Spring Omelet

Fresh ramps from the farmer's market. Garlicky-scalliony-earthy-buttery spring ramps. Delicious raw with a cold beer, chopped up on a salad, or cooked with just about anything. Here, we slice up the white bulbs and the thin pink stems and saute them in lots of butter in a non-stick pan. Then we add the beaten eggs.



We cook on a low heat, using a rubber spatula to keep the sides loose as the eggs slowly cook. When the omelet is nearly done, we sprinkle on some grated parmesan and gently fold.



We top with slices of ramp leaves, sea salt and pepper.

Anything Goes Granola

Granola contains two sets of ingredients: hard stuff (any mix of grains, seeds, nuts and dried fruit) and soft stuff (syrup to bind the hard stuff together). Our hard stuff included grains (rolled rice, rolled oats, rolled barley) and seeds & nuts (sesame, pumpkin, almonds, walnuts). We heated our soft stuff (brown rice syrup and maple syrup) on the stove until it was hot. Then we laid out the granola mixture on a baking sheet and poured over the syrup so every piece was covered. We baked it all at 350 degrees, moving around occasionally, until browned and crispy.

Later, we added dried fruits to the mix: banana chips, cranberries, goji berries, apples slices and coconut.