Farm to Table Friday: Potatoes, Onions, Zuchinni

IMG_1790This week we went for some satisfying comfort food… without getting too heavy for summer. On the menu this week:

Grilled Sausage & Bratwursts
Homemade Pierogies
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

We were very excited to get bratwurst and raspberry maple sausage (yes, it’s as amazing as it sounds) from Groff’s Meats, a local meat supplier. The raspberry sausage helped made the meal feel light, even though we were indulging in some richer dishes.

From Bailey
Homemade Pierogies

This week I made something brand new to me, and the recipe turned out amazing! The fun part, like most of what I make, is that I think it is all about personalizing and creativity. We went pretty traditional, and we were very happy with the results.

To make the dough: 

I used my standing mixer with the dough hook, I added all the ingredients, let the mixer go for five minutes and it was all done. You can also do this by hand, but the mixer is much easier.

Ingredients:

  • 2 cups Flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1/2 cup Sour Cream, plus extra to serve with the pirogi
  • 1/4 cup Butter, softened and cut into small pieces

Start by combining and mixing the dry ingredients in the mixing bowl. Add the wet ingredients and mix. It’s just that easy. When the dough forms a ball, put it in the fridge for at least 30 minutes, I recommend making the dough the day before you actually need it.

Dough Balls    Dough Ball

Fillings: 

For our pierogie filling I used mashed potatoes, sauteed onions, and shredded cheese.

To make the mashed potatoes, peel and boil the potatoes. They are done when they can be easily pierced through with a fork. Add butter, milk, salt, and pepper and mash either with a masher or a mixer.

To sautee the onions, dice up two onions and put them in a pan with butter and a generous amount of paprika.

Potatoes Diced Onions

Assembling the Final Product!

Put some flour on the counter, pull of a hunk of the dough. Roll it out, then cut into a circle with a cookie cutter or the top of a glass. Take about a teaspoon of potatoes, 1/2 teaspoon of onions and a sprinkling of cheese into the circle, then fold it over and close the edges tightly.

Rolled out dough Completed Pierogie

After assembling the pierogies, melt butter in a saute pan over medium heat. Put the pierogies in the pan, let them crisp up on one side, then flip. After cooking both sides I keep them warm in an oven at 250 degrees.

All Pierogies  Cooked Side Up

When they are all done, serve with sour cream and enjoy!

From Megan
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

I really poured my blood sweat and tears into this week’s recipe… ok, not really, but I *did* nearly cut my finger off int he process of making this, so be careful with those zucchini. They are slippery buggers. I didn’t want to just make traditional grilled zucchini this week, so I was really excited when I saw this recipe, which combined some flavors I wouldn’t have thought to use together!

Ingredients:

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Romano Cheese
  • Toasted Pine Nuts
  • Fresh Mint Leaves, torn

Step One: Whisk together the mustard, lemon juice, lemon zest, honey, salt, pepper, and parsley in a small bowl. Then, whisk in the olive oil until emulsified to create a dressing

IMG_1786

Step Two: Using a mandolin, carefully slice the zucchini into long, thin strips. Brush the strips with olive oil, season with salt and pepper, and grill for 3-4 minutes, flipping once. Baste the grilled zucchini with the vinaigrette and let it marinate for 15 minutes at room temperature.

IMG_1788
Step Three: Toss the zucchini strips with the torn mint, remaining parsley, and pine nuts. Top with freshly grated Romano cheese.

IMG_1789

IMG_1792The freshness of the zucchini and mint kept the meal light, and the pierogies and sausage were perfect comfort food! Even Pumpkin wanted in on the action! How do you keep comfort food from feeling too heavy for summer? Happy Cooking!

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