Spring is a funny thing in Western Pennsylvania. Most years, winter turns to summer in a ten-minute changeover from slush to 85-degree weather. That rush of heat and light awakens Mother Nature and the first delicious foods of a new growing season appear – like wild ramps, spring lettuces, and other tender shoots and sprouts.
The combination of these recipes together can create a hearty meal for the whole family. This return of fresh flavors is one of my favorite times of year, and I wanted to share a few of my best-loved easy-to-make recipes with TABLE readers. Plus, try the recipe for the Ramp Butter Garlic Knots pictured below, here.
Recipes Using Seasonal Ramps and Greens
Angelo’s Veggie-friendly Caesar Salad
This veggie-friendly take on the classic skips the anchovies without sacrificing the creamy, tangy goodness you love. With crisp romaine, a bold garlic dressing, and plenty of Parmesan, it’s a fresh, satisfying salad that’s perfect as a starter or a light main.
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Angelo’s Veggie-Friendly Caesar Salad
Description
No anchovies here!
Ingredients
- 1 cup mustard
- 3 tbsp chopped garlic
- 1 cup lime juice
- Salt and heavy pepper, to taste
- 3 cups blended olive oil
- 2 cups grated Parmesan
- 2 cups olive oil
- Gem lettuces
- Radicchio
- Toasted breadcrumbs
Instructions
- Blend mustard, garlic, and lime juice in a food processor.
- Add salt and pepper.
- Slowly add blended olive oil first, then Parmesan cheese and olive oil. This makes a big batch that will keep in the fridge for a few weeks.
- Toss fresh gem lettuces and radicchio with a couple of tablespoons of dressing and top with breadcrumbs.
Beans and Greens
This beans and greens bowl is made to be your new comfort dish for those cozy nights in. Made with tender cannellini beans, seasonal leafy greens, and a savory broth infused with garlic and spices, it’s a nourishing dish that’s the perfect go-to. Weekday meal prepping loves this recipe. This classic Italian-inspired bowl is both satisfying and endlessly adaptable.
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Beans and Greens
Description
Nothing is better than sitting down to a bowl of slow-cooked greens.
Ingredients
- 4 cloves garlic, smashed
- ½ cup sliced carrot
- ¼ cup olive oil
- 8 cups water
- 2 cans of cannellini beans, rinsed
- ½ bunch sage
- ½ cup roasted tomato
- Salt, pepper and chili flake, to taste
- 3 lemon slices
- 2 bunches kale, cleaned and chopped
- Grated Parmesan
- Zest of 1 lemon
Instructions
- Sauté garlic and carrots in olive oil until they begin to brown.
- Add water, beans, sage, tomato, salt, pepper, chili flakes and lemon slices.
- Bring to a boil and let simmer for 25 minutes.
- Add kale and steep till desired doneness.
- Serve with slotted spoon.
- Sprinkle with Parmesan, zest, more chili and a drizzle of extra virgin olive oil.
Story and Recipes by Kate Romane
Styling by Ana Kelly
Photography by Adam Milliron
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