A fun and delicious way to add more edible insects into your life! Six minute egg, cricket salt, black ant salt, and superworms to finish!
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Forbidden Cricket Rice, made with wild black grains, brown rice, quinoa, and cricket stock. I love the flavor and added nutrition of this dish!
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If you’re wondering about an easy way to incorporate edible insects into your regular diet - this is the way! I use a variety of different insect salts on a daily basis.
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Cricket Gochujang Mayo is a staple in my fridge and I love it on everything!
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Excited to share my foray with textured cricket protein. It really tastes delicious, and I can’t wait for it to be (eventually) widely available.
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I made these king oyster mushroom “scallops” with cricket powder and cricket salt, served with forbidden rice made with cricket stock, ramp oil, and garlic chips. Truly delicious ento-cuisine!
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The forbidden rice was made with a cricket stock, and there were additional grasshoppers, mealworms, crickets, black ants, a cricket gochujang sauce (on our blog), and microgreens to finish. This was bugalicious ento-cuisine!
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Radish and butter is a classic pairing enhanced by ramp butter with cricket powder, and the black ant salt is the perfect foil for the unctuousness of the ramp butter to create a sublime taste of spring.
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Grasshopper poutine is only better with the inclusion of cricket gravy and extra squeaky cheese curds. A guilty pleasure, but one you'll be craving with each bugalicious bite of this delectable ento-cuisine.
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