Traditional recipes

Best Ramp Recipes

Best Ramp Recipes

Top Rated Ramp Recipes

Homemade dough is stuffed with morel mushrooms, pepperoni and cheese before being brushed with egg and water to form a golden brown crust.Recipe courtesy of Eggland's Best

They’re not quite as quick as frozen pizza rolls, but if you have time, this homemade version will be worth your while.This recipe is courtesy of Eggland’s Best

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

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.

Also known as the Garden Gibson, The Green Table's seasonal cocktail makes the most of the fleeting ramp crop."The recipe came from our chef. We had a ton of them so he just decided to pickle them. It's really a variation on the dirty martini. Ramps are only around for a short time, so [by pickling them] we can keep the cocktail going through the summer," says Rick Hickman, the restaurant's general manager and beverage director.

Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.Click here to see 'Shrooms: They're What's for Dinner Tonight.

There’s nothing quite as sublime as homemade gnocchi, and combined with a quick and easy pan sauce and speck, it’s sure to be a hit with guests. If you can't find speck, prosciutto makes a decent substitute, although speck's characteristic smokiness will be absent.

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.

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.

Best Ramp Recipes - Recipes

After a long winter like the one we just suffered through, most of us here in Minnesota are anxious to get outside and enjoy some nice weather. Last week, I had the opportunity to get out trout fishing with my 2-year-old son. We walked along a river bank south of Rochester and didn’t catch a thing but we were outside and it was wonderful. As we went along, I couldn’t help but notice all the broad green leaves sticking up out of the ground. They were instantly recognizable as ramps and my trout-fishing day turned into a ramp-picking day.

Ramps are a form of wild onion that grows in most parts of the east and central parts of the United State. Here in Minnesota, they are one of the first spring plants to pop up out of the ground and if you can find them early enough they are tender and packed with a magnificent garlic and onion flavor that you won’t find in anything else.

They're very easy to identify by their broad, smooth green leaves. The leaves fade into a reddish-to-purple stalk and then end underground in white. That white end can sometimes resemble a bulb although it is not a true bulb, more of an underground swelling. They grow in clumps and are usually found in very moist, sandy soil, often near rivers and stream and on hillsides.

The easiest way to identify a ramp is to rip a piece off and smell it. If it smells like a powerful combination of onions and garlic you have the right plant. Gathering ramps is fairly easy, I like to bring along a small kid's shovel to help dig the earth. Put the blade of the shovel next to the ramp and push it straight down then lever the soil up to loosen it.

At this point, you can just grab the ramp at the base and give it a little shake and it should come free. The roots of the ramp can grow deep and the whole plant is edible so you don’t want to waste any of it by breaking off the plant. The broad green leaves will eventually fall off and rot but a single flower will stick up from the ground. The white portion of the ramp is edible all year round but can get very tough as the summer goes on.

My son and I picked about five pounds of ramps and took them home. I live in Burnsville so we had about two hours in the car with the ramps and they are very potent smelling.

Washing and preparing ramps can be a tedious process but it is pretty easy. It all depends on how many you have picked. I like to cut the root end off and then peel a few layers off because they can hold dirt and sand as they grow. You can see little dark spots on the stalk if there is dirt under a layer or two. Rinse the ramps well and they are ready to be used.

If you are going to use the ramps within a week or so you can just wrap them in a damp paper towel and put them in a one-gallon Ziploc bag, then keep them in the fridge. I've never frozen ramps but I've heard they freeze well if you blanch them first. This year, I'm trying a couple of new recipes for preserving ramps. Using the green leaves only, I am trying to ferment some and make a ramp kraut. It will take three to four weeks to see if it turns out, but I am excited to taste the result.

I also pickled a pound of ramps using a recipe from a cookbook, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail. The book is full of useful information about ramps and has some great recipes, including one for a shaved asparagus and ramp salad.

When I got home that night, I made fried ramps and ring bologna for dinner and my son loved them. I pickled and canned the majority of the ramps, and used about a pound of green tops to make the kraut. I was left with a pile of stems and bulbs that I wanted to use right away. I had made a fried onion dip using a recipe by Amy Thielen that was really good so I figured I would try it with ramps and see what happened.

The end rest was hands down the best onion dip I have ever eaten. The ramps were fried in clarified butter until golden brown and then I added maple sugar and rice cooking wine. I pretty much ate an entire bag of chips in one sitting.

Fried Ramp Dip

Adapted from a recipe By Amy Thielen from her book The New Midwestern Table

Makes about 2 cups of dip

8 ounces of ramp stems and bulbs

2 tablespoons maple sugar

1. Melt the butter in a sauté pan, using a spoon scrape off the white foam that rises to the top and clarify the butter.

2. Cut the ramps into 2-3 inch pieces and sauté over medium high heat until golden brown and soft. Season with salt and pepper to taste.

3. Cream together the sour cream and cream cheese until smooth and well incorporated.

4. When the ramps are soft and golden brown and little dark bits have formed add the sugar and wine and stir together. Cook until the majority of the wine is burned off.

5. When the ramps are done cooking pour them out onto a cutting board and chopped them finely.

6. Add the ramps to the sour cream mixture and stir to combine, add all the dripping and butter as well. Season to taste with salt and pepper and enjoy with your favorite chips.

Jamie Carlson lives in Burnsville with his wife, Amanda, and their two kids, Eleanor and Charlie. He works as an RN at the Minneapolis VA hospital and enjoys hunting, fishing, foraging, and of course, cooking. He believes that all food can be tasty if it's prepared with care, and he writes about his adventures cooking everything from pickled venison heart to roasted dove on his food blog, You Have to Cook it Right. Follow him on Twitter at @youcookitright.

Ramps Are Here! Stop Freaking Out And Go Make These Recipes

If you've ever walked through the farmer's market in the spring, you've experienced throngs of people freaking out over the arrival of ramps. They're hard to miss, as they have a very unique -- or shall we say pungent -- aroma that's a cross between garlic and leeks. Some people confuse ramps for leeks, but this coveted spring gem is even greater than a leek. It's a perennial wild onion that has to be foraged. Therefore, it's in high demand. What we're basically trying to tell you is: if you see ramps, grab them. They'll be gone before you know it.

Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They're lovely in spring soups paired with spring's other darling, asparagus. And they even make a mean biscuit. Find those ramps and make these recipes, it's the best way to enjoy this fleeting season.

Grab a Copy of the Best Ramp Recipes Below!

Rapturous Ramp Recipes –30 Delicious Ramp Recipes You Can Eat Everyday for a Month (If You Dare!)”

This wonderful downloadable cookbook showcases recipes using both fresh ramps and dried ramp seasonings.

We’re happy to be bringing these simple and delicious recipes to you, your friends and family.

What you can have in the next 90 seconds…

  • A 47 page recipe cookbook – includes kitchen wisdom on the history, care and storage of ramps.
  • 30 Ramp recipes – 20 recipes for freshly harvested ramps and 10 for dried ramps (including a recipe on how to dry ramps for yourself at home)
  • Classic recipes from the mountains of the Southern Appalachians to ramped up twists on modern gourmet favorites.
  • Instantly Downloadable – Don’t wait weeks to get a hard copy when you can download it now and get cooking tonight.
  • Printable – This cookbook is in a PDF format so you can print out just the recipes you want or the entire book.
  • Searchable – search the entire cookbook by ingredients or by serving size.
  • Portable – Download the cookbook onto your external drive and take it with you to create ramp dishes at family gatherings, church socials, or community fundraisers.
  • 2 versions – one suitable for viewing on your desktop monitor at home with another optimized for easy viewing on almost any mobile device like a smartphone, ebook-reader or tablet.
  • A unique food adventure – whether you have eaten them all your life or are just trying them for the first time, we guarantee that cooking up a mess of ramps, will brighten your day.

So why waste your time slogging around on the internet, trying to find the best ramp recipes when we have done all the hard work for you?

Get some the best tasting ramp recipes here in one place for only $5.00

5 Easy Ramps Recipes

Once you’ve acquired your first batch of spring ramps, you are probably a bit confused on how to prepare them, yeah? Since they can be rather strong tasting, I do recommend cooking (sauteing, blanching, etc) them before adding to your dish.

You can use ramps anywhere that you might use spring onions or scallions, but let me help you with 5 suggestions for how I like to cook with ramps:

1. Ramp Butter

This may be my favorite way to prepare wild ramps since it’s so beyond easy and such a great way to fancy up a dish. My favorite way to enjoy ramp butter is on salty baked or smashed potatoes. Ramp butter would also be excellent in savory oatmeal or tossed with fresh pasta. /// RECIPE: See below!

2. Spring Quiche

Throw them into eggs. My first encounter with ramps was a quiche I made in 2014. It’s such a great way to showcase these spring onions without making them the center of attention. /// RECIPE: Loaded Vegetable Spring Quiche.

3. Ramps on Toast

Sautéed on toast. If you haven’t noticed a pattern already, the key for me to is to keep the preparation simple to really enjoy the flavor. Sometimes all you need is a little lemon juice and thick sliced bread. /// RECIPE: Simple Sautéed Ramps with White Beans.

4. Spring Salad

Toss them into a salad! Greens are just starting to pop up again in most areas of the US so why not utilize them in a big spring salad. Just don’t forget to cook the ramps a bit first to tame their flavor. /// RECIPE: Vegetarian Wheatberry Spring Salad.

5. Spring Ramen Soup

Throw them into a soup or stew. They work great in place of any recipe that might call for spring onions so find a favorite veggie heavy soup and mix them on in! /// RECIPE: Vegetarian Spring Ramen.

Simple Wild Leek PestO

This was the best batch of wild leek pesto I have made. I was limited by the ingredients I had and so it was super quick and clean. We literally harvested the leeks and had this on the table within an hour.

Ramp Recipes

Hi Bucky. We had terrific success with a ramp experiment last night: turkey burgers with ramps and apples! Healthy ground turkey breast is normally so dry, but this was great. Feel free to share.

– About 10 ramps (or more!), washed, chopped, and sauteed in coconut or olive oil
– 16 oz of ground turkey breast
– 1/2 large apple, finely chopped. (Pink lady, Fuji, or gala would be good.)
– 1 teaspoon dried sage
– Salt and freshly ground pepper to taste

Mix all of the above together, form patties to your desired size, and sauté burgers in coconut oil (or grill) until cooked through and nicely browned on the outside.

We served ours on Kaiser rolls with peppery, bitter, spring greens and blue cheese sauce (8 oz cream cheese, 4 oz blue cheese, 3 tablespoons fresh herbs of your choice, 1/4 cup toasted walnuts, dash of cayenne – all tossed in the food processor). Think these burgers would also be good with sharp cheddar and a mustard/maple sauce. Cheers!

You can eat ramps raw (as in pesto), which showcases the depth of their pungent garlicky, shallot-y flavor. You can pickle them, which takes the edge off of the garlicky bite. You can cook them, which mellows them instantly and allows their sweetness to shine. Here's a list of our very favorite ramp recipes, in which you'll find all the details.

We're sharing all of our best ramps recipes to make the most of wild leeks' fleeting season. We always, always start with a big batch of pesto. We freeze half and eat the rest stirred into pasta, dolloped over eggs, and so much more — sometimes straight from the spoon. After our pesto needs have been satiated, we get more creative.

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How to Make Ramp Pasta

And if you’re new to cooking ramps, this is a simple easy way to get started, and really taste the ramps for the special spring wild food that they are. It couldn’t be easier and you can use whatever pasta you like, though I love the way a long skinny noodle shimmies up to the long skinny ramps.

You just saute the ramps and add some broth and a touch of cream and a few other seasonings while the water boils and the pasta cooks. That’s the whole story. If you use vegetarian broth, it’s a vegetarian dish. It’s just a beauty in its simplicity.

Other Ramp Recipes:

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