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Arugula, Apple or Asian Pear and Goat Cheese Salad
Arugula, Apple or Asian Pear and Goat Cheese Salad
Put the arugula, apple, and crumbled goat cheese together in a serving bowl. Drizzle with olive oil, vinegar, and season with salt and pepper.
Grilled Ramps and Asparagus
Grilled Ramps and Asparagus
Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus. Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine. Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Top it: Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.
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Spaghetti with Ramps
Spaghetti with Ramps
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package instructions, until tender but still al dente. Heat olive oil in a 12- to 14-inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add salt and chili flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce. Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.
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