Ramps and Radishes

Some of the best looking items at the Green Market over the weekend were ramps, radishes, spinach, goat cheese, thyme and arugula. So, I purchased them all and decided to make a meal based around them!

Gnocchi in Ramp Bechamel with Sauteed Spinach: Yields 4-6 Servings
Ramp Bechamel:
2 Tbsp unsalted butter
1 small shallot, chopped
1 bunch ramps (about 14), white parts thinly sliced (reserve greens for another use)
2 Tbsp flour (can substitute gluten-free flour)
2 sprigs fresh thyme
1 bay leaf
2 cups almond milk (or whole milk), plus additional to thin, if necessary
pinch of nutmeg
1 Tbsp lemon juice
salt and pepper to taste

1. Heat butter in a medium saucepan over medium heat. Add shallot and ramps and saute until soft and translucent, about 5 minutes.
2. Stir in flour, thyme and bay and cook for 2-3 minutes without browning.
3. Gradually whisk in almond milk. Bring to a simmer, stirring occasionally to prevent scorching, and cook until thickened, about 10-15 minutes.
4. Add nutmeg and lemon juice and season to taste with salt and pepper. If sauce becomes too thick, add additional almond milk to thin. Puree in a blender, if desired.

Sauteed Spinach:
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic, chopped
1/4 tsp crushed red pepper flakes
2 small bunches spinach, roughly chopped
top greens of 1 bunch of ramps, roughly chopped
2 Tbsp white wine
1 Tbsp lemon juice
salt, to taste

1. In a large skillet, heat butter and olive oil over medium-high heat. Add garlic and crushed red pepper, cooking until fragrant and tender.
2. Add spinach, ramp greens and wine and cook until just wilted.
3. Add lemon juice and season to taste with salt.

Gnocchi:
1 lb gnocchi (recipe already posted)
1 recipe prepared Ramp Bechamel
1 recipe prepared Sauteed Spinach
1/2 cup ricotta cheese (Homemade is best and the recipe is already posted! Try making it with goat milk for even more flavor)
grated Parmesan cheese, if desired

Prepare the gnocchi according to recipe or package directions. Toss immediately with ramp bechamel. Evenly divide among 4-6 plates, garnishing the middle with the sauteed spinach and 1-2 Tbsp of the ricotta cheese. Top with a small amount of grated Parmesan, if desired.


Roasted Radish Salad with Sherry Vinaigrette: Yields 4-6 Servings
1 bunches English breakfast radishes (or other variety), halved
5 Tbsp olive oil, divided
salt and pepper, to taste
2 Tbsp sherry vinegar
2 tsp Dijon mustard
1 tsp honey
5 oz wild rocket arugula
1/2 green apple, julienne
1/4 cup pecans, toasted and roughly chopped

1. Heat oven to 375. Toss radishes with 1 Tbsp olive oil, salt and pepper. Roast, turning occasionally, until tender and starting to brown, about 15-20 minutes. Allow to cool slightly.
2. To prepare the dressing, whisk together remaining 4 Tbsp olive oil, sherry vinegar, Dijon, honey, and salt and pepper, to taste.
3. Toss arugula with the dressing, apples and roasted radishes. Serve garnished with toasted chopped pecans.


I know that all of you are wondering how our Friday Night Dinner practice went on Saturday. To answer your question, it went very well!! There are a few minor changes that we will be making to the menu, but overall it was very successful. Once we perfect the recipes, I will absolutely be sharing them. This week, I am going to be making a second special dinner for mother as she is coming to spend Mother's Day weekend in the big city! Can't wait to share the hopefully delicious recipes and fun stories from the Girl's Weekend.