Pickled Ramps
Try using pickled ramps over grilled chicken or on artisanal bread with a variety of cheeses. www.marthastewart.com
INGREDIENTS
• 1 cup white-wine vinegar
• 1/2 cup sugar
• 1 1/4 teaspoons coarse salt
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon whole black peppercorns
• Pinch of crushed red-pepper flakes
• 3 sprigs fresh thyme
• 10 ounces ramps, trimmed and rinsed well
DIRECTIONS
Stir together vinegar, sugar, salt, coriander seed, fennel seeds, peppercorns, red-pepper flakes, thyme and 2 cups water in medium sauce pan. Bring to boil. Add ramps. Return to boil. Reduce heat and simmer 5-7 minutes until tender. Remove from heat. Cool completely. Store in refrigerator in their liquid in airtight container for up to 1 month.
White Bean Soup with Spinach and Leeks
This soup is a delicious way to combine both leeks and spinach. It’s rather thick, making it more like a meal. You can use dried legumes or canned, and using canned for this recipe will cut down on the cooking time. www.eatgood4life.com
INGREDIENTS
• 2-3 large leeks, whites and light green parts sliced thin
• 1 lb dried white beans, pre-soaked overnight, or two cans white beans rinsed and drained
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 bay leaves
• ½ cup whole wheat couscous
• 2-3 fresh spinach leaves
• Salt and pepper to taste
• 4-6 cups water, depending on how thick you want the soup. If using dried beans you will need 6 cups.
DIRECTIONS
Heat oil in large pot over medium high heat. Add leeks and garlic and sauté for 2-4 minutes.
Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dried beans you will need about 30-45 minutes).
Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn off heat. Stir in the spinach and season to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:16:022013-05-12 09:42:58White Bean Soup with Spinach and Leeks
Grilled Ramps and Asparagus
As Martha Stewart says: “grill ramps quickly to make the most of their wild, earthy flavor”. These wild onions are found between March and June and have the flavor combination of spring onions and garlic.
INGREDIENTS
• 1 bunch (about 10-15) ramps
• 1 bunch asparagus
• 3 tbsp extra virgin olive oil
• Coarse salt
• Freshly ground black pepper
DIRECTIONS
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.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:15:152013-05-12 09:43:10Grilled Ramps and Asparagus
Pickled Ramps
Pickled Ramps
Try using pickled ramps over grilled chicken or on artisanal bread with a variety of cheeses. www.marthastewart.com
INGREDIENTS
• 1 cup white-wine vinegar
• 1/2 cup sugar
• 1 1/4 teaspoons coarse salt
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon whole black peppercorns
• Pinch of crushed red-pepper flakes
• 3 sprigs fresh thyme
• 10 ounces ramps, trimmed and rinsed well
DIRECTIONS
Stir together vinegar, sugar, salt, coriander seed, fennel seeds, peppercorns, red-pepper flakes, thyme and 2 cups water in medium sauce pan. Bring to boil. Add ramps. Return to boil. Reduce heat and simmer 5-7 minutes until tender. Remove from heat. Cool completely. Store in refrigerator in their liquid in airtight container for up to 1 month.
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White Bean Soup with Spinach and Leeks
White Bean Soup with Spinach and Leeks
This soup is a delicious way to combine both leeks and spinach. It’s rather thick, making it more like a meal. You can use dried legumes or canned, and using canned for this recipe will cut down on the cooking time. www.eatgood4life.com
INGREDIENTS
• 2-3 large leeks, whites and light green parts sliced thin
• 1 lb dried white beans, pre-soaked overnight, or two cans white beans rinsed and drained
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 bay leaves
• ½ cup whole wheat couscous
• 2-3 fresh spinach leaves
• Salt and pepper to taste
• 4-6 cups water, depending on how thick you want the soup. If using dried beans you will need 6 cups.
DIRECTIONS
Heat oil in large pot over medium high heat. Add leeks and garlic and sauté for 2-4 minutes.
Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dried beans you will need about 30-45 minutes).
Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn off heat. Stir in the spinach and season to taste.
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Grilled Ramps and Asparagus
Grilled Ramps and Asparagus
As Martha Stewart says: “grill ramps quickly to make the most of their wild, earthy flavor”. These wild onions are found between March and June and have the flavor combination of spring onions and garlic.
INGREDIENTS
• 1 bunch (about 10-15) ramps
• 1 bunch asparagus
• 3 tbsp extra virgin olive oil
• Coarse salt
• Freshly ground black pepper
DIRECTIONS
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.
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