Monthly Archives: August 2011

Roasted Potato Arugula Pierogi

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

Make the pierogi rounds and add a small amount of the potato arugula mixture, put a little water aroung the edges and fold them over to seal.  You can use a fork to make a nice looking crimped edge.

Saute onion, peppers and garlic until soft and set aside while you saute the pierogis.

Add some butter and olive oil to a skillet and saute the peirogis on one side until browned, then turn over and cook the other side.

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.





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