Veggies Recipe
A spring menu may feature griddled ramps or heirloom beans, late summer might deliver a dessert topped with a Michigan cherry compote, velvety honeynut squash will surely turn up in fall and a celery root puree may make an appearance in a winter dish.
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Ingredients
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Spring Veggies
Method
Cooking Instructions
Prepare the Beans
Soak the heirloom beans in water overnight. Drain and rinse the beans before cooking.
Cook the Beans
In a pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until tender. Season with salt and pepper.
Combine and Serve
Serve the cooked beans topped with the griddled ramps and a drizzle of olive oil, garnished with additional salt and pepper to taste.