Last Update: Thursday, May 23, 2013
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| FAMILY FEATURES- Simple Springtime Toss |
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| Written by San Fernando Valley Sun | |||
| Thursday, 19 April 2012 02:25 | |||
Take advantage of the season by incorporating fresh produce and easyto- prepare pierogies into your meatless menu. Pierogies replace garlic bread in this version of an Italian bruschetta. This light, yet satisfying, dish can be served at brunch gatherings or weeknight family dinners. The recipe below for Pierogy Bruschetta combines chopped tomatoes, hearty pierogies, and creamy mozzarella cheese to create an effortless and tasty dish the whole family will enjoy. You can grill the tomatoes or mix in any of your favorite vegetables to add a personal touch. This seasonal recipe, which contains less than 10 ingredients and takes less than 20 minutes to prep and cook, is the perfect dish for the Lenten season. To purchase pierogies and more find more pierogy recipes, visit www.pierogies.com. Pierogy Bruschetta Serves: 6 1 package (16-ounces) Mrs. T's Potato & Onion Pierogies 1 large clove garlic, minced 1 tablespoon olive oil 1 pound fresh mozzarella cheese, cut into 1/2-inch chunks 2 medium ripe tomatoes, diced 1/4 cup fresh slivered basil 1 tablespoon red wine vine gar 1/2 teaspoon salt 1/4 teaspoon ground black pepper Fresh basil sprigs for garnish, optional Grill or sautè pierogies as package directs. Meanwhile, cook garlic clove in 1-quart saucepan over medium heat in hot oil, 1 minute or until lightly browned, stirring constantly. Set aside to cool slightly. Combine mozzarella, tomatoes, basil, red wine vinegar, salt, pepper and cooked garlic mixture in large bowl. To serve, arrange pierogies on platter, top with tomato mixture. Garnish with basil sprigs, if desired. Stretch a Buck Turkey and Bean Burrito Burgers Yield: 4 servings Prep Time: 20 minutes Cook Time: 16 minutes 1 cup cold leftover white or brown rice 1 pound ground turkey 1 (15-ounce) can pinto beans, rinsed and drained Palmful chili powder 1 1/2 teaspoons cumin, half a palm ful 1 1/2 teaspoons coriander, half a palmful 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick) 1 tablespoon canola oil 1 ripe avocado 1 clove garlic, grated or finely chopped 1 lime, zested and juiced 1 jalapeño or serrano pepper, seeded and finely chopped 1/2 small red onion, finely chopped 1/2 cup sour cream 4 red leaf lettuce leaves 1 ripe tomato, sliced 4 crusty rolls, split Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties, then heat 1 tablespoon oil (a turn of the pan) in a large skillet over mediumhigh heat. Cook patties 7 to 8 minutes on each side. While burgers cook, combine avocado with garlic, lime zest and juice, jalapeÒo and red onion. Mash to roughly combine, then stir in the sour cream. Place burgers on buns with lettuce and tomato, and top with sour cream guacamole. Tip: To keep leftovers fresh, store in reusable dishes like Ziploc Twist n' Loc Containers.
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