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

Plantain Inspiration: Sweet plantain omelette

I love cooking new and interesting things. I just finished reading Mark Bittman's post on plantains, and I've been inspired. I've had plantains before but have never cooked with them, so I'm looking forward to mixing it up a bit.

I live in a hispanic neighborhood, so plantains are easy to find. In fact, I picked up a couple on the way home tonight.

Bittman writes about frying them up. However, I've also seen a couple of other interesting options such as a sweet plantain omelette. Details on the omlette below. I've adapted the recipe. The amount of eggs and other ingredients is optional/to taste.

Also note, the plaintains should ripen and turn yellow/black before using them. It can take up to two weeks for them to ripen.

For the omelette, beat egg whites and mix in a dash of salt and nutmeg. In a separate pan, use a cooking spray and cook the plantains on both sides, until medium golden brown.

Add cheese, plantains and garlic to egg mixture and whisk. Coat large sauce pan with oil, butter or non-stick spray, cooking egg mixture on medium heat on one side for about 5-6 minutes. Gently flip over and cook for another 5-6 minutes or until egg is thoroughly cooked through.

If you are unable to flip the omelette over, place omelette on oven-safe pan/skillet. Finish cooking in oven on 350°F for about 10 minutes or until you know egg is thoroughly cooked, or golden.

See the complete original recipe here on Bren's Flamboyant Eats.

Mark Bittman's NYTimes post also has a number of interesting suggestions in the comments section.

VB-6, "Vegan Before 6pm"

New York Times columnist Mark Bittman tells NPR about his new philosophy on losing weight and saving the environment. He calls it "VB6 — Vegan Before 6[pm]" During the day, he eats fruits vegetables and grains, but after 6, he eats what he wants.

While many vegans may scoff at this concept of calling yourself any type of vegan when you still eat dairy (or in his case meat), I like it as a transitional approach to going vegan and eating healthier. Start small and build.

However, for those of you who like the idea, but have no intention of doing it full time, go for it. Any effort should be applauded.

See Mark Bittman's original article on NPR. Post via New York Magazine.