Similar Recipes
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Extra-Rampy Ramp Risotto
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
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Ramp Gravy
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
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Quick Pickled Ramps with Coriander and Chili Flakes
Ramps, a wild leek that tastes like an earthy cross between green onions and garlic, make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott.
SPAGHETTI alle VONGOLE with wild RAMPS
Ramps are in season so we’re making Spring Spaghetti with Clams and Ramps, ramp puree, ramp oil, ramp breadcrumbs and charred ramps.
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April Bloomfield's Toasts with Ramp Butter and Fried Quail Eggs
These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.
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Grilled Garlic Scapes
Garlic scapes coated with olive oil, salt, and pepper, then charred on a hot grill.
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Ramp Compound Butter
Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite is making ramp compound butter.
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Puffy Ramp Frittata
While at its simplest, a frittata is nothing more than beaten eggs with some mix-ins cooked in a skillet, I like to go the extra mile to make them puffy. Somewhere between a soufflé and a Spanish-style tortilla. Ramps and eggs are also natural partners, and there are few egg recipes simpler for a crowd than a frittata.
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Ramp and Chorizo Quesadillas
Crispy quesadillas stuffed with cheese, chorizo, and ramps.
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Spring Ramp and Asparagus Frittata
When you have amazing seasonal produce, a frittata is one of the best, and easiest, ways to showcase it. In this version, fresh-picked asparagus and ramps add a juicy green bite that's as pure a celebration of spring as you can get.
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Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable.
Serve With
Extra-Rampy Ramp Risotto
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
SPAGHETTI alle VONGOLE with wild RAMPS
Ramps are in season so we’re making Spring Spaghetti with Clams and Ramps, ramp puree, ramp oil, ramp breadcrumbs and charred ramps.
Quick Pickled Ramps with Coriander and Chili Flakes
Ramps, a wild leek that tastes like an earthy cross between green onions and garlic, make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott.
April Bloomfield's Toasts with Ramp Butter and Fried Quail Eggs
These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
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Fried Eggs With Ramps, Morels, and Bacon
There's not really much to say about fried eggs with ramps and morels sautéed in butter (and a little bacon fat), other than that, with the exception perhaps of a perfectly fresh everything bagel with cream cheese, it's my favorite breakfast.
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Ramp Pesto
A garlicky, savory pesto made from ramps, a foraged wild onion that chefs (and food writers) go wild for. This pesto tempers the garlicky bite of the ramps with pecorino cheese, pistachios, olive oil, and lemon juice and zest, and is perfect for pasta, beans, vegetables, on roasted chicken and fish, and on sandwiches.
Spring Ramp and Asparagus Frittata
When you have amazing seasonal produce, a frittata is one of the best, and easiest, ways to showcase it. In this version, fresh-picked asparagus and ramps add a juicy green bite that's as pure a celebration of spring as you can get.
Ramp Gravy
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
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Asparagus and Ramp Soup With Yogurt
Early spring is when asparagus is at its absolute sweet and tender, and its arrival coincides with that of the prized wild onions called ramps. Combined them in this verdant, flavorful soup.