Browned Butter Ramp Compound Butter with Lemon Zest
keep this recipe handy for this week, ramp season is winding down and this browned compound butter is one of the best ways to use it.
Roasted Ramp Salt with Flaky Sea Salt
Ramp season here in the Hudson Valley is an eagerly awaited event occurring for a few short weeks. This year I plucked a few ramp leaves from my foraging spot in the woods, wrapping the leaves and keeping them cool until ready to use. I created roasted ramp infused flaky sea salt recipe to extend…
Cook the Season: Everything You Need to Know About Ramps
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…
Savory Wild Ramp Pesto with Anchovy and Pistachio
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…
Wild Ramp Ricotta Calzone with Zucchini and Kale
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…
Green Foraged Ramp and Wild Mushroom White Pizza
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…
