Category: Uncategorized

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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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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

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White Wine Lemon Caper Perogies

White Wine Lemon Caper Perogies

  • 1 pkg (454g) Pelmen Foods Perogies
  • 1 tbsp. canola oil
  • ¼ cup onion (finely diced)
  • ¼ dry white wine
  • ¼ cup fresh lemon juice
  • 2 tbsp. unsalted butter
  • 2 tbsp. capers in brine (drained)
  • Fresh ground pepper

Possible Toppings:, Greek Yogurt, Chives.

  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 over medium heat, heat oil and sauté onions until soft translucent and slightly golden.
  3. Add white wine and cook for 1-2 minutes. Add lemon juice and bring to a boil. Cook until reduced to half, 2 -3 minutes.
  4. Add butter and capers and sauté for an additional 2-3 minutes until sauce is creamy and slightly thickened.
  5. Add perogies and season with pepper. Sauté stirring until perogies are well coated with sauce. Serve warm.

White Wine Lemon Caper Perogies

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Sweet & Sour

Sweet & Sour

  • 1 pkg (454g) Savoury Pelmen Foods Perogies
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. ketchup
  • 1 garlic clove (minced)
  • ½ tsp. fresh ginger (minced)
  • ¼ cup green pepper (thinly sliced)
  • 1 tbsp. corn starch
  • Sesame seeds

Possible Toppings: Chives, Green Onions, Cilantro.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  2. In a saucepan over medium heat, add pineapple juice, brown sugar, soy sauce, ketchup, garlic and ginger and bring to a boil.
  3. Whisk in corn starch and continue to simmer for 2-3 mins until sauce thickens.
  4. Drain perogies and add them to a medium bowl. Toss with In a medium bowl, toss with sauce until well coated and top with sesame seeds.

Sweet & Sour

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Mediterranean Salad

Mediterranean Salad

  • 1 pkg (454g) savoury Pelmen Foods Perogies
  • 1 tomato (sliced)
  • ½ English cucumber (sliced)
  • ¼ cup green pepper (thinly sliced)
  • ¼ cup red onion (thinly sliced)
  • ¼ cup Kalamata Olives

Vinaigrette:

  • 3 tbsp. extra
  • 2 tbsp. red wine vinegar
  • 1 small garlic clove (minced)
  • 2 tbsp. fresh basil (chopped)
  • 1 tbsp. Italian flat leaf parsley (chopped)
  • 1 tsp. fresh thyme
  • Salt and fresh ground pepper

Possible Toppings: Chives, Green Onions, Goat Cheese, Feta, Capers

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a large salad bowl to cool.
  2. In a bowl, whisk together all vinaigrette ingredients and season with salt and pepper.
  3. Add tomatoes, cucumber, peppers, onions and olives to perogies and toss well with vinaigrette.

Mediterranean Salad

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Sundried Tomato, Parsley & Feta

Sundried Tomato, Parsley & Feta

  • 1 pkg (454g) savoury Pelmen Foods Perogies
  • 1 250 mL jar seasoned sundried tomatoes in oil
  • 1 tbsp. capers (drained)
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. Italian flat-leaf parsley (minced)
  • 3 tbsp. goat feta (crumbled)

Possible Toppings: Chives, Green Onions, Goat Cheese.

  1. In a blender, add sun-dried tomatoes with their oil and capers. Pulse until slightly creamy.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a mixing bowl.
  3. Toss with sun-dried tomatoes and 2 tbsp. of the oil.
  4. Place on platter and top with parsley and feta.

Sundried Tomato, Parsley & Feta

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Grilled Cauliflower Perogy

Grilled Cauliflower Perogy

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 1 cauliflower (cut in florets)
  • 2 tbsp. olive oil
  • Salt and fresh ground pepper
  • 2 tbsp. flat leaf parsley (stems removed, finely chopped)

Lemon Dijon Dressing

  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • Salt and fresh ground pepper

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. Add to a large mixing bowl and Set aside.
  2. Preheat grill to medium-high heat. Add grill basket on grill to heat.
  3. In a large bowl, toss cauliflower florets with olive oil and season with salt and pepper.
  4. Place in grill basket and grill for 6-7 mins stirring occasionally until golden and charred.
  5. Whisk together all dressing ingredients until creamy, season with salt and pepper.
  6. Add cauliflower to perogies. Toss with dressing until well coated .
  7. Place on platter and drizzle with fresh parsley.

Grilled Cauliflower Perogy

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.