Eggs with Ramps

Last ramps recipe of the season to appear on this here blog (tear). But! It's a good one. Ramps are often best when prepared as simply as possible, as in this case where they are gently wilted in olive oil and then combined with super fresh organic eggs. Such a good, easy breakfast for spring. And speaking of seasons, can you guys believe that summer is on our proverbial doorsteps? Every time the weather warms up here in New York, I'm reminded that I'll always be a beach girl at heart. I trick myself into thinking I love winter (likely as a survival mechanism), but all my years growing up in Hawaii have ruined me for life, I suspect.

Ramps and Eggs
From Buvette: The Pleasure of Good Food, by Jody Williams
Ingredients:
3 tablespoons extra-virgin olive oil
1 small bunch ramps, root ends trimmed and discarded, thoroughly washed
Coarse salt
3 large eggs

Directions:
Preheat the oven to 400 degrees. Warm the olive oil in a medium skillet over medium-high heat. Add the ramps and a large pinch of salt. Cook, stirring occasionally, until the ramps just begin to soften, about 5 minutes.

Gently crack the eggs into the pan directly alongside the ramps and place the pan in the oven (alternatively, you can reduce the heat to low and cover the pan with a lid). Bake until the egg whites are just set and the yolk retains a bright yellow color, about 5 minutes. Serve immediately, sprinkled with additional salt.

Whole Wheat Pasta with Ramps and Spring Garlic

You know what's great for a Monday night dinner? A dish that takes a minimal amount of time and even less brain power to execute. Because who wants to deal with anything more on a Monday? The good news is that spring makes that kind of cooking a cinch. You've got such a wealth of already-delicious produce cropping up all around you (or at your nearest market), that it's kind of hard not to come up with something great. Case in point: pasta with ramps, which I have made for this second edition of my mini get-'em-before-they're-gone ramps series. Here, I've used really good whole wheat pasta, a heaping fistful of fresh ramps, a couple of bulbs of fresh spring garlic to really up that pungent allium vibe, and a dusting of Grana Padano cheese. If you're feeling bold, you could fry up an egg and throw it on top. Yum.

Whole Wheat Pasta with Ramps and Spring Garlic
Serves 4
Ingredients:
Coarse salt
1 pound dry whole wheat pasta
3 tablespoons extra-virgin olive oil
1 bunch fresh ramps, white root ends and green leafy tops separated
2 bulbs of spring garlic, peeled and thinly sliced
1 to 2 tablespoons crushed red pepper flakes
2 tablespoons dry breadcrumbs
Chunk of Grana Padano cheese for grating

Directions:
Bring 6 quarts of water to a boil in a large saucepan over high heat. Add 2 tablespoons salt and return to a boil. Add spaghetti and cook according to package directions, until tender but still al dente.

Heat olive oil in a 12-to-14-inch skillet over medium heat. Add root ends from ramps along with garlic slices to pan and cook, stirring, until tender. Season with red pepper flakes and salt. Add leafy greens from ramps and cook, stirring, until wilted.

Drain pasta and add to skillet. Toss gently to coat pasta with sauce. Divide pasta evenly between 4 warmed plates. Drizzle with olive oil, sprinkle with breadcrumbs, and grate a good helping of cheese on top. Serve immediately.

Ramp Ricotta Toasts

I'm officially declaring this the first in my Streak-of-Ramp-Recipes-Before-They're-All Gone posts. A couple of weekends ago, during one of the first truly sunny, warm Saturdays of the year, I got up at 7 AM, went for a long run from Williamsburg up to Greenpoint and back again, and then trotted (read: limped) over to the farmers' market in McCarren Park, in search of armfuls of spring produce. There, I found fat asparagus stalks, piles of edible flowers, wildflower honey, some of the overwintered broccoli rabe that I so love this time of year, and picked up a few pieces of Hot Bread Kitchen's m'smen bread to nibble on while I shopped too. And instead of feeling guilty about the carb overload, I patted myself firmly on the back for the skillful show of multitasking. I am very good at food justification. I consider this a talent.

What was noticeably missing from all the green glory were ramps. And so, picking up a tip from a fellow shopper, I headed over to the Brooklyn Kitchen, where I found a stack of fresh, pungent ramps with lots of beautiful dirt still clinging to the roots. I grabbed two bunches, hightailed it home, then spent the rest of the weekend making various ramps dishes consecutively, finding nothing wrong with having ramps play a (major) part in every meal through Monday morning. The first little snack I assembled was this simple ricotta toast made by toasting rounds of good bread in extra-virgin olive oil, spreading them with fresh ricotta, and topping them with sauteed ramps, edible flowers, and a sprinkling of Maldon salt (saute the ramps by cleaning them thoroughly, chopping them up, throwing the stems in a hot pan with a glug of olive oil, and then following them up with the leaves after a few minutes once the stems are nice and tender--the leaves will only need about a minute to wilt deliciously). Perfect for a little spring gathering. xo