Type what you have

Ingredients

• ✓ ramp
• egg yolk
• egg
• olive oil
• olive oil
• lemon juice
• mustard
• salt

Instructions

1. 1 Combine egg yolks and egg in the bowl a food processor; pulse until blended. Slowly pour in light olive oil and extra virgin olive oil, with the processor running, until mixture becomes thick and creamy; add lemon juice, Dijon mustard, and salt.
2. 2 Transfer mayonnaise to a small bowl; stir in ramps. Transfer mayonnaise to a jar with a lid; cover and refrigerate until ready to use.

By nch

Ingredients

• ✓ ramp
• olive oil
• lemon zest
• black peppercorn
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ ramp
• pork sausage
• apple
• wild leek
• all-purpose flour
• whole milk
• salt
• black pepper

Instructions

1. 1 Heat a large 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add sausage and break up into small pieces with a wooden spoon. Stir in apple and all but 1/4 cup ramps and cook on medium-high heat until the sausage is brown and crumbly, 6 to 8 minutes.
2. 2 Turn the heat down to medium, sprinkle the flour evenly on top of the sausage, and stir until fully coated. Cook for 1 more minute.
3. 3 Pour in milk and stir well. Continue cooking until the gravy is thickened, but still a bit loose, 5 to 7 minutes. Remove from the heat. Season with salt and pepper. Sprinkle with remaining ramps when serving.

By Darcy Lenz

Ingredients

• ✓ ramp
• feta
• salt
• chili powder
• black pepper
• olive oil

Instructions

1. 1 Combine feta, dried ramps, salt, chili powder, and black pepper in a large jar; add olive oil until feta completely covered. Cover jar; marinate in a cool space for 1 to 2 days. Use within a few days.

By Olenka

Ingredients

• ✓ ramp
• potato
• bacon drippings
• bacon
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes start to soften, about 10 minutes; drain.
2. 2 Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in hot drippings until golden brown, about 15 minutes. Stir in ramps and bacon; season with salt and black pepper. Continue cooking, stirring occasionally, until ramps are soft, about 5 minutes.

By cookin'mama08

Ingredients

• ✓ ramp
• potato
• tomato
• wild leek
• feta cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool; cut potatoes in half.
2. 2 Preheat the oven to 400 degrees F (200 degrees C) with rack in center position. Lightly brush a baking sheet with olive oil.
3. 3 Combine tomatoes, ramps, and feta in a bowl; season with salt and black pepper. Place about 1 tablespoon feta mixture on each potato half; transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until cheese is lightly browned, about 20 minutes.

By Marianne