All three chefs on a panel at tomorrow's Farm to Table conference shared a fresh recipe with us.

RUBY RED GRAPEFRUIT, GRILLED AVOCADO, GRILLED RAMP AND KUMQUAT SALAD WITH GOAT CHEESE CROQUETTES

Six Penn Kitchen executive chef Christopher Jackson says ramps -- wild leeks -- should be available at farm markets and Whole Foods soon, but if you must substitute, use "spring onions, red spring onions or even young leeks."

• 1 large ripe ruby red grapefruit
  
• Zest from grapefruit
  
• 2 tablespoons Champagne vinegar
  
• 4 tablespoons extra virgin olive oil or any good quality oil
  
• Salt and fresh cracked pepper to taste
  
• 1 teaspoon cayenne pepper
  
• 1 avocado
  
• 2 spring ramps (wild leeks)
  
• Local baby lettuce greens (from farmers market or hydroponic from Allegheny East Specialty Produce)
  
• 4 to 6 kumquats (cut in half)

For goat cheese croquettes

• 6 ounces good quality local goat cheese (such as Firefly Farms in western Maryland)
  
• 2 tablespoons local wildflower honey or good-quality honey)
  
• 1/2 teaspoon cayenne pepper
  
• Panko bread crumbs
  
• Cooking or olive oil

For the salad

Zest ruby red grapefruit and reserve.

Peel grapefruit. With a thin, sharp knife, over a bowl, cut between membranes of the grapefruit and release segments of while catching juices in bowl. Reserve segments and squeeze excess juice from membranes.

Take 2 to 3 tablespoons grapefruit juice and add Champagne vinegar in a bowl and with a whisk gradually add the oil, then season with salt, pepper and cayenne pepper.

Cut avocado in half, remove pit and peel avocados. Cut into quarters. Lightly brush avocado slices with olive oil and season with coarse salt and fresh cracked pepper, then lightly grill (or place in broiler and slightly char). Remove and reserve.

Repeat with ramps. Brush lightly with oil, season with salt and fresh cracked pepper and lightly grill (or place in broiler and slightly char). Remove and reserve for later.

To make croquettes

In a bowl mix the goat cheese with honey and cayenne pepper with a rubber spatula until incorporated. Form into 2-ounce balls and roll in panko bread crumbs.

In a saute pan with a small amount of cooking oil or olive oil over medium high heat, cook the goat cheese croquettes until lightly browned on each side.

To assemble salad

In a bowl mix the salad greens with the kumquats and the vinaigrette until lightly coated.

On a plate place 4 grapefruit segments in the 12-o'clock, 3-o'clock, 6-o'clock and 9-o'clock positions alternating with the four avocado slices.

Place the salad greens on top of and among the grapefruit and avocado and top the salad with the croquettes and ramps.

Sprinkle the plate with the grapefruit zest and pepper.

Serves four; two as an entree.

-- Christopher Jackson

ALASKAN HALIBUT MEDALLIONS with Fava Beans and Ramp Coulis

Big Burrito Restaurant Group corporate chef Bill Fuller says fava beans and ramps should be available very soon at markets such as Whole Foods, but you could substitute baby leeks for the ramps.

• 4 halibut fillet medallions (about 4 ounces for a light course, 7 ounces for a full course)
  
• Olive oil
  
• Soft whole butter
  
• 1 pound cleaned fava beans (about 2 to 3 pounds in the husk)
  
• 2 ounces white wine
  
• 2 to 3 sprigs of tarragon
  
• Little bit of very nice, sweet olive oil
  
• Salt and pepper
  
• Ramp coulis

For the ramp coulis

• 1/4 pounds cleaned ramps, leaves and bases separated
  
• 1 shallot, roughly chopped
  
• 1 tablespoons butter
  
• 1 cup heavy cream
  
• Tiniest grate of nutmeg
  
• Salt and pepper

Finely chop ramp bases. Sweat in butter with shallots until soft.

Add cream and nutmeg. Bring to a simmer.

Finely chop ramp leaves.

Place cream mixture in a blender. Use caution when pureeing hot liquids! Cover with lid and towel and pulse quickly.

Add ramp leaves. Puree well.

Strain, adjust seasonings, and keep warm.

For the halibut

Lightly season fish with salt and pepper.

Place skillet over medium-high heat. Oil skillet well. Place halibut in skillet, giving the skillet a gentle shake.

Allow fish to brown. When nicely colored, turn and finish second side. When fish is cooked, remove from pan. Lower heat.

Add a tablespoon or so of whole butter, the fava beans and wine and cook to nearly dry with stirring. Stir in tarragon and a shot of olive oil. Adjust seasoning.

Place pool of ramp coulis on plate. Place halibut portion in pool of sauce. Spoon favas and liquid atop fish. Sprinkle a fava or two around the plate.

Serves 4.

-- Bill Fuller

Slow-roasted Duck Leg, Wild Mushroom and Ramp Appetizer

From Bona Terra executive chef and owner Douglass Dick ??? another of the panelists at Saturday's Farm to Table conference ??? this recipe features wild mushrooms and wild leeks, or ramps, both of which should available at some farmers markets, food co-ops and Whole Foods.

• 4 duck legs with thigh and skin intact
  
• 2 cups sliced mushrooms (such as morels, crimini, portobello and shiitake)
  
• 1/4 cups white wine
  
• 1 1/2 cups chicken stock
  
• 1 to 2 bunches wild ramps (or baby leeks), cleaned
  
• 1 teaspoon minced garlic
  
• Salt and pepper to taste

Preheat a pan over medium heat and preheat oven to 275 degrees.

With duck legs skin side up, score skin with sharp knife from bone end all the way up the thigh, making about six slices just through skin.

Season duck legs and place into warm pan over medium heat. Legs will release fat and begin to brown. Brown on both sides, remove from pan and set aside.

Pour most of the hot oil from pan, reserving just enough to saute mushrooms. When mushrooms soften, deglaze pan with wine and scrape up fond (the brown carmelized stuff) with wooden spoon.

Place chicken stock, ramps and duck stock in oven-safe vessel with minced garlic and top with sauteed mushroom mix.

Place lid or foil cover on vessel and roast in 275-degree oven for two hours or until fork tender. In the last 10 minutes of cooking, remove lid and baste with roasting liquid. Serve duck with mushrooms, braised ramps and a drizzle of cooking liquid by itself or with a favorite starch.

Serves 4.

-- Douglass Dick