Roasted Ramp Pesto

A great way to enhance the flavors of the ramp. Roasting will sweeten and minimize the pungency of these delicate treasures of the forest.

Ingredients
2-3 bunches of ramps, cleaned and dried
1/2 cup + 2 tbsp extra virgin olive oil
1/2 cup pecorino romano cheese, grated
1/4 cup pignoli nuts, toasted
salt and pepper to taste
1lb pasta

Directions
Pre-heat oven to 375. Place ramps on a baking sheet in a single layer, you might need two baking sheets, drizzle with 2 tbsp of olive oil and season with salt and pepper to taste. Roast for 15-20 min or until the ends start browning and getting crispy. (While the ramps are roasted start your pot of water for the pasta.) Transfer to a food processor, add pignoli nuts and blend till smooth. Slowly drizzle in olive oil till emulsified.  Transfer to a serving bowl and mix in the pecorino romano cheese. Toss with pasta. If the pesto is a little to thick you can thin with pasta water. Enjoy!

5 Simple Ingredients

What a wonderful way to end a day. Five simple ingredients... tomatoes ripe off the vine, fresh made mozzarella, basil (picked from my garden), syrupy balsamic vinegar and a fruit extra virgin olive oil. No salt, pepper or anything else needed.

Belmar NJ - Seafood Festival 2011

 I started out the afternoon with a little balsamic tasting to wet my palette. John Spenger's Bistro Blends were exceptionally crafted. The heirloom balsamic was surprisingly smooth and sweet with a warm vinegar finish.
After surveying the land for the best eats I took a peek at all the Cajun shrimp and yummy whole grilled fish.
I settled on getting my souvenir mug with unlimited refills at Wild Bill's. Being more of a "purist" I stuck to the diet rocky mountain root beer but definitely had to taste the vintage vanilla cream and outlaw orange. Of course all delicious and refreshing on a humid day like today.

I had to stop and ogle at the large bin of beautiful steamed shrimp. The were pretty big, at least 16-20U. I settled on some roasted clams, lobster and corn. What a feast!

 After running into some friends, digesting and walking around for a while I went to look for the alligator sausage I was told I had to try. Tasted like chicken. haha, ok just kidding. Well, kind of... Very tasty but I lost the mild alligator flavor to the spice. In retrospect I probably should have tried the alligator poppers from Crave Cajun Food to taste the actual alligator.
 After having my fill of soda, stopping to get some kettle corn, my weakness, and doing a little more walking around. I stumbled upon Button's French Crepes, Princeton, NJ. A little disappointed they weren't making any savory, ummm seafood, crepes I tasted the s'mores crepe. Heaped high with marshmallows, nutella and gram cracker crumbs it was the perfect way to end a delightfully filling day. And who doesn't love a frosty beverage donning a sunglasses clad strawberry!

Tiella

I love this served with grilled balsamic chicken or some baked tofu. It's light yet hearty with the addition of nutty parmesan and potatoes. The trickiest part of this simple recipe is finding veggies that are the same size. (I cheat and cut them in half.)

 Ingredients:
1 med. zucchini
1 med. yellow squash
2-3 red skin potatoes
1 Japanese or Indian eggplant (just for size)
2 small tomatoes
1 onion, diced
2 cloves of garlic, chopped
6 tbsp of olive oil
1/4 cup of parmesan cheese

Directions:
Add 2 tbsp of olive oil, diced onion and garlic to a med saute pan. Cook on med heat till translucent. While onions and garlic are cooking slice the zucchini, yellow squash, potatoes, eggplant and tomatoes evenly. Once onions are translucent spread in the bottom of a casserole pan. Layer the sliced vegetables on an angle alternating them to make a pretty design. Top with parmesan cheese and olive oil. Bake at 375 for 45-60 min or until the potatoes are cooked.