Ramps, Little Neck Clams and Beer

Every Spring, Wild Leeks, also called Ramps are available at farmers markets along the east coast. Pick up a few bunches.

Grilled Chicken with Ramp Seeds and Balsamic Fig Glaze

Ramp Seed Infused Extra Virgin Olive Oil is great. It has a sharpness and onion, garlic flavor that is perfect on chicken.

Ramp and Red Chili Fritters

In a bowl, combine eggs, parmesan, ramps, chili pepper, salt. Slowly add flour and whisk to incorporate.

Turkey Burger with Wild Leeks

I grew up eating turkey burgers and will order them over beef burgers most of the time (sorry burger aficionados.)

Ramp Pesto with Grilled Chicken

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.

Baked Flounder Fillets with Spring Ramps

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.

Cherrystone Clams and Ramps Casino

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.

Spring Ramp and Cannellini Bean Salad

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.