Onion

Use a mandoline or a very sharp knife to cut the celery and zucchini.

Quickly grill ramps to make the most of their wild, earthy flavor.

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.