In the Season 3 Finale, we chat with Laura D’Asaro, co-founder of Chirps Chips who recently went on a 31 day bug diet and is here to tell us all about it. We also interview a reader/listener from Mexico, Mag Islas, who ate only mealworms and rice for 40 days, and she shares with us the mind-blowing result of her diet. Chef PV cooks up a delicious dish in the cafe, we get the latest European Buzz form our Friend from France, Florian Nock, and you won’t want to miss the Season 3 Finale of As the Crickets Chirp.
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
Hargol Rollie Pollies
INGREDIENTS
1 YELLOW SQUASH
1 tsp TURMERIC
2 tbsps OLIVE OIL
15 HARGOL GRASSHOPPERS
1 tbsp HOISIN SAUCE
4 oz GOAT CHEESE
15 pieces PICKLED GINGER
30 slices CHERRY TOMATOES
15 large DILL SPRIGS
DIRECTIONS
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Preheat oven to 350°F.
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Slice YELLOW SQUASH ¼-inch thick using a mandoline. Lay out on a silicone-lined baking sheet.
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Mix TURMERIC and 1 tbsp OLIVE OIL together. Brush the TURMERIC OIL on both sides of SQUASH slices.
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Bake SQUASH in oven for 20 minutes.
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Meanwhile, toss GRASSHOPPERS with remaining OLIVE OIL and HOISIN SAUCE. Set aside.
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Remove SQUASH from oven. Flip SQUASH slices as you transfer them to a platter for assembling.
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Gently press GOAT CHEESE onto length of SQUASH.
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Starting on the thick side of SQUASH, add PICKLED GINGER, 2 slices CHERRY TOMATOES, 1 GRASSHOPPER and DILL SPRIG.
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Roll SQUASH towards thin side. Repeat with remaining SQUASH and serve.
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NACIA – North American Coalition for Insect Agriculture
