Recipe: Ramp Omelet

Created by: Emily

This omelet highlights one of Springtime’s most delicious vegetables. Perfect for breakfast, lunch, or brunch.

Ingredients:

• 5 eggs*
• 1/3 cup crumbled feta
• 5 ramps, diced*
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 TBSP butter

Instructions:

1. Crack the eggs into a mixing bowl and beat.
2. Add the feta, ramps, salt, and pepper. Mix well.
3. Melt butter in a large skillet over medium-high heat.
4. Pour in the eggs and cook for 4–6 minutes or until the omelet can be folded in half.
5. Fold, cook another 30 seconds, then remove, cut in half, and serve immediately.

Recipe: Simple Ramp Pasta

Created by: Katie Workman

This easy weeknight pasta recipe makes the most of ramps' bold flavor.

Ingredients:

• 1 lb ramps (cleaned and trimmed)*
• 3 TBSP olive oil (plus more for serving)
• Kosher salt and black pepper to taste
• 1 lb linguine or other long pasta
• ½ cup dry white wine
• 2 cups low-sodium chicken or vegetable broth
• ½ tsp red pepper flakes (to taste)
• ½ cup heavy cream
• ½ cup grated Parmesan (plus more to serve)

Instructions:

1. Separate ramp whites and greens. Roughly chop both.
2. Sauté white bulbs in olive oil with salt and pepper for 8 minutes. Add greens and cook 5–6 more minutes.
3. Cook pasta in salted boiling water. Reserve 1 cup water, then drain.
4. Deglaze ramp pan with wine. Add to pasta with broth, red pepper flakes, and reserved water.
5. Add cream and cheese, stir to combine and serve hot with more Parmesan.

Recipe: Sheet-Pan Chicken with Ramps, Lemon and Smashed Garlic

Created by: Yasmin Fahr

Quick, easy, and packed with flavor — a simple sheet-pan dinner that celebrates ramps.

Ingredients:

For the Chicken:

• 2½ lbs bone-in, skin-on chicken (thighs or drumsticks preferred)
• 3 TBSP olive oil, divided
• Kosher salt and black pepper to taste
• 1 TBSP dried oregano
• 1 lemon, thinly sliced
• 4 cloves garlic, smashed*
• 1 bunch ramps or scallions, trimmed*
• Bread, rice, or lightly oiled pasta for serving

For the Ramp Vinaigrette:

• 2 TBSP apple cider vinegar
• 2 tsp whole-grain mustard
• 2–3 ramp bulbs, minced (leaves reserved)*
• 3 TBSP extra virgin olive oil
• Salt and black pepper to taste

Instructions:

For the Chicken:

1. Preheat oven to 425°F.
2. Pat chicken dry and coat with 2 TBSP oil, then season with salt, pepper, and oregano. Add lemon slices and garlic to pan.
3. Roast for 15 minutes.
4. Rub ramps with remaining oil, season, and add to the pan. Roast 30–35 more minutes.
5. Broil briefly if crisper skin is desired.

For the Vinaigrette:

1. Whisk vinegar, mustard, and minced ramp bulbs. Slowly whisk in olive oil until emulsified.

To Serve:

1. Drizzle half the vinaigrette over the chicken. Serve remaining on the side with bread, rice, or pasta.