Monthly Archives: April 2017

Spring Wild Ramp Pesto

 One of the first vegetable treats in early Spring is wild ramps! I grab a bunch as soon as I see it available and quickly make ramp pesto! the recipe is simple and much like the basil pesto you make during the summer with a few changes. No need to add garlic since ramps are a member of the Allium family tasting like a cross between garlic and onions. Once you have the pesto you have many ways to enjoy your wild ramps. Here are a few ideas:

  1. top your favorite pasta with pesto along with a little more grated parmesan cheese
  2. top a piece of grilled chicken, fish or beef with pesto
  3. top grilled bread with some fresh ricotta cheese and pesto
  4. add a spoonful of pesto to your salad vinaigrette
  5. add a spoonful to 1/2 a cup of good quality mayonnaise to use for sandwiches
  6. put a little pesto in an omelette
  7. add a spoonful to a favorite soup such as minestrone

Get creative and enjoy!

From by the bay wishing you wild ramp filled food memories!

Maryann

ramp

noun

  1. Allium tricoccum is a North American species of wild onion widely known as ramps and/or wild leeks. An early spring perennial, ramps have smooth light green leaves, that might have touches of burgundy or purple on the lower stem. They resemble scallion stalks and bulbs.

Ramps, like onions and garlic are an excellent source of vitamin A and C and some of their health benefits include healthy skin, teeth and bones, as well as promote healthy eyesight.

Spring Wild Ramp Pesto

Ingredients

  • 1 bunch of ramps
  • 1/2 cup walnuts (toasted)
  • 1/2 cup, you kind of have to eyeball it)
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice

Directions

 

Boil salted water in a medium saute pan. Wash and cut off the bottom roots of the ramps. Blanche the ramp in boiling water until the leaves turn bright green, 10 to 20 seconds. Place in cold water to cool. Remove from water and pat dry. Add chopped walnuts, cheese, lemon juice, salt and 1/4 cup olive and process until well combined. Slowly pour remaining olive oil to combine. Place in a covered glass jar. Store in the refrigerator until ready to use. Serve at room temperature.

 

Unbaked Brownies with Chocolate Frosting

If you are looking for a healthy yet delicious dessert try this easy to prepare version of unbaked brownies. It’s made with ground dates, walnuts and cocoa powder topped with the best chocolate frosting made with cocoa powder and sweetened with maple syrup.  This is almost a cross between a brownie and fudge. The best part is that the dessert is flourless  in addition to being low in cholesterol and sodium. I like to cut up into little bite size pieces. Enjoy without the guilt!

From by the bay, wishing you guilt free food memories!

Maryann

Unbaked Brownies with Chocolate Frosting

as featured in Health Magazine by Katie Higgins

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 16 brownies

Ingredients

  • 2 1/2 cups cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 1/2 cup plus 2 Tbsp. cacao powder or unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3/8 teaspoon salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons vegetable oil or melted coconut oil

Directions

1. Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

2. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

3. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.