Internationally Inspired Recipe Number One: Perogi’s

Many of my friends are currently trekking across Europe for the summer months. Their vacation of a lifetime is allowing them to try new and interesting foods, bringing them places they have never thought of going and most of all seeing amazing sights. Being left behind in the states I have decided that I am going to pay tribute and try recipes of the countries they are visiting. My first recipe on my list started with my friend Margaret. When we were younger we would often make Perogi’s (http://en.wikipedia.org/wiki/Pierogi). These soft pillows of dough are filled with two of my favorite ingredients; Potatoes and onions. The options for these dumplings are endless but I always go back to the way I originally ate them, with butter and fried onions. Not the healthiest dish, but always a comfort food of my younger years with close friends.

• 1 Package of fresh Perogi’s (There are many flavor combo’s, I chose Potato and Onion)
• 1/2 c. Diced Yellow Onion
• 2 TB Butter
• 2 TB Olive Oil
• Green Onions
• Sour Cream (Optional)

1. In Medium Pot cook Perogi’s according to package directions.
2. In a small saute pan, melt butter and olive oil and add in onions until caramelized.
3. Drain dumplings and top with onion mixture.
4. Top with sour cream and onions for an additional layer of flavor.

Recipe Adapted from: Margaret Dent-Cabral’s Family