Cucumber and mint are both regarded to have “cooling” properties in Traditional Chinese Medicine. This salad is very simple, refreshing and it will help your body combat the summer heat! 

ingredients: 

2 large cucumbers (half-peeled, cored and thinly sliced)

1 generous handfull of fresh mint (roughly, 6-8 stems)

1 tsp sesame seeds

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 splash of fish sauce (optional)

salt & pepper

My friend Holly made this salad for her BBQ a couple weeks ago and I have been thinking about making it ever since. The combination of colors, flavors and textures is so delicious and beautiful! 

ingredients: 

3-4 c. of cooked quinoa (red or white)

3 tbsp diced red onion

1 c. blueberries

1-2 handfuls of baby arugula

½ c. sliced almonds

½ c. diced feta

zest from 1 lemon

juice of 2 lemons

olive oil

salt & pepper

how to: 

1. Cook quinoa as directed. When it’s done cooking, fluff and toss with olive oil and let cool to room temperature.  

2. Dice onion and feta and dry toast the sliced almonds. Dry toast them in a pan at low heat, constantly stirring to make sure they don’t burn. 

3. Using a microplane zest an entire lemon. You can use regular lemons or Meyer lemons. I recommend using Meyer lemons because they are less bitter and more fragrant.

4. Toss the quinoa with the feta, onion, blueberries, almonds, arugula, lemon zest, lemon juice and olive oil to taste. Add fresh ground pepper and be careful to not add too much salt because the feta will add a good amount of saltiness to the salad. 

ingredients: 

1lb of brown rice pasta

1 c. peas (thawed)

4-6 tbsp. ramp pesto 

1-2 tbsp. olive oil

½-¾ lbs fully cooked langoustines or shrimp 

a couple handfuls of baby arugula

grated parmesan cheese

salt & pepper

how to: 

1. Cook pasta as directed on package. 

2. Drain pasta and toss with olive oil, ramp pesto, peas, langoustines or shrimp, arugula and salt & pepper. 

3. Serve warm or at room temperature and top with grated parmesan cheese. 

I had such an abundance of ramps that I decide to make a whole lot of pesto before it all wilted and became unusable. I read a few different recipes and then came up with my own version. The result is delicious and very, very strong. A great replacement for garlic or scallions. It’s wonderful scrambled into eggs, with pasta, on a grilled cheese sandwich, to add to salad dressing, ect. 

ingredients: 

½ lb (4-5 c.) of cleaned ramps

2 c. basil

½ c. grated parmesan cheese

½ c. grated pecorino romano cheese

½-2/3 c. extra virgin olive oil

juice of 2 limes

salt & pepper

how to

1. Trim, wash and properly dry the ramps in a salad spinner. 

2. In a food processor, add the grated cheese, walnuts and some olive oil until a thick paste forms.

3.Then, slowly add the ramps and basil. Drizzle olive oil into the food processor when the pesto looks too thick or isn’t blending well. 

4. When the pesto is close to reaching your desired consistency, add the lime juice and salt & pepper. The lime juice cuts the strong ramp flavor a bit and also prevents the pesto from oxidizing.