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Last night's paella mixta. Chicken, Long Island shellfish - scallops and clams. Grilled scallions and grilled first ramps of the season.

Lamb? me too. Happy Easter everyone! dcarch Leg of lamb, potato gnocchi, with ramp sauce and ramps.

I have made my own as well but in a pinch theirs is a great substitute. If you go to their sales office you can get breasts even cheaper (I have a half dozen frozen). You're right, they can certainly be stretched. A great recent rendition is smoked duck breast pasta with ramps and asparagus in a light cream sauce.

Crispy bacon, bruschetta, fresh salsa and home fries with ramps and chive blossom buds. HC

Grilled bread with ricotta and charred ramps.

For my nephew, brother, husband, and brother in law: grilled Snake River Farms ribeye tenderloin with ramp butter (I made this butter back in the spring and froze it in a log), roasted broccolini, and mashed potatoes. This was supposed to be yesterday's dinner, but adaptation is sometimes required. You will have to trust me when I say the steak was perfectly medium rare. I cannot ask the group of people who could care less about food photos to hold up while I take multiple pictures 🙂 No chance I was eating that dinner. The last time I ate beef, I was 15. I don't care if others like it, and I will cook it for them, but it is not for me. Instead, I made a tomato sandwich with the last heirloom tomato from my CSA. I only ate half, and my brother in law has already claimed the other half for a midnight snack.

Last night - burgers, macaroni salad, corn off the cob, sautéed in what has become my go-to this summer, ramp butter. With scallions and chives. Two nights ago - leftover scarpariello, steam girl reheated. Maybe it's me, but sometimes this stuff tastes better the 2nd time.

I cannot imagine anyone who has had the fortune of tasting ramps in its various delectable forms to ever utter such blasphemy!

I have no objection to ramps at all, but the whole allium family is already confused enough. My local neighbourhood supermarket has about ten different varieties. One fewer suits me fine.

But wait, @liuzhou - I know about your love of corn, but what's wrong with ramps? I mean, it's garlic, leeks, scallions, all in the same family.

Beef is more traditional, but pork is often used, yes. I shall remain silent on your "vegetable" accompaniment. No ramps in China, thank heaven. As for that yellow muck! (OK. Not very silent!)

Chinese American! Mapo tofu - using Mala Project ingredients, this 3-year fermented bean paste is quite tasty. Pork subbed for beef, but I think either is OK. Corn sautéed with heirloom cherry tomatoes and scallions in ramp butter.

Monday Grilled Bison Burgers Bison was sourced from Fresh Thyme --Charr grilled eggplant, grilled onions/ garlic, fresh sage, parsley and picked ramps. Finished with Whole grain mustard and home made pickles ( too tired for a finished shot!! )

Delighted that you are back posting, Bruce. Hope there won't be any more long absences. @dcarch: Enjoying your food artistry again! Chinese New year...will have to ramp things up a bit this weekend, but for last night, brined and roasted a piece of pork loin, rapini, and a lime-cilantro habanera cheese baked cauliflower side. Used sugar substitute (Swerve) for the cranberry sauce.

A ramen bowl. Pre-braised beef tendon & beef shin/shank (see here) [East Asia Market] simmered in water, fish sauce, hon-mirin for a while (to render them softer & ramp up the gelatinousness), before assembling the rest of the components in it. Baby zucchini, spring onions, ramen + seasonings, Chinese spinach, aburaage. Bowled, topped w/ lots of ground white pepper. The base was a pack of "Ibumie Penang Lad Mie Perisa Lada Pedas". On the way there.

I might as well put this in here. I found a bag of "forgotten" ramps in a corner of my fridge recently...the green tops were mush, of course, but the bulbs had survived, although with some stains and brown areas on the outside. So I trimmed them, removed the outer layer of the bulbs, and pickled the remaining cores of the bulbs. Momofuku pickled ramp bulbs. Using this recipe. It took quite a few days for the bulbs to absorb liquids etc and sink to the bottom. Was at room temp, currently held in the fridge. Yes, I've been eating some of them. Eh, can't say I'm enraptured by them.

Pan-seared asparagus salad, with baby mesclun and fried farm egg Adapted from: http://goo.gl/Nq9lvS I probably added the mesclun a touch too early since it's a little bit wilted. Tasted great though. I omitted the garlic/anchovy paste in the recipe, instead opting for shallots in the vinaigrette and shallots in the pan along with the asparagus spears. Fettucine with morel mushrooms, crimini mushrooms and radish greens Littleneck clams with heirloom potatoes and ramps Clams: steamed with white wine and water; meat removed and shells discarded; clam juices and broth reserved Potatoes: peeled, cut into chunks, then seasoned with sea salt, black pepper and olive oil; roasted at 350 F for 30 minutes. Ramps: fried in unsalted butter, to which were added the clams and potatoes. sea salt and black pepper to taste, and some reserved clam broth. snipped chives for garnish.

Basil is available at my supermarkets, like out-of-season tomatoes, but I prefer to limit myself to seasonal ingredients from my farmers' market. I view that as more of a "summer" herb, and so act accordingly. Your mileage may vary. For the pistou, the ramps would be subbed for the basil and I'd omit the garlic. *shrug*

Love seeing holiday photos.. Really pretty as always Soba, rotus, Kim, Anna, MM, Franci, Norm, Magaretz, Paul and Dejah. And well, everyone I missed.. It's truly inspiring reading this thread. gorgeous day Saturday so, we had dinner in the backyard. So the lamb shanks were browned and then left to cook in the clay pot for a few hours.. it was fall off the bone tender and I let it cool. The next day, i heated up the mixture in the oven for about an hour.. Before i threw it in the oven, I also put a half a bag of pre-cooked Rancho Gordo Yellow Eye Beans.. These were fantastic. We sat in the backyard and had quiet a feast. I plated table side and brought out my squeeze bottle of leek oil.. Side was peas with bacon, milk, shredded brussel sprouts, onions and ribbons of spring lettuces.. This is a beautiful dish and perfect for this time of year. Onions sweated with chunks of bacon making sure not to brown, throw in shaved sprouts, then milk, then peas, then ribbons of lettuces. A little salt a little sugar. Hit with a little mascarpone. Then, last night, the inlaws gave us like a thirty minute warning that, they were heading over for dinner so, we were able to put the leftover sauce over pasta.. With more ramp oil.. We had leftover Lagunitas Breakfast Stout Ice Cream, banana cream pie and a pear brandy caramel.

Ramps for basil. That's quite a switch in flavor profiles, isn't it? I'll try it sometime if I ever lay my hands on ramps at the right time. This topic is great fun! I look forward to reading more, and savoring the recipes from afar. Afar, I said. I. Do. Not. Need. To Buy. Another. Cookbook. Yet.

I've got a lot of leftovers this week, so it'll be a while before I make anything new from the book. Tomorrow's menu and Tuesday's are going to be decidedly NOT LAMB, however. My boyfriend arrives in town next week and will be staying with me for quite a while. He's a Francophile, so I have a few ideas in store such as the sardine rillettes, the aioli plate, salade lyonnaise and soupe au pistou (but with ramps subbing in for the basil). In the meantime, I'm hoping some folks will take a stab at the book and post. I'm looking forward to reading more.

Fava greens and ramps, with anchovy and currants Fava greens are the leaves of a fava bean plant. They have a faintly sweetish taste, somewhat of a cross between fava beans and spinach. Ramps are also known as wild leeks. This is a Sicilian treatment, with the ramps substituted for garlic and onion. Creamy scrambled eggs, morel mushrooms, chermoula.

Bread, butter, radishes, herb mayonnaise, salt The mayonnaise is the same as that served for the oeufs mayo from a few days ago. Mesclun and herb salad -- baby mesclun, edible flowers, sorrel leaves, parsley leaves, mint leaves, tarragon leaves, oregano leaves, stonecrop leaves, shaved Appalachian cheese, extra-virgin olive oil, sea salt, lemon juice and black pepper. Spaghetti with ramps, ramp pesto and breadcrumbs

Rod: there was a sauce, but it's quite light. Consists of white wine, olive oil, some of the fond from frying the scallops and a tablespoon of ramp pesto. In addition, I undercooked the pasta by 1-2 minutes, then drained it, then finished cooking it in the pan with the sauce. That's probably the reason there's no visible sauce, but you'll have to believe me when I say that it wasn't the least bit dry.

awesome short ribs. yum yum. Ramp pesto. The version above contains hazelnuts instead of walnuts. Recipe: http://food52.com/recipes/4341-wild-ramp-pesto Baby mesclun, roasted asparagus, farm egg Squid, with spelt and barley pilaf This is a mixture of barley, spelt, lentils and green split peas that had been soaked in cold water for one hour, then drained. That was simmered with 2 cups water and a pinch of sea salt for 30 minutes, partly covered, then combined with a battutina (celery/carrot/onion/celery leaves/Italian parsley) cooked in olive oil, and seasoned with sea salt and black pepper. I reserved about a tablespoon of the battutina and used that as the base for the squid. Squid: 1/2 lb. squid, thinly sliced, then lightly sprinkled with sea salt. Set aside for 5 minutes. Warm olive oil in a pan, add chopped garlic and chopped Italian parsley, fry until garlic turns a pale gold. Add squid to the pan, cook until squid turns color. Taste for salt and pepper. Stir in the juice of half a lemon, then serve with ramp pesto. (I normally use garlic but I changed my mind this time)