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.

Brunch for Dinner

The main ingredient is good quality pre-packaged smoked trout. From there, add on the garnishes: finely diced onion, cucumber and chive, sour cream, capers, lemon wedge. Scramble eggs, folding in sour cream for a richer texture than milk. Salad dressing, inspired by Franny's in Brooklyn, blends pine nuts, olive oil, balsamic vinegar, half a clove of raw garlic, salt, pepper and crushed red pepper (we also added a splash of walnut oil for a nuttier taste, but it's not essential) in a food processor. Toss with a simple lettuce (we used dandelion greens, but don't recommend them because their natural bitterness overwhelmed the dressing) and top with grated ricotta.

Sunday Salads

From Lenore in Miami, clockwise from top.
Salmon salad: Can of salmon, capers, parsley, lemon, olive oil, minced shallot, salt, pepper.
Egg salad: Onions, celery, salt, pepper.
Crusty bread.
Pasta salad: shells, diced red and green bell peppers, sliced black olives, mayo, celery salt, dry mustard, pepperoncini, diced cornichons, diced shallot, salt, pepper.
Roasted peppers tossed with mashed anchovies, olive oil.