Dinner Ashore – Pierogis with Tomatoes, Broccoli and Herbs

The girls started school this week, so I am ashore for a short period of time.  Not cooking on the boat, but cooking ashore instead, I think it’s just as warm here as it is in the galley!  I walked out to the garden to see what we had that I could harvest.  Gorgeous misty, gray-green broccoli; plump, warm, red tomatoes; fragrant tarragon, parsley and basil.  This quick meal was a hit.  The broccoli so fresh that I didn’t even remove the small leaves on the stems.  It was easy and absolutely delicious. 

Pierogis with Tomatoes, Broccoli and Herbs

1/2 cup water
2 tablespoons olive oil
2, 14oz. packages of pre-made pierogis
1 handful broccoli, one bunch
2 cups diced tomatoes, about 2 medium tomatoes
3 tablespoons minced tarragon, basil and parsley
2 good pinches of sea salt, about 1/4 teaspoon
1/2 cup grated parmesan

Following the instructions for the pieorgis, in a large skillet, bring to a simmer the water and oil.  On low heat, add the pierogis and broccoli.  When the pierogis are warm in the center and the broccoli is fork tender, transfer to a large, flat bowl, sprinkle the tomatoes, herbs, salt and cheese.

Always on a bus man’s holiday

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