Recipe(s) of the Week featuring RAMPS!

You know it's officially spring when food bloggers, restaurants you follow on social media and farmers market patrons can't stop talking about ramps. Ramps, also known as spring onions, offer a unique aroma and flavor that is a cross between onion and garlic. This perennial wild onion has a white tuber, similar to a scallion, a burgundy stem and wide green leaves that resemble lily of the valley. In addition to their beauty, ramps offer a variety of usages. They can be used cooked or raw, just like an onion. Here are a few ramp recipes that caught our attention:

Breakfast Bowl with Ramps, Asparagus and Lemon Herb Sauce (via Sweet Paul)

Serves 4

• 4 thick slices of country style bread, cubed
• 12 stalks mini asparagus, cut in 3
• 12 ramps
• 4 tablespoons olive oil
• salt and pepper
• 1/2 bunch fresh parsley
• 1/2 bunch fresh mint
• 1 tablespoon toasted pine nuts + extra for serving
• juice from 1 lemon
• grated zest from 1 lemon
• pinch of red chili flakes
• 1/2 cup Olive oil
• 4 eggs
• vinegar

1. 1) Preheat oven to 380F.
2. 2) Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
3. 3) Bake until golden, about 12 minutes.
4. 4) Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If its to thick just add a little more oil.
5. 5) Bring a pot of water to the boil and add a little vinegar, poach the eggs for 3 minutes.
6. 6) In a bowl start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.

Caramelized Ramps with Browned Butter (via Crepes of Wrath)

Serves 2-3 as a side

• 2 bunches ramps, cleaned well
• 2-3 tablespoons unsalted butter
• ¼ teaspoon kosher salt
• pinch red pepper flakes

1) Cleaning ramps is a bit of work, but it's worth it! Fill a large bowl with cold water, then place your ramps in the water. Swish them around to remove as much dirt as possible, then remove them from the bowl and give them a second rinse under running water to remove any remaining grit. Change the water and do the same with your second bunch of ramps. Place the ramps on a dry paper towel, then top with another paper towel and pat out as much water as possible

2) Clean the ramps by removing the tip of each stalk. Set aside (don't slice them - they're perfect as is).

3) In a heavy bottomed skillet, heat your butter over medium-high heat. Swirl around until browned and nutty, about 3-4 minutes. Add the ramps to the browned butter and cook over medium heat, turning occasionally, until the ramps are lightly charred and wilted. Serve with your favorite protein as a side, or enjoy them on their own.

Spring Vegetable Minestrone with Wild Ramp Pesto (via What's Cooking Good Looking)

Serves 2 for dinner or 4 as an appetizer

• 1 smallish fennell bulb (white + green parts), diced
• 1 medium spring onion (or white onion), diced
• 4 tablespoons of extra virgin olive oil
• 6 cloves of garlic, sliced thin
• 1 white potato, peeled and diced
• 1/4 - 1/2 teaspoon of salt (depending on how much salt you like - I err on more for soup)
• 1/4 teaspoon of red pepper flakes (optional, for a kick)
• 1 teaspoon of dried thyme
• 2 cups of white (cannellini) beans (I found that a good quality -organic- canned bean worked well for this)
• 6 cups of water
• 3 handfuls of leafy greens (I used a somewhat exotic mix of baby kale, baby bok choy, and young broccoli, but you can use whatever leafy green you like and have available. Kale, spinach, swiss chad, regular bok choy would all work well)

For the Wild Ramp Pesto:

• about 10 ramps (white + green parts)  cleaned and diced
• 1/3 cup of almonds, lightly toasted
• the juice of 1/2 a lemon
• a small handful of arugula (optional, if you have some handy)
• 1/4 teaspoon of salt
• a few cracks of black pepper + a pinch of red pepper flakes
• 1/3-1/2 cup of extra virgin olive oil

1) Get the soup started:

• In a large, heavy bottomed pot, heat the oil over medium heat and add the fennel and onion. Cook for several minutes until they have softened. 
• Then add the garlic, potato, salt, thyme, and red pepper flakes, stir, and cook for about 2-3 minutes. 
• Add the beans and the water, bring to a boil over medium heat and then reduce to a simmer. 
• Simmer for 60-90 minutes. 

2) While the soup is simmering, prepare the pesto:

• Add all of the ingredients for the pesto, except for the oil, to a food processor and pulse several times until the ingredients are finely chopped. 
• Then, add in the olive oil in a slow stream until it is emulsified. 
• Taste and adjust any seasoning as necessary. 

3) Finish the soup, and serve:

• After the soup has been simmering for a while, taste and make sure they flavors are to your liking. If it is too watery, let it simmer a bit longer to develop more flavors, but I usually find it is good after an hour. 
• Then, add the greens, and stir until they wilt. This should only take about 2-5 minutes. Remove the soup from the heat. 
• Then serve by ladling the soup into bowls and adding a spoonful (or more if you like) of the pesto on top. 
• This will keep well for several days in an air-tight container in the fridge. If you end up with extra pesto, you can store that as well for about 10 days. The pesto goes well on all sorts of things from bread, to eggs, or tossed with vegetables. 

Recipe of the Week: Spring Salads (via A Couple Cooks)

Temperatures are warming, the sun is keeping the evening lighter for longer, and bulbs are peaking their tops out of the soil. It's spring! Here are few spring-inspired side dish recipes from local food bloggers, A Couple Cooks: Radish and Pea Salad with Lemon Oregano Vinaigrette and Grilled Carrots with Lime and Cilantro. If either of these recipes intrigue you, head on over to the Indy Winter Farmers Market on Saturday to pick up the necessary lettuce, radishes, fresh oregano, olive oil, carrots and cilantro. See you Saturday!

Radish and Pea Salad with Lemon Oregano Vinaigrette

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 head lettuce
• 1 bunch radishes
• 2 cups fresh or frozen peas
• 1 lemon (zest and juice)
• 1 handful fresh oregano
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon kosher salt
• Fresh ground black pepper
• ½ cup crumbled feta cheese

What To Do

1. Wash and dry the lettuce; chop it into bite-sized pieces. Thinly slice the radishes. Zest the lemon.
2. If the peas are frozen, thaw them in some warm water. If the peas are fresh, boil some water, add the peas and cook for about 3 to 4 minutes, until tender and bright green, then remove them and rinse with cold water.
3. Chop the fresh oregano. In a canning jar, add the oregano, 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
4. To serve, place the lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta cheese, and lemon zest. Drizzle with vinaigrette and top with fresh ground pepper.

Grilled Carrots with Lime and Cilantro

 

by: a Couple Cooks

Serves: 4

What You Need

• 1 pound small carrots (or large carrots cut in half lengthwise)
• 1 lime
• 3 tablespoons fresh cilantro (chopped)
• A few pinches of cumin
• Olive oil
• Kosher salt
• Fresh ground black pepper

What To Do

1. Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
2. Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
3. Roughly chop the cilantro.
4. When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.