When asked for a sandwich-y contribution to The Big New York Sandwich Book, Gramercy Tavern chef Michael Anthony chose one that incorporated classic Gramercy Greenmarket ingredients, a Piedmontese Roast Beef with Pickled Ramp Aïoli served on focaccia. This a sandwich for those who had the good sense to preserve early spring ramps for year-round enjoyment. (And even if you didn't, there are still ways to cheat it.)
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Cooking squid requires some special patience, as it needs to be cooked until white, but if you wait too long it'll turn into a rubbery little monster. But in this recipe from Jonathon Waxman's A Great American Cook, the squid just needs a few seconds in the scorching skillet, so it's easy to whip up. The sauce is made from rice wine vinegar, oil, and a whole bunch of aïoli, which gives each bite a garlic kick. Everything is then tossed with crisp greens. I found some amazing mizuna at the market, which worked perfectly.