Gastography

Ramps aka wild leeks are in season in New York right now and are actually a food that is quite often foraged. Ramps herald the beginning of spring, often appearing just as the snows recede. Ramps have a tender spicy/oniony/leek-y taste and oniony smell. Yum. We also ran across some delicious looking pre-made pierogis at a local gourmet market and couldn’t resist. This makes a very quick throw-together dinner for a weeknight. If you don’t have preserved lemon or citrus salt, regular lemon zest and kosher salt will do in a pinch.

Bacon and Ramp Pierogis

8 potato & cheddar pierogis (thawed if they are frozen)

1 bunch ramps, slice thin

3 oz. home made bacon, cut into 1/4 inch chunks

1/2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

1/2 tsp. preserved lemon, diced

1 tsp. fresh thyme, chopped

1 pinch citrus salt

In a large pan over medium heat, sautee bacon until browned and crispy. Place onto paper towels to drain. Set aside.

Pop your pan back over the heat, crank the heat up to medium-high and add 1 Tbsp. of the oil. Add pierogis (non frozen). Sautee until browned on both sides. Set aside.

Add the rest of the oil to the pan and toss in the ramps. Sautee until ramps are tender and wilty.

Add the pierogis, butter, preserved lemon and bacon back to the pan. Toss.

Turn off the heat. Top with thyme and citrus salt.

Serves 2 for a light dinner.