Blt With Sautéed Ramps Recipes

SEARED SHRIMP SALAD WITH SAUTEED RAMPS AND "PICKLE" VINAIGRETTE

Seared Shrimp Salad with Sauteed Ramps and

Provided by Alex Guarnaschelli

Time 43m

Yield 4 appetizer portions

Number Of Ingredients 12

Ingredients

3 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
2 medium-size dill pickles, ends trimmed, halved lengthwise and cut into thin slices
1 tablespoon vegetable oil
12 (U-10) shrimp, 1 to 1 1/4 pounds, shelled and deveined
Kosher salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
24 spring ramps (or substitute scallions), ends trimmed, washed and dried

Steps:

2 oranges, skinned and broken into sections
Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside.
Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside.
Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl.
Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.

BLT WRAPS

BLT Wraps image

My mom and I used to make these easy wrap-ups for summer days at the lake with our entire family. These days, we love to bring them to picnics and days in the park. -Jonnah Burks, Brighton, Missouri

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

16 ready-to-serve fully cooked bacon strips, warmed if desired
8 flour tortillas (8 inches), room temperature
4 cups chopped lettuce
2 cups chopped tomatoes (3 small tomatoes)
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing

Steps:

Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Nutrition Facts : Calories 409 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 689mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

SAUTEED RAMPS

Sauteed Ramps image

Lightly steaming the ramps before sauteing will lessen their strong flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

24 ramps, roots and greens trimmed, washed
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

On a steamer rack set over an inch of water in a saucepan, steam ramps, covered, until tender, 2 to 5 minutes. Transfer ramps to a work surface, and cut the leaves off, leaving a 4- to 5-inch stem.
Melt butter in a large skillet over medium heat. Add ramps, and cook, shaking pan, until ramps are warm and translucent, 4 to 5 minutes. Season to taste with salt and pepper; serve warm.

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