. G Remove from oven and deglaze with white wine. G Add water to pan. G Cover pan with plastic wrap, and then cover again with aluminum foil. G Place back into oven for 45 minutes to one hour (until meat is tender). G Break meat off bones. G Place on plate and garnish with vegetables, sauce and/or pan drippings. G Makes 4 servings.

Red Swamp Crayfish Procambarus clarkia

Region of Origin: Southeast United States Habitat: Freshwater lakes, marshes, ponds, and streams; prefer slow moving waters Current Range: Present on every continent except for Australia Life Span: 3-5 years in the Wild

A popular aquaculture and bait species, this highly adaptable crayfish spells trouble outside its native range. Populations grow rapidly and their burrowing habit significantly alters new environments by changing habitat structure and increasing sedimentation. These changes can make it difficult for native species to compete and can even encourage other invaders that are more able to tolerate the newly disturbed conditions. Trapping is the most practical way of capturing crayfish, though netting can also be used. Crayfish resemble lobsters, but they are smaller and have narrower claws. Their flavor is similar, but crayfish meat is sweeter and more tender than lobster. They are opportunists when it comes to eating meat, so bait your traps with fish or chicken and you’ll be sure to attract dinner.

Boiled Crayfish Recipe by Minnesota Sea Grant

8 lbs Live Red Swamp Crayfish 2 stalks Celery 1 ea Large Onion, cut into wedges 1 lb Salt 2 oz Red Pepper 1 head Garlic, peeled and sectioned 2 ea Lemons, cut into wedges 5 gal Water 8-10 ea Small Red Potatoes 6 ears Sweet Corn, broken in thirds

G Wash 8 pounds of live crayfish. G Put 5 gallons of water in a 10-gallon pot. G Bring the water to a boil and add all ingredients except crayfish, corn, and potatoes. G Boil for about 15 minutes to extract the flavors. G Add potatoes. G Return to a boil for about 10 minutes G Add corn and the live crayfish. G Return to boil and cook for 10 minutes. G Crayfish will float to the top of the water when done. G Turn off heat and let soak. The longer the soak, the spicier the flavor. G Sample potatoes, corn, and crayfish to check flavor. G Five minutes is a typical soak time. G Remove crayfish, potatoes and corn from water, drain

and serve. G A basket that fits inside the pot will make removing and draining easier. G Serves 4.

G To boil another batch in the same water, add more salt and red pepper and repeat the process. G Water can be boiled outdoors over an open fire or indoors on the stove top.

G A note from Louisiana: You can add just about anything you want at the time you add the corn in crayfish. Here in Louisiana, we’ve been known to add whole onions, whole mushrooms, asparagus, hot dogs, sausage links, broccoli, cauliflower, and just about anything else you can think of that will absorb that incredible spicy flavor! Also, here in Louisiana, we refer to crayfish as “crawfish” and often turn a crawfish boil into a party for family and friends where we do boils in large pots that will hold 20 pounds or more and often do at least 2 boils in the same pot in the same day, especially in the Summer months.

Swedish Kräftor (Dill Crayfish) Recipe by Minnesota Sea Grant

2 lbs Live Red Swamp Crayfish (about 25-30) a cup +1 Tbsp Coars Salt Lots of Dill, preferably the crowns 1 lump Sugar

G Combine water, dill, salt and sugar in a very large pot. G Cover and bring to a boil. G Meanwhile, check crayfish, making sure that all are alive. G Rinse under cold water. G Drop crayfish into boiling dill-water and cover at once. G Bring to boil again and cook 7 minutes from the time the water starts boiling. G Let cool in cooking water. Place in refrigerator overnight, still in water. G When ready to serve, pour off cooking water and remove soggy dill. G Arrange crayfish attractively on a large platter and garnish with crowns of fresh dill.

Serve with hot buttered toast, Swedish spiced caraway cheese, and perhaps with well-chilled aquavit or beer. These, plus a lot of good cheer and songs are vital ingredients for a Swedish crayfish party. Serves 3 to 4 people.

Crayfish Jambalaya Recipe by Minnesota Sea Grant

1 lb Crayfish meat (cooked and peeled) (2½ cup) ½ cup Green Onion Pepper ¼ cup Crayfish fat (optional) ½ cup Parsley (2 tsp dehydrated) 2 Tbsp Salad Oil 1 Tbsp Flour 1 cup Onion, chopped fine ½ cup Celery, chopped 1½ cups Water ½ cup Bellpepper, chopped 2½ tsp Salt 1c cups Rice (long grain), uncooked ½ ts[ Black Pepper

G Brown flour in oil until a golden brown. G Add onions. Stir constantly until onions are almost cooked. G Add 1-½ cups cold water and simmer for ½ hour. G Add crawfish tails and fat; cook until crawfish turns pink. G Add about 2 cups less 2 tablespoons water and bring to a boil. G When water is rapidly boiling, add remainder of ingredients. G Stir to blend and cook on low heat, covered for about ½ hour or until rice is tender. G Five minutes before serving, using a 2 prong fork, fluff up jambalaya so rice will have a tendency to fall apart. Serves 4 to 5 people.

Crayfish Stuffed Piquillo Peppers Recipe by Chef Matt Bennett, Sybaris Bistro

1 lb Crayfish, cooked, peeled, and chopped 1 batch Piquillo Peppers, drained 1 cup Celery, chopped fine 1 ea Lemon’s Zest and Juice 3 bunches Green Onion, chopped fine ¾ cup Mayonnaise (homemade preferred)

Combine everything except peppers. Stuff into the peppers and chill. Serve chilled.

Photo courtesy of Institute for Applied Ecology, and Jodi Herrling

Fried Crayfish Tails Recipe by Minnesota Sea Grant 1 lb Crawfish, cooked and peeled, (2½ cups) ¼ cup Evaporated Milk 1 ea Egg, beaten 1 cup Flour ½ tsp Mustard (prepared) ¼ tsp Garlic Powder ¾ tsp Salt ½ cup Cornmeal ¼ tsp Black Pepper ½ tsp Baking Powder

G In a bowl beat the egg, add the milk, prepared mustard, salt, pepper, and garlic powder. G Mix well.

G In another bowl, sift the flour, cornmeal and baking powder together and stir well to blend ingredients.

G Dip the crawfish tails in the egg-milk mixture, one at a time. G Let drain a little then dip in cornmeal-flour mixture. G Put on a plate until you have enough to fry. G Drop in deep hot fat (390-400¡F) and cook until golden brown. G Drain on paper towels. G Serve hot with catsup or tartar sauce.

Crayfish Etouffee Recipe by Minnesota Sea Grant 1 lb Crayfish, cooked, peeled, and chopped c tsp Red Pepper 6 Tbsp Butter 1¼ tsp Salt 2 cups Onion, chopped ¼ tsp Black Pepper ½ tsp Garlic Cloves, minced (2 medium cloves) 2 Tbsp Green Onion Tops, chopped fine ¼ cup Celery, chopped 2 Tbsp Green Pepper, chopped 2 Tbsp Parsley, minced (1 tsp dehydrated)

G Melt butter in iron skillet or heavy pot. G Sauté onion, garlic, green pepper and celery until onions are clear. G Add 1/8 cup water and simmer covered until vegetables are tender (about 15 minutes). G Add crawfish and other seasonings. G Cook 15 minutes. G Add green onion tops and parsley and cook 5 minutes for seasoning to blend. G Serve with hot steamed rice. G Serves 4 to 5 people

Wild Boar Sus scrofa

Region of Origin:Eurasia Habitat: On all continents except Antarctica and on many oceanic islands Current Range: North and South America, China and Europe Life Span: 15-20 years in the Wild

Wild boar (also known as Eurasian wild pig) has one of the wide-ranging geographical distributions of all terrestrial mammals, and humans have played a significant role in its expansion across the globe. These pigs are a critical problem in many parts of the United States. Both their feeding style of rooting and their wallowing habits are vastly destructive to both native and manmade landscapes. Large herds are the norm as wild boar can double their population every four months given an adequate food supply. They are also adaptable to a wide variety of habitats and are extremely aggressive. Wild boar have an acute sense of smell and are most active at night, so hunting them takes skill. But as the following recipes attest, the rewards are great! A special thank you to author and ecologist Corinne Duncan for her content contributions to this Wild Boar Introduction.

Wild Boar Kabobs Recipe by Rick Browne 1 can Beef Broth (14 oz) 1½ lbs Wild Boar Loin, cut in 1 in cubes 2 Tbsp Cornstarch 1 pkg Mushrooms 1 Tbsp Light Brown Sugar, packed 1 ea Red, Yellow, & Green Bellpepper, cut in squares 2 cloves Garlic, finely minced 1 ea Large Red Onion, cut in wedges ½ tsp Ground Ginger 2 Tbsp Soy Sauce

G Preheat the barbecue to medium-high (350–400°F), making sure the grill is well-oiled or sprayed. G In a saucepan, combine broth, cornstarch, soy sauce, brown sugar, garlic, and ginger. G Bring to a boil, stirring constantly. G Reduce the heat and continue to cook, stirring until thickened. G Arrange wild boar cubes on skewers, alternating with mushrooms, peppers, and onion wedges. G Grill 20–30 minutes or until done, frequently turning and brushing with the sauce. G Serve with baked beans and grilled corn on the cob. Photo courtesy of Rick Browne

Country Fried Wild Boar with White Gravy Recipe by Unknown 1½ lbs Wild Boar Cutlets, thin sliced 1 tsp Paprika 1 cup All Purpose Flour plus 2½ cups Milk, divided 3 Tbsp All Purpose Flour, divided 3 ea Eggs, beaten 1½ tsp Salt, divided 4 Tbsp Cooking Oil of choice 1¼ tsp Black Pepper, divided 2 Tbsp Butter (more if needed)

To Cook Meat: G In separate shallow bowls, place 1 cup flour, 1/2 cup milk, and all eggs G Mix 1 tsp salt, 1 tsp pepper, and paprika into the flour and mix well. Add other seasoning to taste. G Season both sides of each cutlet to taste G Dip cutlets in milk, covering completely, then dredge in seasoned flour. G Dip floured cutlets in egg wash, then dip again in the seasoned flour. G Heat 2 tbsp oil in a large skillet on medium heat. Do not overheat. G Place cutlets in skillet and brown on each side, about 8-10 minutes total cooking time. Do not overfill skillet. Leave room to turn cutlets over. G Remove from heat and set the steaks aside on paper towels to drain grease.

To Make White Gravy: G Drain all but 1 tbsp oil (If there is any oil. There is no problem if there is no oil.) G Add butter. If there is no oil, add 1 extra Tbsp of butter G Melt the butter and add 3 Tbsp flour G Stir with a whisk to make a roux, deglazing the bottom of the pan G Cook for a few minutes on LOW heat; do not burn. G Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens G Cook for another minute or so and remove from heat.

Serve Country Fried Wild Boar with plenty of gravy on top (optional), mashed potatoes or macaroni and cheese on the side, and a side vegetable of choice.

Wild Boar Chili Colorado Recipe by Hank Shaw, honest-food.net 2 lbs Wild Boar 2 cups Onion, chopped To Taste Salt 5 ea Garlic Cloves, minced 2 ea Dried Chipotle Chiles 1 qt Boar Stock 4 ea Dried Ancho Chiles ½ cup Tomatoes, crushed 4 ea Dried Guajillo Chiles 2 tsp Cinnamon 2 Tbsp Lard or Vegetable Oil 1 Tbsp Mexican Oregano

G Cut the meat into large stewing pieces about 1-2 inches across. Salt well and set aside. G Remove the stems and seeds from the dried chiles, tear them into pieces and put into a large bowl. G Pour boiling water over them and cover. Let this stand until the chiles are rehydrated, about 30 minutes. G Once the chiles are soft, put them in a blender with enough of the chile soaking water to make a puree the consistency of ketchup. If you want -- and I recommend this -- push the sauce through a fine-meshed strainer (in another bowl) to remove any stray seeds or bits of skin. G In a heavy, lidded pot or Dutch oven, heat the lard over medium-high heat. G Pat the meat dry with a paper towel and brown it well. Do this in batches and take your time. G Remove the meat as it browns and set aside. G Add the onions to the pot and cook them, stirring occasionally, until they just begin to brown on the edges. G Add the garlic and cook another minute. G Return the meat to the pot and mix in all the remaining ingredients. G Bring to a gentle simmer and cook until the meat is tender.

Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.

Wild Boar Chile Colorado copyrighted photo, courtesy of Holly A. Heyser

Herb Crusted Wild Boar Medallions Recipe by Anonymous 2 Tbsp Parsley, chopped ½ cup Seasoned Bedcrumbs 1½ Tbsp Rosemary, chopped ½ tsp Cayenne Pepper 1½ Tbsp Thyme, chopped ¼ cup Worcestershire Sauce 1½ Tbsp Basil, chopped ½ cup Water 1½ Tbsp Oregano 1 bunch Green Onions, minced 1½ Tbsp Dill, chopped ½ cup Olive Oil 4 cloves Garlic, mashed 1 lb Wild Boar Loin Medallions 2 tsp Fresh Cracked Black Pepper To Taste Salt 2 Tbsp Dijon Mustard To Taste Pepper

G Preheat oven to 525° F. G In a medium-sized mixing bowl, combine parsley, rosemary, basil, oregano, dill, and thyme. G Add garlic, cracked black pepper, green onions, Dijon mustard, breadcrumbs, Worcestershire sauce and water. G Stir until it becomes a thick paste. Lay medallions out flat. G Spread paste over top side of loin medallions. G Add salt, pepper, and other seasonings to taste. G Place loin medallions on an oven roasting rack inside an oven roasting pan. G Place the roasting rack in the oven and lower the oven temperature to 375° F. G Roast medallions until meat is cooked to desired doneness. G Remove and let sit for 10 minutes before serving.

BBQ Wild Boar Ribs Recipe by Unknown 2 racks Full Racks of Wild Boar Ribs 1 tsp Salt ¾ cup Light Brown Sugar 1 tsp Fresh Ground Black Pepper 1 Tbsp Paprika ½ tsp Red Pepper Flakes 1 Tbsp Garlic Powder ¼ tsp Cayenne Pepper 1 Tbsp Onion Powder To Taste Liquid Smoke To Taste Sweet and Spicy BBQ Sauce

G Preheat oven to 300°. G Use a Dry Rub: G Mix brown sugar, paprika, garlic powder, onion powder, ground red pepper, salt, black pepper, red pepper flakes, and cayenne pepper in a small bowl. G Remove the thin membrane from the bone side of the wild boar ribs. G Cut the rib racks in half. G Lay out three sheets of foil and place a half rack on top. G Douse each side of the racks with about a half teaspoon of liquid smoke and then massage each side with about a tablespoon of the dry rub. G Cover Ribs With BBQ Sauce. G Cover the ribs with three more layers of foil. G Fold the edges to make a tight seal. G Place tin foil-wrapped ribs in the oven to bake for 2 hours. G Cook for 2 hours. G Remove rib racks from the foil and slice them between each bone to make individual servings. G Place the individual ribs on a foil lined pan and cover them with a layer of BBQ sauce. G Turn the oven to broil. G Place ribs back in oven on top rack for about 7 minutes or until BBQ sauce begins to caramelize and burn. G Serve with vegetables of choice.

Wild Boar Stir Fry Recipe by Unknown 1½ lbs Boneless Wild Boar 1 cup Onion, cut in squares 1 cup Broccoli Florets ½ cup Cashews or Peanuts (optional) 1 cup Cauliflower Florets ½ cup Water Chestnuts (optional) 1 cup Carrots, sliced 1½ Tbsp Garlic, minced 1 cup Snow Peas, whole 2 Tbsp Soy Sauce 1 cup Fresh Green Beans, cut 2 Tbsp Lime Juice 1 cup Bellpepper, cut in squares ¾ cup Water or Stock ¼ tsp Cayenne Pepper ½ tsp Black Pepper

G Slice the Wild Boar across the grain as thinly as you can. G Cut the slices into bite-sized pieces. G Heat a large skillet on high heat until it starts to smoke. G Add 1 tablespoon of the oil, and swirl it around the pan. G Add all the Wild Boar. Cook the Wild Boar, stirring occasionally, until the meat browns. G Transfer the cooked meat to a bowl using a slotted spoon. G Lower the heat on the skillet to medium. G Add the remaining tablespoon of oil to the skillet, and swirl it around. G Add the garlic. G Stir until the garlic changes color. G Return the heat to high. G Add all the vegetables (use different or more vegetables if you choose to do so), the optional nuts, the optional water chestnuts, and 2 tablespoons of water/stock. G Stir frequently until the vegetables become slightly tender on the outside. G Add the Wild Boar back to the skillet with the vegetables G Add the Cayenne Pepper and Black Pepper. G Stir for 1-2 minutes. G Add the soy sauce and lime juice. G Stir well, and turn off the heat. G Taste, and add more soy sauce if desired. G If the food is drier than you want it to be, add more Water/stock; and thoroughly heat.

Dandelion Taraxacum officinale

Region of Origin:Eurasia Habitat: Perrenial forb Current Range: Throughout most of the northern hemisphere Life Span: Year round

Dandelion seeds can float for several miles, and often land in someone’s lawn where they burst into hundreds. Named for their leaf shape after the French for “lion’s tooth”, dandelions are pests and can out-compete native plants in natural settings, and vehemently hated by many gardeners. Dandelion is one of the first flowers of spring, and the last flowers of autumn, which is good news for bees. All parts of the plant will emit a milky sap when broken. But the delicious news is that all parts of this plant are edible too! The most common use is of young leaves in a variety of lovely green dishes. But dandelions make an exquisite golden jelly too! Older leaves can be used too – simply blanch them to remove some of the bitter flavor, and sauté. Dandelions are also drinkable. The roots can be used to make root beer and tea, and the flowers are used in dandelion wine (what a great way to prevent the plants from going to seed!). Dandelions are high in nutrition, filled with vitamins A, C, K and B complex. They are used in herbal medicine, especially as a tonic for the liver. A special thank you to author and ecologist Corinne Duncan for her content contributions to this Dandelion Introduction.

Dandelion Chicken Noodle Soup Recipe by Unknown 2 Tbsp Extra Virgin Olive Oil, divided 1½ cups Egg Noodles 2 Tbsp Butter, Divided 2 cups Dandelion Greens, blanched and chopped 4 cloves Garlic, minced 1 cup Dandelion Flowers, blanched 1 cup Carrots, diced ½ tsp Salt ½ cup Onion, diced 1 tsp Black Pepper 2 ea Red Potatoes, peeled and diced 1 tsp Oregano 4 cans Chicken Broth (14.5 oz) 1 tsp Basil 1 can Vegetable Broth (14.5 oz) 1 ea Bay Leaf

G Add 1 Tbsp olive oil and 1 Tbsp butter to skillet over medium heat. G Add chicken to pot and cook until lightly browned. Season chicken as desired. Set chicken aside when done. G Add remaining olive oil and butter to same pan over medium heat. G Saute garlic, potatoes, carrots, and onion until carrots are tender on the outside. G Turn heat off, add chicken back to pan, and mix well. G Place soup pot on the stove on high heat. G Pour chicken broth and vegetable broth into pot. G Stir in chicken, vegetable mix, noodles, basil, oregano, salt, black pepper, bay leaf, and dandelion greens and flowers. G Bring to a boil. G Reduce heat and simmer 30 minutes before serving.

Dandelion Jelly Recipe by The 3 Foragers

4 cups Dandelion flower petals 1 Tbsp Lemon Juice 4 cups Water 1 box Sure-Jell Powdered Pectin 3 cups Dandelion Infusion 4½ cups Sugar

G Place the dandelion flower petals in a pot and add the water. G Bring to a boil and reduce to a simmer. G Simmer 10 minutes, then turn off heat and allow the pot to cool. G Use a jelly bag or coffee filter to strain the flowers out of the water, you need 3 c. of dandelion infusion, but may have extra. G Place dandelion infusion, lemon juice, and pectin powder in a large pot. G Whisk together and bring this mixture to a rolling boil. G Add all of the sugar at once, stirring constantly, and return the mixture to a rolling boil. Photo courtesy of The 3 Foragers G Boil 1 minute. G Remove the jelly from the heat, skim the foam from the top and ladle into sterilized hot jars. G Cover, and process in a water bath for 10 minutes. Makes about five 8 oz jars.

Curried Dandelions Recipe by Wild Man Steve Brill

2 Tbsp Cooking Oil of choice ¾ cup SilkenTofu (the softest variety) 9 cups Dandelion Leaves 2 Tbsp Mellow Miso (light colored) 4½ tsp Garlic, minced 1½ Tbsp Lime Juice 1½ cups Water 1½ Tbsp Curry Powder (or to taste)

G Sauté the common dandelion leaves and garlic in the oil 10 minutes. G Meanwhile, puree the remaining ingredients in a blender. G Add the puree to the dandelions. G Bring to a boil. G Reduce the heat to low and cover. G Simmer 10 minutes. G Serves 6.

Garlic Mustard Alliaria petiolata

Region of Origin:Europe Habitat: Biennial shrub Current Range: Throughout most of the northern hemisphere Life Span: Year round

Garlic mustard is a wild, highly invasive green that is wonderful to cook with – and as the name says, it has a garlicky mustard flavor! Used for perhaps 6,000 years, garlic mustard is one of the oldest European cooking spices. It was introduced to North America in the mid-1800’s, and due to a predator-free environment, it has become highly invasive. Moist forests and floodplains mark its preferred habitat where it is often the dominant plant and can form large homogeneous stands. It produces a variety of chemicals that suppress the growth of other plants and fend off herbivores, so be cautious not to consume excessively large quantities (think grazing cow quantities). In human sized portions, garlic mustard is highly nutritious and offers anti-inflammatory and antimicrobial benefits.

Recently, garlic mustard has received ample attention as a foraged food, and recipes abound. The tiny sprouts that burst up in early spring are mild and can be featured in salads and other dishes. The leaf rosettes are tender most of the spring, but will toughen and bitter as the season passes. You can also enjoy the flower stalks, adorned with the delicate clusters of white flowers. The thin triangle shaped leaves are tender, and for those of you who like a garlicky mustard bite, try them! Even the seeds can be dried and stored. Just pop them in a jar, and use for salad dressings or hot mustard anytime. Lastly, grate the roots into a horseradish-like accent – be sure to add a splash of vinegar!

A special thank you to author and ecologist Corinne Duncan and Karen Monger of The 3 Foragers for their content contributions to the Garlic Mustard Introduction.

Garlic Mustard and Cheese Ravioli Filling Recipe by The 3 Foragers

Writer and forager Karen Monger, of The 3 Foragers, shares this note: “We like to pair the pungency of this wild edible with earthy flavors like mushrooms, plus rich textures like cheese in recipes, while still adding a good quantity of garlic mustard. This recipe is mostly about making a filling. You can fill wontons or pasta dough for ravioli, or even use it to stuff some puff pastry triangles or bread. We used some wild hen-of-the-woods maitake mushrooms, because that is what we had in the freezer, but grocery store mushrooms will work fine.”

1 Tbsp Olive Oil 2½ cups Garlic Mustard Leaves, roughly chopped 1 cup Ramps or Onions, chopped 4 Tbsp Farmer’s Cheese or Drained Ricotta 1 cup Mushrooms, chopped 1 Tbsp Sour Cream 2 cloves Garlic, chopped 1 tsp Salt

G Saute chopped ramps or onion in the olive oil over medium heat until translucent, 4 minutes. G Add garlic and chopped mushrooms. G Cook until the mushrooms release their juices and it evaporates, about 5 more minutes. G Toss in 2 cups of the garlic mustard leaves and cover the pan. G Cook 2 more minutes to wilt the leaves. G Remove from the heat and allow the mixture to cool. G Put the cooked onion, mushroom and garlic mustard mixture into a food processor, and pulse a few times to mix. G Add the remaining 1/2 cup of raw garlic mustard leaves, the farmer’s cheese, sour cream and salt, and continue to pulse until the mixture is finely chopped. G Taste and adjust salt. G Use the filling to fill ravioli, wonton wrappers, or as a spread. G Makes about 2 cups.

Photo courtesy of The 3 Foragers

Garlic Mustard Falafels Recipe by The 3 Foragers

Writer and forager Karen Monger shares this note: “Here we add them to a baked falafel, along with some ramps greens. I bake my own pitas, but store bought ones work just as well. We stuff our pitas with feta, shredded lettuce, salted cucumbers, red cabbage, pickles, olives, falafels, shredded carrots, and tzatziki sauce. These falafels are baked instead of fried. I also start by soaking raw, dried chickpeas overnight, and don’t even cook them before blending them in the food processor.”

1 cup Garlic Mustard Greens, chopped 2 Tbsp Cumin, ground and packed 1 Tbsp Coriander, ground 1 ea Small Onion, chopped 2 Tbsp Flour 1 Tbsp Fresh Cilantro, chopped 2 tsp Baling Powder 2 cans Chickpeas (or 3 cups raw, soaked) 2 tsp Salt 1 Tbsp Lemon Juice 1 tsp Pepper 2 Tbsp Olive Oil 1 cup Breadcrumbs

G Heat the oven to 375°. G Place the greens and chickpeas in a food processor, and blend until chunky. G Add the lemon juice, olive oil, spices, flour, baking powder, salt and pepper, and process until a thick, slightly chunky paste forms. You may need to add more olive oil, if you want the mixture to be scoopable. G Scoop the mixture into patties, about 2 Tablespoons for each patty. G Coat the falafels in the breadcrumbs and place on a baking sheet. G Spray the falafels with a light coat of olive oil cooking spray. G Bake for 20 minutes, flip over and bake 10 minutes longer. G Serve with pitas and fillings. G Makes about 35 falafel patties.

Photo courtesy of The 3 Foragers

Garlic Mustard Hummus Recipe by The 3 Foragers

Writer and forager Karen Monger shares this note: “The top 4 inches or so of the flower stalk is still tender, and we pick it along with the flower head and top triangular leaves along the stalk. The taste of the flower buds can be quite fiery, like raw horseradish and add a bite to whatever we eat them with. We usually eat them raw or lightly boiled since cooking them in a sautée pan seems to bring out the bitterness. In this hummus, we added them raw to give the hummus a green spiciness. We also added ramps greens (Allium tricoccum), but garlic can be substituted.”

2 cups Garlic Mustard Leaves, chopped 4 Tbsp Lemon Juice 1 cup Ramp Greens, chopped 2 Tbsp Tahini 2 cups Chick Peas, cooked 1½ Tsp Salt 5 Tbsp Olive Oil 2 Tbsp Cumin

G Place the chopped garlic mustard leaves, ramps greens and chickpeas in a food processor. G Process until chunky. G Add the remaining ingredients, and process until smooth. G We like our hummus very thick, but you could add more olive oil. G Serve with pitas. G Makes about 2 1/2 cups.

Photo courtesy of The 3 Foragers

Himalayan Blackberry Rubus armeniacus

Region of Origin:Western Europe Habitat: Perennial shrub Current Range: Most of the temperate world Life Span: Summer

Although Himalayan blackberry (now called Armenian blackberry) is one of the most delicious fruits around, it is also one of the most destructive invaders in the Pacific Northwest. First appearing in Oregon in 1922, this prickly shrub aggressively ousts native plants, especially in riparian environments. Control of infestations has taken a significant toll on road, park and agricultural maintenance budgets. The berry reproduces through arching canes and seed. It ripens in late summer-early fall, turning to a deep purple blue. Not only do humans enjoy their lovely sweet-tart taste, but birds love them too – unwittingly helping the plant’s invasion by spreading the seed after feeding.

A special thank you to author and ecologist Corinne Duncan for her content contributions to the Himalayan Blackberry Introduction.

Wild Blackberry Cobbler Recipe by Wild Man Steve Brill 5 cups Wild Blackberries 1¼ tsp Cream of Tartar 2 Tbsp Tapioca Pearls, ground to powder ½ tsp Baking Soda ½ cup + 1 Tbsp Unsweetened Apple Juice 1 tsp Cinnamon, ground, divided 1 tsp Orange Zest (½ tsp orange extract) ¼ tsp Spicebush or Allspice Berries, finely chopped 1 tsp Mint, dried, finely crumbled ½ tsp Nutmeg, ground ¼ tsp Cardamon Seed, ground ¼ tsp Salt 1½ cups Whole Grain Flour ¼ cup Corn Oil 2 Tbsp Cooking Oil of choice 3 Tbsp Milk or Unsweet Fruit Juice (or as needed)

G Preheat the oven to 350 degrees. G Mix the blackberries, ground tapioca, ½ cup of the apple juice, the orange rind, mint, and cardamom together in a large bowl. G Transfer the mixture to a 14 x 9 x 2-inch oiled baking dish. G Sprinkle the fruit mixture with 3 tablespoons of the flour and dot with the apricot kernel oil. G In a medium-size bowl, mix together the remaining flour, the cream of tartar, baking soda, cinnamon, spicebush berries, nutmeg, and salt.

Wild Blackberry Cobbler

G Mix in the corn oil, and then stir in the remaining 1 tablespoon apple juice and milk to make a dough that’s neither sticky nor crumbly. G Using a rolling pin covered with a floured sleeve and working on a floured pastry sheet, roll the dough out ¼ inch thick in the shape of your baking dish. G Transfer the rolled out pastry onto the berry layer, cut slits for steam to escape, and sprinkle on more cinnamon for color, if desired. Bake the cobbler until bubbly, about 40 minutes. G Serve hot or cold. Serves 6 to 8.

Blackberry Panna Cotta Recipe by Wild Man Steve Brill 2 cups Cream 6 tsp Cold Water a cup Sugar 2 Tbsp Cooking Oil of Choice 2 cups Wild Blackberries 4 ea Dessert Ramekins 1 tsp Knox Gelatin

G Mix the blackberries with the sugar and let sit for 30 minutes. G Meanwhile, oil the ramekins with the grapeseed, or any neutral-tasting oil. G You can skip this if you are planning to serve the panna cotta as a parfait, and not pop it out of the container. G Heat the blackberries-sugar mixture with the cream and bring it to a steam, about 170 degrees. G Don't let it simmer. G Turn off the heat and let this steep 30 minutes. G When the 30 minutes is about done, mix the gelatin with the cold water in a container you can pour from, like a large measuring cup or a bowl with a pouring Photo courtesy of Wild Man Steve Brill spout. G Heat the cream mixture again, just back to the steaming point. G Don't simmer it. G Set up a fine-meshed strainer over the container that has the gelatin in it. Pour the hot cream through the strainer into the container so you leave the blackberries behind. G Now, pick up the strainer and shake it gently over the cream to release some extra blackberry goodness. This is important, as this last bit of juice and cream in the blackberries is concentrated and can give you a lot more flavor and color in your panna cotta. G Stir the panna cotta mixture a few times to incorporate the gelatin, then pour it into your ramekins. G Put in the fridge for a few hours to set. Panna cotta can be made up to a day ahead, just cover the ramekins once they've set.

Blackberry Cordial Recipe by Anonymous

1 qt Vodka 1 cup Sugar 1 qt Wild Blackberries

G Place the sugar in a 1 quart jar. G Fill the rest of the jar with blackberries without packing them tightly. G Fill the jar with vodka so that it is level with the berries. G Seal the jar and let it stand. G Shake the jar gently once per week. G Continue this process for 8-10 weeks. The sugar will dissolve and the liquid will color to match the berries. G After the shaking process is complete, strain the liquid through a sieve. G Strain the liquid through a coffee filter to fully separate the liquid from the rest of the fruit. G Pour into bottles or jars for storage or gift-giving. G Drink as a cordial or use to flavor lemonade, iced tea, or other adult beverages, especially a Blackberry Martini or use as a topping for other desserts such as cheesecake and ice cream. Drop fresh blackberries in to garnish when serving.

Japanese Knotweed Fallopian japonica

Region of Origin:East Asia Habitat: Perennial, deciduous, sub-shrub Current Range: Asia, North America (39 States) & Europe Flowering Season: Summer

Japanese knotweed has astounding regenerative prowess and the capacity to spread at lightning speed, especially near streams and roadsides. It is a rapidly growing, perennial plant with characteristic purple spots on the stem. The tubular structure of the stem allows even tiny pieces of knotweed to float through waterways and readily access new habitats to colonize along its journey. The dense root and leaf structure of knotweed stands make it nearly impossible for other plants to compete, and it is considered one of the world’s most destructive invasive species. The strong scent of the lacy white blooms attract bees. And, many humans are attracted to its shoots, foraging them for their wonderful rhubarb taste. Avoid sites actively managed with herbicides, and be sure to collect the shoots when they are young and tender – no more than 8 inches tall.

A special thank you to author and ecologist Corinne Duncan for her content contributions to the Japanese Knotweed Introduction.

Japanese Knotweed Surprise Recipe by Wild Man Steve Brill

2 cups Apples, cubed 1 cup Knotweed Shoots, sliced ½ cup Apple Juice To Taste Sugar (optional)

G Gather your harvested knotweed and remove any leaves and stems. G Chop the knotweed into a small enough size to fit into your cooking pot and peel those shoots which have begun to form leaves (these will have already begun to turn stringy). G Throw the knotweed and chopped apples into a pot and pour apple juice on top. G Bring to a boil and begin to simmer. G Simmer for about 20 minutes or until soft. You will notice that the knotweed seems to melt into a thick, sauce-like consistency. G Once the knotweed turns to a sauce-like consistency, serve and eat!

Japanese Knotweed Sherbet Recipe by Wild Man Steve Brill

6-8 ea Knotweed Shoots, stripped of leaves ¼ cup Honey, Barley Malt, or Rice Syrup 1½ cups Orange Juice (fresh squeezed is best) 1 Tbsp Orange Zest 1½ cups Apple or Other Unsweetened Juice 2 tsp Vanilla Extract ½ cup Lemon 1 tsp Lemon Extract ¼ cup Canola Oil 1 tsp Liquid Stevia (or equivalent sweetner) ½ tsp Salt

G In a medium saucepan, simmer knotweed shoots in orange, apple, and lemon juice over medium heat, covered, until shoots are tender, about 10 min. G Transfer knotweed and juices to blender, and remaining ingredients, and process until smooth. G Chill mixture until cold (1 hr in freezer or 4 hrs in fridge). G Pour mixture into ice cream machine and freeze according to manufacturer’s instructions. G Makes 5 cups; serves G Eat!

Japanese Knotweed Summer Rolls Recipe and Photo courtesy of The 3 Foragers 6-10 ea 8" Rice Paper Wrappers 3 Tbsp Dandelion Flower Petals 3 oz Bean Thread Noodle Cakes 2 Tbsp Chopped Ramp Leaves or Scallions 1 cup Knotweed Shoot Stems (thinly sliced) 4 Tbsp Shredded Carrots ½ cup Parsley and Cilantro Greens To Taste Dipping Sauce of Choice

G Soak bean thread noodles in hot water for 10 minutes, until soft. G Rinse and drain well. G In a bowl, add the chopped knotweed, chickweed greens, dandelion petals, ramps, and carrots to the bean thread noodles. Toss well. G Soften the rice paper wrappers in warm water for about 15 seconds until they are pliable. G Place on a smooth surface. Take about 1/2 cup of the noodle filling and place it in the center of the top third of the wrapper. G Fold over the top of the wrapper to cover the filling, then fold in the two sided toward the center. G Roll filled wrapper towards the bottom, enclosing the filling completely. This may take some practice! G Chill the summer rolls for 15 minutes, and serve with a spicy-sweet Thai dipping sauce.

Japanese Knotweed Muffins Recipe and Photo courtesy of The 3 Foragers

½ cup Sugar 1 ea Egg 2 cups Knotweed Stalks, chopped 1 cup Flour ¼ cup Water ½ cup Sugar 1 Tbsp Lemon Juice ½ tsp Baking Powder ¼ cup Oil ¼ tsp Baking Soda ¼ tsp Cinnamon

G Preheat the oven to 325°, place baking papers in a muffin pan. G In a saucepot, combine 1/2 cup sugar, the chopped knotweed stalks, 1/4 cup water and 1 Tbsp lemon juice. G Cook over medium heat for 10 minutes, stirring often. G Allow the stewed knotweed to cool. There should be about 1 c. stewed knotweed. G In a large bowl, whisk the egg with the oil, and stir in the stewed knotweed. G Sift together 1 c. flour, 1/2 c. sugar, baking powder, baking soda, and cinnamon. G Stir into the wet ingredients in the large bowl, do not over mix. G Fill the muffin papers about 3/4 full. G Bake for 24-28 minutes, until the top is set and springs back when touched. G Cool and serve with butter, or toasted. Makes 8 muffins.

Japanese Knotweed Vodka Recipe by Andy Hamilton as published in The Guardian

450 g Knotweed Shoots (16 oz - 2½ cups) 750 ml Vodka (3¼ cups) 225 g Sugar (1 cup)

G Gather knotweed shoots and chop into 3cm pieces, then put into a 1 litre jar. G Add the sugar and vodka and seal. Shake well and leave for at least 3 - 4 weeks. G Strain back into bottle through muslin/cheesecloth and place in a cool dark place for 3 months.

The discarded knotweed can be eaten and, as it tastes remarkably like rhubarb, works well in a crumble – simply follow the recipe for a rhubarb crumble replacing knotweed for rhubarb, weight for weight. Photo by Roy Hunt

Spiced Japanese Knotweed Mousse Recipe by Unknown 5 cups Knotweed Shoots, stripped, chopped 1 Tbsp Powdered Gelatin ¾ cup Granulated Sugar 2 cups Heavy Whipping Cream ¼ cup Water c tsp Salt 2 Tbsp Spice of choice (peppermint, clove, 4 Tbsp Powdered Sugar cinnamon, nutmeg, pumpkin spice, etc.) To Taste Redi-Whip or Cool Whip

G Combine knotweed, water, and sugar in a saucepan; and cook, uncovered, for 15 minutes on medium heat until the knotweed is soft. G Place contents of pan and spice in blender and puree until smooth. G Chill a bowl in the freezer. G Heat the knotweed puree on low heat in a pan until warm. Do not boil.

G Meanwhile, soak the gelatin in ice cold water until the gelatin is completely limp (about 10 minutes). G Remove the gelatin from the water, then add it to the knotweed puree. G Whisk until well combined. G Chill in the fridge for 10-15 minutes.

G Combine the cream and powdered sugar in a chilled bowl. G Whip the cream until it forms stiff peaks. G Remove the pan with the chilled knotweed from the fridge. G Whisk the knotweed mixture to loosen the puree. If the puree did not set, reheat the puree and add a little more gelatin, then repeat the process. Do this as many times as needed.

G Gently fold the cream into the knotweed mixture 1/3 at a time.

G Put the mousse in a container. G Press plastic wrap down onto the surface of the mousse to prevent oxidization. G Refrigerate the mousse overnight. It will set and become slightly stiff.

G Serve in whatever dish you with to use by piping it from a pastry bag. G Top with whipped cream and a sprinkle of whichever spice you used.

Kudzu Vine Pueraria montana

Region of Origin: Japan and China Habitat: Perennial, deciduous, vine Current Range: Every continent except Antarctica Flowering Season: Late Summer

Kudzu was introduced to the U.S. as a forage crop for cattle in the 1930’s. While the plant currently has a limited distribution in the western United States, this is an invader to keep a close eye on. With a growth rate of a foot per day, it’s one of the fastest growing plants in the world. It smothers everything it grows on including large trees and, as the American South can testify, it is able to cover vast areas seemingly overnight. Luckily, most of the plant is edible. Stems, leaves, flowers and starch from the root are all used in cooking. In Asia the flowers and roots are used medicinally5. The flowers are also quite beautiful, but don’t let this plant fool you; it’s “the vine that ate the South” so eat it before it eats your landscape.

A special thank you to author and ecologist Corinne Duncan and Karen Monger of The 3 Foragers for their content contributions to the Kudzu Introduction.

Kudzu Blossom Jelly Recipe and Photo by Molly Marland

Molly notes that kudzu’s delicate purple flowers have a fragrance reminiscent of grapes which may be used to make this unique jelly. Spoon the jelly over cream cheese, or melt and serve over waffles and ice cream.

4 cups Kudzu Blossoms 1¾ oz Package Powdered Fruit Pectin 4 cups Boiling Water 5 cups Sugar 1 Tbsp Lemon Juice

G Wash kudzu with cold water. G Drain well and place in a large bowl. G Pour 4 cups boiling water over the blossoms and refrigerate overnight (or 8 hours). Note that the blossom liquid is gray until lemon juice is added. G Strain the resulting liquid through a colander into a Dutch oven, discard blooms. G Add lemon juice and pectin and then bring to a rolling boil over high heat, stirring constantly. G Stir in sugar. Return to a full boil and stir constantly for one minute. G Remove from heat and skim away foam with spoon. G Quickly pour jelly into hot, sterilized jars, filling to ¼ inch from top. G Wipe jar rims and cover with metal lids and bands. G Process in boiling water bath for 5 minutes. G Cool jars on wire racks.

Stuffed Kudzu Leaves Recipe and Photo by Molly Marland

Molly notes that when cooking with kudzu, choose only the smallest, most tender leaves. Large leaves are too tough. The small leaves have plenty of body, are fresh and tender, and have a flavor similar to that of a green bean.

30 ea Kudzu Leaves STUFFING: 1 can Diced Tomatoes (15 oz) 1 cup Rice, rinsed in water 3 cloves Garlic, cut in half 1 lb Ground Beef or Lamb 3 ea Lemons, Juice of 1 cup Canned Diced Tomatoes Several Soup Bones (optional) ½ tsp Allspice To Taste Salt, Pepper, Other Seasoning

PREPARATION: G Wash leaves. G Drop into salted boiling water. G Blanch for 2-3 minutes, separating leaves. G Drain and remove to a plate to cool. G Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf.

STUFFING: G Mix all the stuffing ingredients together. G Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar. G Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan. G The round rack that comes with a pressure cooker works very well (soup bones also work well). G Arrange kudzu rolls alternately in opposite directions. G When all are in the pot, pour in tomatoes, salt (and any other seasonings), and garlic, cut in half. G Press down with an inverted dish and add water to reach dish.

COOKING: G Preheat oven to 350. G Cover pot and cook for 40 minutes. G Add lemon juice and cook 10 minutes more.

Kudzu Vine Quiche Recipe by Unknown 1 cup Heavy Cream To Taste Black Pepper 3 ea Eggs, beaten To Taste Any Other Seasoning/Spices 1 cup Kudzu Leaves and Stems, chopped 1 cup Mozzarella Cheese, grated ½ tsp Salt 1 ea 9 inch Pie Shell, unbaked

G Preheat oven to 350 degrees. G Mix cream, eggs, kudzu, salt, pepper, other seasoning/spices, and cheese. G Place in pie shell. G Bake for 35 to 45 minutes until center is set.

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