Ramps. Have you heard of them? How about wild leeks? Okay, because they’re the same thing. Just so we’re all on the same page. I hadn’t heard of them until moving to Minnesota, where they happen to be abundant this time of year.
This weekend marked the first day my local farmers’ market opened for the season. Cue: unabashed delight. Totally one of my favourite things to do in the summer months is to hop on my bike or set off walking down to the Mississippi river and behold all the sights, smells, and sounds of the market. If you come and visit I’m likely to drag you there: you have been warned.
Ramps are garlicky with a real tang to them, hence the lack of garlic in the pesto, since it’s not needed. Fresh Parmesan and toasted walnuts add some creaminess to make this pesto truly dreamy. Do as you would with any other pesto here: stir it into spaghetti, spread it on toast with some melty mozzarella and fresh tomatoes as below, or add it to steaks a la chimichurri. It’ll keep in the fridge, covered, for about a week.
Ramp Pesto
Ingredients
- 2 bunches of ramps, washed, ends trimmed
- 1/2 cups Italian parsley
- 1/2 cups walnuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil, or more to taste
- salt and pepper
Directions
- In a food processor or blender, combine toasted nuts, ramps, parsley, cheese, and lemon until well-combined. While machine is running, pour in olive oil in a slow, steady stream, until smooth. Season with salt and pepper.
- Store covered in the refrigerator, for up to one week. Makes about 1 cup of pesto.
I used to hate radishes. My parents loved adding them to salads and I always just thought, “Ugh, why?“. They were spicy in that way which makes your eyes water and your throat feel funny.
But somehow…I’ve come around. I like to think of it much in the same way that I came around to parsnips and red wine. Time allows your taste buds to develop and basically grow up. Grown up girls should eat their radishes. Take that message with you and go forth to make this butter.
It’s simple as can be – just grate your radishes and mix them into soft butter, ready to spread onto crunchy slices of baguette or toast. Sweet butter, crisp, peppery radishes, and a sprinkle of salt; it may be the perfect spring time snack. You heard it here first.
Radish Butter
adapted from Martha Stewart
Ingredients
- 4 medium radishes (about 1 bunch), cleaned, root ends trimmed
- 3 tablespoons unsalted butter, room temperature
- Coarse salt and freshly ground pepper
- Toasted baguette or bread, to serve.
Directions
- Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
- Spread onto toasted baguette or your wholewheat bread, toasted; season with salt and pepper.
I love this kind of salad. It’s my favourite kind to make when people are coming over or to take to a party or pot luck. Why? Because you can choose from so many different grains and so many different flavour/ingredient combos that it’s like a never-ending new dish, except that the idea is totally recycled. Don’t believe me? See here, here, and here.
This particular salad has several winning features. Roasted cherry tomatoes a) look adorable and rustic, and b) add pops of sweetness to every bite. The red onion, caramelised in balsamic vinegar and sugar add even more flavour pow! and compliment the tomatoes ever so well. Then finally the mint does it’s job alongside the spinach adding green, along with a glorious scent and a even more taste explosions.
Take it to your next picnic, pot luck, or… book club. Heck, just make it for dinner.
Roasted Tomato, Spinach and Quinoa Salad
Ingredients
- 9 oz cherry tomatoes
- 8 oz quinoa (1 1/4 cups)
- olive oil
- 14-oz vegetable broth/stock (1 3/4 cups)
- 3/4 cup water
- juice of 1/2 lemon
- 1 clove garlic, minced
- 3 handfuls spinach
- 1 bunch mint, chopped
- 1 bunch parsley, chopped
For the onions:
- 2 small red onions, finely sliced
- 2 tsp brown sugar
- 1 tbsp balsamic vinegar
Directions
- Start with the tomatoes. Preheat the oven to 350F. Slice the tomatoes in half and put on a large baking tray. Drizzle with olive oil, season with sea salt, a twist of black pepper and a pinch of brown sugar. Stir well, making sure all the tomatoes are cut side up and roast for 40 minutes until shriveled and golden.
- Cook the quinoa: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then add quinoa and cook, stirring until well coated with oil, 2 minutes. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and quinoa is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.
- While quinoa is cooking, onto the onions: Heat a large frying pan with 2 tbsp olive oil, add the onions and cook on low until completely soft. Add the balsamic vinegar, sugar and plenty of seasoning and cook for another 5 mins or so until dark, sweet and sticky.
- To assemble the salad, squeeze the lemon juice over the quinoa and add 2-3 tbsp olive oil, the garlic and most of the mint and parsley. Stir well and season to taste.
- Fold in the spinach and tumble onto a large serving platter. Top with roasted tomatoes, onions and the rest of the herbs.
Top tip: Cook the quinoa a day ahead, cover and refrigerate. Bring back to room temperature before assembling rest of salad and serving. But note that the spinach won’t wilt if you do it this way.
