Market Recipe/ Gluten & Dairy Free Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad

Market Recipe/  Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad
Dietary Consideration/ Gluten Free, Dairy Free, Sugar Free, Low Fat, Low Calorie
Wine Pairing/ Chardonnay from California 

Yes it is (was) that time of year again... the 2 weeks per year that we indulge in spicy, garlicky and sweet sweet culinary gold that is the RAMP. Lets just say this was fantastic and you should make it... best of all its super easy! Use the ramp pesto recipe from last year's post on the ramp and follow the directions below. Click the above link to learn what a ramp is.

Pan Seared Salmon on a bed of Arugula Quinoa Salad topped with Ramp Pesto
Serves however many you would like depending on the quantity of ingredients you buy

Ingredients/
Ramp Pesto
1 box of quinoa (1 cup uncooked serves 4 people)
1 bag of arugula
1 6oz piece of salmon per person
2 Lemons
Salt and Pepper to taste

Directions/
Step 1/ Make ramp pesto from my previous post Vegan Ramp Pesto and the Island of Culinary Gold

Step 2/ Prepare quinoa according to the instructions on the box

Step 3/ Pan sear salmon, 4 minutes per side

Step 3/ Pile quinoa and arugula on each plate season with fresh squeezed lemon juice, salt and pepper

Step 4/ Place cooked salmon on top of the quinoa salad and spread tops of the fish with the pesto and some fresh squeezed lemon juice

Step 5/ Serve and Enjoy!

Market Recipe/ Vegan Ramp Pesto and the Island of Culinary Gold

Market Recipe
Ingredient/ Ramps
Recipe/ Vegan Ramp Pesto


This past weekend I was taken to an Island 3 miles off the coast of Portland, Maine... Now I don't want to give you too many details about the island because that would defeat the purpose of "secret treasure" appeal but I will divulge a bit... I am not sure if you all have heard of a Ramp (or better known as a wild baby leek) but they are only in season for about 3 weeks each year and when they are available you can only find them at local farmers markets for an exorbitant amount of money... Which leads me to this glorious island! ALL 26 ACRES OF IT IS COVERED IN RAMPS! Needless to say we went ramp crazy and filled 2 bags worth (retailing around $500). From our findings we made about 5 quarts of Ramp Pesto, Ramp Buttermilk Biscuits and a Ramp, Morel and Potato Frittata. I wanted to try pickling them but I guess I'll save that for next year. The Pesto will either last me until next years trip to ramp-ville or I will be totally sick of it... a risk I am willing to take! If you were able to snag some of these garlicky spring vegetables I suggest you try the recipe below, or you could even use regular leeks! Happy Ramping!

Thanks Nick and Rippleffect for the loot ;) wikilink

come over and try some!

Ramp Pesto
Ingredients/
1 lb ramps
1 cup toasted almonds (or any kind of nut but I have had the best experience with almonds)
1 lemon, juiced
1/4 cup olive oil
salt to taste

Directions/
Place all ingredients in a food processor and pulse until well combined. Season with salt. ENJOY ON EVERYTHING!