Wild Ramps and Fiddlehead Sauté

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A quick and vibrant celebration of spring’s finest flavors—earthy, green, and just the right amount of wild.

This recipe is adapted from last year’s, (2025), recipe which had asparagus, but mother nature had different plans for this week, so we are adding more fiddleheads!

Spice profile: aleppo pepper, basil, black garlic, black lime, fennel, garlic, nutritional yeast, onion, oregano, porcini mushrooms, red chile flakes, rosemary

Ingredients:

• 4 oz fiddleheads, rinsed thoroughly

• 2 or more ramps, cleaned and chopped

• 2 tsp Stock+Spice Spring All-Star Sauté seasoning

• Olive oil

• Splash of white vinegar

• Salt, to taste

Instructions:

1. Blanch the Fiddleheads:
   Bring a pot of water to a boil. Add the fiddleheads and boil for 5 minutes. Drain and rinse with cold water to stop the cooking.

2. Sautee Fiddleheads & Ramps:
   Add the blanched fiddleheads, chopped ramps, and the spice packet. Sauté everything together for another 5 minutes, until tender and fragrant.

3. Finish the Dish:
   Add a splash of white wine vinegar to deglaze the pan, stir for one more minute, then season with salt to taste.

Serve warm and enjoy the taste of spring on a plate!