A quick and easy comfort food for the nights when you need it, while using up some veggies in your fridge. I can’t think of a better excuse to prevent food waste.
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Recipe
Time: 25 minutes
Serves: 4 servings
Ingredients
24 pierogies (your favourite brand & flavour)
1 red pepper, finely chopped
1/2 red onion, diced
10 cherry tomatoes, quartered
1/2 cup of pickled jalapeños or 1 fresh jalapeño, diced
1 cup shredded kale
1 cup of shredded cheese (substitute vegan cheese, if you wish)
1 tbsp of olive oil
Directions:
- Preheat oven to 425°C.
- Boil pierogies in water, as directed by the instructions. Chop up the vegetables while the pierogies are cooking. Once they are finished, drain and set aside.
- Heat olive oil over medium heat in an oven safe skillet. Add pierogies and cook until sides are crispy, about two minutes each side.
- Spread pierogies out in an even layer over the pan, then top with vegetables. Sprinkle cheese all over.
- Place skillet in oven and cook until cheese is melted, about 5-7 minutes.
- Serve immediately.
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– Magical Properties –
A versatile, quick and easy dish. Try out some of the combinations below or get creative with whatever is in your fridge.
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green onion, bacon, yellow pepper then drizzled with greek yogurt
diced mushrooms, spinach, fresh basi and tomatoes
black bean, avocado, red pepper and corn
olives, mushroom, green pepper and prosciutto
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