RecipeMuncher

If and when I have a restaurant of my own, it will be the type with a prix fixe menu of whatever-I-feel-like-making from the ingredients in season, hopefully from my own farm. Oh, and it will feature this recipe. Making the most of spring vegetables - Garlicky Ramps, Fingerling Potatoes, Spring Onions, Heirloom Carrots, and huge White Turnips - this dish is simultaneously decadent, healthy, and good for the earth, the local community, and your wallet. How can you beat that? I roughly chopped a (...)