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.
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.