Type what you have

Ingredients

• ✓ ramp leaf
• sea salt

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Roughly chop ramp leaves; place in the bowl of a food processor. Process until finely chopped; transfer to a bowl. Stir in salt until well mixed.
3. 3 Spread ramp salt on the prepared baking sheet in a thin layer; it will be green and damp. Air dry until completely dried, stirring occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours until completely dry. Store in an airtight container.

By Shanda

Ingredients

• ✓ ramp leaf
• butter
• salt

Instructions

1. 1 Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
2. 2 Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

By Lena

Ingredients

• ✓ ramp leaf
• pine nut
• garlic
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Combine ramp leaves, pine nuts, and garlic in the bowl of a food processor; pulse until finely chopped. Add olive oil, while the processor is running; process until smooth. Transfer mixture to a bowl. Stir in Parmesan cheese; season pesto with salt.

By barbara

Ingredients

• ✓ ramp leaf
• tomato
• caper
• olive oil
• salt
• black pepper
• penne pasta
• bacon
• white sugar

Instructions

1. 1 Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato.
2. 2 Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop.
3. 3 Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar.
6. 6 Drain penne and mix with sauce.

By Lena

Ingredients

• ✓ ramp leaf
• all-purpose flour
• all-purpose flour
• baking powder
• fat-free plain greek yogurt
• milk
• vegetable oil
• salt
• sour cream
• heavy cream
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.
2. 2 Combine 1 cup plus 3 tablespoons flour, baking powder, Greek yogurt, milk, oil, and salt in a bowl with a wooden spoon until a ball forms. Add more milk or Greek yogurt, 1 tablespoon at a time, if dough is dry and crumbly.
3. 3 Transfer dough to a lightly floured countertop and knead with your hands until smooth. Roll out to fit the tart pan. Line the bottom and sides of the tart pan with the dough. Trim any overhang or crimp it. Prick the bottom of the pie crust several times with a fork.
4. 4 Whisk sour cream, heavy cream, and eggs together in a bowl. Finely chop ramps. Stir chopped ramps into the filling and season with salt and pepper. Pour mixture into the crust.
5. 5 Bake in the preheated oven until the crust is golden and pulls away from the pan and the filling is set, about 30 minutes. Remove from the oven and let stand for 10 to 15 minutes before cutting.

By nch