Best Ramp Recipes and Ramp Cooking Ideas

Top Rated Ramp Recipes

Seared Scallops with Grilled Ramps and Chimichurri

By

For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops. Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves. Click here to see In Season: Ramps.

View Recipe

Strozzapreti with Ramps

By

Andrew Welch

At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible. Click here to see In Season: Ramps.

View Recipe

Creamed Ramps

By

Arturo McLeod

Here's a quick and easy spring side dish that will go well with a perfectly grilled steak or fillet of fish. I start with a quick roux to make the thickening agent for the cream sauce, and preserve the fresh and spicy flavor of ramps by cooking them only briefly.

View Recipe

Ralston Farm's Ramp Pesto

By

Ralston Farm

Of all the spring ingredient has to offer, ramps are highly favored processed with nutty pecorino cheese, walnuts, and olive oil.

View Recipe

Pasta with Ramp Pesto

By

Will Budiaman

Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution. Click here to see Why You Should Cook with Olive Oil.

View Recipe

Ramp Pesto Risotto

By

Anne Dolce

In the context of the question of whether the chicken or the egg (or in this case, the pesto or the risotto) came first, the ramp pesto is the medalist in this recipe. After trying a spoonful of it — raw — from a batch my friend made on his farm, Ralston Farm, in New Jersey, I decided immediately that I would put it in my risotto recipe that I was developing for the week. Roasted asparagus is mixed in to give the risotto another taste of spring, but the real star of this dish is the pesto. Fair warning, though: Try not to eat all of it straight from the jar before you make the risotto. Click here to see Rice Made Sexy — 5 Great Dinner Recipes.

View Recipe

Rib-Eye Steak with Ramp Chimichurri

By

Arturo McLeod

Chimichurri gets a springtime twist with the addition of ramps. The raw ramps add a spicy allium flavor to the refreshing topping and serve as a counterpoint to the richness of this well marbled cut.

View Recipe

Sausage Gravy, Ramps, and Biscuit Skillet

By

Angela Carlos

This springtime twist on gravy and biscuits is made simple with canned biscuit dough. All it takes is one skillet to produce this creamy, decadent breakfast dish.

View Recipe

Bucatini with Ramps and Pangrattato

By

Jacques Larson

This is my favorite vegetable. Ramps show up early and often on our menu, but no option is more popular than this dish. Pangrattato, if you've never had it before, is a topping made with old bread, spiced up with a little chile and rounded out with some anchovy for some richness. It's the perfect accompaniment to this pasta dish. Click here to see In Season: Ramps.

View Recipe

Grilled Oysters with Chermoula and Ramps

By

Amy Eubanks

When the weather gets warmer and the days get longer, it's time again to start thinking about grilling. This oyster recipe is perfect for entertaining and highlights the start of spring with ramps, also known as wild leeks.

View Recipe

Ramps with Eggs

By

Brian Kanak

We sautéed garlic and shallots, wilted the spinach, and ramps, deglazed with white wine, reduced cream, placed in a skillet with a quail egg, and baked untll the egg was sunny-side up. Brunch perfection: achieved. Click here to see In Season: Ramps.

View Recipe

Pickled Ramps

By

Paul Virant

Pickled ramps — come spring every year, it seems like they're on the menu of every trendy restaurant. Well, I'm here to tell you that it's not that hard to do at home; it's pretty much like pickling anything else. Ramps, if you've never had them, are wild leeks that taste a lot like scallions, with a sharp onion-y flavor and herbal notes.Click here to see In Season: Ramps.

View Recipe

Sep	Tuesday
25