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Chimichurri sauce is up there among my top three favorite condiments. I can put it on almost anything and just devour it, stuff is so good. Chimichurri is originally from Argentina, far as I can tell, but these days you can find it or a version of it in all kinds of restaurants around the Twin Cities area. I've grown to love it as a sauce on grilled meats, as it is originally intended, but also to top pizzas, french fries, thinned out with olive oil and vinegar to act as a sa

One thing I love about this meal is that crepes are so often associated with sweet and rich dessert like breakfasts but they are so much better than that! In the spring, when morels and wild leeks are growing abundantly out in the woods, this is a great meal. Allium, I should note, is the family that garlic, onions, leeks, ramps, etc. all belong to. Ingredients: Crepes 1 c flour ½ c milk ½ c water 3 tbsp melted butter ¼ tsp salt 1 tsp vanilla extract Additional butter for fry

Pesto, like its English cousin pestle, both are derived from the latin word for “to crush”. In the case of this sauce or condiment, it is in reference to its traditional preparation. These days, though, most folks just buzz it up in a food processor. Honestly, that’s what I do and it tastes great. Some swear, however, that the best pesto is made in the traditional style. I think it’d be fun to compare two pestos made with the same recipe but differing only by the machine used

This stuff is amazing for a bagel schmear, stuffing into a big fat juicy morel, or stirring into some homemade mac n cheese. 1 cup of loosely packed chopped ramps, stems and bulbs (please harvest sustainably...or grow your own!) 1 cup cream cheese 2 tbsp sour cream 2 tbsp milk (optional) Pinch or two of salt (add to taste) ½ c chopped bacon (if you’re vegetarian, try frying up morels and chopping those up) 1. First, add ramps to food processor. Buzz them up until its not quit