GRILLED PIEROGIES AND KIELBASA

I probably haven't eaten regular kielbasa in years; it's just too filled with fat to be a regular on our menu. Luckily, there are several more healthful versions of this sausage--turkey kielbasa or a light version of pork kielbasa. I prefer Hillshire Farms turkey kielbasa and was pleased to find a recipe in the July/August issue of Food Network Magazine that I could make more figure friendly. My modified version follows.

Serves 4
1 lb Hillshire Farms turkey kielbasa
2 tbs whole-grain mustard
2 tbs apple cider vinegar
1/4 cup extra virgin olive oil, divided
1 medium onion, sliced
1 box mini pierogies, do not thaw
1/4 cup roughly chopped fresh parsley

Preheat a grill to medium. Grill the kielbasa, turning until marked, 8 - 10 minutes. Transfer to a baking sheet and keep in a 200 degree oven.

Meanwhile, whisk the mustard and cider vinegar in a large bowl. Slowly whisk in 2 tbs olive oil until smooth.

Toss the onions and pierogies with the remaining 2 tbs oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to turn golden, 5-10 minutes. I used a grill pan to prevent food from falling through the grills.

Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Add the pierogies and parsley and toss gently. Divide among 4 bowls.
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TASTE NOTES
What an easy dinner this made! The dressing is what pulls this meal together and makes it special. It also saves calories since I generally eat my pierogies with sour cream and/or applesauce. Another keeper, particularly during warm weather.