Add turkey eggs and allow to set-up for around 1 minute. Carefully put the spatula under the edges to get the egg off the bottom of the pan. Add chopped ramps over the top, salt and pepper to taste and then carefully flip the entire egg over.
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. Do not add both to one toothpick.
In a large pot (or Dutch oven) over medium heat add a little olive oil. Add chopped onion and cook for about 3 minutes until translucent. Do not brown.
Add Arborio rice and stir. 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. The pork has a natural sweetness which is cut with the bold pepper crust. 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. Lightly dust with a little garlic powder, dried parsley and red pepper flakes. Wrap each fillet with green part of the ramp or spring onion.
