Pea shoots are one of those ingredients that arrive quietly and disappear before you’ve made enough of them. The tender young tips of the pea plant, they have a fresh, lightly sweet flavor that tastes unmistakably of spring – grassy and bright with that underlying note of garden fresh peas that makes them completely their…
Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited this moment, I love using wild violets in recipes in my kitchen! Violets are edible picked right from the stem and have a musky, floral taste with a sweet kick at the end. Some…
This is a 20-minute weeknight dinner built around one of spring’s most fleeting ingredients. Fiddlehead ferns get blanched, then tossed into a hot pan with garlic, ginger, and shrimp, and served over quick-cooking rice noodles with sesame oil and a scatter of red pepper flakes. It’s fast, savory, and completely seasonal. Fiddlehead season is short…
Ramp season is short, and if you’ve never cooked with them, there is no better time to start. Ramps – also called wild leeks – are one of the first edible plants to emerge in early spring, pushing up through the forest floor before most other green things have even thought about waking up. They…
Ramps: A Bright, Green, Springtime Foraged Favorite This wild ramp pesto is bold, garlicky and completely unlike any pesto you’ve made before. Fresh foraged ramps are blended with anchovy, pistachio and parmesan into a vibrant green condiment that works on everything — pasta, toast, grilled fish, cheese boards, or slathered onto Italian bread for a…
This ramp ricotta calzone is a spring weeknight dinner that feels special without being complicated. Fresh ramp leaves are folded into creamy ricotta with parmesan and basil, then layered with zucchini, kale and mozzarella inside a golden baked crust. It comes together in under an hour using store-bought pizza dough and tastes like you put…
This white pizza is built on a base of homemade creamy ramp sauce, topped with wild mushrooms and fontina cheese, and baked until bubbly and golden. It’s a truly seasonal pizza — one that can only be made for a few short weeks in early spring when ramps are at their peak. If you’ve never…
