Lacto-Ovo-Vegetarian-EatsPerogies, like dumplings are traditionally stuffed with potato, sauerkraut, cheese or meat. They are boiled and then baked or fried, usually with onions. They originate from the cuisine of my Eastern European roots.

The fresh perogies used in this recipe are filled with potato and spinach. I bought them at a local market in New York City. Yesterday, I prepared the cooked tomatoes, using up the last of the tomato crop from my summer garden. The tomatoes were sliced and simmered for 10 minutes and then finished with a dash of good quality extra virgin olive oil and a generous sprinkling of fresh basil.

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My goal for this nontraditional recipe was a one-pot meal using only fresh ingredients on hand.

Perogies with Mushroom, Tomato and Spinach

1-teaspoon extra virgin olive oil
8 ounces baby Bella mushrooms (or white button)
8 ounces cooked or diced tomatoes
6 potato perogies
1 heaping handful baby spinach
2 ounces fresh mozzarella cheese, chopped (optional)

In a large non-stick saucepan on high heat sauté mushrooms in olive oil for 2 minutes, then lower heat and simmer for 5 minutes. Add tomatoes, perogies, spinach and sprinkle with cheese. Cover and simmer for 5 minutes. Serves 2.

Bon Appétit!

Nutrition Facts per serving (with cheese): 354 calories, 10.9 grams fat, 15 mg cholesterol, 425 mg sodium, 928 mg potassium, 48.7 grams carbs, 7.4 grams dietary fiber, 19.4 grams protein, high in vitamins A, C, calcium and iron.