In Season Now

Ramp Butter

Blanch ramps; squeeze dry. Chop finely.

In stand mixer, beat softened butter, ramps, salt, pepper and lemon zest. Shape into a log; wrap with plastic wrap. Refrigerate until firm.

Cut butter into rounds. Spread on crostini; top with thin radish slices.

Braised Leek Gratin

In covered fry pan, simmer trimmed halved leeks with chicken stock until just tender. Transfer to buttered baking dish.

Combine bread crumbs, olive oil, chopped
thyme and shredded Gruyère. Sprinkle over leeks.

Bake at 400°F until bubbly and golden.

Grilled Ramps & Spring Onions with Romesco

In food processor, process peeled roasted
red peppers, roasted tomatoes, slivered almonds, garlic, olive oil, red wine vinegar, smoked paprika, salt and pepper until smooth.

Toss trimmed ramps and spring onions
with olive oil, salt and pepper. Grill until
tender. Serve with romesco.

Spring Onion Tarte Tatin

In a cast-iron skillet, melt 3 Tbs. butter with 1 Tbs. sugar.

Add thick slices of spring onions, salt and pepper. Cover and cook, turning onions occasionally, until caramelized. Add balsamic vinegar; cook until syrupy.

Place puff pastry round over onions. Bake at 375°F until golden. Invert onto platter.

Melted Leeks with Seared Salmon

Season salmon with salt and pepper. Warm a large pan until very hot and sear salmon on both sides until salmon is just opaque in the center.

In fry pan, melt butter. Add thinly sliced leeks, chicken stock, salt and pepper. Cover and cook slowly until leeks are very tender. Stir in chopped chives.

Transfer to plate; top with seared salmon.

Spring Allium Pizza

In food processor, puree roasted garlic cloves, olive oil, salt and pepper. Brush on pizza dough round.

Top with caramelized red onions, sautéed shallots and leeks and grated pecorino romano.

Bake at 500°F on preheated baking stone until crust is crisp. Sprinkle with chopped green onions and minced chives.