Recipes and Tips

Grouse Dinner - Cathie Archbould, Photographer
“A Grouse Dinner” – Cathie Archbould, Photographer


This page will grow as the project continues.  Especially once Suzanne starts eating 100% local mid-summer of 2017.If you have any recipes that contain ONLY ingredients 100% local to Dawson or to your community, share them here:  share knowledge

Any tips?  Such as how to prepare moose nose; tea blends of local ingredients or how to make your own potato flour?   Share them here:  share knowledge

Don’t Judge a Vegetable By Its Peel


Celery:  Can be  chopped and frozen for the winter (no need to blanch) and then added to soups, stews, stir-fry, etc.

Celeriac Root:  A root vegetable, keeps well in cold storage all winter. Peel it and chop it and use it in place of fresh celery in cooking (soups, stews).  Excellent combined with potatoes when cooking mashed potatoes!

Bell Peppers:  Can be sliced or kept whole and frozen for the winter.  No need to blanch.  Good in stir-fry, soups, spaghetti sauce, stews, scrambled eggs….anything you would cook with fresh peppers.


Gnocchi in Mushroom Sauce
Fish Skin Crackers
Braised Specklebelly Goose
Spruce Tip Spritzer
Candied Spruce Tips
Nettle Juice
Freezing Nettle or Other Wild Greens
Homemade Rhubarb Vinegar
Dandelion Salad with Crispy Onions and Garlic 
Low Bush Cranberry Refresher
Fresh Kohlrabi crackers
Chickweed and Herb Fritata
Traditional Pemmican – Various recipes
Marinated Maktaaq Salad from Arviat, Nunavut
Sunflower Seed Soup
New Potatoes in Wild Onion and Pumpkin Seed Pesto
Birch Syrup Creamsicles
Potato and Carrot Latkes
Kale Chips
Northern Hollandaise Sauce
Top of the World Cloud Bread
Breakfast Clafouti
Crustless Pumpkin Pie — Northern Style
Halloween Candy
Token Gesture Custard



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