Sauteed Ramps Recipes

Steps:

• Whisk the mayonnaise, chives, garlic, lemon zest, 1/4 teaspoon salt and few grinds of pepper in a medium bowl until combined. Refrigerate until ready to use.
• Cook the bacon in a large nonstick skillet over medium heat, flipping, until crisp and browned, about 10 minutes. Drain on a paper towel-lined plate.
• Wipe out the skillet and heat the canola oil over medium heat. When the oil begins to smoke slightly, remove the skillet from the heat and add the ramps in a single layer. Return the pan to the heat and season with salt and pepper. Cook the ramps over high heat for 30 seconds, stirring constantly, to wilt them. Transfer them to a plate and drizzle with the lemon juice.
• Toast the bread and spread with butter. Spread a tablespoon of the chive mayonnaise on each slice of bread. Top 4 bread slices with the bacon, ramps and tomato. Top with the remaining bread.

Steps:

• 2 oranges, skinned and broken into sections
• Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside.
• Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside.
• Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl.
• Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.

Steps:

• On a steamer rack set over an inch of water in a saucepan, steam ramps, covered, until tender, 2 to 5 minutes. Transfer ramps to a work surface, and cut the leaves off, leaving a 4- to 5-inch stem.
• Melt butter in a large skillet over medium heat. Add ramps, and cook, shaking pan, until ramps are warm and translucent, 4 to 5 minutes. Season to taste with salt and pepper; serve warm.

Steps:

• Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
• Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
• Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
• Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
• Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
• Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.