This morning when I woke up, I enjoyed a cup of coffee and good conversation on the porch. It was chilly out! Fifty two degrees seems to herald the new season, signalling to me that it is time to embrace fall food.
Fall embraces all those hearty things like root vegetables, cinnamon-y desserts, rich coffees, and strong flavors that we all enjoy. I like this recipe because it seems fancy but really it’s just dressing up frozen food. No one will criticize you for it, though. These flavors are spot on. They will be too busy eating to fuss.
One Year Ago: Chicken Veggie Noodle Bowl
Grilled Pierogies and Kielbasa with Whole-Grain Mustard Vinaigrette (from HowTo:Simplify)
- 1 lb pork kielbasa
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 large onion, cut into wedges
- 1 lb frozen potato and cheddar pierogies (do not thaw)
- Salt and pepper to taste
- 1/4 cup roughly chopped fresh parsley
Heat grill to medium. Place on grill the meat, pierogies, and onion wedges. Grill until meat/onions are marked and pierogies are warmed through (about 8 to 10 minutes).
Whisk together mustard, vinegar, and olive oil. Set aside. Whisk together the mustard and apple cider vinegar. Slowly add 2 tablespoons of extra virgin olive oil while whisking until combined. Set aside.
When you remove the meat and onion, cut each into large but bite-sized pieces. Place the meat, onion and pierogies in a bowl. Pour the vinaigrette over and toss to coat. Garnish with chopped parsley.