Every Spring, Wild Leeks, also called Ramps are available at farmers markets along the east coast. Pick up a few bunches.
Ramp Seed Infused Extra Virgin Olive Oil is great. It has a sharpness and onion, garlic flavor that is perfect on chicken.
In a bowl, combine eggs, parmesan, ramps, chili pepper, salt. Slowly add flour and whisk to incorporate.
Ramps are only in season for a short amount of time during the spring. They are typically found on the east cost (through the Appalachia Mountain region.)
I grew up eating turkey burgers and will order them over beef burgers most of the time (sorry burger aficionados.)
Like basil or parley, I feel that ramps lend themselves to a pesto. The flavors are bold but mellowed out a bit with the extra virgin olive oil, lemon and parmesan cheese.
Preheat oven to 450 F degrees. Place ceramic or metal baking dish in oven to heat up.
Thoroughly wash and then dry ramps. Cut off white bottom part and set aside for other uses (such as addition to a salad.) You will just be using the top green leaves for this dish.
This is my take on clams casino. It is meant to be a lighter, spring version of the traditional dish. The ramps are a nice compliment to the briny, sweet clams and I decided to use Panko breadcrumbs for additional texture.
Add all ingredients into a glass bowl and fold to incorporate. Add a little salt and pepper to taste. Drizzle with balsamic vinegar and extra virgin olive oil. Ratio should be 3 parts oil to 1 part oil. Fold ingredients one more time, cover and allow to sit in refrigerator for at least an hour to marinate.
Why mess with success? We all agree grilled vegetables are delicious. Ramps, with their pungent taste are perfect for grilling because it mellows the flavors a bit. Also the charring from the grill and a little acid from the lemon creates on stellar side dish.