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cricket chili
Fall 2020

Cricket chili

Richard Zack organized a Bug Buffet as part of his Entomology 101 course for about 20 years. One of the mainstays of the insect-eating event was his cricket chili.

“It’s a kind of standard chili recipe,” he says.

Then he would add the insects.

“I would buy like 10,000 crickets,” says Zack, now the associate dean for academic programs at WSU’s College of Agricultural, Human, and Natural Resource Sciences.

He’s no longer teaching the class nor hosting the famed Bug Buffet. But, here, he offers his cricket chili recipe for readers who might want to try it at home. It’s based … » More …

Porcini and chanterelle mushrooms on a cutting board with knife
Fall 2020

Chanterelle recipes

 

Delicious ways to enjoy local chanterelle mushrooms.

Read more about Pacific golden chanterelles.

 

Mushroom Risotto

from WSU Creamery

This creamy, comforting risotto features WSU’s own Cougar Gold cheese as well as a mix of mushrooms, including seasonal chanterelles.

4 tablespoons butter

⅓ cup peeled and minced shallots (or ⅓ cup white or yellow onion, finely chopped)

1 pound flavorful mushrooms (such as crimini, portobello, chanterelle, oyster, and shiitake, or a combination), thinly sliced.

1½ cups arborio rice

6 cups chicken broth

4 tablespoons fresh parsley, very … » More …

Summer 2020

Sweet heat

Betsy Burlingame dries them, pickles them, stuffs them, makes marmalade with them—and more.

The avid WSU Clallam County Master Gardener loves peppers for their flavor-packed punch and has been growing her own in her Sequim greenhouse for years.

Here, she shares some of her go-to pepper recipes.

 

Jalapeño Poppers

4 ounces cream cheese (room temperature)

2 teaspoon minced garlic

1/3 cup minced green onions

3 tablespoon shredded cheddar cheese

1 tablespoon lime juice

12 to 15 fresh jalapeño peppers of equal size

1 egg

1 cup panko … » More …

Spring healthy food. on wooden background
Spring 2020

Go wild for these greens

Whether you forage them yourself or find them at the farmer’s market, wild spring greens pack a nutritious—and flavorful—punch.

Here are a few recipes to go wild for:

nettle

Nettles
Try puréed nettles in soup or pesto.

Croatian blitva, traditional and hearty peasant fare from the Dalmatian Coast, is traditionally made with Swiss chard and potatoes, garlic and olive oil. Why not try subbing one leafy green for another? Try this recipe with nettles. And, for extra flavor, … » More …

Roast goose with brussels sprouts and potatoes
Winter 2019

Cook your goose

Your goose is cooked.

Well, not yet.

But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.

Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.

Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.

Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.

Bon … » More …