John loves perogies and I guess I love them too. However, for those of us who use cooking as a creative outlet, unless you are making your own perogies, it’s not very challenging to boil them and serve them as they are. Let’s face it, making perogies from scratch isn’t exactly a weeknight meal. I do have a recipe that I have been wanting to try , but I’m saving it for an afternoon in the kitchen with my mom. The problem is that when she visits, most of our time goes to making gnocchi and tagliatelli and we never seem to get to the perogies.
In my household, we have rules about perogies. We buy a good quality perogy that never goes undressed and is always served with a vegetable. Hence the pumpkin seed paste! Totally unnecessary, but oh so good. With minimal effort, it takes the everyday to gourmet allowing you to add your own signature touch. This paste is extremely flavourful, versatile, deceivingly creamy, and packs a protein punch. Enough pumpkin seed pesto is added to just kiss the perogies, providing a nice shiny coat. I love the vivid lime colour, which tricks you into thinking you are eating pistachios (another good option).
Little paste remained, but I have frozen the extras for use as a spread in a roasted vegetable wrap or a quick dressing for steamed vegetables.
A big plate full of carbs is rarely an option around here. That’s why we eat perogies with an equal serving of veggies. In this case, roasted cauliflower. If you haven’t tried it, you absolutely must! There is no cooking method that does cauliflower more justice than roasting. There truly is nothing sweeter; the flavour of the cauliflower becomes concentrated in the oven, so much so that each floret tastes like candy. It’s so good, it requires no additional flavour enhancers.
Around here, perogies have met sautéed mushrooms, garlic and onions where there were almost as many mushrooms as perogies on the plate, and garlic scape pesto served with roasted asparagus. Though my husband used to complain about this obsessive need (it’s not an obsession, more like a game) to dress perogies up, he fully appreciates the embellishments now. That’s just what they are: perogies, just a little more exciting.
This is a quick, easy, and extremely satisfying weeknight meal.
|Perogies (of your choice)||24|
|Cauliflower, heads, cut into florets||2|
|Pumpkin Seed Paste:|
|Pumpkin seeds||6 oz|
|Canola oil||5 tbsp|
|Pumpkin seed oil||1/4 tsp|
|Black pepper||1.5 turns|
|Zest, lemon||1/3 lemon|
|Juice, lemon||3 tsp|
|Sage, leaf, fresh||1|
|Garlic, cloves, roasted||2|
- Heat oven to 375 degrees.
- In a large baking dish, combine cauliflower florets, olive oil, salt, and black pepper.
- Place in oven and bake for approximately 45 minutes , until cauliflower florets are golden and caramelized, turning once half way through.
- Cook perogies as per package instructions. Once I get the cauliflower in the oven, I get a large pot of water started on the stove for the perogies.
- Meanwhile, combine all the pumkin seed paste ingredients in the small attachment of your food processor. Puree until absolutely smooth and no chunks remain. This takes a few minutes, so be patient.
- 5 minutes before the cauliflower is ready to be removed from the oven, add perogies to the boiling water.
- Place 2/3 of the pumpkin seed paste in a large bowl.
- When the perogies are done cooking, drain and add to the bowl with the paste. Stir well until adequately coated. If you need to add a little more paste, do so at this time.
- Serve 6 perogies per plate topped with the roasted cauliflower.