Published: May 15, 2025 · Leave a Comment
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Welcome to the kitchen.
This is where our harvest turns into meals—vegan recipes made with intention, practicality, and plenty of flavor. Some are my creations and some created by others. Some will be simple, some more involved, but all of them are made with what’s in season and what we love to eat.
We’re just getting started, and the first recipe coming your way is a creamy asparagus soup with grilled asparagus—because our asparagus patch is up, active, and honestly, delicious right now.
There’s more to come. This is where you’ll find the recipes as they arrive.
The Savage Feast Recipes
“What the—?!” to “Why the—not?!”: Grilled Lettuce With Fresh Peas
Grilling lettuce sounds… wrong, right? I used to think so too. Until I tried it. Something magical happens when romaine hits the grill. The heat draws out its sweetness, gives the leaves a smoky, charred edge, and turns it from salad furniture into the main act. Radicchio and romaine lettuce And now—just as local markets…
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Garden Gold: Creamy Vegan Asparagus Soup from a 15-Year-Old Patch
There’s something truly magical about asparagus.Before a single seed hits the soil, before the tomatoes are transplanted or the beans begin to climb, asparagus is already here—pushing up through the warming ground like a promise. It’s the first green thing we eat from the garden each year, and one of the only perennial vegetables we…
Continue Reading Garden Gold: Creamy Vegan Asparagus Soup from a 15-Year-Old Patch
The Backbone of the Savage Feast: Broth
If there’s one thing I make all year round, it’s broth. It is the backbone of the Savage Feast. Whether I’m making soup, stew, beans, or sauces, broth is where the flavor starts. And the best part? It’s mostly made from scraps and odds and ends—things you’d normally toss. This post is part recipe, part…