Souptacular

A couple of days ago I was making potato cheddar pierogis and my son Ryley asked if I could make crab ones. I had never heard of it. I had made raviolis with crab filling before but never pierogies. Since I’m always up for a ‘good food’ challenge, I accepted:). I then set aside 3 C of the already made potato cheddar filling, then added in:
1 can of drained crabmeat and 1 TB dill. (fresh dill would have been even better:)
I mixed this well into potato base. Filled and sealed.
I then boiled and panfried pirogies with butter, onions, dill, salt, and pepper, and topped each pierogi with smoked salmon and a dollop of greek yogurt.
The boys said these need to be made again! I think I agree! ❤️🥣

Soup and salad parings are a SOUPer option for lighter summer meals.
What is your favorite combination?❤️🥣

Meatless Mondays! With canning season ahead, we cannot wait to get started! Often you will find an abundance of garden tomatoes which are so easy to process and can be used for pasta sauce’s and added into soups and stews. What do you like preserve? Tell us!❤️🥣

Wishing you a SOUPer Friday!❤️🥣

It’s a cool soggy Sunday in Alberta, but I bet a hot bowl of Souptacular soup will warm things up! What are you cooking?❤️🥣

Wishing you an easy breezy weekend dinner!❤️🥣

One of our team needs YOUR vote for a calendar contest! Vote for Jasper! Click the link and scroll down and click the heart under his picture!

https://www.petvalu.ca/castingcall?id=f875083a-5ff1-4034-89ed-30f700d35477

Happy Friday! ❤️🥣