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In The Wild Kitchen shows you how to forage and feast on wild plants so you can up your wildcrafting and cooking game.
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Early Spring Nettle Shoots
Wild Green Pesto Master Recipe
Meet early spring nettle shoots, learning to identify, harvest, and prepare these precious wild greens just as they emerge from the earth after their winter slumber.

You will master the wild green pesto recipe. This is a liberating piece of wild kitchen knowledge that shows you how to transform our weedy friends into some serious nutrient dense, and sumptuous eating.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Late Spring Wild Black Raspberry
Wild Fruit Ice Cream Master Recipe
Meet wild black raspberry and learn how to identify, and harvest these tangy, jewel-like fruits. Distinguish a black raspberry from a blackberry.

You will master the wild ice cream template, a truly luxurious piece of kitchen wizardry that enables you to tap into the flow of fruit abundance and churn it into velvety deliciousness.

Customize the recipe to the ingredients at hand or to meet specific dietary needs. Replacing the dairy entirely with coconut milk also produces delicious creamy ice cream, making our lactose-intolerant friends very happy. In this lesson, we've made it low carb by adding just a touch of honey.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

In the Soup with Wild & Weedy
Wild Green Soup Master Recipe
Meet dayflower, violet, lamb's quarter, and sweet cicely, learning to identify, harvest, and prepare these nutritious, prolific greens in summer. These wild plants tend to grow everywhere; how exciting that feral food is so abundant!

You will master the wild green soup and reawaken your soup-making instincts to produce delicious, nutritious fare, created from scratch. This skill is integral for serious eating pleasure, and for employing and highlighting the bounty of fresh foods available to foragers, gardeners, and frugal consumers.

Once these soup-making concepts clearly resonate in our minds, everything looks different — from unruly wild plants to fat drippings, from scrappy bones to pickle brine. All around us, soup ingredients abound!

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Going Gratin Crazy
Gratin Master Recipe
Meet amaranth and revisit nettle in late summer. Amaranth is an amazing wild green that I will show you how to identify, harvest, and prepare. This powerhouse of nutritious abundance and tastiness is available worldwide. Then you will reconnect with nettle in flower and seed and learn how to handle her at this time of year.

You will master the gratin! Gratins are easy-to-prepare, savory, cheesy custards. Essentially they are crustless quiches baked directly in pie pans. (If desired, these gratins can be baked in piecrusts to create quiches).

Once you get the knack of preparing gratins, producing these elegant, nutritious dishes for your friends and family will result in very satisfied eaters.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Green Jewels of Late Summer Hardy Kiwi Mousse
Meet hardy kiwi, a fruiting jewel of late summer. You will spend time with this well-established, old and gnarly friend of the wild garden, learning how to identify, harvest, and prepare these flavor packed, nutrient dense fruits.

Then we'll step into the kitchen and prepare a luscious kiwi mousse that demystifies actinidain, a protease enzyme. Includes a quick lesson on gelatin.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Fish & The Magic Of Herbal Pastes
Herb Baked Fish Master Recipe
Meet wood sorrel, sheep sorrel, and wild bergamot. You will learn to identify, harvest, and prepare these bursting-with-flavor culinary stars.

You will master the Herb Baked Fish, giving you the knowledge to whip up some amazing fish dishes. Fish is beautiful and we can dress it up with our wild and weedy friends. Learn the magic of intriguing and savory herbal pastes.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Who's in Your Bowl? The Art of Wild Salad
Meet chickweed, purple dead nettle, garlic mustard, and wild lettuce (sort of). These are some of the major players in the wild food scene, offering up their culinary and healing gifts for us during much of the growing season.

I am excited for you to learn how to identify, harvest, and prepare these nutritious, prolific greens as they appear in this fall episode.

I will show you how to create wild salad, a simple technique that celebrates season and place! They add intrigue to a menu and are fulfilling to eat. Raw and dressed wild plants offer incredible flavor, and are full of therapeutic essential oils, vitamin C, and other nutrients undiminished by cooking. Eaten right after picking, wild salads fill the body and spirit with vigorous, feral life force.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

Pawpaw Chocolate Pudding & Pawpaw Mint Salsa
Meet the magnificent pawpaw in the flesh. I'll show you how to identify, harvest, and prepare these precious native fruits. Become an expert pawpaw forager — come along on this fall adventure.

You will master two delectable pawpaw recipes that are super easy to make and are serious crowd pleasers: Pawpaw Chocolate Pudding and Pawpaw Mint Salsa.

You'll have online access to the detailed video training and the downloadable PDF resource guide. Learn at your own pace.

BONUS 1:
Be among the first to experience my new powerful and personal "Foraging Fundamentals" online masterclass as an included free bonus. (value $57)
BONUS 2:
Today I'll also gift you my "Holiday Kitchen Forage" online masterclass as an included free bonus. (value $127)
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"This beautiful series is a gift to all of us who are hungry for a deeper connection to the earth through its wild bounty. Beginners will find that Dina clearly imparts the knowledge required to find, identify and use the wild plants in simple yet sumptuous recipes.

Seasoned botanists and foragers will learn from a master the subtleties of finding, harvesting and preparing wild foods. Each video episode is accompanied by a comprehensive illustrated pdf reference guide that includes the master recipe for each plant in addition to plant identification and nutritional details.

Dina offers her rich knowledge and her love for wild plants with a warmth and grace that is captivating. Thank you, Dina and Sam, for this engaging collaboration!"
- Barbara D.

Your "In The Wild Kitchen" Questions Answered
Who is this course right for?

Anyone who is excited by foraging and wild food cooking will appreciate this knowledge lounge we've created. Think of it as a place to relax and learn in an inviting atmosphere surrounded by nature, and the hearth.

I'm an absolute beginner. Is this right for me?

Yes, this course is right for you. I will guide you step by step through the entire process from identifying plants in the field to cooking them in the kitchen. We'll go slowly so you can grasp the content from beginning to end. The PDF resource guides that accompany each lesson are there to support your learning process as well.

What part of the world does one find the plants you cover in this course?

The majority of the plants I focus on in this course are wild, abundant and very common. A significant portion of them are ubiquitous and can be found in many of the temperate zones throughout the world: North and South America, Europe, Asia, Africa and Australasia. However, I was unable to pinpoint the exact world range for each plant. Note: I have included a few plants that start as cultivated specimens where I live in the Northeastern U.S. that then freely spread themselves, becoming wild in the landscape. They are wild in other parts of the world.

Are the recipes vegan or vegetarian? I am on restricted diet. Will I be able to make these recipes?

For the most part, the recipes are formatted as master recipes so you can adapt them to suit your dietary needs. Frequently, you can make them vegan, vegetarian, dairy-free etc. Although in some cases, as in the Herb Baked Fish, there is no substitute for fish. Just as I write this, I am wondering if you can replace the fish with tempeh or eggplant slices, tucking them under the magic of herbal pastes. I am excited to keep exploring the versatility of these recipes with you!

What if I can't forage for the featured plant(s), can I still make the recipes?

Yes, in most of the recipes I give you wild plant substitutes. That is the beauty of the master recipe format. It offers you a template to get your creative cooking juices flowing with whatever plants you have at hand.

What plants do you cover in this course?

In The Wild Kitchen, along with Holiday Kitchen Forage, explores the following plants in this order:

Nettle (spring shoots): Urtica dioca

Wild Black Raspberry: Rubus occidentalis

Dayflower: Commelina erecta

Violet: Viola sororia

Lamb's Quarter: Chenopodium album

Sweet Cicely: Myrrhis odorata

Amaranth: Amaranthus retroflexus

Nettle (mature): Urtica dioca

Hardy Kiwi: Actinidia arguta

Wood Sorrel: Oxalis stricta

Sheep Sorrel: Rumex acetosella

Wild Bergamot: Monarda fistulosa

Chickweed: Stellaria media

Purple Dead Nettle: Lamium purpureum

Garlic Mustard: Alliaria petiolata

Wild Lettuce (sort of): Lactuca canadensis

Pawpaw: Asimina triloba

Burdock (late fall): Arctium minus

Large Cranberry: Vaccinium macrocarpon

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