A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
Tag: Ramps
Ribeye, Sous Vide Sunchoke, Roasted Heirloom Carrots, Charred Spring Onion and Ramp Pesto
A restaurant-inspired recreation. This dish pairs a perfectly seared, ultra-rare ribeye with the deep, smoky char of tender duck-fat sunchokes, heirloom carrots and spring onions. Finished with a vibrant, garlicky ramp pesto and a rich pan jus built straight from the steak fond, it is a masterclass in elevating seasonal spring ingredients for a family meal.
Bacon Wrapped Pork-loin and Jalapeno Pimento Cheese Grits with Wilted Ramps
One of my favorite meals I made all year. Bacon Wrapped Pork-loin and Jalapeno Pimento Cheese Grits with Wilted Ramps was just perfect.
Flank steak, roasted duck fat fingerling potatoes, wilted ramps with pancetta, red wine and balsamic vinegar pan sauce
This was all about the ramps. Yum! If you’ve never had them, they are sort of a cross between green garlic and green onions. The mouth feel is creamy and the flavor is very bold. Ramps are very hard to find and are only available for a short part of the spring. I found mine…