A Savvy Week: Ramps and Asparagus

I think this is going to be the week when asparagus is more plentiful and costs less than $8/bunch at the market.  I’m already dreaming up ways I can use those little green and purple stalks in my dinners. I’m especially intrigued by the rice-less “risotto” in this menu!

Ramps Asparagus jpg

“Risotto” photo from My New Roots.

A Savvy Week: Ramps and Asparagus

Monday: Miraculous Rice-Less Risotto with Ramps and Asparagus (from My New Roots) with a side salad
Tuesday: Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes (from The Beeroness) and Rainbow Carrot Salad (from Crepes of Wrath)
Wednesday: Simple Asparagus + Ramp Soup (from The First Mess) with fresh crusty bread
Thursday:  Roasted Tomato & Pesto Omelet with a side salad

On Sunday:

Make the sauce for the “risotto.” Cover and refrigerate until tomorrow.

Total prep and cooking time: 20 minutes.

On Monday:

Cook the “risotto” : Gently warm the risotto sauce so that it is heated through. Peel, cut and cook the asparagus “rice.”  Serve.

Brine the chicken for tomorrow.

Total prep and cooking time: 35 minutes.

On Tuesday:

Glaze and roast the chicken. While the chicken roasts, make the the carrot salad right away, and then the sweet potatoes.

Total prep and cooking time: 1 hour, 10 minutes.

On Wednesday:

Make the soup. If you don’t have grapeseed oil, you can use canola or vegetable oil in its place. Serve with crusty bread. Since it is a weeknight, I’m using fresh bread from our local bakery, but if you have time, make this spelt bread with ramps instead.

Total prep and cooking time: 25 minutes (if you make the bread, 3 hours)

On Thursday:

Make the omelet. Serve with a side salad.

Total prep and cooking time: 15 minutes

Grocery List:

3 bunches asparagus spears (1 should be white if you can find it)
2 bunches ramps (wild leeks)
5-6 carrots
3 sweet potatoes
1 medium waxy potato, such as a red potato
1 avocado (optional garnish for the soup)
Fresh chives (optional garnish for the soup)
4-5 scallions
4 shallots
1 lime
2 lemons
Salad greens
1 roasting chicken, cut into quarters
1/4 cup chopped pecans
2 ounces goat cheese
Pecorino Romano
2 tablespoons basil pesto
2 tablespoons roasted cherry tomatoes
4-5 cups vegetable stock
12 ounces brown ale
1 cup stout
2/3 cup mirin
3 tablespoons balsamic glaze (or 1 cup balsamic vinegar + 1 tablespoon sugar/honey)
4 eggs

Groceries You Probably Already Have:

3 1/2 tablespoon extra virgin olive oil
2 teaspoons grape seed oil (though you could also use canola or vegetable)
6 tablespoons butter
1 tablespoon milk
3 tablespoons red wine vinegar
2 tablespoons maple syrup
2 tablespoons heavy cream
1/2 tablespoon lemon juice
1/4 cup soy sauce
3 tablespoons + 1/2 teaspoon kosher salt
1 tablespoon cornstarch
2 teaspoons sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
Black pepper
2 cups ice
Splash of dry white wine
Salad dressing
Honey
Quinoa (optional garnish for the soup)

 

Happy Savvy Eating!

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