YieldMakes 2 servingsIngredients1 tablespoon butter1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)4 large eggs, beaten to blendPreparation Melt butter in medium nonstick skillet over medium heat.Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes.
Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat.Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart).
Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill.Brush the ramps (or green onions or garlic chives) with oil.
Yield2 ServingsIngredients8 ounces ramp greens (2 handfuls)2 cups buttermilk1 cup all-purpose flour1 tablespoon kosher salt1 teaspoon black pepper1/2 teaspoon cayenne peppersaltLemon wedges for garnishPreparation Trim greens from 8 ounces ramps (2 handfuls); reserve for another use.Place 2 cups buttermilk in a shallow dish.
YieldMakes 1 pintIngredients8 ounces ramp greens (2 handfuls)2 dried red chiles2 bay leaves2 teaspoons fennel seeds1 teaspoon black peppercorns1 cup white wine vinegar1/2 cup sugar1 tablespoon kosher salt1 cup boiled waterPreparation Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto!Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
Fry lemon slices until just beginning to brown, 2-3 minutes.Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch.
Meanwhile, heat butter and oil in a large skillet over medium.When pasta is nearly done, add ramp greens to bulbs and toss to coat.
Active Time25 min
Total Time25 minIngredients1/2 pound ramps1 teaspoon finely grated fresh lemon zest1/4 cup extra-virgin olive oil1 pound spaghetti2 tablespoons freshly grated parmesanToasted Bread-Crumb ToppingPreparation Trim roots from ramps and slip off outer skin on bulbs if loose.Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs.
Active Time20 min
Total Time1 hourIngredients3/4 pound ramps1 (3- to 3‚-pound) chicken, cut into 8 pieces1 pound small red potatoes, halved2 1/2 tablespoons olive oil1/2 cup dry white wine1 cup chicken brothPreparation Preheat oven to 500°F.Arrange chicken skin sides up and season with salt and pepper.
The 2018 Buick LaCrosse will be Buick's first sedan to carry its new Avenir trim.Published:
November 8, 2017 8:21 AM PST
Photo by: Buick
As one might expect, there are a few Avenir badges thrown onto the body for good measure.
HELPING HANDS—Robbie Flynn of Newbury Park sorts food at Manna, the Conejo Valley food bank, last Friday.“We are hoping to have architectural drawings done and begin renovations by the end of this year with the idea of completion in early 2019,” said Jennifer Schwabauer, Manna executive director.