Come May, ramp season hits the North East with fervor as cooks, chefs, and foodies forage the farmer’s markets at the earliest signs of these little green plants. With a subtle and sweet taste that is somewhere between an onion and garlic, ramps dress up and make everything from pizza to baked eggs addictive and delicious. The bottoms sauté like an onion or shallot for the sweet base of a pasta sauce or veggie stir fry. While the bright green tops are kind of like a mild spinach and can be blended into pesto, topped on pizza, or sautéed with your other favorite ingredients.
These elusive green root veggies are just a great little addition to every kind of dish, making ramp hysteria totally worth the hype. These are three sure fire ways to ramp up your next brunch party or alfresco dinner with color and crunch. Click the Recipe Names for the full details.
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