What *are* ramps exactly?

So ramps seem to be a big thing in the local culinary scene here in New York, but until yesterday, I'd never even heard of them.

Turns out they are what I imagine to be a cross between green onions and leeks. Mostly like small leeks from what I understand. See above.

Given that I'm so into trying new things these days, I'm going to have to head on over to the farmer's market in Union Square to find some.

Both the New York Times and The Kitchn posted about them this week. Check out their ideas about how to use them below, and let me know how you would prepare them? I need some additional inspiration on this one...

Suggested Recipes:

Ricotta gnocci with ramp pesto
Morel mushrooms and ramp pizza
Ramp risotto
Sauteed ramps

Soy and Cashews in Lettuce Cups

This recipe just in from Real Simple. I love lettuce cups and I love Boston lettuce even more. However, their version is chicken, and mine will most definitely be either tofu or fake soy chicken. The cashews are a huge plus.

See the Real Simple recipe here and substitute as necessary to make it vegetarian.

Why oh why did I ever get rid of my Misto?

Do you know the Misto?

It takes that oh so healthy olive oil, or any kind of oil really, and dispenses it in a fine mist for cooking, salads or whatever other use you can think of.

Everytime I pour out some olive oil and a bit too much comes out, I think of this thing. I'm going to have to go get another asap!