Ramp Up Your Pesto WIth Ramps

Getting excited about ramp season is soooo 2 years ago. But the fun thing about ramps is that they are gone before you get sick of them. Also their lightly garlicky flavor, their bright green color, and general versatility are a bonus.

If you aren't familiar with ramps, they are a type of wild leek that peek out of the ground in the spring for a very short time. They have a similar flavor to green garlic or garlic scapes so if they don't have ramps where you live, you can substitute with either of those. 

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evox Television's picture

evox provides an integrated entertainment experience that inspires positive changes in the way people live and work. We celebrate the good things about you, your family, your community, and your world. The network delivers a unique blend of evocative HD video programming, online community interaction, and related product shopping, to help people live a better life, grow as individuals, and in so doing, contribute to a better world.

Roasted Kabocha Squash with Pumpkin Seed Kale Pesto

Fall and winter are perfect times to have the highly versatile squash, but there’s no reason you can’t enjoy it in the spring, since there are many varieties available all year ‘round.

One of my favorites is the Kabocha. I also enjoy modifying sauces with my favorite flavors. In this recipe for Roasted Kabocha Squash with Pumpkin Seed Kale Pesto, I’ve substituted pumpkin seeds for the typical pine nuts in the pesto.

Serves 4.

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Barbara Wilder Pearlman's picture

evōx Executive Chef Barbara Wilder Pearlman believes in sharing her passion and connecting with people through food. After 15 years as a hair and makeup artist in the entertainment industry, she followed that passion and attended the Cordon Bleu culinary school, graduating at the top of her class. Following graduation, she worked in a Michelin-starred restaurant and a Malibu treatment center, and then started her own catering company. Later, she joined the Whole Foods team, researching and developing recipes, launching healthy eating venues and catering events. Culturally eclectic cuisine is Barbara’s style, and she loves to use a diverse combination of flavor profiles. With experience in many techniques and an affinity for a variety of ingredients from around the world, Barbara’s creations range from vegan, vegetarian and other special diets to handcrafted charcuterie, cheese and preserves. Whether it’s staying true to the cultural integrity of a dish or mixing it up with fusion, she appreciates food that inspires creativity.

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fresh ramps on cutting board
04/28/2015
Getting excited about ramp season is soooo 2 years ago. But the fun thing about ramps is that they are gone before you get sick of them. Also their lightly garlicky flavor, their bright green color,... read more
10/20/2014
Fall and winter are perfect times to have the highly versatile squash, but there’s no reason you can’t enjoy it in the spring, since there are many varieties available all year ‘round. One of... read more
fresh ramps on cutting board
04/28/2015
Getting excited about ramp season is soooo 2 years ago. But the fun thing about ramps is that they are gone before you get sick of them. Also their lightly garlicky flavor, their bright green color,... read more
10/20/2014
Fall and winter are perfect times to have the highly versatile squash, but there’s no reason you can’t enjoy it in the spring, since there are many varieties available all year ‘round. One of... read more