Sentences with phrase «wild leeks»

Filled with leftover Easter ham and fresh picked wild leeks (aka Ramps),... [Read more...]

Add wild leeks and cook until softened, 3 or 4 minutes.

More Spring Vegetable Recipes Asparagus Pancakes Wild Leek Tart Fiddlehead Soup

Sometimes referred to as wild leeks or spring onions, these delicate vegetables grow in the wild along wetland edges like river beds.

The more wild leek you use the better it gets.

And while we're talking about substitutions, if you don't have any ramps feel free to use wild leeks, green onions, scallions or even fresh chives.

Here in DC we have great farmers» markets (and bike lanes — DC is surprisingly hipster) around the city and at the Dupont market on Sunday you can, for a limited time only, find ramps, a.k.a. wild leeks.

And of course, there are ramps — the tender, mildly oniony wild leeks that pop up for a short time in the spring.

Ramps or also called wild leek or bear leek is loaded with wonderful nutrients and vitamins.

any seasonal greens that you enjoy will work beautifully) * 1 bunch of ramps (wild leeks only available in the Spring; if unavailable, you can substitute a combination of some garlic and green onion instead), chopped * 1 bunch of cilantro, chopped * 2 eggs, preferably organic and free - range

More Great Morel Recipes Wild Leek and Morel Tart Asparagus Tart with Bacon, Morels, Ramps and Fifth Town Goat Cheese Ricotta Agnolotti with Brown Butter, Asparagus and Morels

I was rather surprised to read that in Quebec it is illegal to sell wild leeks.

According to the Globe and Mail all my exhortations to readers to buy wild leeks, otherwise known as ramps as a healthy, local, sustainable wild harvest may be tragically mistaken.It seems that this once little known spring treat has turned into a trendy, hot commodity and the risk of over harvesting is very real.

Filled with leftover Easter ham and fresh picked wild leeks (aka Ramps), these scones are perfect for anytime of the day.

The main group which has promulgated the current harvesting of ramps is the culinary community, and I ask them to consider the consequences of their appetites and cease the promotion and sale of wild leeks this Spring 2011.

Add wild leeks, garlic, thyme and artichoke.

I used wild leeks, but if you find that ingredient expensive, just use regular leeks.

It will be a while before the ground fully thaws and turns those seeds and roots into something nourishing and delicious (looking at you asparagus, breakfast radishes, wild leeks and peas).

Ramps are a spring vegetable in the allium family (they're often described as a wild leek or wild garlic).

For this one, I chose to use ramps (wild leeks), but if you can't find them or they are out of season, simply swap in arugula, kale, blanched broccoli, or classic basil.

It's the dough I used for my savoury Spring Ramp & Nettle Green Tart as well as my Spinach, Wild Leek & Feta Tart.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Ramps are wild leeks but the flavour is very similar and they can be used interchangeably in this recipe.

This spring at least two million plants of wild leek or ramps will be harvested and consumed by individuals, ramp festivals, and especially the culinary industry.

I want some new kale, I want some wild leeks, I want Spring earth mother lovers.

Basically, anywhere you'd use shallots or scallions, you could easily sub a wild leek instead!

Wild leeks can be enjoyed raw, pickled or cooked.

Of course, two crops that don't care if it's cold and rainy (in fact, they probably like it) are fiddleheads and wild leeks.

1 tbsp olive oil 3 or 4 wild leeks, chopped 6 mushrooms, chopped 2 ounces white wine 2 ounces vegetable stock 1 ounce of lemon juice (optional) 1 cup or so of fiddleheads 3/4 cup or so of artichoke hearts Parmesan cheese for garnish (optional)

More Wild Leek or Artichoke Recipes On the Grill: Baby Artichokes Add wild Leeks to a Springtime Pasta Salad Whip Up a Wild Leek Tart

1 tbsp olive oil 1 tbsp butter 1/4 lb artichokes 10 wild leeks, chopped 2 garlic cloves, minced fresh chopped thyme 1/2 cup chicken or vegetable stock or water 1 lemon, squeezed 1/3 cup of white wine salt and pepper to taste

1 tbsp extra virgin olive oil 4 or 5 wild leeks, roots removed and chopped.

Fiddlehead, Wild Leek and Asparagus Ragout

I used fiddleheads, asparagus, wild leeks, wild garlic, spinach and sorrel from my garden.

Add wild leeks and wild garlic and cook until almost tender, about 5 minutes.

I've made pesto with asparagus, wild leeks, garlic scapes, with Swiss chard and now with kale, but the classic basil pesto is still my absolute favourite.

After over harvesting in the 1990's, the government of Quebec stepped in to pass legislation to protect the wild leek.

So, faced this morning with an empty bread drawer and a fridge full of wild leeks, I made these biscuits.

Picking a wild leek means picking the entire plant, with no means of regeneration next year.

Wild leeks and wild garlic accompanies by hooting owls, and all of that in Scotland, sounds so romantic!