Author: Gemmarosa Ryan

This recipe goes out to all my co-op comrades, who I assume are currently pondering how to use the produce that was given to us this week: ramps and fiddlehead ferns. Ramps are a type of allium; with a subtle garlic flavor, these bad boys are a springtime dream. Fiddleheads are essentially baby ferns, and have a snappy grassy texture not unlike an asparagus or broccoli stem. To prepare, make sure to wash both of these thoroughly (I soaked mine in warm water with a dash of vinegar) and parboil for 20 to 30 seconds. If you are not a co-op patron (or are not on board with these niche April veggies), swap the ramps for shallots and garlic, and the fiddleheads for asparagus.

Ingredients 

8 large eggs

8 ramps (half a bunch give or take) 

2 cups fiddleheads

1 large russet potato 

1/2 cup milk 

1 log goat cheese (or sub for any grated sharp cheese)

Salt and peps 

3-4 tablespoons olive oil 

Instructions

1. Bring a large pot of water to a boil and dry in the fiddleheads for 30 seconds. 
2. Set the oven broiler on high.
3. Whisk together the eight eggs with the milk along with another pinch of salt. Set aside.
4. Peel and cut the potato into thin slices.
5. In a large cast iron or oven safe pan, heat two tablespoons olive oil.
6. Fry the sliced potatoes in oil until one side turns slightly golden. 
7. Add in fiddleheads and cook for another four to five minutes adding a generous amount of salt and pepper.
8. Chop ramps and add to pan. Cook until fragrant for about two minutes. 
9. Add another one to two tablespoons olive oil to the pan and pour in your egg mixture. 
10. Crumble in the goat cheese on top and carefully put the pan into the oven. 
11. Cook for about six minutes under the broiler, or until the top is slightly brown and the mixture has set. 
12. Remove the pan from the oven and let the frittata set for at least 15 minutes before cutting. 
13. Serve with a piece of crusty bread and butter!

Frittata will keep in the fridge for three days. 

Gemmarosa Ryan can be reached at gryan@wesleyan.edu.

Served steaming hot or kind of cold, this versatile meal packs the ultimate punch. If you’d like, sub cilantro for any herb you have lying around at the bottom of your produce drawer, or try swapping out the sweet potato for another root veg you have on hand. Play around with it. This recipe is forgiving and gentle, and we all need a little more of that in our lives. 

Herby Ginger Lentils with Sweet Potatoes

Serves 3-4

Ingredients

1 cup black or green lentils

One bunch scallion 

One bunch cilantro 

Knob of ginger

2 cloves of garlic

Turmeric to taste

1/2 of a lemon 

3-4 sweet potatoes  

Greek yogurt (optional but recommended. Sour cream can be used as well)

1. Bring a large pot of salted water to a boil. Then reduce to a simmer, adding in sweet potatoes. Cook until fork tender (or use a steamer if you have that).
2. Mince garlic and ginger and chop the whites of the scallion. Set the scallion tops aside. 
3. Heat 2 tbs olive oil in a large pot over a medium heat. 
4. Once hot, add the scallions, along with salt, 1 tsp turmeric, (gochugaru or red pepper flakes are a nice addition if you like it hot) and black pepper. Stir until softened, around 3 minutes. 
5. Add in the minced garlic and ginger, stirring for another 2 minutes. 
6. Add in lentils and toss to coat. Add two cups of water and bring to a boil, then reduce to a steady simmer. 
7. While the lentils cook, chop up the cilantro and the scallion greens. Toss them with a few pinches of salt and the juice of half a lemon. Add the zest too if you want to be fancy. 
8. Once the lentils and sweet potatoes are cooked (20 or so minutes) add in 3/4 of the cilantro scallion mix to the lentils, stirring until slightly wilted. 
9. To assemble, cut open your sweet potatoes, adding a healthy dollop of lentils on top, a spoon of Greek yogurt, and the remaining 1/4 of the herb mixture to top it all off. 

Gemmarosa Ryan can be reached at gryan@wesleyan.edu.

As my friends are well aware, the blood coursing through my veins is composed mainly of crushed San Marzanos, a healthy dose of chopped garlic, and a sprinkle of parsley. This week, I take to my roots, putting a twist on the humble Puttanesca by adding some canned tuna (oil packed, never EVER water packed). This recipe comes together faster than you can write your half-conceived Moodle post, and will give you much needed comfort

Serves 3-6

Ingredients

3 tbs olive oil  

3-4 anchovy fillets 

3 cloves garlic

1 can tinned tuna

1 28-ounce can whole plum tomatoes

2 tbs capers

4 tbs black olives 

1 lb pasta 

Crushed red pepper flakes (1tbs for those who like it hot)

Freshly chopped parsley, black pepper, and Parmesan to finish

Instructions

1. Mince garlic and boil your pasta water. Make it salty, like last weekend’s date you ghosted. Begin cooking your pasta.
2. Heat olive oil on medium low in the pan until glistening and hot. Throw in your anchovies and let them dissolve into the oil. (If you have the time, throw in some capers and fry until golden brown and crispy. Remove and set onto a paper towel lined plate.)
3. Next add crushed red pepper flakes and garlic, cook until lightly golden brown.
4. Drain your tomatoes and crush them by hand into the pan (watch for splattering oil). 
5. Raise heat to medium high and cook tomatoes until they take on a saucy and thickened consistency, about 10 minutes. Salt and pepper to taste. 
6. Stir in tuna, olives, and capers. 
7. Add in your pasta, one minute shy of done, and let it finish cooking in the sauce. 
8. Finish it up with some parsley and Parmesan. 

Gemmarosa Ryan can be reached at gryan@wesleyan.edu.

Beets and cabbage, I’d argue, are two of the vegetables that get the worst reputation. What to do with such bad-mouthed produce? How to transform a humble tuber and discount cauliflower into something magical you ask? Look no further. A versatile and punchy whipped feta spread is the answer to all your seasonal blues. Want it vegetarian? No problem, ditch the chicken and roast some white beans instead. 

Roasted Chicken and Cabbage with Beet Whipped Feta

Ingredients: 

Beet Feta Dip 

Versatile little concoction you will be happy to have plenty of leftovers with.  Dip some carrots, put on some toast or a warm sweet potato, or make into a creamy pasta, dare I say!

1 block feta

2 x 5 ounces container of cottage cheese, full fat

2 small roasted beets

3 tablespoons olive oil 

3 cloves garlic

Water (to thin/get your blender goin)

Juice of half a lemon

Roasted Cabbage and Chicken 

(Serves 2-3)

1 pound chicken thighs and drumsticks

1/2 medium sized green cabbage

1 red onion

3 tablespoons olive oil 

3 tablespoons Za’atar seasoning (or a mixture of garlic powder, cumin, and oregano)

Salt & Pepper

Honey 

Sunflower/Pumpkin Seeds (optional)

Instructions 

1. Heat oven to 425 degrees. 
2. Make the Beet Feta Dip. Combine all ingredients in a food processor or blender and add water if it needs help getting started (not too much or it will get too thin). 
3. Cut and core the cabbage into four 1 1/2 inch slices.
4. Cut red onion into similar quarter-like slices.
5. Coat your veggies liberally in olive oil, za’atar, salt, and black pepper. The more oil the better (the cabbage needs that extra bit of fat if you want it extra crispy).
6. Season the chicken in the same way, and place on a separate sheet pan. 
7. Cook your cabbage and chicken for about 40 minutes, until the chicken is cooked through and the cabbage and onions are charred, crispy, and smell like the trip to Greece you want to take. 
8. And if you are feeling fancy, drizzle on some honey and toasted sunflower seeds.

Gemmarosa Ryan can be reached at gryan@wesleyan.edu.

Hi, I’m Gemma, your kitchen confidant, sautéing savant, and wannabe chef. I’m pairing up with The Argus to share some recipes I’ve been devising in my humble Low Rise kitchen. These recipes are designed to use minimal cookware and Weshop or Food Co-op ingredients, while also being fairly hands-off. 

My first recipe was inspired by our current February produce bounty (boring), as well as the ground pork I haphazardly selected from this week’s co-op offerings. This soup is somewhat hard to make vegetarian, although you could hypothetically double the amount of oil and spices used and crumble in some tofu. 

Pork, Potato, and Kale Soup

Serving: 4-5

Ingredients

1 large white onion 

1/2 bunch curly kale (or a green of choice, preferably a sturdier one)

3 potatoes

1 lb ground pork 

2 tbsp olive oil 

4 cups stock (chicken, veg, whatever your heart desires)

Crushed red pepper flakes

Fennel seeds (optional) 

1 tbsp miso paste (optional)

Parmesan (freshly grated if you can…it’s 100x better)

Salt and pepper

A good loaf of (hopefully co-op!) bread

Instructions

1. Finely dice the onion, cube the potatoes, and tear the kale into small pieces. 
2. Heat two tbsp olive oil in a large pot over medium-high heat. 
3. Add in the ground pork once the oil is hot. Cook until entirely golden brown, stirring infrequently to maximize browning.
4. Season with salt, pepper, fennel seeds (if using), and red pepper flakes (if you like it hot).
5. Once browned, remove the pork from the pot, but try to keep as much of the rendered fat in the pot as possible. 
6. Add the diced onions into the pot and cook in the pork fat until translucent and fragrant (five mins). 
7. Add the potatoes and toss them in with the onions. Let them sauté for two minutes, just enough to get them coated in all that meaty goodness. 
8. Add in the stock and miso paste, if using, bringing it up to a boil and then reducing to a simmer. 
9. Cook for 15–20 minutes, or until the potatoes are tender.
10. Add in the kale and stir until wilted. 
11. Add your cooked pork and give it one last good mix. 
12. Serve with a healthy amount of grated parm, some crusty bread, and some extra black pepper. 

Gemmarosa Ryan can be reached at gryan@wesleyan.edu.