Ramps only last a few days, so finding a recipe that makes the goodness last is a find! This ramp butter can be frozen, so it will last for months. Add a pat of butter to your steaks, chicken, pork, or potatoes to give them that oomph! Like ramps? Check out my blog for Grilled Ramps! Continue reading Ramp Butter
My favorite preparation of ramps (wild leeks) is also the easiest. Start by cutting off the root, and then wash and dry well. Then lightly brushing of with olive oil and sprinkle with kosher salt. Once you have prepped your ramps, simply throw on a hot grill for just a minute or two per side. Word to the wise, you may start with a stack, … Continue reading Grilled Ramps
I love this different, refreshing salad! This combination of thinly sliced fennel, radish, apple and goat cheese is a great accompaniment to most meals. I was introduced to this recipe when I took an Italian cooking class at Sur La Table. Of all the recipes we made that night, this is the one that I keep making again and again. The ingredients to the recipe … Continue reading Shaved Fennel, Radish, Apple and Herb Salad
If you had told me when I was kid, that brussels sprouts would be one of my favorite vegetables as an a adult, I would have told you that you’re crazy. But alas, I have found love for this little baby cabbage like veggie and love to experiment with it’s preparation. While many recipes pair them with pancetta or bacon (which I highly recommend), this … Continue reading Dijon Roasted Brussels Sprouts
These two-bite endive cups are fast (just twenty minutes!), nutritious, and totally foolproof. They’re naturally vegetarian and gluten free, and packed with flavor. Plus the beautiful green hues and pops of red are so very seasonal and cheerful. Continue reading Winter Harvest Endive Cups
