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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in ramps (2)


    quinoa + white bean burgers with a ramp + chili pesto

    I cannot believe that this is the first ramp recipe I am posting this season, since ramps have been on my plate at almost every single meal I've had at home over the past few weeks. Breakfast: side of crispy ramps, lunch: raw ramps in my salad, dinner: ramps any way I can think of. 

    Ramps, all day every day. 

    I'm hoping you have not been overwhelmed by onslaught of ramp recipes this year .... if you're anything like me, you'll never be sick of ramps. 

    But this recipe is not just about the ramps. They're sharing the spotlight with this quinoa burger. If you've been following along here for a while, you know that I have done a few variations of a quinoa burger, shifting ingredients and preparations around each time. This might be my favorite one to date. 

    The very first recipe I posted for a quinoa burger went internet famous on me. And by internet famous, I mean it has made it's way around Tumblr (not as exciting as being YouTube internet famous). To be honest, I don't even think it was the burger that was getting all of the love, I think it was the avocado spread.

    Because let's face it, when it comes to a veggie-type burger, it is just as much about the sauce as it is the patty. 

    And with that, the conversation gets turned back to ramps.


    I've tried some pretty interesting and awesome ramp preparations this year. There is so much you can do with them. They're great raw, sauteed, pickled, or incorporated into a sauce, like this recipe here. 

    Last night I watched my father-in-law chop a few up and mix them into some homemade guacamole (I'm pretty sure he thought it was green onion). It was so good. 

    Ramps are a little more pungent and exciting than green onion, but the two can be interchanged in almost any recipe. So if you cannot find ramps where you are, or when their short season is over, then go ahead and sub green onion. 

    Okay, back to the burgers. These burgers are super versatile. You can switch up, increase, or leave out pretty much any ingredient listed, including the egg, since I know some of you would prefer a vegan version. In the past, my quinoa burgers were made without egg, however the egg really helps to bind. If you prefer not to use the egg, by all means leave it out. Just be aware that they will be a little more delicate (they fall apart easier). 

    You can go crazy with the toppings. For mine, I just added some arugula and some thinly sliced red onion but you can also add avocado, and any other veggie you can think of. If you want a gluten or bread-free option you can leave out the bun and serve it over a salad or in a lettuce wrap. 

    The only non-negotiable part is the ramp pesto. You cannot leave out the ramp pesto, it really is the best part.

    Click to read more ...


    soba noodles with ramps & kale

    It's that time of year again. Pastels, sunshine, open-toed shoes, and RAMPS. 

    Yep, that's right. RAMPS. Capital R-A-M-P-S.

    If you live in my corner of the world, the NE US, then you probably understand my excitement for this delightfully flavorful unique Allium (fancy word for the onion family).   

    Ramps are a cousin to the leek. That really cool, good-looking cousin who travels the world and comes to visit once a year and parties all weekend long and then leaves. 

    Ramps are best described as a leek, onion, garlic, chive, scallion and green onion combo. Because they are only around for a short period of time, you have to grab them while you can. If you've never had ramps before and you've passed by them at your local farmers market or grocery store, you need to pick some up.  You'll thank me. 

    If you're still shaking your head totally confused as to what I am talking about, you probably live somewhere where they do not have ramps, and I'm sorry.

    But, don't fret! You can still recreate this dish and any other dish that calls for ramps by substituting green onions, or leeks.  It will not be exactly the same experience, but you can pretend. 

    /// On a totally separate but equally as enthusiastic note, in exactly 1 week and 2 days from this post Michael and I will be saying 'I do" on the beach in Mexico with our closest friends and family by our side.  Although I am beyond excited for this event which we have been planning for over a year, I am sad that I am not spending as much time here, on this blog, with my readers and fellow food friends. To make up for it, I promise to post lots of pics of mexico and the wedding week, and tons of inspired recipes when I return. In the meantime, you can also check me out on twitter and instagram for more frequent updates and fun photos from the week. \\\\

    soba noodles with ramps & kale

    { If you are not able to find ramps at your local grocery store or farmers market, you can easily substitute with green onion, spring onion, or even leeks (although, leeks would require a slightly longer cooking time). Also, this noodle salad lends itself nicely to lots of vegetable combinations ... so go ahead and experiment! } 

    2 people


    6-8 oz  of soba noodles
    a dozen ramps, with the roots discarded
    2 tablespoons of grapeseed oil (or another high- heat oil for sautéing)
    2 cups of kale, packed, and chiffonade 
    1 tablespoon of peanut oil
    1 tablespoon of  tamari
    1 tablespoon of lemon juice
    a generous pinch of red pepper flakes 
    black and white sesame seeds for garnish


    • Place a pot of water on the stove, bring to a boil, and cook your soba noodles according to the package. 
    • While you are waiting for the water to boil, sautée the ramps.  Using a cast iron pan, heat up the grapeseed oil and add the ramps.  Cook for 5-8 minutes, or until the white parts are very tender and the leaves are wilted. Remove from the pan and set aside. 
    • In the same pan, sautée the kale.  Add the remaining tablespoon of grapeseed oil and cook the kale until it is wilted, about 6-8 minutes. 
    • Lastly, assemble the noodles. After you've strained the soba noodles, place them in a large bowl and toss them with the peanut oil, tamari, lemon juice, and red pepper flakes. Then add in the cooked ramps and kale.  Give it another good toss.  Adjust oil / seasoning as desired.  
    • Serve warm with the black and white sesame seeds as a garnish.