Name: Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash
Yield: 6
Ingredients: 1 bunch ramps or scallions -; 1 lb. sugar snap peas -; 2 tbsp. walnut oil or olive oil -; 1/2 lb. baby yellow pattypan squash -; 1 tbsp. orange zest -; Salt and pepper -; 1/2 c. Pea tendrils -; 1/4 c. walnuts -

Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash

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Ingredients for - Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash

1. 1 bunch ramps or scallions -

2. 1 lb. sugar snap peas -

3. 2 tbsp. walnut oil or olive oil -

4. 1/2 lb. baby yellow pattypan squash -

5. 1 tbsp. orange zest -

6. Salt and pepper -

7. 1/2 c. Pea tendrils -

8. 1/4 c. walnuts -

How to cook deliciously - Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash

1. Stage

Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. String sugar snap peas, cut off stem ends, and leave whole.

2. Stage

Heat oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add peas and pattypan squash; sauté; until just tender, 3 to 4 minutes. Stir in zest, salt and pepper to taste, and ramp greens. Remove from heat and stir until greens slightly wilt. Add pea tendrils and walnuts; serve.