• 2 tablespoons ricotta cheese

    1 teaspoon lemon zest

    6 sprigs parsley

    2 tablespoons pecorino cheese

    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 place pierogies in a baking dish.

    In a saucepan, add shallots and garlic to olive oil. Then add oregano, cook for 30 seconds. Add tomato paste and chopped roma tomatoes. Season with salt and cook for 1 hour in a 300°F oven, covered, or until thickened to sauce consistency.

    Season sliced eggplant with salt and allow to sit in a strainer for 1 hour to remove excess liquid and bitterness. Add olive oil to frying pan and heat to about 375°F. Dredge eggplant slices in flour and fry until golden brown and crispy.

    Dress the pierogies with tomato sauce mix, ricotta, lemon zest, parsley and pecorino in baking dish. Bake in a 350°F oven until hot and cheese has melted, about 7 minutes. Garnish with fried eggplant slices.

    Serves 2 people.

    Sweet Potato Pierogies with Brown Butter, Almonds and Whiskey Caramel Apples

    Ingredients

    6 Mrs. T's Sweet Potato Pierogies made with Whole Grain

    2 tablespoon butter

    1 teaspoon lemon juice

    1 tablespoon sliced almonds

    1 granny smith apple, cored and sliced

    1 tablespoon sugar

    1 tablespoon heavy cream

    1 tablespoon crème fraiche

    1 teaspoon butter

    ¼ teaspoon salt

    ¼ teaspoon cinnamon

    1 tablespoon whiskey

    Powdered sugar

    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.

    Heat 2 tbsp butter in a sauté pan until it begins to brown, add pierogies. Sauté to give a light color, add almonds and lemon juice.

    Caramelize sugar in a separate sauté pan then add apples. Cook for 1 minute then add heavy cream, 1 tsp butter, salt, cinnamon and whiskey. Cook until tender.

    Place the pierogies on a plate, top with whisky caramel apples, then top with crème fraiche and sprinkle with powdered sugar.

    Serves 2 people.