Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.
INGREDIENTS
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
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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
Ramp Butter
Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.
INGREDIENTS
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper
DIRECTIONS
Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
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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.
[print-me target=”.post-content”]
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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