Contents
Introduction
How to Use This Book
(Not) Frybread
Fields and Gardens
Roasted Corn with Wild Green Pesto
Three Sisters Summertime Salad with Smoked Trout
Wojape Mint Sauce
Locavores and Trade-a-vores
Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts
Maple Vinaigrette
Spring Salad with Tamarack Honey Drizzle
Hopniss
Deviled Duck Eggs
Duck Egg Aioli
Wild Green Pesto
Wild Greens
Stuffed Squash Blossoms
Corn Mushrooms
Sautéed Corn Mushrooms with Fresh Corn and Fried Sage
Braised Sunflowers (or Sunchokes)
Griddled Maple Squash
Gete Okosomin—Big Old Squash
Cedar Braised Beans
Beans
Crispy Bean Cakes
Three Sisters Mash
Smoked Whitefish and White Bean Spread
Sunchokes
Maple–Sage Roasted Vegetables
The Language of Corn
Simple Corn Cakes with Assorted Toppings
Blue Corn Cake Variation
Hominy Cakes
Teosinte
Kneel Down Bread
Sioux Chef Tamales
Old-fashioned Cornmeal Mush with Poached Eggs
Amaranth
Amaranth Crackers
Wild Rice Cakes
Sorrel Sauce
Summer’s Vegetable Soup with Wild Greens
Missouri River Pozole
Hearty Mushroom, Sweet Potato, and Bean Soup
Fish Head and Wild Rice Soup
White Bean and Winter Squash Soup
Wozupi—An Indigenous Farm of the Mdewakanton Tribe, Minnesota
Smoked Turkey and Acorn Soup
Squash and Apple Soup with Cranberry Coulis
Black Bean and Yucca Soup with Warming Spices
Prairies and Lakes
Wild Rice
Real Wild Rice
Tatanka Truck Fried Wild Rice Bowl
Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Mushrooms
Timpsula Cakes with Cedar Braised Beans
Timpsula
Smoked Whitefish or Trout
Cattails
Wild Rice Crusted Walleye
Red Lake Walleye—the Good Fish Story
Herb-roasted Fish
Tatanka Truck Sunflower Crusted Trout
Maple–Juniper Roast Pheasant
Grouse with Cranberry and Sage
Sweet and Sour Roast Goose with Autumn Squash and Cranberries
Seared Duck Breast with Cider Glaze
Sage and Rosehip Roasted Duck
Crispy Duck Legs
Rendering Duck or Goose Fat
Duck Pate, Preserved Apple Stock, and Dried Apple
Duck and Wild Rice Pemmican
Smoked Duck or Pheasant
Roast Turkey, Wild Onions, Maple Squash, and Cranberry Coulis
Maple-brined Smoked Turkey
Cider Braised Turkey Thighs
Rabbit
Old-fashioned Rabbit Stew
Rabbit Braised with Apples and Mint
Bison
Bison Tartar
The Noble Way to Hunt
Bison Ribs
Braising, an Ancient Method
Cedar Braised Bison
Grilled Bison Skewers with Wojape
Indigenous Tacos
Tanka
Bison Wasna
Taniga
Hunter’s Stew
Churro Lamb Sausage
Venison Chop with Apples and Cranberries
Venison or Elk Stew with Hominy
Sweets and Teas
Sunflower Cookies
Edible Flowers
Corn Cookies
Autumn Harvest Cookies
Amaranth Bites
Chocolate Pecan Bites
Chestnuts
Raspberry–Rosehip Sauce
Acorn and Wild Rice Cakes
Popped Amaranth Cakes (Alegría)
Wild Rice Pudding
Rice Moon
Sunflower Milk Sorbet
Sunflowers
Sweet Corn Sorbet
Hazelnut Maple Sorbet
Wild Rice Sorbet
Maple Squash Sorbet with Cranberry Coulis
Blueberry–Raspberry–Bergamot Spoon Sweet
Wild Apple Sauce (Savory or Sweet)
Caramelized Seed Mix
Roasted in the Shell Sunflower Seeds
Roasted Maple Seeds
Indigenous Granola
Native Granola Bars
Maple Bruleed Squash with Blueberries
Tobacco
Teas and Refreshing Drinks
Labrador Tea
Cedar Tea
The Firewater Myth
Mint Tea
Bergamot Tea
Raspberry Leaf Tea
Chaga
Sumac Lemonade
The Indigenous Pantry
Sunny Butter
Indigenous Flours
Wild Rice Flour
Vegetable Flour
Acorn Meal Flour
Hazelnut Flour
Chestnut Flour
Indigenous Stocks
Wild Rice Stock
Corn Stock
Fish, Game, Meat Stock
Wojape
Sprouts
Wild Onions and Ramps
Puffed Wild Rice
Corn Nuts
Dried Mushrooms
Tapping Trees—More Than Maple
Maple Wine and Vinegar
Native Herbs and Seasonings
Staghorn Sumac
Mineral Salt
Culinary Ash
Indigenous Partners and Guides
Chef Rich Francis —Scallops with Three Sisters Reduction and Four Medicines
Chef Karlos Baca —Labrador Tea Smoked Quail with Manoomin Fritter and Wojape
Chef Lois Ellen Frank — Juniper Cured Elk with Dried Chokecherry Sauce
Chef Andrea Murdoch — Inca Trail Mix
Chef Freddie Bitsoie — Corn Broth
Chef Brian Tatsukawa
JD Kinlacheeny’s Chilchin (Sumac) Pudding
Terri Ami’s Blue Corn Mush
Felicia Cocotzin Ruiz — Two Fruit Jam Scattered with Seeds
Valerie Segrest — Wild Berries with Amaranth
Nourishing Tradition
Feasts of the Moon
Spirit Plate
Dinner of the Blossom Moon, Waabigwani-giizis
Dinner of the Chokecherry Moon
Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis
Feast of the Wild Rice Moon
Dinner of the Little Spirit Moon, Gichi-manidoo-giizis
Feast of the Sorcerer and the Eagle
Owamni and the Buffalo Sky
Acknowledgments
Resources
Photography Credits
Index
