 Serves: 4
2 tablespoons olive oil ½ cup diced ramp bulbs and stems 2 cups sliced shitake mushrooms 1 cup dry white wine 1 can “lite” coconut milk 1 lime – zest separate from juice 24 extra-large shrimp, shelled with tails intact ½ cup shredded cilantro leaves 1 cup shredded ramp leaves
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 This might be called, in the cooking jargon of today, a non-recipe. It proves the maxim that simple is always elegant and in this case, divinely tasty.
Serves 2 ½ lb. fresh young arugula 2 large ripe tomatoes ½ cup fresh, whole milk ricotta 1 ripe avocado 2 Tablespoons of good green olive oil or fresh basil pesto
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