All posts by Chef Lisa
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Video: Recipes: Making Wontons
Making wontons with Chef Lisa and Forager Paul
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Nutrition: The Wonders of Winter Cress
The Wonders of Winter Cress by Lisa Caccamise In the Northeastern winter months, there is not much in way of foraged foods to harvest. That’s...
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Recipe: Video: Pasta with Wild Greens and Sorrel
Another cooking adventure with Suburban Foragers Chef Lisa and Forager Paul
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Quick tip: Video: Drying Herbs
There are many ways to preserve and dry herbs. Here one simple way you can dry herbs in your home kitchen.
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Recipe: Cooking Workshop March24th
Young Mugwort Frittata with Herb de Provence serves 2 1/4 cup young mugwort leaves, packed and chopped 1 teaspoon herb de provence 4 organic, free...
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Video: Recipe: Bittercress Crostini, Daylily Stir fry, and Peanut Nettle dish
Learn about cooking wild foods with Gourmet Chef Lisa and Forager Paul
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Foraged Roots Run Deep – The Forager’s Garden
The forager’s garden produces so many foods to be discovered or re-discovered. Considered by most to be weeds or invasive, native perennials will take over...