Rock on a Roll  #9 April 9, 2007 Susan Stevensen Parriott's recipe: Romaine Lettuce with Sweet Onion and Pasta Serves 4 Ingredients 1 bunch of Romaine lettuce (not hearts of Romaine) 1 cup of sweet onion (Vidalia if possible) 1/4 cup Parmesan cheese 2 cups cooked pasta of your choice 1 tablespoon extra virgin olive oil (evoo) Kosher coarse salt to taste Procedure Wash and drain the lettuce leaves. Chop the leaves into 2 inch pieces. Put 1/2 inch of water into a medium pot and bring to a boil. Add the lettuce pieces into the boiling water and reduce the heat to simmer. Small dice the sweet onion and add to the simmering lettuce. Cook until tender (about 3 minutes). Drain the water and stir in the evoo. To Plate: Place 1/2 cup of warm pasta on each plate and sprinkle with 1 tablespoon of Parmesean cheese. Spoon 1/2 cup of the lettuce-onion mixture over each plate of pasta. Enjoy! Robert's Most Yum Potatoes and Ramps with Carrots Ingredients Red Bliss Potatoes whole Ramps (wild leeks) thinly sliced carrots thinly sliced extra virgin olive oil (evoo) Kosher coarse salt fresh ground black pepper Preparation Clean the potatoes and remove blemishes. Keep the outer covering on them. Saute the ramps and carrots in evoo. Cook the potatoes until they are tender. Add the potatoes to the cooked ramps and carrots. S&P to taste. Enjoy!