Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.
Chilaca chiles are long, skinny green chiles great for rajas, which are in this pork stew. You can substitute poblanos.
A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.
Fried turkey breast (wild or store-bought), cut into chunks, then breaded with Saltines and served with Mississippi comeback sauce.
So far as a ramps recipe goes, this is an easy one. The origins of this recipe are Italian, where they call this method agrodolce, or sweet-and-sour. You can do this to any sturdy vegetable, from ramp bulbs to pearl onions, small turnips, carrots, parsnips, and even things like cauliflower. It is a great accompaniment
Smoked pork chops, using real, meaty, fatty, thick pork chops. Useful in all sorts of ways!