According to entomophagist Meghan Curry from Bug Vivant, "Two years ago, edible insects were nothing more than an academic idea in the US. Today, this industry is booming, with a new startup joining the 'edible insect industrial complex' just about every week."
Which makes sense! As more and more people become hip to the health and environmental benefits of eating crunchy katydids, we've seen these little critters dipped in edible gold dust, ground up to make the world's next superfood, and featured on elaborate menus. But, for whatever reason, Americans are just not rushing to munch bugs like Timon and Pumbaa, even though Andrew Zimmern thinks we should be. Maybe these eight recipes will change your mind (but also maybe not at all).
The only aphid addition in these is finely ground whole crickets. "Cricket flour in general functions much like nut flours; it has a fantastic earthy nutty aroma and goes especially well with ginger," says Meghan (the same one from earlier!). "Edible insects have a massive range of culinary potential that we are just now beginning to explore." Consider these entry-level. Recipe here.
"Edible insects are both our past and our future. Especially with the current interest in 'Paleo' diets, insects make as much sense for us now as they did then: they are nutritious, abundant, and very sustainable to raise," says Girl Meets Bug's Daniella Martin. Just cook 'em hot and fast because they may burst. Recipe here!