16 Ramp Recipes That Celebrate the Start of Spring
From ramp-spiked salad dressings to wild ramp tortillas, these wild-foraged delicacies quite literally ramp up any recipe they're featured in. Here are the best ramp recipes from Taste of Home and food bloggers!
Wild ramps signal the change from winter to spring in the United States. These delicacies are known for their unique flavor profile—the taste leans more spring onion-like and pungent when eaten raw, and leek-like and mellow when cooked.
Whether you choose to forage for these wild veggies or buy them from your farmers market, follow these ramp recipes to cook this versatile spring find.
Vegetarian Spring Wheat Berry Salad
Shelly Westerhausen of Vegetarian Ventures showcases the colorful diversity of a springtime harvest in this hearty spring wheat berry salad. Wild ramps lend their distinct garlicky flavor to a dish made with strawberries, wheat berries and tender asparagus. If you don’t have wheat berries in the pantry, Shelly recommends using farro or freekeh instead.
Simple Sauteed Ramps with White Beans on Toast
The flavors of ramp season shine brightly in this 15-minute white beans-on-toast by blogger Sher Castellano of With Food and Love. While this is the perfect make-ahead breakfast for busy weekends—this ramp recipe makes four servings, so expect plenty of leftovers—for a heartier weeknight meal, Sher suggests mixing it with pasta, risotto or even polenta.
Quick Pickled Ramps
The season for wild ramps may be short and sweet but this recipe by blogger Ari Laing of Well Seasoned Studio will ensure you enjoy the fresh flavors of spring all year long. While the recipe makes use of a traditional pickling brine and Szechuan peppercorns, feel free to switch things up with spices like bay leaves, mustard seeds, fennel and chili.
Never pickled your veggies before? Start with our ultimate guide to pickling.
Wild Ramp Rice Recipe
Four ingredients and 15 minutes of prep time are all you need to make this spring-forward rice and wild ramp recipe by blogger Hayley Ryczek of Health Starts in the Kitchen. Serve it alongside spinach-stuffed chicken breasts, and you’ve got yourself a filling spring dinner.
Ramp Spiked Dijon Yogurt Salad Dressing
Brighten up your salad bowls this spring with this ramp-spiked salad dressing by blogger Alison Conklin of The Ali Conklin. Balance is the key to any great salad dressing and this 5-minute recipe gets it just right: It’s sweet, sharp, creamy and extremely versatile. Drizzle it over some steak and greens like does during the week or over a big bowl of spring salad the next time you have company.
Veggie Tacos with Wild Ramp Tortillas
Ended up with an excess of wild ramps this spring? Blogger Tracee Spagnolo of The Lost Artichoke has the perfect solution for you: wild ramp tortillas. All you have to do is blend the garlicky greens with some hot water and use that mix when making the masa dough.
Need more inspiration for Taco Tuesday? Here’s our guide to homemade tacos.
Wild Garlic and Sesame Noodle Salad
Ramp up (get it!) the flavors of your weekday meals with this sesame noodle salad recipe by Bintu Hardy of Recipes From a Pantry. With the brightness from the wild ramps and the addition of Japanese flavors like shichimi togarashi—a traditional spice blend featuring chili pepper, sansho pepper, orange peel, sesame seeds, hemp seeds, dried ginger, nori and poppy seeds—you’ll never want another bowl of regular noodles again.
Cacio e Pepe Pizza with Spring Ramps
Wild ramps are the star of this cacio e pepe-inspired pizza by bloggers Philip Lago and Mystique Mattai of Chef Sous Chef. The key here is to use quality ingredients, so don’t skimp on the buffalo mozzarella or Pecorino Romano cheese. If you prefer a crispier crust, Lago and Mattai recommend using a pizza stone when baking the pizza.
Morel Mushroom and Ramp Chowder
This creamy chowder recipe by blogger Hayley Ryczek of Health Starts in the Kitchen highlights two of the best foods that can be foraged in the spring: morels and wild ramps. And, not only does this hearty dish use the entire ramp, bulb and leaf—Hayley chiffonades the greens for an eye-catching garnish—but it’s also gluten-free, low-carb and keto-friendly.
Ramp Green Pesto & Pizza
Fifteen minutes are all you need to make this delicious white sauce pizza with bright wild ramp pesto. According to blogger Ali Stafford of Alexandra’s Kitchen, the key to keeping the pesto bright green and preserving its sharp flavors is to wait until the pizza’s out of the oven, before drizzling it all over.
Grilled Chicken Thighs with Ramp and Rhubarb Chutney
Blogger Vicky Volvovski of Things I Made Today invites you to celebrate the advent of spring with an inventive recipe for ramp and rhubarb chutney. While she serves it on top of dry-rubbed grilled chicken thighs, the versatile chutney can also pair well with toasted bread, homemade crackers or as a glaze for a batch of slow-cooked carrots.
Ramp Salsa Verde
Ramp season may be just four weeks long, but blogger Sujhey Beisser of Five Senses Palate’s salsa verde recipe shows you how to make the season last a little longer. Making use of the entire ramp is her secret to an extremely flavorful salsa verde that pairs perfectly with everything, from grilled pork chops to colorful platters of crudites.
Smoked Salmon & Wild Ramp Stuffed Omelet
There’s no better way to begin a pleasant spring day than by making this spring-forward stuffed omelet. Blogger Hayley Ryczek of Health Starts in the Kitchen sautes the wild ramps to mellow their pungency before adding them back into the three-cheese omelet, along with some smoked salmon for that umami-rich flavor.
Simple Buttery Parmesan Ramp Pasta
Take your weeknight pasta to the next level with this seven-ingredient ramp recipe by Rachel Riesgraf of Modern Farmhouse Eats. Al dente bucatini is tossed with salted butter, wild ramps freshly grated Parmesan and Romano, and seasoned with salt and pepper. The result is a wonderfully light spring pasta that can work on its own or be served alongside other spring sides.