20 Delicious Ramp Recipes for Spring

Spring is in the air, and so is the irresistible aroma of ramps! These wild onions are a seasonal treasure, offering a unique blend of garlicky and oniony flavors that can elevate any dish. Whether you’re a ramp rookie or a seasoned forager, our roundup of 20 Delicious Ramp Recipes is your ticket to making the most of this fleeting spring delight. Let’s dive into these mouthwatering creations that promise to brighten your table and tantalize your taste buds!

Ramp and Potato Soup

On a crisp spring morning, nothing comforts quite like a bowl of Ramp and Potato Soup, where the earthy sweetness of ramps meets the creamy heartiness of potatoes in a symphony of flavors.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 bunch ramps, cleaned and chopped (about 2 cups, whites and greens separated)
• 1.5 pounds Yukon Gold potatoes, peeled and diced (their buttery texture is perfect here)
• 4 cups vegetable stock (homemade lends a deeper flavor)
• 1 cup heavy cream (for that luxurious finish)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ramp whites, sautéing until translucent, roughly 3 minutes, stirring occasionally to prevent browning.
3. Stir in the potatoes, coating them with the oil and ramps, then pour in the vegetable stock. Bring to a boil.
4. Reduce heat to a simmer, cover, and cook until potatoes are tender when pierced with a fork, about 15 minutes. Tip: A gentle simmer prevents the potatoes from breaking apart too much.
5. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches. Tip: For extra silkiness, strain the soup through a fine-mesh sieve.
6. Return the soup to the pot, stir in the heavy cream and ramp greens, and warm through without boiling, about 2 minutes. Season with salt and pepper to taste. Tip: Adding the greens last preserves their vibrant color and slight bite.

Mellow yet vibrant, this soup boasts a velvety texture with layers of oniony ramp and rich potato. Serve it with a drizzle of olive oil and a sprinkle of ramp greens for a touch of elegance.

Grilled Ramp Pesto Pasta

Foraging for ramps in the spring is a ritual I eagerly anticipate each year, and this Grilled Ramp Pesto Pasta is a celebration of their wild, garlicky flavor. The dish is a harmonious blend of smoky, charred ramps and creamy pesto, tossed with al dente pasta for a meal that’s both rustic and refined.

Ingredients

• 1 lb fresh ramps, cleaned and trimmed (look for vibrant green leaves and firm bulbs)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (I prefer aged for its depth of flavor)
• 1/3 cup pine nuts, lightly toasted (their buttery crunch is essential)
• 1 lb pasta (I love fusilli for its ability to hold the pesto)
• Salt, to taste (I use sea salt for its clean, mineral quality)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. While the grill heats, toss the ramps with 2 tablespoons of olive oil and a pinch of salt, ensuring they’re evenly coated for perfect charring.
3. Grill the ramps for 2-3 minutes per side, until they’re lightly charred and tender, then let them cool slightly before chopping.
4. In a food processor, combine the grilled ramps, remaining olive oil, Parmesan, and pine nuts, blending until smooth. Tip: Scrape down the sides occasionally for a uniformly textured pesto.
5. Cook the pasta in boiling salted water until al dente, about 8-10 minutes, reserving 1/2 cup of the pasta water before draining.
6. Toss the drained pasta with the ramp pesto, adding reserved pasta water as needed to create a silky sauce that clings to each noodle.

Here, the pasta emerges with a vibrant green hue, its flavor a bold testament to the ramps’ seasonal charm. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for a dish that’s as visually stunning as it is delicious.

Ramp Butter Steak

Butter and steak are a match made in culinary heaven, especially when the butter is infused with the wild, garlicky notes of ramps. This Ramp Butter Steak recipe elevates a simple cut of beef into a luxurious dish, perfect for those evenings when you crave something special yet effortlessly elegant.

Ingredients

• 1 1/2 lbs ribeye steak (I find the marbling in ribeye makes for the juiciest result)
• 4 tbsp unsalted butter, softened (European-style butter, with its higher fat content, is my secret for extra richness)
• 1/4 cup finely chopped ramps (both the white and green parts, for a full spectrum of flavor)
• 1 tbsp extra virgin olive oil (a good quality oil here makes all the difference)
• 1 tsp kosher salt (I prefer the clean taste of kosher salt for seasoning meats)
• 1/2 tsp freshly ground black pepper (freshly ground is non-negotiable for the best aroma)

Instructions

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
2. While the steak rests, mix the softened butter with the chopped ramps in a small bowl until well combined. Set aside.
3. Heat a heavy skillet (cast iron works wonderfully) over medium-high heat until very hot, about 2 minutes.
4. Rub the steak with olive oil, then season both sides generously with salt and pepper.
5. Place the steak in the skillet and cook for 4 minutes without moving it to achieve a perfect crust.
6. Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches an internal temperature of 130°F.
7. Remove the skillet from the heat and immediately top the steak with the ramp butter, allowing it to melt over the hot surface.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

Delight in the way the ramp butter melts into the steak, creating a sauce that’s both rich and vibrant. The contrast between the crispy, charred exterior and the tender, pink interior is nothing short of spectacular. Serve it with a side of roasted potatoes to soak up every last drop of that flavorful butter.

Pickled Ramps

Delicate and vibrant, pickled ramps are a springtime treasure that brings a punch of flavor to any dish. Their unique blend of garlicky sharpness and mellow onion notes makes them a versatile condiment that elevates everything from charcuterie boards to avocado toast.

Ingredients

• 1 lb fresh ramps, cleaned and trimmed (look for firm, bright green leaves and unblemished bulbs)
• 1 cup white vinegar (I find distilled vinegar offers the cleanest tang)
• 1 cup water (filtered is my preference for the purest taste)
• 1 tbsp kosher salt (it dissolves more evenly than table salt)
• 1 tbsp sugar (a touch of sweetness balances the acidity)
• 1 tsp black peppercorns (for a subtle spice)
• 1 tsp coriander seeds (their citrusy note is delightful here)
• 1 bay leaf (adds a layer of earthy complexity)

Instructions

1. In a medium saucepan, combine vinegar, water, salt, sugar, peppercorns, coriander seeds, and bay leaf. Bring to a boil over medium heat, stirring until the salt and sugar dissolve completely.
2. Meanwhile, pack the ramps tightly into a clean, sterilized quart-sized jar, ensuring they’re snug but not crushed.
3. Once the brine is boiling, carefully pour it over the ramps in the jar, leaving about ½ inch of headspace at the top.
4. Use a clean spoon or chopstick to remove any air bubbles by gently pressing around the edges of the jar.
5. Seal the jar with a lid and let it cool to room temperature before refrigerating. Tip: For best flavor, wait at least 48 hours before eating to allow the ramps to fully pickle.
6. Store in the refrigerator for up to one month. Tip: Always use clean utensils when serving to prevent contamination.

Zesty and crisp, these pickled ramps add a bright acidity to dishes. Try them chopped into a potato salad for a flavorful twist or layered in a grilled cheese sandwich for an unexpected bite.

Ramp and Mushroom Risotto

Amidst the fleeting season of ramps, this Ramp and Mushroom Risotto emerges as a celebration of spring’s bounty, blending the wild garlicky punch of ramps with the earthy depth of mushrooms in a creamy, comforting dish.

Ingredients

• 1 cup Arborio rice (the high starch content is key for that signature creaminess)
• 4 cups chicken or vegetable stock, kept warm on the stove (homemade stock elevates the dish, but a good-quality store-bought version works in a pinch)
• 1/2 lb fresh ramps, cleaned and chopped, whites and greens separated (their brief season makes them all the more special)
• 1/2 lb mixed mushrooms, sliced (I adore a mix of cremini and shiitake for their texture and flavor)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc adds a lovely acidity)
• 1/4 cup grated Parmesan cheese, plus more for serving (the sharper, the better in my book)
• 2 tbsp unsalted butter (for that rich, velvety finish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small shallot, finely diced (it lays the flavor foundation)
• Salt and freshly ground black pepper (to season at every layer)

Instructions

1. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
2. Add the shallot and ramp whites, sautéing until translucent, about 3 minutes, stirring frequently to prevent browning.
3. Stir in the mushrooms and a pinch of salt, cooking until they release their moisture and begin to brown, about 5 minutes.
4. Add the Arborio rice, toasting it for 2 minutes until the edges become slightly translucent, stirring constantly.
5. Pour in the white wine, stirring until fully absorbed, about 1 minute.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 20 minutes total.
7. When the rice is al dente and the risotto is creamy, stir in the ramp greens, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat, cover, and let rest for 2 minutes to allow the flavors to meld.

Out of the pan, this risotto boasts a luxurious creaminess punctuated by the tender bite of mushrooms and the vibrant, garlicky notes of ramps. Serve it in shallow bowls, garnished with a sprinkle of Parmesan and a few ramp leaves for a touch of spring green.

Ramp Pizza with Prosciutto

Whispering the arrival of spring, this Ramp Pizza with Prosciutto marries the wild, garlicky punch of ramps with the delicate saltiness of prosciutto, all atop a crisply charred crust. It’s a celebration of seasonal flavors that feels both rustic and refined.

Ingredients

• 1 lb pizza dough (homemade or your favorite store-bought brand for convenience)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup ramps, cleaned and roughly chopped (the wilder, the better)
• 8 oz fresh mozzarella, torn into pieces (room temperature blends easier)
• 4 slices prosciutto, torn (add more if you’re a fan of its silky texture)
• 1/4 tsp red pepper flakes (for a subtle heat)
• Salt to taste (I prefer flaky sea salt for finishing)

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 30 minutes to ensure a crispy crust.
2. On a floured surface, stretch the pizza dough to a 12-inch round. Brush lightly with olive oil to prevent sogginess.
3. Scatter the chopped ramps evenly over the dough, followed by the mozzarella pieces. Tip: Distribute the toppings evenly for the perfect bite in every slice.
4. Bake on the preheated stone for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
5. Remove from the oven and immediately drape with prosciutto. Sprinkle with red pepper flakes and a pinch of salt. Tip: Adding the prosciutto post-bake keeps its texture delicate.

Fresh out of the oven, the pizza boasts a harmony of textures—crispy crust, creamy mozzarella, and the slight chew of prosciutto. Serve it with a drizzle of olive oil and a simple arugula salad for a meal that sings of spring.

Ramp and Goat Cheese Tart

Nothing heralds the arrival of spring quite like the bold, garlicky punch of ramps, and when paired with the creamy tang of goat cheese in a flaky tart, the result is nothing short of sublime. This Ramp and Goat Cheese Tart is a celebration of seasonal produce, offering a perfect balance of flavors and textures that will elevate any brunch or light dinner.

Ingredients

• 1 1/4 cups all-purpose flour (I always scoop and level for accuracy)
• 1/2 teaspoon salt (fine sea salt is my preference for its clean taste)
• 1/2 cup unsalted butter, chilled and diced (European-style butter makes all the difference)
• 3-4 tablespoons ice water (just enough to bring the dough together)
• 1 bunch ramps, cleaned and trimmed (about 12-15 ramps, look for vibrant green leaves)
• 4 ounces goat cheese, at room temperature (for easier spreading)
• 1/4 cup heavy cream (it adds a luxurious richness)
• 1 large egg, beaten (for that golden glaze)
• Freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the diced butter and, using your fingertips, work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
3. Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This chilling step ensures a flaky crust.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle and fit it into a 9-inch tart pan. Trim the excess and prick the bottom with a fork.
5. Spread the goat cheese evenly over the bottom of the tart shell. Arrange the ramps over the goat cheese in a single layer, then drizzle with heavy cream. Tip: For an extra flavor boost, lightly sauté the ramps before adding them to the tart.
6. Brush the edges of the tart with the beaten egg for a glossy finish. Bake for 25-30 minutes, or until the crust is golden and the filling is set.
7. Let the tart cool for 10 minutes before slicing. Tip: A serrated knife works best for clean cuts through the flaky crust.

As you slice into this tart, the contrast between the crisp, buttery crust and the soft, savory filling is simply irresistible. The ramps offer a subtle heat that’s beautifully tempered by the creamy goat cheese, making each bite a harmonious blend of spring’s finest flavors. Serve it warm with a side of lightly dressed greens for a complete meal that’s as visually stunning as it is delicious.

Ramp Chimichurri Sauce

Glistening with the vibrant hues of spring, this Ramp Chimichurri Sauce is a bold, herbaceous condiment that transforms any dish into a celebration of the season. Its bright, garlicky notes and a hint of heat make it an irresistible companion to grilled meats, roasted vegetables, or simply crusty bread.

Ingredients

• 1 cup fresh ramp leaves, finely chopped (the wild oniony flavor is unbeatable in spring)
• 1/2 cup flat-leaf parsley, tightly packed (for that classic chimichurri base)
• 1/4 cup red wine vinegar (adds a tangy punch that balances the richness)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tsp crushed red pepper flakes (adjust to tame or turn up the heat)
• 1 tsp kosher salt (it dissolves evenly, seasoning the sauce perfectly)

Instructions

1. In a medium bowl, combine the finely chopped ramp leaves and parsley, ensuring they’re evenly mixed.
2. Add the minced garlic and crushed red pepper flakes to the bowl, stirring to distribute the flavors throughout the herbs.
3. Pour in the red wine vinegar and kosher salt, mixing well to help the salt dissolve and the vinegar to meld with the herbs.
4. Slowly drizzle in the extra virgin olive oil while continuously stirring, creating an emulsion that brings the sauce together. Tip: Room temperature ingredients emulsify better, so take your olive oil out of the fridge ahead of time.
5. Let the chimichurri sit for at least 30 minutes before serving to allow the flavors to marry. Tip: Covering it with plastic wrap directly on the surface prevents oxidation, keeping the vibrant green color.
6. Taste and adjust seasoning if necessary, remembering that the flavors will continue to develop as it sits. Tip: If the sauce thickens too much upon resting, a splash of warm water can loosen it to your desired consistency.

Just as the seasons change, so does the versatility of this Ramp Chimichurri Sauce. Its lush texture and bold, garlicky flavor with a kick of heat make it a standout. Try dolloping it over a seared ribeye or swirling it into a creamy soup for an unexpected twist.

Ramp and Bacon Quiche

Perfectly balancing the bold flavors of spring ramps with the smoky richness of bacon, this quiche is a celebration of seasonal ingredients. Its creamy custard filling, encased in a buttery, flaky crust, makes for an irresistible brunch centerpiece or a sophisticated light dinner.

Ingredients

• 1 9-inch pie crust, homemade or store-bought (I swear by the flakiness of a homemade crust, but no judgment here!)
• 6 large eggs, at room temperature (they blend more smoothly into the custard)
• 1 cup heavy cream (for that luxuriously silky texture)
• 1/2 cup whole milk (a little goes a long way in achieving the perfect custard consistency)
• 1 cup chopped ramps, whites and greens separated (the star of the show, with their garlicky punch)
• 4 slices thick-cut bacon, diced (because everything’s better with bacon)
• 1/2 tsp salt (to enhance all those beautiful flavors)
• 1/4 tsp freshly ground black pepper (for a subtle kick)
• 1 cup shredded Gruyère cheese (its nutty flavor pairs wonderfully with the ramps)

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges as desired.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, sauté the ramp whites for 2 minutes until softened, then add the greens for another minute. Remove from heat.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined.
5. Layer the cooked ramps, bacon, and Gruyère cheese evenly over the bottom of the pie crust.
6. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This resting period allows the custard to firm up perfectly.

Lusciously creamy with a delightful contrast of textures from the crispy bacon and tender ramps, this quiche is a testament to the magic of simple, quality ingredients. Serve it warm with a side of lightly dressed greens for a meal that feels both indulgent and refreshingly balanced.

Ramp Vinaigrette Salad

Mastering the art of seasonal cooking brings us to this vibrant Ramp Vinaigrette Salad, a celebration of spring’s fleeting bounty with its bold flavors and crisp textures.

Ingredients

• 2 cups fresh ramps, cleaned and trimmed (their pungent aroma is the herald of spring)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp apple cider vinegar (for a tangy kick)
• 1 tsp Dijon mustard (adds a subtle depth)
• 1/2 tsp honey (just a whisper of sweetness)
• Salt and freshly ground black pepper (to layer the flavors)
• 4 cups mixed spring greens (the fresher, the better)
• 1/2 cup toasted walnuts (for a crunchy contrast)

Instructions

1. In a blender, combine the ramps, olive oil, apple cider vinegar, Dijon mustard, and honey. Blend until smooth for a vibrant green vinaigrette.
2. Season the vinaigrette with salt and freshly ground black pepper, then let it sit for 10 minutes to allow the flavors to meld.
3. In a large bowl, toss the mixed spring greens with the ramp vinaigrette until evenly coated. Tip: Use your hands to gently toss the greens to prevent bruising.
4. Sprinkle the toasted walnuts over the salad for added texture. Tip: Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, watching closely to avoid burning.
5. Serve immediately to enjoy the crispness of the greens and the boldness of the ramp vinaigrette. Tip: For an elegant presentation, plate the salad on a chilled serving dish.

Now, this salad offers a delightful interplay of textures—from the tender greens to the crunchy walnuts—all brought together by the pungent, garlicky ramp vinaigrette. Consider serving it alongside grilled fish or as a standalone dish to truly savor the flavors of spring.

Ramp and Sausage Stuffed Mushrooms

Nowhere does the arrival of spring feel more celebratory than in this dish, where the wild, garlicky punch of ramps meets the hearty comfort of sausage, all nestled within the earthy embrace of mushrooms.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved (I find creminis hold their shape beautifully when stuffed)
• 1/2 lb Italian sausage, casings removed (a spicy variety adds a nice kick)
• 1/2 cup ramp leaves, finely chopped (these spring treasures are worth the hunt)
• 1/4 cup breadcrumbs (I like panko for its crisp texture)
• 1/4 cup grated Parmesan cheese (freshly grated melts more evenly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 garlic clove, minced (because everything’s better with garlic)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat olive oil in a skillet over medium heat, then add sausage, breaking it apart with a spoon until browned, about 5 minutes.
3. Add the chopped mushroom stems and minced garlic to the skillet, sautéing until soft, roughly 3 minutes.
4. Stir in the ramp leaves and cook just until wilted, about 1 minute, to preserve their vibrant color and flavor.
5. Remove the skillet from heat and mix in breadcrumbs and Parmesan, letting the residual heat meld the ingredients.
6. Season the mixture with salt and pepper, then spoon generously into each mushroom cap, pressing lightly to adhere.
7. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
8. Let them rest for 5 minutes before serving to allow the flavors to settle.

Perfectly balanced, these stuffed mushrooms offer a delightful contrast between the crispy topping and the juicy, savory filling. Serve them as a standout appetizer or alongside a crisp green salad for a light, yet satisfying meal.

Ramp and Lemon Roasted Chicken

Zesty and vibrant, this Ramp and Lemon Roasted Chicken brings a burst of spring flavors to your table, perfectly balancing the earthy notes of ramps with the bright acidity of lemon for a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 whole chicken (about 4 lbs) – I find a free-range bird makes all the difference in flavor and texture.
• 1 bunch ramps (about 10-12) – Cleaned and trimmed, these wild leeks are spring’s gift to cooks.
• 2 lemons – Thinly sliced, seeds removed, for that perfect citrusy zing.
• 3 tbsp extra virgin olive oil – My go-to for its fruity notes that complement the ramps beautifully.
• 1 tsp sea salt – A coarse grind adds a lovely texture and enhances all the flavors.
• 1/2 tsp freshly ground black pepper – Freshly cracked for the best aroma.
• 4 sprigs fresh thyme – Because nothing beats the herbal freshness it brings to the dish.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Pat the chicken dry with paper towels – a dry skin ensures a crispier finish.
3. Season the chicken inside and out with sea salt and black pepper, massaging the spices gently into the skin.
4. Stuff the chicken cavity with half the ramps, lemon slices, and thyme sprigs for an aromatic core.
5. Tie the legs together with kitchen twine to help the chicken cook evenly.
6. Arrange the remaining ramps and lemon slices around the chicken in a roasting pan, drizzle with olive oil, and tuck in the remaining thyme sprigs.
7. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Golden and succulent, the chicken emerges with a crispy skin and tender meat, infused with the lemony, garlicky essence of ramps. Serve it atop a bed of roasted vegetables or alongside a crisp green salad for a meal that celebrates the season.

Ramp and Asparagus Stir Fry

Majestic in its simplicity, this Ramp and Asparagus Stir Fry captures the essence of spring with its vibrant colors and fresh flavors. Perfect for a quick weeknight dinner or a sophisticated side, it’s a dish that celebrates the season’s bounty.

Ingredients

• 1 bunch ramps, cleaned and trimmed (the delicate bulbs and leaves add a subtle garlicky note)
• 1 pound asparagus, trimmed and cut into 2-inch pieces (look for spears with tight, bright green tips)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity undertones)
• 1 tablespoon soy sauce (for that umami depth)
• 1 teaspoon sesame oil (a little goes a long way in adding richness)
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• Salt, to taste (I prefer flaky sea salt for its texture)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ramps and sauté for 2 minutes, until they begin to soften and release their aroma.
3. Introduce the asparagus to the skillet, stirring to coat with the oil, and cook for 4 minutes, until bright green and slightly tender.
4. Drizzle in the soy sauce and sesame oil, tossing the vegetables to ensure even coverage.
5. Sprinkle the red pepper flakes and a pinch of salt over the stir fry, adjusting the seasoning as needed.
6. Continue to cook for another minute, allowing the flavors to meld together beautifully.

A harmonious blend of textures and tastes, this stir fry offers a crisp bite from the asparagus paired with the ramps’ gentle pungency. Serve it atop a mound of steamed jasmine rice or alongside grilled salmon for a meal that sings of spring.

Ramp and Cheese Scones

Gracefully bridging the gap between rustic charm and gourmet sophistication, these Ramp and Cheese Scones are a testament to the beauty of seasonal baking. With their tender crumb and pockets of melted cheese, punctuated by the wild, garlicky notes of ramps, they’re a delightful nod to spring’s fleeting treasures.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 1/2 cup unsalted butter, cold and cubed (European-style butter elevates the flavor)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg, room temperature (for better incorporation)
• 1 cup sharp cheddar cheese, grated (aged cheddar adds depth)
• 1/2 cup ramps, finely chopped (both greens and bulbs for full flavor)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a small bowl, whisk together the heavy cream and egg until smooth. Pour this into the flour mixture, followed by the grated cheese and chopped ramps.
5. Gently stir with a fork until the dough begins to come together, then use your hands to knead it lightly into a cohesive ball. Tip: Overworking the dough will make the scones tough.
6. Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 18-20 minutes, or until they’re puffed and golden brown.
8. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best enjoyed warm, when the cheese is still slightly gooey.

Unmistakably rich and savory, these scones boast a flaky exterior that gives way to a moist, cheesy interior. Serve them alongside a springtime soup or simply slathered with butter for a breakfast that feels indulgent yet utterly wholesome.

Ramp and Wild Rice Pilaf

Harnessing the fleeting beauty of spring, this Ramp and Wild Rice Pilaf marries the earthy depth of wild rice with the bold, garlicky punch of ramps, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup wild rice (I love the nutty texture it brings)
• 2 cups chicken or vegetable broth (homemade broth elevates the dish)
• 1 bunch ramps, cleaned and chopped (the greens and bulbs add layers of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup toasted walnuts (for a crunchy contrast)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Rinse the wild rice under cold water until the water runs clear to remove any debris.
2. In a medium saucepan, bring the broth to a boil over high heat, then add the wild rice. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped ramps and sauté for 3-4 minutes, until they’re soft and fragrant.
4. Once the rice is done, fluff it with a fork and gently fold in the sautéed ramps and toasted walnuts. Season with salt to taste.
5. Let the pilaf sit for 5 minutes before serving to allow the flavors to meld together beautifully.

A harmonious blend of textures and tastes, this pilaf shines when served alongside grilled fish or as a hearty standalone dish. The wild rice offers a chewy contrast to the tender ramps, while the walnuts add a delightful crunch, making each bite a discovery.

Ramp and Shrimp Scampi

Ramp season heralds the arrival of spring, and there’s no better way to celebrate than with this Ramp and Shrimp Scampi, a dish that marries the wild, garlicky punch of ramps with the sweet, succulent tenderness of shrimp.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp)
• 1 cup ramps, cleaned and chopped (the greens and bulbs both add incredible flavor)
• 4 tbsp unsalted butter (European-style butter is my secret for richer flavor)
• 2 tbsp extra virgin olive oil (a good quality oil makes all the difference)
• 3 cloves garlic, minced (freshly minced garlic is non-negotiable here)
• 1/2 cup dry white wine (choose something you’d enjoy drinking)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I prefer sea salt for its clean taste)
• 1/2 lemon, juiced (fresh lemon juice brightens the dish perfectly)
• 1/4 cup parsley, finely chopped (flat-leaf parsley offers a fresher taste)
• 8 oz linguine pasta (cooked al dente according to package instructions)

Instructions

1. In a large skillet, heat the olive oil and 2 tbsp of butter over medium heat until the butter is melted and bubbling.
2. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Introduce the chopped ramps to the skillet, cooking for 2-3 minutes until they begin to soften.
4. Increase the heat to medium-high, add the shrimp, and season lightly with salt. Cook for 2 minutes per side until the shrimp are pink and opaque.
5. Pour in the white wine, letting it simmer for 2 minutes to reduce slightly. Tip: This step deglazes the pan, lifting any flavorful bits stuck to the bottom.
6. Reduce the heat to low, stir in the remaining butter, lemon juice, and parsley, mixing until the butter is fully melted and the sauce is cohesive.
7. Toss in the cooked linguine, ensuring it’s well coated with the sauce. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
8. Serve immediately, garnished with additional parsley and a wedge of lemon. Tip: A sprinkle of grated Parmesan can add a nice umami depth, though it’s not traditional.

The dish boasts a luxurious texture, with the linguine perfectly coated in a buttery, garlicky sauce that’s brightened by the lemon and the unique flavor of ramps. For a stunning presentation, serve it in warmed bowls with a side of crusty bread to soak up every last drop of sauce.

Ramp and Caramelized Onion Dip

Lusciously creamy with a hint of spring’s finest, this Ramp and Caramelized Onion Dip is a sophisticated twist on the classic, blending the wild garlicky punch of ramps with the deep, sweet notes of slowly cooked onions.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 2 large yellow onions, thinly sliced (about 3 cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped ramps, bulbs and leaves separated
• 8 ounces cream cheese, at room temperature (for smoother blending)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add onions, salt, and pepper, stirring to coat. Cook for 40 minutes, stirring occasionally, until onions are deeply golden and caramelized.
2. Increase heat to medium, add ramp bulbs, and cook for 3 minutes until softened. Stir in ramp leaves and cook for 1 minute more. Remove from heat and let cool slightly.
3. In a medium bowl, combine cream cheese, sour cream, mayonnaise, lemon juice, and smoked paprika. Beat with a hand mixer on medium speed until smooth and well combined.
4. Fold the caramelized onion and ramp mixture into the cream cheese mixture until evenly distributed. Taste and adjust seasoning if necessary.
5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld.

Not only does this dip boast a velvety texture and a balance of sweet and savory flavors, but it also serves as a versatile companion to everything from crisp vegetables to artisanal crackers. For an elegant presentation, garnish with a drizzle of olive oil and a sprinkle of smoked paprika just before serving.

Ramp and Sweet Potato Hash

Elevate your brunch game with this Ramp and Sweet Potato Hash, a dish that marries the earthy sweetness of roasted sweet potatoes with the bold, garlicky punch of ramps, all brought together in a harmonious skillet symphony.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find this size ensures a perfect bite every time)
• 1 bunch ramps, cleaned and chopped, whites and greens separated (their fleeting season makes them all the more special)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp smoked paprika (for that whisper of smoke)
• Salt and freshly ground black pepper (to season layers of flavor)
• 4 large eggs (room temperature eggs blend more seamlessly into the hash)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the sweet potatoes to perfection.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread them in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized at the edges.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the ramp whites, sautéing for 2 minutes until softened.
5. Add the roasted sweet potatoes to the skillet, stirring gently to combine with the ramps. Cook for 3 minutes to meld the flavors.
6. Make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
7. Scatter the ramp greens over the top just before serving, allowing their freshness to brighten the dish.

Zesty and vibrant, this hash offers a delightful contrast between the creamy yolks and the crisp-edged sweet potatoes. Serve it straight from the skillet for a rustic presentation that’s as inviting as it is delicious.

Ramp and White Bean Soup

Zesty and vibrant, this Ramp and White Bean Soup is a celebration of spring’s fleeting flavors, blending the wild garlicky punch of ramps with the creamy comfort of white beans for a dish that’s both rustic and refined.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup chopped ramps, whites and greens separated (the greens add a lovely color)
• 2 cloves garlic, minced (because you can never have too much garlic)
• 4 cups vegetable broth (homemade if you have it, for that extra layer of flavor)
• 2 cans (15 oz each) white beans, drained and rinsed (I love the creaminess of cannellini beans here)
• 1 tsp salt (start with this, you can always add more)
• 1/2 tsp freshly ground black pepper (for a little kick)
• 1/2 tsp red pepper flakes (optional, but I like the heat they bring)
• 1 tbsp lemon juice (freshly squeezed, it brightens the whole dish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ramp whites and garlic, sautéing until fragrant and slightly softened, about 2 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the vegetable broth, bringing the mixture to a gentle boil. This is where the flavors start to meld.
4. Stir in the white beans, salt, black pepper, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes, allowing the beans to become tender and the flavors to deepen.
5. Add the ramp greens and lemon juice, cooking for an additional 2 minutes just until the greens wilt. Tip: Adding the greens last preserves their vibrant color and fresh taste.
6. Using an immersion blender, lightly pulse the soup to thicken it slightly, leaving some beans whole for texture. Tip: If you prefer a smoother soup, blend to your desired consistency.

Finished with a drizzle of olive oil and a sprinkle of fresh ramp greens, this soup is a harmonious blend of creamy and bright, with a texture that’s both hearty and refined. Serve it with a slice of crusty bread for dipping, or top with a poached egg for a more substantial meal.

Ramp and Spinach Stuffed Shells

Here’s a dish that marries the wild, garlicky punch of ramps with the tender, comforting embrace of spinach, all tucked into delicate pasta shells. Perfect for those evenings when you crave something both rustic and refined.

Ingredients

• 12 oz jumbo pasta shells (I find the Barilla brand holds up best during stuffing)
• 2 cups ricotta cheese, whole milk for creaminess
• 1 cup grated Parmesan cheese (I always reach for the block and grate it fresh)
• 1 egg, room temperature (it blends smoother into the filling)
• 2 cups fresh spinach, finely chopped (baby spinach is tender and sweet)
• 1 cup ramps, cleaned and chopped (both the white and green parts for maximum flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cups marinara sauce (homemade or Rao’s for a quick, quality option)
• 1 tsp salt (Diamond Crystal kosher salt is my preference for even seasoning)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 9 minutes, just until al dente. Drain and set aside to cool slightly.
3. In a large bowl, combine the ricotta, Parmesan, egg, spinach, ramps, salt, and pepper. Mix until well incorporated. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
4. Lightly grease a 9×13 inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly on the bottom.
5. Carefully stuff each pasta shell with the ricotta mixture and arrange them seam-side up in the dish. Tip: Use a small spoon or a piping bag for neat, even filling.
6. Pour the remaining marinara sauce over the stuffed shells, covering them completely. Drizzle with olive oil for a golden finish.
7. Bake for 25 minutes, or until the sauce is bubbly and the edges of the pasta are lightly browned. Tip: Let it rest for 5 minutes before serving to set the filling.

Unveil these stuffed shells to reveal a creamy, flavorful interior with a hint of spring from the ramps. Serve alongside a crisp green salad and a glass of Chardonnay for a meal that feels both indulgent and fresh.

Conclusion

We hope this roundup of 20 delicious ramp recipes inspires your spring cooking! From savory dishes to fresh salads, there’s something for every home cook to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!