Yogurt Cheese Pierogi with Shaved Beets & Orange Salad in Sherry Vinaigrette
|For yogurt cheese ingredients|
|Lactose free yogurt||3 Cup (48 tbs) (Green Valley Organics)|
|For pierogi dough ingredients|
|Gluten free flour||1 Cup (16 tbs)|
|Lactose free sour cream||1 Tablespoon (Green Valley Organics)|
|Olive oil||1 Teaspoon|
|For beet salad ingredients|
|Beet||1 , peeled and sliced very thin with a knife or on a mandolin|
|Orange||1 , segments removed|
In a bowl, pour the flour and make a well in the middle. Blend the rest of the ingredients together and pour them into the well, stirring and gradually incorporating the flour into the wet ingredients. Bring it all together and form into a ball, kneading for just a few minutes. Wrap it and let it rest for 5 minutes. With a rolling pin, roll the dough out on a lightly floured tabletop. Roll the dough out to a thickness of about 1/8 inch and cut out rounds with a glass or other appropriate mold. Brush a bit of water around the perimeter of the cut pieces and place a scant tablespoon of yogurt cheese in the middle and fold it over to make a half moon. Boil in salted water for approx. 5 minutes and set atop the Beet Salad (directions below).
Toss the beets, orange segments, and scallions with vinaigrette made with 1 Tbsp. of sherry vinegar, 2 Tbsp. olive oil, fresh cracked black pepper, and sea salt.
Thank you to Chef Billy Brigtsen & Sloane Miller of "Allergic Girl" for creating this amazing recipe for our gluten-free friends. To see more great recipes using Green Valley Organic Products visit www.greenvalleyorganics.com.