Wild Ramp Pesto Crostini

Kickin’ it with Kenny: Celebrating Unique Spring Vegetables

Locate Ramps and Fiddlehead Ferns in your Heinen’s Produce Department this season. Shake up your springtime meal routine by incorporating these deliciously unique and easy-to-prepare spring veggies into the menu. From crostinis to salads to tarts, these out-of-the box spring veggie recipes will become mealtime must-haves.

Wild Ramp Pesto Crostini

Ingredients

For the Pesto

  • 1 tbsp. Heinen’s Olive Oil + additional 1/2-3/4 cup
  • 1 bunch ramps (About 15-20 ramps)
  • 1 cup toasted hazelnuts
  • 3/4 cup Heinen’s Grated Parmigiano-Reggiano
  • 2 tbsp. lemon juice

For the Crositni

  • Baguette
  • Heinen’s Honey
  • Additional chopped hazelnuts and/or cheese

Instructions

  1. Clean the ramps in cold water, removing any dirt. Chop off the roots, if still attached.
  2. Heat the olive oil in a large pan set over medium heat. Add the ramps to the pan and cook for approximately 2 minutes (This will take some of the “bite” away, and make for a mellower flavor, overall). Remove from the heat.
  3. Place the ramps, hazelnuts, and cheese in the bowl of a food processor. Pulse until finely chopped. Slowly stream in the olive oil, continuing to pulse, until you reach your desired consistency. Remove from the bowl, and stir in the lemon juice.
  4. To make the Crostini: Thinly slice baguette, brush with olive oil and sprinkle with salt and toast in a 450ºF for 5 minutes. Spread a layer of the pesto on top. Sprinkle with chopped hazelnuts and/or extra cheese.

Warm Fiddlehead Salad

Warm Fiddlehead Salad

Ingredients

For the Salad

  • 1/2 lb. fresh fiddleheads
  • 1/2 cup pistachios, toasted
  • 1 tsp. Heinen’s Olive Oil
  • 1 tsp. lemon zest
  • 1 cup homemade croutons (recipe below)
  • Heinen’s Caesar Blend Cheese

For the Dijon Vinaigrette

  • 1 clove garlic, finely minced
  • 2 tbsp. Heinen’s Dijon Mustard
  • 2 tbsp. lemon juice
  • 1/2 cup Heinen’s Olive Oil
  • pinch each of salt & pepper

For the Homemade Croutons 

  • 4 tbsp. Heinen’s Olive Oil
  • 1/2 tsp. garlic salt
  • 2 cups crusty Italian bread, cut into 1/2-inch cubes

Instructions

For the Salad and Dijon Vinaigrette

  1. Trim the brown ends of the fiddleheads. Bring a large pot of salted water to a boil. Blanch the fiddleheads in the boiling salted water for about one minute. You’ll notice that the water turns dark from the naturally occurring tannins of the fiddlehead. Take care not to overcook the fiddleheads so they’ll retain as much of their crisp texture as possible. Quickly drain the fiddleheads, and then plunge them immediately into a cold water bath to halt the cooking process. Drain well and set aside.
  2. Mix the garlic, mustard, lemon juice, salt & pepper in a small bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette has emulsified.
  3. Heat 1 teaspoon olive oil in a small sauté pan over medium heat. Add the fiddleheads and cook until heated through, about 2 minutes.
  4. Remove the fiddleheads from the heat, and while still hot, toss with the vinaigrette and lemon zest. Divide between two serving plates. Top with croutons and toasted pistachios. Sprinkle Caesar Blend Cheese on top. Serve while still warm.

For the Homemade Croutons

  1. Preheat the oven to 350ºF.
  2. Whisk the olive oil and garlic salt together. Toss with the bread cubes.
  3. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, about 15 to 20 minutes.

Fiddlehead Tart

Fiddlehead Tart

Ingredients

  • 4 oz. fresh ramps washed trimmed and sliced
  • 1 oz. fiddlehead ferns – about a dozen (blanched and shocked)
  • 3 oz. Heinen’s Bacon
  • 1 tbsp. Heinen’s Butter
  • 1 heaping tsp. fresh thyme
  • 3 Heinen’s Eggs
  • 1/2 cup Heinen’s Sour Cream
  • 1/2 cup Heinen’s Milk
  • 2/3 cup grated aged Gouda
  • 1/3 cup Heinen’s Heinen’s Grated Parmigiano-Reggiano
  • Salt and Pepper

Instructions

For Baking

  1. In large sauté pan over medium heat cook the bacon until rendered. Remove cooked bacon with slotted spoon; pour off all but 1 tablespoon of fat.
  2. Add 1 tablespoon butter to hot pan, swirl until melted. Reduce heat to low. Add the sliced ramps, a pinch of salt and cook stirring often until very soft – about 30 minutes. Remove from heat and allow to cool, taste and season with salt and pepper.
  3. While ramps cool, whisk eggs with sour cream and milk. Stir in cheese, cooled ramps, bacon and thyme.

For Assembling the Tart

  1. Heat oven to 400ºF.
  2. Roll out dough to fit tart pan, drape dough into pan, trim to fit. Place it on a baking sheet pan.
  3. Pour egg, cheese ramp mixture into tart pan. Arrange fiddleheads on surface in attractive pattern.
  4. Put tart on sheet pan into oven and bake until top is golden, about 45-50 minutes.
  5. Cool to warm or room temperature before cutting into portions and serving.

Click here for more recipes featuring ramps, and here for more info on using fiddleheads.

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