Pierogi Salad with Shaved Zucchini

I really like the combination of flavors and textures in this salad - the crunch of the raw zucchini, the tartness of the cranberries, and the warm, savory pierogi filling. Serve with your favorite dressing, although I think a balsamic vinaigrette would be best.

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

1 box frozen pierogies

1 medium zucchini

2 Tbsp. sliced almonds

¼ c. dried cranberries

4 c. salad greens

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 5-8 minutes, until the onion is starting to brown. 
2. Add the pierogies to the skillet and cook, stirring often, until they are heated through and beginning to brown. 
3. Transfer onion and pierogi mixture to a plate to cool slightly. 
4. Toast the almonds in a dry skillet over medium heat until light brown (watch them, they can burn quickly!)
5. Using a mandoline (or a sharp knife) cut the zucchini into 1/8 inch slices.
6. Toss the onion and pierogi mixture, zucchini, almonds, cranberries, and salad greens in a large bowl. Add dressing and enjoy!

 

Arugula Couscous Salad with Pomegranate Vinaigrette

Ingredients

Salad:
4 c. arugula,
1 c. cooked couscous
2 Tbsp. toasted almonds.

Dressing:
2 Tbsp. pomegranate balsamic vinegar (mine is from Kalamazoo Olive Company )
1 Tbsp. white wine vinegar
1/4 c. olive oil
salt and pepper.

Directions

Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad.

Simple but tasty!

Grilled Eggplant Pasta Salad

This was the first time that I tried grilling eggplant, and was amazed at the results.  Break out a ruler when cutting the eggplant so that you get slices of equal size.  This will ensure that they cook evenly.

Serves 2-4

1 eggplant, cut into 1/2" rounds
1/2 lb. cooked elbow macaroni (or other small pasta)
1 lemon, zested
2 Tbsp. lemon juice
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes
1/4 c. extra virgin olive oil, plus additional for brushing eggplant
1/2 pint grape tomatoes, halved
10-15 basil leaves, chopped
2 oz. mozzarella cheese, cut into 1/2" cubes

1. Brush both sides of the eggplant with olive oil.  Sprinkle with salt and pepper (and if you happen to have it, some Penzey's Northwoods seasoning.)  Grill the eggplant over medium-high heat for 7 minutes on each side.  Let cool slightly, then chop into 1" pieces.  
2. While eggplant cooks, whisk together lemon zest, lemon juice, garlic, and red pepper flakes.  Stream in the olive oil and mix until well combined.  Season to taste with salt and pepper.  
3. Add the cooked pasta, eggplant, tomatoes, basil and mozzarella to the dressing mixture.  Stir to combine and enjoy!