Recipe Ideas

Below are a few recipe ideas for items that you may have bought from us in your box share.  Enjoy!

Ramp Pesto

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Ingredients:

  • 1 bunch ramps
  • 2/3 cup olive oil
  • Salt and pepper to taste

Preparation:

Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.  Add to any pasta dish.

Creamy Ramp and Barley Soup

Ingredients:

  • 4 C low-sodium chicken stock
  • 1/2 cup hulled barley, rinsed
  • 1/2 lb ramps, whites and greens separated and sliced
  • 1 stalk celery, thinly sliced
  • Course salt and ground black pepper

Preparation:

 

  • In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.

     

  • Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.

    From Martha Stewart

     

    Sliced Strip Steak with Arugula and Parsley

    Screen Shot 2020-04-24 at 5.50.07 PMIngredients:

  • 2 1-inch-thick boneless New York strip steaks (about 10 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 bunch arugula, tough stems removed
  • ¼ medium red onion, thinly sliced
  • 1 red chile, thinly sliced
  • 4 ounces caper berries, halved if large
  • 2 ounces Parmesan, shaved
  • 1 cup parsley leaves with tender stems
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil, plus more for drizzling

Preparation:

 

  • Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.

  • Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.

  • Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

    From Bon Appetit

 

 

 

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