2 servings

Ingredients

• 8 spring onions
• 3 Tbsp. unsalted butter, divided
• Kosher salt, freshly ground pepper
• ¼ cup white wine vinegar
• 1 cup fresh ricotta
• 1 oz. finely grated Parmesan (about ¼ cup)
• ½ lemon
• 1 small garlic clove
• 2 5×5″ pieces focaccia
• 4 large eggs, beaten to blend

Preparation

• Step 1: Place a rack in the center of the oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.
• Step 2: Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out the skillet.
• Step 3: While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.
• Step 4: Warm focaccia in the oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.
• Step 5: Melt remaining 1 Tbsp. butter in a skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.
• Step 6: Divide scrambled eggs between focaccia. Top with onion mixture.

Source: The Soft Scramble Sandwich Recipe | Bon Appétit

4 servings

Ingredients

• 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
• 2 tablespoons vegetable oil, plus more for drizzling
• 1 small shallot, thinly sliced
• ½ serrano chile, thinly sliced
• 1 ½-inch piece ginger, peeled, grated
• 1 large egg, beaten to blend
• 3 cups leftover cooked rice or other grain
• ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 1 tablespoon (or more) white or regular soy sauce
• 4 Olive Oil–Basted Fried Eggs (for serving)

Preparation

• Step 1: Cut ramp bulbs in half and slice greens into 1″ pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes. Add beaten egg and stir to break up; cook just until set, a matter of seconds. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute. Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes. Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.
• Step 2: Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Source: Fried Rice with Spring Vegetables and Fried Eggs Recipe | Bon Appétit

8 servings

Ingredients

• 1 lb. dried large white beans (such as lima or gigante), soaked, drained
• 1 onion, trimmed, peeled, halved through core
• 3 ribs celery, trimmed, halved
• 1 oz. dried shiitake mushrooms (about 10 large caps)
• 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems
• 1 head of garlic, halved, plus 1 garlic clove, finely grated
• 1 Tbsp. plus 1 tsp. kosher salt, plus more
• ¾ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling, divided
• ¾ cup mint leaves
• 1 bunch radishes
• 1 bunch medium-size asparagus (about 1 lb.)
• 1 10-oz. bag frozen peas, thawed
• 8 thick slices country or sourdough bread
• 1 4″ piece fresh horseradish root, peeled
• 1 lemon, cut into 8 wedges

Preparation

• Step 1: Preheat the oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to the oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
• Step 2 Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on the stovetop, uncovered, until ready to serve.
• Step 3: While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
• Step 4: Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
• Step 5: Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
• Step 6: When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
• Step 7: Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
• Step 8: When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
• Step 9: Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.

Source: White Bean and Spring Vegetable Stew Recipe | Bon Appétit