Add turkey eggs and allow to set-up for around 1 minute. Â Carefully put the spatula under the edges to get the egg off the bottom of the pan. Â Add chopped ramps over the top, salt and pepper to taste and then carefully flip the entire egg over. Â
Add one piece of picked garlic scape, one green olive, one piece of prosciutto and cube of manchego.
*Use prosciutto for half the appetizers and anchovies for the other half. Â Do not add both to one toothpick.
In a large pot (or Dutch oven) over medium heat add a little olive oil. Â Add chopped onion and cook for about 3 minutes until translucent. Â Do not brown.
Add Arborio rice and stir. Â Cook for a couple minutes until the rice develops a little sheen.
My favorite guacamole recipe growing up came from a kids cookbook. The dish was simple: ripe avocado, chopped tomatoes, chopped green onion, lemon juice, garlic powder and salt.
I wanted to find a limited set of ingredients that paired well together. Â The pork has a natural sweetness which is cut with the bold pepper crust. Â The ramps round the dish out and are a nice way to introduce someone to a new ingredient.
Add salt and pepper to each fillet. Â Lightly dust with a little garlic powder, dried parsley and red pepper flakes. Â Wrap each fillet with green part of the ramp or spring onion.
