Category: Main Course

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Fried Shiitake & Rosemary

Fried Shiitake & Rosemary

  • 1 pkg. (454g) Pelmen Foods Pelmeni
  • 2 tbsp. Olive oil
  • 1 Medium onion (finely diced)
  • 2 Garlic cloves (minced)
  • 12 Shiitake mushrooms (woody ends trimmed and sliced)
  • 2 Garlic cloves (thinly sliced)
  • 1 tbsp. Fresh rosemary (minced)
  • ¼ cup Dry white wine
  • Salt and pepper to taste
  • Possible Toppings: Chives, Sour Cream, Crème Fraiche, Greek Yogurt
  1. Bring a large pot of water to a boil. Add pelmeni and cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a large sauté pan, heat oil over medium heat. Add onions and garlic and sauté for 2-3 mins until translucent.
  3. Add mushrooms and rosemary and saute for 5-6 minutes until mushrooms are golden.
  4. Add wine to deglaze the pan and saute for an additional 1-2 mins, season with salt and pepper. Remove mushrooms from pan and keep warm.
  5. Turn heat up to high, add pelmeni and fry for 2-3 mins until golden & crispy.
  6. Toss with mushrooms and serve warm.

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Lemony Asparagus Perogies

Lemony Asparagus Perogies

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Olive oil
  • 10 Asparagus spears (woody ends trimmed and chopped)
  • 2 Garlic cloves (thinly sliced)
  • 2 tbsp. Fresh lemon juice
  • Salt and pepper to taste
  • 2 tbsp. Parmesan cheese (grated)
  • Possible Toppings: Chives, Sour Cream, Crème Fraiche, Greek Yogurt.
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a large sauté pan, heat oil over medium heat. Add asparagus and garlic and sauté for 5-6 mins until slightly soft.
  3. Add perogies, lemon juice and season with salt and pepper. Saute for an additional 3-4 mins until perogies are warm through.
  4. Sprinkle with cheese and serve.

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Sausage, Eggs and Garlic Pesto

Sausage, Eggs and Garlic Pesto

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 6 Quality breakfast sausage (cut in ½ inch slices)
  • Fried eggs
  • Green Garlic Pesto:
  • 3 Fresh garlic (white and light green parts, chopped)
  • 1/3 cup Extra virgin olive oil
  • 3 tbsp. Fresh lemon juice
  • Salt and fresh ground pepper
  • Possible Toppings: Parmesan Cheese, Feta, Goat Cheese, Sour Cream.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  2. To prepare the pesto: Add green garlic, olive oil and lemon juice to a food processor. Pulse until a rough spreadable consistency. Season with salt and pepper.
  3. Heat a large non-stick skillet over medium heat. Add sausage and cook until golden brown, 5-6 minutes. Remove from skillet and keep warm.
  4. Add perogies in hot skillet with sausage oil and fry until golden and crispy.
  5. On a large platter, add perogies and sausage and toss with pesto.
  6. Top with fried eggs.
  7. Toss perogies and sausage with pesto and top with fried eggs.

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Peas & Mint Sauce Perogies

Peas & Mint Sauce Perogies

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 1 cup Fresh mint (packed)
  • 1/3 cup (2 tbsp.) Olive oil
  • 3 tbsp. Fresh lemon juice
  • Salt and fresh ground pepper
  • 1 cup Peas (cooked)
  1. In a food processor, add mint, 1/3 cup olive oil, lemon juice and blend for 30 secs. Season with salt and pepper and set aside.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins and drain.
  3. In a large non-stick skillet, heat 2 tbsp. of oil over medium heat. Add perogies and fry until golden brown.
  4. Add peas and toss with mint sauce.

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Perogy Casserole

Perogy Casserole

  • 1 pkg. (625g) Pelmen Foods Perogy
  • 8 Eggs
  • ½ cup Greek yogurt
  • ¾ cup goat feta (crumbled)
  • ½ cup acon (chopped and cooked)
  • 4 Green onions (thinly sliced)
  • 2 tbsp. Fresh oregano (chopped)
  • Salt and fresh ground pepper
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain perogies and set aside.
  2. Preheat oven to 375 F. Butter a square 9×9 square oven safe casserole dish.
  3. In a large glass mixing bowl, whisk eggs and yogurt in a large bowl. Mix in ½ cup of the feta cheese, bacon, onions, oregano and season with salt and pepper.
  4. Pour mixture in prepared casserole dish and carefully add perogies distributing evenly. Place in preheated oven and bake for 10 mins.
  5. Carefully remove casserole from oven and sprinkle remaining ¼ cup of feta cheese over egg mixture
  6. Place casserole back in the oven and bake until golden brown and center is set, 25-30 minutes.

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Halloumi & Dried Mint

Halloumi & Dried Mint

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 1 tsp. Salt
  • ½ cup Halloumi cheese (grated)
  • 1 tbsp. Dried mint
  • Possible Toppings: Chives, Greek Yogurt.
  1. Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 6 mins. Reserve 2 tbsp. of perogy water.
  2. Add perogies to large platter and toss with reserved water.
  3. Toss with cheese and dried mint and serve warm

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Arrabiata

 

Arrabiata

  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • ¼ cup Olive oil
  • 1 Garlic clove (thinly sliced)
  • 1 tsp. Dried parsley
  • 1 tbsp. Hot chili flakes
  • 3 cup Crushed tomatoes
  • Salt and fresh ground pepper
  • Parmigiano-Reggiano (grated)
  • Possible Toppings: Chives, Basil, Parsley, Feta, Goat Cheese.
  1. In a large deep skillet, heat oil over medium heat. Add garlic, dried parsley and chili flakes. Turn heat down to low and sauté for 2-3 minutes until fragrant.
  2. Add tomatoes and season with salt and pepper. Bring sauce to a simmer and cook for an additional 10 minutes stirring occasionally.
  3. Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 6 mins. Drain and set aside.
  4. Drain perogies and in sauce, garnish with cheese and serve hot.

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Rapini and Sausage

Rapini and Sausage

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 4 Quality Italian sausage (casing removed, crumbled)
  • 2 Garlic cloves (thinly sliced)
  • 1 Bunch rapini (trimmed and steamed)
  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Fresh lemon juice
  • Fresh ground pepper
  • ¼ cup Parmigiano-Reggiano (grated)
  • Possible Toppings: Chilli Peppers (Pecorino Cheese, Asiago Cheese.)
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Set aside.
  2. Heat a large skillet over medium heat. Add sausage and cook until just browned, 6-8 mins.
  3. Add garlic and continue cooking, stirring occasionally until garlic has softened and sausage has browned, 4-5 mins.
  4. Add perogies, rapini and olive oil, sauté for 2-3 mins. Remove from heat, stir in lemon juice, season with fresh ground and top with cheese.

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Sauteed Brussel Sprouts & Mustard

Sauteed Brussel Sprouts & Mustard

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 3 tbsp. Olive oil
  • 3 cup Brussel Sprouts (trimmed & halved)
  • Salt and pepper to taste
  • 1 tbsp. Grainy mustard
  • Possible Toppings: Crumbled Feta, Chilli Peppers, Greek Yogurt, Sour Cream.
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  2. In a large non-stick sauté pan over medium heat, heat oil and add Brussel sprouts. Season with salt and pepper and sauté for 6-7 minutes until soft and dark golden.
  3. Add pergogies and Dijon mustard and sauté for an additional minute until well combined.
  4. Place on serving dish and serve warm.

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Braised Tomato & Zucchini Perogies

Braised Tomato & Zucchini Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy
  • 3 tbsp. Olive oil
  • 1 Small onion (finely diced)
  • 1 tbsp. Garlic (minced)
  • 2 ½ cup Tomatoes (diced)
  • 2 cup Zucchini (cut in ¼ inch rounds)
  • Salt and fresh ground pepper
  • ¼ cup Fresh parsley (finely chopped)
  • Possible Toppings: Sour Cream, Chives.

  1. Heat the oil in a large sauce pan over medium heat. Add onions and garlic and sauté for 2 -3 minutes until soft and translucent.

  2. Add tomatoes and season with salt and freshly ground pepper.
  3. Bring tomatoes to a boil, turn heat down to low and simmer for 8-10 minutes, stirring occasionally until tomatoes have reduced and slightly thickened.
  4. Stir in zucchini and simmer for an additional 10 minutes, until zucchini have softened.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  6. Drain perogies and toss in with sauce and zucchini.
  7. Add to platter and Garnish with parsley.