As the seasons change and spring arrives, many gardeners and foodies alike eagerly anticipate the return of ramps, also known as wild garlic. These pungent and flavorful greens are a true delicacy, with a unique aroma and taste that is unmatched by any other ingredient. Whether used in soups, sauces, salads, or as a topping for a variety of dishes, ramps add an unparalleled depth and richness to any recipe.
In this article, we’ll be exploring the many ways to incorporate ramps into your cooking routine. From hearty and comforting dishes like ramp and potato soup, to lighter and brighter options like grilled ramps with lemon and olive oil, there’s something on this list for every taste and occasion. So grab a bunch of ramps, get creative in the kitchen, and discover the wild flavors that await!
Ramp and Potato Soup
Ramp and Potato Soup Recipe
This hearty soup combines the earthy flavors of ramps (wild garlic) with tender potatoes and a hint of cream, perfect for a chilly evening.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 ramps, chopped (including greens and bulbs)
– 2-3 medium potatoes, peeled and diced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add ramps and cook until they start to soften, about 3-4 minutes.
3. Add potatoes, broth, and cream. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Grilled Ramps with Lemon and Olive Oil
Celebrate spring’s arrival with this simple yet flavorful recipe that highlights the pungent charm of ramps (wild garlic). This dish is perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 bunch ramps, cleaned and trimmed
– 2 lemons, juiced
– 1/4 cup olive oil
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Place ramps on the grill and brush both sides with the lemon-olive oil mixture.
4. Cook for 2-3 minutes per side, or until the ramps are slightly charred and tender.
5. Season with salt to taste.
6. Serve immediately, garnished with additional lemon wedges if desired.
Cooking Time: 6-8 minutes
Ramp Pesto Pasta
Spring is here, and ramps are in season! Celebrate the arrival of this delicious and aromatic wild garlic with a simple yet flavorful pasta dish.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1/2 cup ramps (wild garlic), leaves and bulbs separated
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine ramps leaves, garlic, olive oil, salt, and pepper. Process until smooth, stopping to scrape down the sides as needed.
3. Add Parmesan cheese and process until well combined.
4. Toss cooked pasta with the ramp pesto sauce. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pickled Ramps with Spices
Ramps, also known as wild garlic or wild leeks, are a seasonal ingredient that bursts with flavor. This pickling recipe preserves their natural sweetness and adds a tangy kick from the spices.
Ingredients:
– 1 pound ramps, cleaned and sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp whole black peppercorns
– 1 tsp coriander seeds
– Salt, to taste
Instructions:
1. Combine ramps, vinegar, water, sugar, black peppercorns, and coriander seeds in a saucepan.
2. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-15 minutes.
3. Remove from heat and let cool to room temperature.
4. Strain pickling liquid through a fine-mesh sieve into a clean glass jar. Discard solids.
5. Store pickled ramps in the refrigerator for up to 6 months.
Cooking Time: 10-15 minutes
Ramp and Mushroom Risotto
This creamy risotto celebrates the flavors of spring with the sweet pungency of ramps (wild garlic) and earthy aroma of sautéed mushrooms. A perfect side dish or light meal for a cozy evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup ramps (wild garlic), chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add ramps; cook for 2-3 minutes, until wilted.
4. Add mushrooms; cook for 5-7 minutes, until tender.
5. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
6. Add white wine (if using); cook until absorbed.
7. Warm broth in a separate pot; add 1/2 cup to rice mixture and stir until liquid is mostly absorbed.
8. Repeat step 7, adding warmed broth in 1/2-cup increments and stirring until absorbed.
9. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Ramp Butter for Steak
Elevate your steak game with this creamy and aromatic ramp butter recipe, perfect for spring’s fresh flavors. This simple spread adds a savory and herby note to grilled or pan-seared steaks.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 4-6 ramps (wild garlic), leaves and stems chopped finely
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mix together the softened butter, chopped ramps, and lemon juice until well combined.
2. Season with salt and pepper to taste.
3. Spread the ramp butter evenly on a piece of parchment paper or aluminum foil, forming a log shape.
4. Wrap tightly and refrigerate for at least 30 minutes or up to 1 week.
5. Slice the chilled ramp butter into pats before serving.
Cooking Time: None, as this is a spread to be served with steak. Cook your favorite cut of steak according to desired doneness.
Ramp and Bacon Quiche
This savory quiche is a perfect representation of spring’s flavors, with the pungency of ramps (wild garlic) and the smokiness of crispy bacon. It’s an ideal dish for brunch or dinner parties.
Ingredients:
– 1 pie crust
– 6 eggs
– 1 cup heavy cream
– 2/3 cup grated cheddar cheese
– 4-5 ramps, chopped (about 1 cup)
– 6 slices of bacon, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add the chopped ramps and cook until they’re tender and fragrant.
5. In a separate bowl, whisk together eggs, heavy cream, and grated cheese.
6. Add the cooked ramp mixture and crumbled bacon to the egg mixture. Season with salt and pepper to taste.
7. Pour the mixture into the pie crust and bake for 35-40 minutes or until the quiche is set.
Cooking Time: 35-40 minutes
Ramp and Goat Cheese Tart
Spring’s sweetest flavors come together in this vibrant tart, featuring ramps (wild garlic) and tangy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup ramp leaves and stems, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, mix together goat cheese and chopped ramps. Spread evenly over the center of the pastry, leaving a 1-inch border around edges.
4. Drizzle olive oil over the filling and season with salt and pepper to taste.
5. Fold the pastry edges up over the filling, pressing gently to seal.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Ramp and Asparagus Salad
Celebrate the flavors of spring with this simple yet elegant salad featuring ramps (wild garlic) and asparagus. This recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 bunch of ramps, cleaned and chopped
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Toss asparagus with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 12-15 minutes or until tender.
4. In a large bowl, combine chopped ramps, roasted asparagus, and crumbled feta cheese (if using).
5. Drizzle with lemon juice and toss to combine.
6. Serve immediately.
Cooking Time: 20-25 minutes
Ramp and Sausage Pizza
Elevate your pizza game with this unique combination of ramps (wild garlic) and sweet Italian sausage. This flavorful pie is perfect for a springtime dinner party or a cozy night in.
Ingredients:
– 1 lb pizza dough
– 1/2 cup ramps, chopped
– 4 Italian sausages, casings removed
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Cook Italian sausages in a pan over medium-high heat, breaking up with a spoon as they cook.
4. Spread cooked sausage evenly over the pizza dough, leaving a small border around the edges.
5. Top sausage with chopped ramps and mozzarella cheese.
6. Sprinkle Parmesan cheese on top.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Ramp Chimichurri Sauce
Brighten up your spring dishes with this vibrant and flavorful ramp chimichurri sauce, perfect for grilled meats, vegetables, or as a dip.
Ingredients:
– 1 cup fresh ramps (wild garlic), chopped
– 1/2 cup fresh parsley, chopped
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine ramps, parsley, garlic, salt, and pepper. Process until coarsely chopped.
2. With the processor running, slowly pour in red wine vinegar and olive oil through the top. Process until well combined and slightly thickened.
3. Taste and adjust seasoning as needed.
4. Transfer sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Simply prepare and store in the refrigerator.
Use within a week or freeze for up to 6 months. Enjoy your ramp chimichurri sauce on grilled meats, vegetables, as a dip, or as a marinade!
Ramp and Wild Rice Pilaf
Spring’s sweetest flavors come together in this hearty pilaf, featuring ramps (wild garlic) and nutty wild rice. This recipe is perfect for a cozy spring dinner or as a side dish to complement your favorite main course.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, diced
– 4-6 ramps (wild garlic), chopped (leaves and bulbs)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the chopped ramps to the saucepan and cook for an additional 1-2 minutes, until fragrant.
4. Add the wild rice and water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the pilaf with a fork and season with thyme, salt, and pepper.
Cooking Time: 45 minutes
Ramp and Gruyère Frittata
This spring-inspired frittata combines the pungency of ramps with the richness of Gruyère, perfect for a breakfast or brunch. With its golden crust and creamy interior, this dish is sure to delight.
Ingredients:
– 6 eggs
– 1/2 cup ramps (scallions), chopped
– 1/4 cup Gruyère cheese, grated
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat the butter in an oven-safe skillet over medium heat. Add the chopped ramps and cook until softened, about 2-3 minutes.
4. Pour the egg mixture over the ramps and cook until the edges start to set, about 2-3 minutes.
5. Sprinkle the Gruyère cheese evenly over the eggs.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is golden brown and cooked through.
7. Remove from the oven and let cool slightly before serving.
Cooking Time: 15-20 minutes
Ramp and Morel Mushroom Pasta
A decadent yet earthy take on classic pasta, this dish combines the pungency of ramps (wild garlic) with the richness of morel mushrooms. A perfect springtime recipe that’s sure to impress.
Ingredients:
– 8 oz pasta of your choice
– 1 lb fresh morel mushrooms, cleaned and sliced
– 2 tbsp butter
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 cloves garlic, minced (or 1-2 ramps, chopped)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, melt butter over medium heat. Add sliced morels and cook until they release their moisture and start to brown, about 5 minutes.
3. Add white wine and chicken broth to the pan, scraping up any browned bits from the bottom. Simmer for an additional 2-3 minutes or until liquid has reduced slightly.
4. Stir in minced garlic (or chopped ramps) and season with salt and pepper to taste.
5. Combine cooked pasta, morel mixture, and grated Parmesan cheese (if using). Serve immediately.
Cooking Time: 20-25 minutes
Ramp and Sweet Corn Chowder
As spring awakens, the pungent flavor of ramps (wild garlic) pairs perfectly with sweet corn to create a hearty and comforting chowder. This recipe celebrates the season’s freshest flavors in a simple and satisfying soup.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 ramps, thinly sliced
– 2 cups sweet corn kernels (fresh or frozen)
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add ramps and cook until fragrant, about 30 seconds.
3. Stir in sweet corn kernels and chicken broth. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-12 minutes or until the flavors have melded together.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 20-25 minutes
Ramp and Parmesan Biscuits
Elevate your snack game with these savory, buttery biscuits infused with the pungent flavor of ramps (wild garlic) and the richness of parmesan cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 tablespoons cold unsalted butter, cut into small pieces
– 1/2 cup grated parmesan cheese
– 2-3 ramps, finely chopped (about 1 tablespoon)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and cold butter until mixture resembles coarse crumbs.
3. Stir in parmesan cheese and chopped ramps.
4. Form into 8-10 small biscuits. Place on prepared baking sheet, leaving about 1 inch of space between each biscuit.
5. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Ramp and Caramelized Onion Dip
A sweet and savory twist on classic dip recipes, this Ramp and Caramelized Onion Dip is perfect for snacking or serving at your next gathering. With the pungency of ramps (wild garlic) balanced by the sweetness of caramelized onions, this dip is sure to please.
Ingredients:
– 1 bunch of ramps (wild garlic), chopped
– 2 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onions over medium-low heat for 30-40 minutes, stirring occasionally.
3. Add the chopped ramps and minced garlic to the skillet and cook for an additional 5 minutes.
4. In a bowl, combine the mayonnaise, sour cream, salt, and pepper. Stir until smooth.
5. Fold in the caramelized onion mixture.
6. Serve warm or at room temperature, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Ramp and Spinach Stuffed Chicken
This recipe combines the earthy flavor of ramps with the nutrients of spinach, all wrapped up in a juicy chicken breast.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bunch of ramps (wild garlic), chopped
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ramps, spinach, and cheese.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each chicken breast with the ramp-spinach mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Place the stuffed chicken on a baking sheet lined with parchment paper.
7. Bake for 30-35 minutes or until chicken is cooked through.
Cooking Time: 30-35 minutes
Ramp and White Bean Soup
Springtime meets comfort food in this creamy and flavorful soup, featuring the humble ramp (wild garlic) and tender white beans.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3-4 ramps (wild garlic), chopped
– 15 oz cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chopped ramps and cook until fragrant, about 1 minute.
3. Stir in cannellini beans, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beans are tender.
4. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Ramp and Lemon Roasted Chicken
Brighten up your mealtime with the pungent flavor of ramps (wild garlic) paired with a squeeze of fresh lemon juice.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 bunches of ramps, cleaned and chopped
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together chopped ramps and lemon juice.
4. Rub the ramp-lemon mixture all over the chicken, making sure to get some under the skin as well.
5. Drizzle olive oil over the chicken and season with salt and pepper to taste.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour 10-15 minutes
Summary
Get ready to wild up your meals with these 20 flavorful ramp recipes! From soups to pasta dishes, pizzas, and more, ramps add an earthy, garlicky flavor that’s hard to resist. Try Ramp and Potato Soup for a comforting twist or Grill Ramps with Lemon and Olive Oil for a light and refreshing snack. Other highlights include Ramp Pesto Pasta, Pickled Ramps with Spices, and Ramp and Goat Cheese Tart. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch, these recipes will get you started on your culinary adventure!
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