• Celebrate National Pierogy Day with these delicious dishes from Kevin Sbraga, 'Top Chef" winner and owner of Sbraga in Philadelphia.

    Pierogies with Green Beans, Cashews and Thai Chili

    Ingredients

    6 Mrs. T's Potato & Onion Pierogies

    1 tablespoon butter

    1 tablespoon vegetable oil

    Salt to taste

    ½ teaspoon Thai chili, minced

    1 tablespoon shallot, minced

    1 teaspoon garlic, minced

    1 teaspoon ginger, minced

    1 teaspoon sesame oil

    2 dashes Tabasco Sweet & Spicy pepper sauce

    1 teaspoon rice wine vinegar

    1 teaspoon soy sauce

    1 tablespoon vegetable oil

    2 ounces green beans

    2 tablespoons cashews, chopped

    ¼ cup shitake mushrooms, sliced

    ¼ cup bean sprouts

    1 tablespoon Thai basil, picked

    1 tablespoon cilantro, picked

    1 tablespoon mint, picked

    Preparation

    Bring a large pot of water to a boil. Cook the pierogies in the boiling water for 5 to 7 minutes or until they start to float. Drain and set pierogies aside.

    In a sauté pan add butter and vegetable oil. Once hot, add chilies, shallot, garlic, ginger, sesame oil and tabasco and cook until lightly brown. Add green beans, cashews, shitake mushrooms and bean sprouts. Add the pierogies last and lightly brown. Finish with rice wine vinegar and soy sauce.

    Garnish the dish with basil, cilantro and mint.

    Serves 2 people.

    Pierogy Casserole with Fried Eggplant, Ricotta and Pecorino Cheeses

    Ingredients

    6 Mrs. T's Potato & Four Cheese Blend Pierogies

    4 roma tomatoes, chopped

    1 teaspoon tomato paste

    1 teaspoon shallot

    1 teaspoon garlic

    1 pinch oregano

    1 cup olive oil

    1 ¼ tablespoon salt

    1 cup eggplant, sliced

    1 cup flour