"GOURMET" BUG-RECIPES!

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3-Worm Gorgonzola Salad

INGREDIENTS

  • Mesclun or fresh, mixed salad greens

  • 1/3 cup Balsamic vinegar

  • 2 ½ cup Olive Oil

  • Huge Tsp Dijon Mustard

  • Gorgonzola Cheese

  • Granny Smith Apple – about ½ in quarter-sized slices

  • Pecan Halves - toasted

  • Pepper

  • Salt

DIRECTIONS

Whisk together Balsamic Vinegar, Olive Oil, Mustard, salt, pepper. Toss into Mesclun. Add pecans, Gorgonzola and apples – mmm…mmm.

THREE-WORM RECIPES

In each case, when mealworms are used in cooking, they should be frozen, then rinsed well before using. They can be thawed first or used right out of the freezer, but should not remain thawed for more than a brief period of time. You may choose to keep the worms alive for a short period of time and feed them certain diets – perhaps lots of apples. This may affect the flavor of your dishes.

Caramelized Small Grubs

INGREDIENTS

  • 100 small mealworms

  • 1 white onion

  • ¼ stick butter (or substitute)

  • ½ tsp. mustard seed

  • pepper to taste

DIRECTIONS

Melt butter in sauté pan. Add mustard seeds and stir until they start to pop. Add onions and stir over medium-high heat. Continue to stir until onions begin to turn yellow or brown. Add mealworms and stir until crispy.

Balsamic Basil Medium Grubs

INGREDIENTS

  • 25 medium mealworms

  • 4 tbsp. olive oil

  • 2 tbsp. balsamic vinegar

  • a couple of leaves of fresh basil shredded

DIRECTIONS

Heat fry pan with oil. When it’s hot, add vinegar and stir. Then add mealworms and  basil. Sautee until crispy.

Sweet Pecan Large Grubs

INGREDIENTS

  • 25 Large Mealworms or Superworms

  • ½ lb. Pecans halved

  • ¼ stick butter

  • 2 tbsp. brown sugar

  • sprinkle of cinnamon

DIRECTIONS

Melt butter over medium high heat. Stir in brown sugar and cinnamon. Add pecans and sauté until they just begin to soften. Add mealworms and sauté until crispy.