Ham & Split Pea Soup with Herbed Croutons

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Ladies and gentlemen, consider this post the second and last installment of Easter for Procrastinators Like me!

I'm guessing that the majority of last-minute Easter Dinner planners will be choosing ham as the main protein choice. But what are you going to do with all of that leftover ham? I teamed up with Tinselbox Holidays and Parties to make you this most delicious Ham & Split Pea Soup with Herbed Croutons! What's the secret ingredient? Read more below to find out!

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There's no better time of the year to make Ham & Split Pea Soup! Okay, maybe when it's cold during the winter holidays. But to be straight up with you, this is the perfect comfort food in the San Francisco right now! Last night we had a crazy wind storm with heavy rain and this is the best way to warm up again. Whether or not it's raining where you are, I know you'll have so many leftover prepped vegetables in your kitchen from Easter dinner that your pantry and refrigerator will be begging you to use them up! 

So look no closer than the recipe below! Feel free to play with it as you'd like, but do know that the secret to the amazing flavor is....pig's foot! I bet you wouldn't have guessed! A good ham bone from your baked ham will do the trick as well!

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Ham & Split Pea Soup with Herbed Croutons

Time: 2 Hours
Serves 8
Ingredients
8 slices bacon
1 medium onion, chopped
1 cup leeks, chopped, white and light green parts only
6 garlic cloves, finely chopped
¾ cups celery, chopped
½ cup carrots, finely chopped
1 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
1 cup vermouth or dry white wine
1 lb dried split peas, sorted and rinsed
1 ½ cups Yukon gold potatoes, cut into ¼-inch pieces
1 ½ cups ham steak, chopped into ½-inch pieces
1 bay leaf
1 pig’s split pig’s foot or 1 ham bone

Herbed Croutons
2 tbsp melted butter
1 petit baguette, sliced 1/4-inch thick
1 cup Parmesan-Reggiano, grated
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
Kosher salt and freshly ground black pepper

To Garnish
1 tbsp fresh thyme leaves
1/2 cup crème fraîche
Extra-virgin olive oil, for drizzling

Directions
In a large stockpot or Dutch oven, add bacon and heat over medium-low heat until crisp. Transfer to paper towels. Cool, and break into bacon bits. Set aside.

Pour off all but 2 tbsp bacon drippings and heat pot over medium heat. Add onions, leeks, garlic, celery, carrots, and thyme. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Cover the pot, and cook, stirring occasionally, for 12-15 minutes, until carrots have softened.

Add vermouth to the stockpot and bring to a boil. Cook, stirring, until vermouth has mostly evaporated, about 4-5 minutes. Add split peas, potatoes, chopped ham, bay leaf, and pig’s foot. Cover entirely with water and bring to a boil. Reduce heat and simmer, stirring occasionally and adding more water if too thick, 1.5 hours, until split peas are soft. Discard pig’s foot. Season to taste with salt and pepper.

Meanwhile, set your oven rack to the top position. Preheat your broiler. Add baguette slices to a baking sheet and brush the top sides with melted butter. Broil for 1-2 minutes, until golden. Flip croutons over and sprinkle with Parmesan, sage, and thyme. Season to taste with salt and pepper. Return to oven, and broil for 1-2 more minutes, until cheese has melted.

Ladle soup into bowls. Drizzle soup with olive oil and garnish with thyme leaves, reserved bacon bits, and crème fraîche. Serve with herbed croutons.

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Like this soup? Check out a couple of my other recipes for comforting soups like Spicy Chicken Posole Soup with Garbanzo Beans, Thai-Infused Chicken Noodle Soup, and Persian Lamb Soup (Abgoosht)!

Rabbit Cacciatore

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Rabbit Cacciatore! With Easter on the way, I know all of you with last minute dinner plans need a recipe fast! And I should know, because I’m one of the most amazing procrastinators out there. 

So today and tomorrow, I’ll be posting Easter-inspired recipes to motivate you to make something great, not only for this holiday meal, but for dinner parties and other holiday meals down the road! 

What’s more perfect for Easter than rabbit? I know ham tends to be served most commonly, but consider adding rabbit to your holiday repertoire! Rabbit is a great protein choice because it’s lower in fat and has less calories than chicken, beef, or pork. And since it’s Spring, and we’re still working on staying in shape this time of year, I think that a lighter Easter dinner is in order.

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I know you may be wondering what rabbit tastes like. Have no fear! Rabbit is even tastier than chicken in my opinion. It’s not gamey at all, the texture has a smoother mouthfeel than chicken, and it’s packed with flavor that I could compare to the yummiest chicken breast I’ve ever eaten, but even yummier. 

Two other great things about rabbit is that it’s inexpensive and is a sustainable protein! I’m guessing there’s a ranch, or a butcher, or farmer’s market vendor out there that sells it near you. And while you will certainly save a few dollars, your impact on the environment will be reduced as well. This is because rabbits produce more meat per pound of feed consumed compared to cows. 1 pound of rabbit meat = 4 pounds of feed, while 1 pound of beef requires 7 pounds of meat. Enough said!

But aside from the seriousness, this recipe for Rabbit Cacciatore is really, really good. Adrian and I haven’t eaten rabbit since we traveled to Greece several years ago, where it is a little more mainstream. We loved it then, especially with a gorgeous view of Aegean sea at the restaurant, and were eager to make it again. 

This was definitely the best dish we could have chosen! What’s great about this recipe is that it’s as delicious as it looks. The tomatoes, bell peppers, and salt-cured olives really came together to make something special. We lightly adapted a Rabbit Cacciatore recipe from Elise Bauer’s post on Simply Recipes. Her first experience with rabbit totally cracked Adrian and I up. You should totally read her post, but in short, her experience was ultimately a good one, but she had to pick out and meet the cute little guys first without knowing what would be on the table later that day. Oh, those kinds of life experiences are always fun!

Do Note: if you buy a bone-in rabbit, be sure to check out some YouTube videos on how to debone it. It’s not hard, but you’re going to want to portion your pieces of rabbit right!

Okiedokie, it’s time to stop gabbing for the procrastinators! Get to the store and start shopping!

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Rabbit Cacciatore

Time: 1 Hour
Serves 6
Ingredients
3 lbs whole rabbit, cut into 6 to 8 pieces
Kosher salt and freshly ground pepper
3 tbsp fresh thyme leaves, finely chopped, divided
1 tsp fresh rosemary leaves, finely chopped
1/4 cup all-purpose flour
2 tbsp olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
4 oz cremini mushrooms, chopped
2 red bell peppers, seeded, chopped
3 large vine ripe tomatoes, chopped
1 bay leaf
16 salt-cured olives, black or green, pitted

Directions
On a large plate or platter, season rabbit pieces with salt, pepper, and 4 tsp thyme. Sprinkle flour over rabbit pieces and rub to lightly coat.

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add rabbit pieces, and let panfry without moving for 2-3 minutes, until lightly browned on one side. Flip rabbit pieces over and cook for another two minutes, until browned. Transfer rabbit to a plate and keep warm.

Add onions and garlic to the pan and cook for 6-8 minutes until onions are translucent. Reduce heat to medium and stir in mushrooms, bell peppers, rosemary, and remaining thyme. Return rabbit to the pan and cover with the tomatoes and bay leaf. Bring to a boil and reduce heat to medium-low heat. Let simmer for 35 minutes.

Uncover the pan and increase the heat to medium-high. Add olives and cook until the liquids in the pan have reduced by half. Season with salt and pepper to taste. Serve on plates with warm rolls, or may favorite, epi bread!

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If you loved this recipe, you're also going to love Oven-Roasted Chicken Breast with Romanesco Broccoli, as well as Pan-Fried Salmon over Broccolini, and especially Thanksgiving Leftovers with Roasted Turkey Soup!

Persian Lamb & Celery Stew (Khoresht-e Karafs)

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Khorest-e Karafs, or Karafs for short, is a Lamb & Celery Stew that is ridiculously good. It’s Adrian’s favorite Persian stew hands down and definitely a close contender to my favorite Persian stew, Gormeh Sabzi, with lamb, kidney beans, and fenugreek. 

Adrian and I have been making karafs for 8 years now thanks to his aunt Fatteneh who has taken it upon herself to pass down the Assassi family recipes to future generations. While Fattaneh lives in Australia, we’re fortunately able to connect with her every other year or so when she flies out to Santa Barbara for the holidays. When she does, we love nothing more than catching up with her life in Australia AND soaking up every second that she spends in Adrian’s dad’s kitchen.

Back when we first learned how to make karafs, I followed Fattaneh around like a detective and questioning her almost like she was a criminal. “Fatteneh, what did you just add to the pot?!” super worried I was about to miss something for my handwritten recipe. Then she’d tell me, “it’s just a bit of turmeric, salt, and pepper.” “How much?” I’d ask, always one to quantify things.

Since then, we've mastered how to make Abgoosht, Gourmeh Sabzi, Bademjan, Fesenjoon, and a couple different dips and desserts.  Bademjan and Fesenjoon are definitely next for the blog, but I bet you'd give anything for Fattaneh's incredible eggplant and garlic dip, but you're going to have to be wait!

Below is a picture from our first trial of karafs in 2008. My food photography is a little (A LOT) better now, haha.

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Back in 2008, Fattaneh was a superstar as far as her patience was concerned because I really did ask a lot of questions. I personally know that pesky questions can be more than a little annoying when you’re trying to get dinner on the table, so I'm beyond grateful for sharing her knowledge and talents with us! Fortunately now, we have this recipe down to a T, and I’m so excited to share it with you today!

I've pretty much transcribed everything I wrote down from Fattaneh’s cooking lesson in the recipe below. I’ve gone back every year or so to rewrite it for clarity, and revalidated it when we were cooking with Fattaneh this last Christmas. But if there’s anything that doesn’t make sense, or could be said better, be sure to send me a message! 

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Persian Lamb and Celery Stew (Khorest-e Karafs)

Time: 1 Hour, 20 Minutes
Serves 6
Ingredients
1 cup canola oil, divided
1 large yellow onion, cut into thin wedges
1 ¼ lb boneless lamb shoulder
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 medium bunch celery
1 bunch flat leat parsley, finely chopped
1 tbsp dried mint leaves
Juice of ½ lemon
1 tbsp tomato paste

To Serve
Steamed basmati rice
Toasted pita bread or lavash

Sabzi (Persian Salad)
1 bunch green onions, cut into 1” pieces
1 bunch radishes, halved
1 bunch mint leaves
1 bunch tarragon leaves

Directions
In a large skillet or Dutch oven, heat ¾ cup oil on high heat and add onions, sautéing until golden brown. Add lamb pieces and stir. Add salt, pepper, turmeric and stir until lamb is a pinkish brown. Add water to lamb level and bring to a boil. Cover and simmer for 30 minutes.

Meanwhile, heat ⅓ cup oil in a medium sauté pan over high heat and add celery pieces. Fry until coated generously with oil, about 3-4 minutes, but do not let celery get soft. Add celery to the stew while it continues to simmer and cover. To the same sauté pan, add parsley and more oil if needed, and fry until cooked down, 3-4 minutes. Remove from heat and stir in mint. Add mixture to stew. Cover and simmer until lamb is tender, about 30 more minutes.

Once lamb is tender, add lemon juice and tomato paste and simmer until the stew has reduced appropriately, about 10-20 more minutes. Season with salt to taste.

Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

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Adrian and I have been craving salad as a main course recently, but we wanted something different from our go-tos, including Greek salad and Nicoise salad. I know, I know, both salads are amazing, but I wanted something so simple that I barely had to think about it. 

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So when I did my usual weekly routine of online grocery shopping at Good Eggs, I quickly selected a couple of my favorite greens, a refreshing cucumber, sous vide chicken, and the tastiest blue cheese ever by Point Reyes Farmstead Cheese. My garden and my pantry supplied the rest: fresh mint leaves, toasted pumpkin seeds, and Primal Kitchen’s Honey Mustard Vinaigrette. Mixing these all together, I found myself an incredible salad! Oh, and a Mission Accomplished!

Online grocery shopping: 2 Minutes.

Gardening: 1 Minute.

Food Prep: 10 Minutes.

Plating: 2 minutes.

Everything done in: you got it! 15 minutes. 

This brings me to a key point in salad making that I would love to share with you! The best way to make an incredible salad on the spot is by pairing different textures with a little bit of meat and cheese! Pairing soft ingredients like lettuce and mint with crunchy ingredients like radicchio, cucumbers, and pumpkin seeds will take your palate to salad heaven. Add a bit of salad dressing - sweet, vinegary - your choice, and you’re golden. 

Try this salad out or try making your own with these simple tips! It’s certainly healthier and even quicker than taking a trip out for fast food.

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Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

Ingredients
2 heads of butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves
1 medium seedless cucumber, thinly sliced
1 lb cooked chicken breast, thinly sliced
8 oz blue cheese, crumbled
1/3 cup toasted pumpkin seeds
1/2 cup honey mustard vinaigrette
Kosher salt and freshly ground black pepper

Directions
Toss the salad greens, herbs, cucumber, chicken, blue cheese, and pumpkin seeds in a large bowl. Dress with honey  mustard vinaigrette and season with kosher salt and freshly ground black pepper to taste.

Liovi, a Probiotic Drink for a Happy Belly!

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Breakfast, Diet Assassinista-Style! This avocado toast and poached egg + my favorite drinkable probiotic yogurt + fruit = the best breakfast ever! 

I am borderline obsessed with Liovi, an incredibly delicious probiotic that may promote a healthy intestinal balance by neutralizing certain toxins and preventing certain bacteria from sticking to cell walls. In much simpler terms, Liovi promotes a happy belly! Isn’t that something we all want? 

As a dietitian, Liovi is a product that I can put my full support behind after reading the available scientific literature. I recommend that you do some research on the benefits of probiotics for yourself, especially this B-30892 strain, and order a box from their website! Brian, Liovi’s CEO, is such a firm believer in his product that he drove from the opposite end of the Bay Area to drop off several free samples with me with the hope that I would share it with you. 

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Let me tell you, I am so thrilled that Brian reached out to me. It was not only tons of fun to nerd out with him for an afternoon about the potential benefits of probiotics, but I’m so happy to be empowered with more information on this topic than ever. I’m looking forward to sharing Liovi with all of my patients, clients, friends, and family members, an even my cat Zoe, who appears below, because she’s allowed to have a treat every now and then too!

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Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

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Who doesn’t love a good chicken and rice bowl? I’m a huge fan of grilling in summer and love me some grilled yakitori chicken, but because we’re in early spring in California, the weather is still funky with mixed rain, sunshine, and cold winds. Grilling is not a reliable option just yet!

But at least my broiler is still my trusted friend and cooks up delicious chicken for me when I ask! This recipe has a few steps, but they’re all really simple and the end result is extremely satisfying. Feel free to play with your sides of greens and mushrooms. I just picked the komatsuna greens and pioppini mushrooms because I hadn’t tried those varieties before, and, well, you know how much I enjoy playing with my food and taking my palate out for different adventures!

Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

Time: 1 Hour
Serves 4

Ingredients
3/4 cup dark soy sauce, divided
2 tbsp vermouth
1/4 cup mirin
4 garlic cloves, finely chopped
1 tsp ginger, minced
1 tbsp light brown sugar
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 cups short grain brown rice
1 bunch komatsuna greens or broccoli rabe, cut into 2-inch pieces
1/4 cup sesame oil (divided)
8 oz pioppini mushrooms, woody stems trimmed
8 green onions, thinly sliced (divided)
1/4 cup rice vinegar

Directions
In a medium skillet, bring 1/2 cup dark soy sauce, vermouth, mirin, garlic, ginger, and brown sugar to a boil. Reduce to a simmer and cook until the marinade as thickened, about 8-10 minutes. Remove from heat and transfer to a medium bowl. Add chicken to bowl and let marinade for 30 minutes. Preheat broiler.

Prepare brown rice in a rice cooker. 

Meanwhile, heat a pot of boiling salted water. Add komatsuna greens and blanch until stems are crisp-tender, about 30 seconds for komatsuna greens or 2-3 minutes for broccoli rabe. Transfer greens to an ice bath and let cool. Dry greens and remove any excess moisture. Dress with a light coat of olive oil and season with salt. Set aside.

In a medium skillet, heat 1 tbsp of sesame oil over medium-high heat. Add mushrooms and half of the green onions, and cook until mushrooms are soft and golden, about 8 minutes. Remove from heat and set aside.

In a small bowl prepare rice dressing by mixing 4 tbsp dark soy sauce, rice vinegar, and 3 tbsp sesame oil. Add half of the dressing to the rice, adding more to taste. Reserve remaining vinegar. 

Once chicken has finished marinating, line a baking sheet with foil. Add chicken to baking sheet in a single layer and broil for 6 minutes on each side until cooked through.  

To serve, spoon 1.5 cups of rice into each bowl. Nestle in chicken, mushrooms, and greens. Garnish with remaining green onions. Spoon over additional rice dressing if desired.

Roasted Half Chicken Dinner with Potato Wedges, Pearl Onions, and Carrots

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This Roasted Half Chicken Dinner from Hello Fresh with potato wedges, pearl onions, and carrots is off the charts delicious to the eyes and the palate. I feel like one lucky girl to be eating this for lunch today. You can find the recipe HERE on their website!

Last night, Adrian and I worked out at the gym in lieu of making dinner, which means we had to be prepared for today’s lunch! We usually make four portions for dinner to ensure that our lunches are as healthful as possible. But knowing we wouldn’t be able to start on dinner until at least 8pm, we planned ahead and went out for a light protein-packed meal of sashimi so we would’t be “hangry” when we returned to make our last Hello Fresh box! 

Let me tell you, I can’t believe how easy it was to prep and roast this dinner, even though I was pretty tired after the gym! Our bellies are sure thanking Hello Fresh today for allowing us to stick to our healthful lunch schedule with this nutritious and delicious meal. For an entire half chicken, amazing vegetables, and herbs to boot, the value is incredible. 

With this being my second experience receiving a free box from Hello Fresh, I will give them a resounding two thumbs up for meals that are tasty, healthy, and easy to make. So without further ado, I encourage you to check out their website with my discount code FRESHFANSRD35 to get $35 off of your first order! 

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

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Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you. 

This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what? 

Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at https://www.hellofresh.com/tasty with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Time: 30 Minutes
Serves 4

Ingredients
Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream

Directions
Bring a large pot of salted water to a boil. 

Melt 2 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Add ravioli to pan with shrimp. Gently stir in sour cream, 2 tbsp butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!

Salmon with Beurre Blanc and Sautéed Greens

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Is this salmon with beurre blanc and sautéed greens a sexy dish, or what?

I recently learned how to make lemon confit, which I now know is an easy and exciting way to add flavor to your meals! I made a whole batch of it by slowly simmering finely sliced lemon rinds in olive oil and sugar. Then I let the flavors meld overnight and added the contents to a mason jar. When I woke up in the morning to try it, I was astounded. Lemon confit makes for such a tasty and simple way to add flavor to your dishes. If you don’t feel like making lemon confit (not sure why you wouldn’t), it’s easily purchased online or at your local gourmet grocer.

The salmon dish as a whole is incredible. There are a few steps, but they’re all very easy. In 45 minutes, you’ll have plated some amazing French-inspired cuisine, impressed your friend or spouse, and will have saved a few dollars cooking at home instead of dining out at a fancy French restaurant!

Salmon with Beurre Blanc and Sautéed Greens

Time: 45 Minutes
Serves 4

Ingredients
3 cloves garlic, peeled
Kosher salt
2 tbsp extra-virgin olive oil, divided
1/4 tsp red chili flakes
1 bunch kale, stems removed, torn into 3-inch pieces
1 bunch Swiss chard, stems removed, torn into 3-inch pieces
2 tbsp lemon confit, finely sliced, or lemon zest
Freshly ground black pepper
4 (6 oz) center-cut salmon fillets, skin on
7 tbsp butter, divided
1 shallot, minced
1/3 cup vermouth
4 lemon wedges, to serve

Directions
Preheat the oven to 350F.

Finely mince garlic, running the knife blade over the garlic a few times to mince further. Add 1/2 tsp salt to the mince and continue to alternate between mincing and running the knife over the garlic until you have formed a fine paste. 

Heat 1 tsbp olive oil in a medium skillet over medium-high heat. Add garlic paste and chili flakes and cook until the garlic is fragrant, about 20 seconds. Add the kale, chard, 3 tbsp water, and cook, stirring until tender, about 8 minutes. Stir in lemon confit, season with salt and pepper, and remove from heat. Keep warm.

Season salmon with salt and pepper on both sides. Heat 1 tbsp oil in a large oven-safe skillet or Dutch oven over high heat. Add salmon fillets and briefly press down with a spatula to ensure even searing. Cook on each side for about 3 minutes, without moving the fish. Add 3 tbsp butter to the pan and allow to melt. Spoon butter over salmon for 30 seconds, then transfer skillet to oven, basting the fish with a spoon every 3 minutes, until the thickest part of the salmon is cooked through and reaches an internal temperature of 145F. Remove from heat and keep warm.

In a small skillet, bring shallots and vermouth to a simmer over medium heat. Cook until the sauce has thickened, leaving a bit of vermouth in the pan. Remove from heat.

To the same pan, stir in 1 tbsp of butter at a time until each cube is fully melted. Stir in 1/4 tsp salt and remove from heat. Strain the beurre blanc into a bowl over a fine-mesh strainer to remove shallots. 

Serve salmon on plates and ladle a tablespoon of beurre blanc over each fillet. Serve with sautéed greens and lemon wedges.

Pierogies with Fried Sage and Butternut Squash

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Who loves pierogies? I do, I do! These pierogies with fried sage and butternut squash are delightful! They are made from scratch, so they're a little messy and take some dedication in the kitchen, which is why I'd recommend making them on a Saturday or Sunday afternoon. But they are really fun to make and the process is extremely simple! 

The funny thing is that when I do “play” with flour, I often remember the stories my mom and my sisters would tell me about my twin brother and I diving into flour when we were toddlers. My brother and I knew how to get beyond the child locks in seconds, and when my mom wasn’t looking, we let the flour fly across the kitchen. I still remember doing this to some degree, but those memories are aided by a few funny pictures to document the events, which I’d love to dig up for you sometime, but not today. I suppose you could say these were some of my first foodie experiences! Regardless, being a twin was so much fun sometimes (and still is!).

Whether or not you like playing with flour for nostalgic reasons, you will enjoy making these pierogies. The butternut squash adds a little extra pizzaz than the average pierogi, which tend to have a couple simple ingredients, like sauerkraut and sour cream. I love the simple recipes too, but I really prefer to see color in every meal, which is why I also added the fried sage. 

As a serving size, I recommend about 4-5 pierogies for a reasonable portion and to serve them up with a side salad for an extra healthful touch. Salad tip: toss some greens you have on hand with sliced shallots, balsamic vinegar, a drizzling of olive oil, and crumbled queso fresco. So much yum!

Pierogis with Fried Sage and Butternut Squash  

Time: 1 Hour, 30 Minutes
Serves: 4-6
Yields: About 20-25 pierogis

Ingredients
1 large head of cabbage, quartered, core removed
8 tbsp butter
1 large onion, finely chopped
1 cup queso fresco, crumbled
Kosher salt
Freshly ground black pepper
2 cups flour
4 egg yolks
2 tbsp sour cream
1/2 cup hot water
4 tablespoons olive oil, divided
1 small bunch fresh sage leaves, stems removed
3 medium shallots, thinly sliced
4 cups butternut squash, cut into ½-inch cubes
1 tbsp light brown sugar
1 tsp balsamic vinegar
Sour cream, to serve

Directions
Steam cabbage in a rice cooker according to rice cooker directions or in a steamer basket over a pot of boiling salted water, The pot should only be ¼ full of water. Cook cabbage until tender, about 6 minutes each side. Transfer cabbage to a plate to cool. Then squeeze out as much liquid from the cabbage as possible and transfer to a medium mixing bowl. 

While cabbage steams, heat butter in a medium skillet or Dutch oven over medium-high heat. Add onion and cook until golden brown, about 8-10 minutes. Add cheese and reserved cabbage and stir in until cheese just starts to melt. Remove from heat and set aside.

In a large mixing bowl, add flour and form a well in the center. Add egg yolks, 1 tsp salt, and sour cream into the center. With your hands, gently blend the ingredients together until just combined, adding a little water at a time. Knead the dough in the bowl (or on a lightly floured surface if desired), adding more water if necessary, until firm and smooth. Let the dough rest for 10 minutes and then cut in half.

On a lightly floured surface, roll out one dough half into 1/8-inch thickness. Cut out rounds of dough with a 3-inch biscuit cutter. Form remaining dough scraps into a ball and roll out again, continuing to cut out rounds. Repeat with other dough half.

Brush a bit of water around the edges of each round. Pick up a dough round and hold in one hand, spooning a bit of the filling into the center. Fold one end over the filling into a half circle and press to seal the edges, folding over edges into pleats if desired. Repeat with remaining rounds. 

Heat a pot of boiling salted water. Add about half of the pierogis and cook for 10 minutes, until the pierogis float to the surface. Set aside and repeat with remaining pierogis.

In a small skillet, heat 2 tbsp olive oil over medium-high heat. Add sage and cook until crisp, about 30 seconds. Remove from heat and transfer sage to a paper towel lined plate. 

Heat oil in a large skillet or Dutch oven over medium-high heat. Add shallots and butternut squash. Season with salt and pepper and cook, stirring occasionally, until shallots have softened, about 6 minutes. Stir in ½ cup water and brown sugar and bring to a simmer and cook, covered, but stirring occasionally, until squash is tender, about 10 minutes. 

Add pierogis to shallots and squash with with balsamic vinegar and cook for 3 minutes, until incorporated. Season with salt and pepper to taste. Serve immediately on plates garnished with a dollop of sour cream and fried sage.