Traditional Potato & Cheese Pierogi with Kimchi and Apple Salad

Serving Size:  2-3


12 oz. Pappardelle's Traditional Potato & Cheese Pierogi
1/2 c. kimchi
1/2 tart apple, julienned
Handful arugula or baby kale
Olive Oil


  1. Bring a pot of salted water to boil. Add pierogi, then reduce heat to a gentle boil. (Rapidly boiling water may cause pierogi to break open.) Cook about five minutes then remove from pot and set aside.
  2. Place a non-stick sauté pan on medium-high heat, with enough oil to cover the bottom. Pat each pierogi dry and sauté until golden-brown and crispy on each side.
  3. While pierogi are cooking, combine kimchi, julienned apple, and arugula and gently toss.
  4. When pierogi are done, drain on a paper towel. Plate and place a large spoonful of kimchi and apple mixture on top of each pierogi.