Trendy vegetables, and the best dip in the whole wide world

plus how to make clams, and how to get my book on sale!

Hiiii hi hi! It’s only been seven days but I’ve missed you all, very much. This week has been a big week for me in the personal-life realm (I’ll share more next Friday! Because I’ve decided to be *disciplined*), but we’re also really kicking into gear in the professional-life realm as well. Cookbook preorders continue to baffle me, and I can’t thank you enough for your support. You can continue to pre-order here! I learned the more pre-orders we have, the more incentivized sellers are to drop the price. So help out your friends, order a copy, and drop the price of the book - good deeds all around ;)

But of course, with professional stuff really amping up, the familiar friend of imposter syndrome comes with it. I have a restaurant collab coming (we just finalized the menu!), a pre-order bonus event for my book, and a store pop-up down the line. While I can see all my peers do these things and not bat an eye, I still get a little woozy/imposter-y with it all. I’m supremely grateful for all these opportunities, but I don’t think I’ll ever feel like a big enough deal to warrant them? I guess that’s a good thing, though, because at the end of the day, my favorite thing is to hang out here and give you great recipes. Which is why today - we’re talking TRENDY VEGETABLES.

Last year I largely ignored ramps/ramp season. My argument was I cook for a lot of people, and a lot of people can’t find ramps. This year, whether that’s because my friends at Leland Eating & Drinking House kept hyping up their annual ramp dinner, or because I finally learned how to use ramps properly, I decided to go in on the trend. Now, their harvesting is highly discussed, and over-harvesting of ramps is a big issue. So I chose to make two ramp recipes (Ramp Butter and Ramp Oil) that help you flex their flavor throughout multiple weeks. But don’t worry, if you don’t have access to this trendy veg, all of these recipes work well with chives, scallions, or spring onion, too!

So with that, the weekly round-up!

How to make Ramp Butter & Ramp Oil - This video walks you through what ramps are, and how to make these two condiments. And you can totally do it with other tender herbs, but I like chives and scallions as starting points!

Clam Toast with Herb (or Ramp!) Butter - Ok, this might be on the fancier side, but I truly believe everyone needs a good clam recipe in their back pocket. This takes no more than 30 minutes and is supremely date-night or dinner-party friendly!

Ramp Butter Eggs - Not an official recipe, but frying eggs in a ramp or herb butter is my new favorite thing. Add some radishes for color and crunch, and it’s a delightful breakfast sandwich.

Lemon Coriander White Bean Dip - This dip is simple but the flavor return is WILD. Drizzle an herb oil in the center, and it’s a pretty perfect plant-based plate.

And remember the Cornmeal Brown Butter Cinnamon Rolls? Well, I messed up their filling and used those leftovers to make Brown Butter Cornmeal Oat Cookies. The recipe is in the caption of this video, and they are pretty lovely.

And that’s all for this week! Next week might be a bit more of a personal-life-update-newsletter, but great recipes will always be included. In the meantime, I hope your weekend treats you well, and I’ll see you soon.

Xoxo,

Ramp_Snacks