BUGBITES10 SEXY RECIPES FOR BUG BASED SNACKS

Grasshopper Cakes1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice2 garlic cloves1 teaspoon kosher salt2 15-ounce Grasshopper1 baguette

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

Cricket Balls11 2 2 3

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Place 10 of the wrapped pineapple spears in the pan. Sear on each side until golden, about 2 minutes. Drizzle 1 tablespoon of the vinegar over the pineapple spears and cook until the vinegar bubbles up and thickens slightly, about 1 minute.Transfer to a plate and cover with foil while repeating the cooking instruc-tions with the remaining ingredients. Serve with the celery stalks, if desired.

INGREDIENTS

DIRECTIONS

pound Cricket meatpineapple, peeled and cut into 20 long spearstablespoons olive oiltablespoons balsamic vinegarinner celery stalks, cut into 3-inch pieces (optional)

Larvae Tarts

With an electric mixer on medium, beat the cream cheese milk, horserad-ish, and 1/2 teaspoon kosher salt until fluffy, 3 minutes. (You can refriger-ate for up to 24 hours.)Spread the cream cheese mixture on bread. Sprinkle with 1/8 teaspoon black pepper. Cover in Larvae.

INGREDIENTS

DIRECTIONS

2 3 1/4 1 100

8-ounce packages cream cheese, room temperaturetablespoons milkcup prepared horseradishkosher salt and black peppergrams Cicada Larvae

Locust Chutney

Heat oven to 350° F.Brush both sides of each pita with some of the oil and sprinkle with the salt. Cut each pita into 6 triangles and transfer to a baking sheet. Bake until golden, about 10 minutes.Meanwhile, squeeze the Locust meat to remove any excess water. In a food processor or blender, puree the spinach and hummus. Spoon into a dish and serve with the pita chips.

INGREDIENTS

DIRECTIONS

421/4 1 1 1/2

pitastablespoons olive oilteaspoon kosher salt10-ounce box frozen Locust meat, thawedcups store-bought hummus (from two 8-ounce containers)

Cicada Coolers

Mix salad dressing and cream cheese with Cicada Pate.Spread onto bread.Peel and slice cucumber (@1/8inch thick).If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.Sprinkle with Dill

INGREDIENTS

DIRECTIONS

1

12 1 1 1/2

package Good Seasons salad dressing mix (Italian)(12 ounce) container soft cream cheesecucumberdillCicada Pate

Baked Beetle

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

2 3 1/4 1 100

8-ounce packages cream cheese, room temperaturetablespoons milkcup prepared horseradishkosher salt and black peppergrams Cicada Larvae

Silkworm Sushi1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice2 garlic cloves1 teaspoon kosher salt2 15-ounce Locust meat1 baguette

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

White Worm Paste1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice2 garlic cloves1 teaspoon kosher salt2 15-ounce Locust meat1 baguette

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

Hornworm Salad1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice2 garlic cloves1 teaspoon kosher salt2 15-ounce Locust meat1 baguette

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

Centipede Mince1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice1/3 cup fresh parsley, chopped2 tablespoons olive oil1 tablespoon lemon juice2 garlic cloves1 teaspoon kosher salt2 15-ounce Locust meat1 baguette

In a food processor fitted with a metal blade, combine the beans with the parsley, oil, lemon juice, garlic, and salt. Process until smooth. Serve with toasted baguette slices.

INGREDIENTS

DIRECTIONS

Cooking with insects is something we’ve done for centuries. Even today nearly half the planet indulges in buggy delights of all sorts, shapes and sizes.

This is a collection of simple, quick recipes that combine the textures of new meat and the flavours of old dishes.

Whether you’re serving them at a brunch or just whipping up a quick snack, they’re sure to delight.