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
Pizzas are a fun and easy way to use a variety of fresh herbs and vegetables. As featured in Real Simple and All Recipes, this a great way to showcase asparagus on a pizza!
INGREDIENTS
• 1/4 cup ricotta
• 1/2 bunch asparagus, grilled
• 1 tablespoon grated lemon zest
• Herb Oil (recipe below)
• Basic Grilled Pizza Dough (recipe below) or store bought pizza dough
DIRECTIONS
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
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 cheese, aspargus and zest; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil: 1 sliced garlic clove, 2 tsp minced fresh rosemary, ½ cup extra virgin olive oil. In small saucepan bring garlic, rosemary and oil to a simmer over medium for 3 min. Let cool to room temp in a bowl.
Basic Dough: 1 tsp sugar, 1 packet (1/4 oz) active dry yeast, 2 tsp olive oil (plus extra for brushing), salt and pepper, 2 ¼ cup bread flour or all purpose flour
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
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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 21:14:202013-05-12 07:45:09Grilled Asparagus and Ricotta Pizza
Fish Tacos with Salsa Verde and Radish Salad
Everyday Food, 2008. This crunchy radish salad is fresh and zingy and a great addition to any type of fish.
INGREDIENTS
• 1 bunch fresh cilantro (roots and thick stems removed)
• 4 tablespoons fresh lime juice (from 2 limes)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
• 3 ramps or scallions, thinly sliced
• 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2 pounds skinless tilapia fillets (about 4)
• 1/2 teaspoon ground coriander
• 12 corn tortillas (6 inches each)
DIRECTOINS
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
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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 21:13:262013-05-12 09:43:25Fish Tacos with Salsa Verde and Radish Salad
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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Grilled Asparagus and Ricotta Pizza
Pizzas are a fun and easy way to use a variety of fresh herbs and vegetables. As featured in Real Simple and All Recipes, this a great way to showcase asparagus on a pizza!
INGREDIENTS
• 1/4 cup ricotta
• 1/2 bunch asparagus, grilled
• 1 tablespoon grated lemon zest
• Herb Oil (recipe below)
• Basic Grilled Pizza Dough (recipe below) or store bought pizza dough
DIRECTIONS
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
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 cheese, aspargus and zest; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil: 1 sliced garlic clove, 2 tsp minced fresh rosemary, ½ cup extra virgin olive oil. In small saucepan bring garlic, rosemary and oil to a simmer over medium for 3 min. Let cool to room temp in a bowl.
Basic Dough: 1 tsp sugar, 1 packet (1/4 oz) active dry yeast, 2 tsp olive oil (plus extra for brushing), salt and pepper, 2 ¼ cup bread flour or all purpose flour
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
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Fish Tacos with Salsa Verde and Radish Salad
Fish Tacos with Salsa Verde and Radish Salad
Everyday Food, 2008. This crunchy radish salad is fresh and zingy and a great addition to any type of fish.
INGREDIENTS
• 1 bunch fresh cilantro (roots and thick stems removed)
• 4 tablespoons fresh lime juice (from 2 limes)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
• 3 ramps or scallions, thinly sliced
• 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2 pounds skinless tilapia fillets (about 4)
• 1/2 teaspoon ground coriander
• 12 corn tortillas (6 inches each)
DIRECTOINS
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
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