Wild Ramp Pesto

We picked ramps and made this with pasta. It’s yummy with peas and spinach too. 

1 bunch of ramps

1/2 cup walnuts (toasted)

1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)

1/2 cup grated parmigiano reggiano cheese

sea salt

pepper

a squirt of lemon

Wash and cut off the leaves of the ramps. Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way. Chop the ramps and walnuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Taste for seasoning and add a good squirt of lemon. Use to top your favorite pasta, or grilled bread... and enjoy.

(Eden washing the ramps in the river. May 2020)

Instant Pot Ham and Beans

• 32 oz dried Northern or Pinto beans, rinsed and sorted
• 2 cups leftover ham and meaty ham bone or 3 ham hocks
• 4 tablespoons dried minced onions
• salt and pepper to taste
• water

Instructions

• Place your ingredients in your Instant Pot and pour in enough water to cover your beans by about 2 inches
• Cook at high pressure on manual for 60 minutes. Do not allow warming cycle to kick on.
• Then use natural release for 15 minutes and switch to quick release.
  
  
  
  

• If all your beans are not as tender as you like when the cooking time is over and your liquid is all soaked up or you would just like to have more liquid in with your beans, add in more liquid and stir, seal and cook under high pressure for an additional 8 minutes. Natural release for 5 minutes and then quick release.
• This recipe makes a ton, but the leftovers are so good, you’ll want a ton! However, if you want less, you can cut the recipe in half and lessen your cooking time.
• I used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen.
• Also, DO NOT EVER cover the vent of your electric pressure cooker.

Here's the video where I saw the recipe.

Charred Sweet Potatoes With Hot Honey Butter and Lime

from Bon Appetite Magazine

8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise

• ½ cup extra-virgin olive oil, divided
  Kosher salt
  6 Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
  2 Tbsp. honey
  3 Tbsp. hot sauce (such as Tapatío or Cholula)
  ¼ cup raw pumpkin seeds (pepitas)
  1 Tbsp. ground coriander
  Flaky sea salt
  Lime wedges (for serving)
  

  Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.

  Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
• Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt. Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
• Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.