Around the Twin Cities this spring, ramps were the trendy "new" vegetable to be aware of, as far as I can tell. It seems that they are a variety of wild leek, and in certain parts of the country in the early spring, you can purchase them in the sorts of produce sections that pride themselves on carrying such items. Since I happen to frequent a produce section of that sort, I purchased some ramps and went about learning what they are and how to cook them. Turns out, it was easy. I washed them, chopped them up, and sauteed them in butter. They were delicious.
Ramps are not what one would consider to be a hearty vegetable, so I definitely needed to eat some other food along with this buttery ramp concoction. And so, I bring you, the chicken recipe off the Hellman's Mayonnaise jar. Don't be alarmed. In fact, if you can, just ignore the source of this recipe entirely, because I'll tell you right now that it results in some very delicious chicken, quickly and easily. I should mention that I halved this recipe, and eyeballed the ingredients, and it was still delicious:
Parmesan Crusted Chicken
1/2 cup mayonnaise
1/4 cup Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp seasoned dry bread crumbs
Combine mayonnaise and cheese. Spread on chicken, then sprinkle with bread crumbs. Bake at 425 for 20 minutes or until thoroughly cooked.
Easy! Also, I'm a sucker for egg noodles, so I cooked some of those up to eat with the ramps and chicken. The next night, I chopped up the leftover chicken and stirred it in with the leftover ramps and leftover noodles, and I have to say that this was even more delicious than the original meal, when the components had been kept separate!