Our organic box last week contained not only the bananas from my last post but has some very nice looking red potatoes. I made roasted potatoes with arugula but didn’t take any photos duh, what is wrong here isn’t this a food and photo blog. I ended up with a large amount of the potatoes left over so I just put the potatoes with the wilted arugula into the blender and figured I would make pierogis. This turned out to be a very good idea. I used egg roll wrappers to make the pierogi’s. First I had to find something round to cut the wrappers into shape. I ended up using the lid of a to go coffee cup. That was definately not the best choice to use so the next time I want to make them I will invest in the proper tool. Arugula has turned into my new green, at least for this week, I really enjoy the spicy, peppery taste. I even planted some organic arugula seeds so looking forward to plenty of fall arugula.
Left-over roasted potatoes with arugula
Process the potatoes and arugula
Add the vegetables to the pan and let cook until heated through. At this point I plated the peirogis and added some fresh arugula to the dish.