Category: Appetizer

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Bake Bean

Bake Bean

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • 8 slices smoked bacon (cut in ½ inch pieces)
  • 1 medium yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 4 cup navy beans (cooked)
  • 2 cup ketchup
  • 3 tbsp. molasses
  • 3 tbsp. honey
  • ¼ cup brown sugar
  • 1 tbsp. dry mustard
  • 1 tsp. smoked paprika
  • ¾ cup beer

Possible Toppings: Chives, Parsley, Chilli Peppers

  1. Preheat oven to 350 F.
  2. Heat a large oven safe pot, over medium heat. Add bacon and cook until lightly browned. Approximately 5 minutes.
  3. Add onions & garlic to bacon and sauté for an additional 2-3 minutes until onion is translucent.
  4. Add remaining ingredients, stir well and bring to a boil for 2 minutes.
  5. Remove from heat, cover and bake in the oven for 1 hour.
  6. Turn off oven and let stand for 10 mins.
  7. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  8. Drain, place on platter and top with beans.

Bake Bean

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Tabouleh Salad

Tabouleh Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • ½ cup bulgur (cooked)
  • 2 bunch Italian flat leaf parsley (finely chopped)
  • ¼ cup fresh mint (finely chopped)
  • 2 Roma tomatoes (diced)
  • 1 cup red onion (finely diced)

Dressing

  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • Pinch of each ground cumin, ground cloves, ground nutmeg, ground allspice, ground cinnamon
  • Fresh ground pepper to taste

Possible Toppings: Green Onions, Cucumber.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. In a medium bowl, whisk all dressing ingredients and set aside.
  3. In a large bowl, add perogies, bulgur, parsley, mint, tomatoes, onions and toss with dressing.

Tabouleh Salad

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Butter Bean with Citrus Vinaigrette

Butter Bean with Citrus Vinaigrette

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • 2 cup butter beans (cooked, drained)
  • ½ cup red onion (thinly sliced)
  • ¼ Italian flat leaf parsley (finely chopped)

Citrus Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 2 tbsp. fresh squeezed orange juice
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

Possible Toppings: Chives, Chilli Peppers

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. In a small bowl, whisk together all citrus vinaigrette ingredients and season with salt and pepper.
  3. In a large bowl, add perogies, onions and parsley. Toss well with citrus vinaigrette and serve.

Butter Bean with Citrus Vinaigrette

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Bulgur & Spinach with Herb Dressing

Bulgur & Spinach with Herb Dressing

  • 1 pkg (454g) Pelmen Foods Savoury Pelmeni
  • 2 cup bulgur (cooked)
  • 3 cup baby spinach
  • 4 green onions (thinly sliced)
  • ½ cup pine nuts (toasted)

Herb Dressing

  • ½ cup fresh flat leaf parsley
  • ½ cup fresh cilantro
  • 1 garlic cloves (chopped)
  • ½ cup olive oil
  • 3 tbsp. fresh lemon juice
  • Salt and pepper to taste

Possible Toppings: Chives, Parsley, Chilli Peppers.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. Place herb dressing ingredients in a food processor and pulse until smooth. Season with salt and pepper.
  3. In a large bowl, add perogies, spinach, green onions and pine nuts. Toss well with herb dressing and serve.

Bulgur & Spinach with Herb Dressing

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Tomato, Goat Cheese & Spinach

Tomato, Goat Cheese & Spinach

  • 1 pkg (625g) Pelmen Foods Savoury Perogies
  • 2 cup cherry tomato (halved)
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. brown sugar
  • 1 large garlic clove (finely minced)
  • Salt and fresh ground pepper
  • 3 cup baby spinach
  • 1 cup baby arugula
  • ½ cup red onion (thinly sliced)
  • ¼ cup goat cheese (crumbled)

Possible Toppings: Pine nuts, Feta.

Balsamic Vinaigrette:

  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tsp honey mustard
  • Salt & fresh ground pepper
  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. In a medium bowl, toss tomatoes with olive oil, balsamic, brown sugar and garlic, season with salt and pepper.
  3. Spread tomatoes cut side up with liquid on lined baking sheet and roast in oven for 30 mins until caramelized. Remove from oven and set aside to cool.
  4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
  5. Whisk together oil, vinegar, honey mustard and season with salt and pepper.
  6. In a large salad bowl, add spinach, arugula, tomatoes, onions, perogies and gently toss with vinaigrette.
  7. Top with goat cheese and serve.

Tomato, Goat Cheese & Spinach

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Holiday Perogy Salad

Holiday Perogie Salad

  • 1 pkg (625g) Pelmen Foods Perogies
  • ¼ cup extra-virgin olive oil
  • 2 tbsp. Apple Cider vinegar
  • ¼ tsp. Honey
  • ¼ tsp. Dijon mustard
  • Salt and fresh ground pepper
  • 4 cup winter green salad mix
  • ½ cup red onion (thinly sliced)
  • 4 dried apricots (thinly sliced)
  • ¼ cup dried cranberries
  • ¼ to asted pecans
  • 1/4 goat feta

Possible Toppings: Chives, Walnuts, Blueberries

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, vinegar, honey, Dijon and season with salt and pepper.
  3. In a large salad bowl, add salad greens, onions, dried fruit, pecans and gently toss with vinaigrette.
  4. Drizzle with feta and serve.

Holiday Perogie Salad

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Panzanella Perogy Salad

Panzanella Perogy Salad

  • 1 pkg (625g) Pelmen Foods Savoury Perogies
  • ¼ cup extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 small garlic clove (minced)
  • Salt and fresh ground pepper
  • 1 large tomato (diced)
  • ½ cup red onion thinly sliced
  • 200 g medium Bononcini Cheese (halved)
  • 3 tbsp. fresh basil (thinly sliced)
  • 2 cup (croutons)
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, vinegar, garlic and season with salt and pepper.
  3. In a bowl, combine tomato, onions and bocconcini cheese. Add perogies and toss gently with dressing.
  4. Place on platter, top with basil and croutons.

Panzanella Perogy Salad

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Radicchio & Blue Cheese Salad

Radicchio & Blue Cheese Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 1 small head of Radicchio (quartered)
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic glaze
  • ¼ cup blue cheese (crumbled)
  • ¼ cup bacon bits
  • Salt and fresh ground pepper

Possible Toppings: Chives, Feta, Goat Cheese, Basil, Croutons

  1. Preheat grill on high heat.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  3. Toss radicchio with oil and grill for 2-3 minutes on each side until slightly charred.
  4. Place on large platter and arrange perogies around them.
  5. Drizzle with balsamic glaze and top with blue cheese, bacon and season with salt and pepper.

Radicchio & Blue Cheese Salad

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Apple and Hazelnut Salad

Apple and Hazelnut Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 4 tbsp. Hazelnut oil or extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Salt & fresh ground pepper
  • 3 cup spring salad mix
  • 1 small apple (thinly sliced)
  • 2 tbsp. Italian flat leaf parsley
  • 2 tbsp. hazelnuts (toasted and halved)

Possible Toppings: Chives, Feta, Goat Cheese.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, lemon juice and season with salt and pepper.
  3. In a bowl, combine lettuce, apple and parsley. Add perogies, toss gently with dressing and top with hazelnuts.

Apple and Hazelnut Salad

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Holy Guacamole

Holy Guacamole

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. avocado oil
  • 3 tbsp. fresh lime juice
  • 1 garlic clove (minced)
  • Salt & fresh ground pepper
  • 1 to mato (diced)
  • 1 ripe avocado (diced)
  • 1 jalapeño (seeds removed, minced)
  • ¼ cup sweet onion (diced)
  • ¼ cup cilantro leaves

Possible Toppings: Chives, Cilantro, Feta, Goat Cheese, Sour Cream.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, lime juice, garlic and season with salt and pepper.
  3. In a bowl, combine tomato, avocado, jalapeño, onions and cilantro. Add perogies and toss gently with dressing.

Holy Guacamole