Go Tart for Your Heart

(Family Features) Eating with heart health on your mind has never tasted so good. While many aspects of life can impact heart health, opting for nutritious foods plays an especially important role.

“Heart-healthy eating can be delicious and on-trend with vibrant colors and sweet-tart flavors. There are simple ways to add nutrient-rich ingredients to your favorite recipes that add depth of flavor and texture, too,” said Michelle Dudash, registered dietitian. “Packed with beneficial phytonutrients, including anthocyanins, research shows Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce blood pressure, reduce inflammation and reduce belly fat – all factors linked to heart disease risk.”

Start the day off by blending frozen tart cherries into a Tart Cherry Granola Smoothie Bowl or incorporating dried tart cherries into your favorite trail mix when it’s time for a snack. This heart-healthy, ruby-red fruit has a distinct sweet-tart taste that makes an easy addition to a variety of dishes and is available year-round in dried, frozen, juice and concentrate forms.

To learn more about the health benefits of Montmorency tart cherries and find more delicious recipes, visit ChooseCherries.com.

Tart Cherry Granola Smoothie Bowls
Recipe courtesy of Sonja Overhiser of A Couple Cooks on behalf of the Cherry Marketing Institute
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 2

Granola:

• 1/4       cup olive oil
• 1/2       cup maple syrup
• 1          teaspoon vanilla extract
• 3          cups old-fashioned rolled oats
• 3/4       teaspoon kosher salt
• 1/2       teaspoon cinnamon
• 1          cup sliced almonds
• 1          cup dried Montmorency tart cherries
• 1/2       cup pepitas

Smoothie Bowl:

• 2 1/2    cups frozen Montmorency tart cherries
• 2          tablespoons fresh lemon juice (1 lemon)
• 1 1/2    tablespoons maple syrup
• 1          ripe banana
• 1          cup almond milk, plus additional (optional)

1. Heat oven to 325° F.
2. In small bowl, whisk together olive oil, maple syrup and vanilla.
3. In separate bowl, stir together oats, salt, cinnamon and almonds. Pour in mixture. Bake about 45 minutes until golden brown, stirring every 15 minutes and watching carefully near end of baking, stirring more, if necessary.
4. Roughly chop dried cherries.
5. When granola is baked, cool slightly then stir in cherries and pepitas.

Note: Granola can be stored in air-tight container up to 1 month.

To make smoothie bowl: Blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in bowl with 1/4 cup tart cherry granola.

SOURCE:
Cherry Marketing Institute

A Classic Recipe Makeover

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour.  For more easy, flavorful dinner ideas, visit READsalads.com.

Southwestern Bean Salad Stuffed Peppers
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

• 1          can (15 ounces) READ Southwestern Bean Salad
• 1          teaspoon ground cumin
• 1          small jalapeno pepper, minced (optional)       
• 1/2       pound ground lean beef (90 percent lean)
• 1/2       cup chopped onion
• 3          large bell peppers, any color or combination
• nonstick cooking spray
• 1          cup crushed tortilla chips, plus 1/4 cup (optional), divided
• 1          cup shredded Mexican cheese blend, divided

1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
    
2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
    
3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
   
4. Heat oven to 350° F.
   
5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

SOURCE:
READ

Eat Healthy with Easy Meal-Planning Tricks

(Family Features) If you’re having trouble getting started, or even sticking to, a healthy eating regimen, you may be surprised that one highly effective practice doesn’t require counting calories or hours of exercise. You simply need to plan out your meals.

When hunger strikes, it’s tempting to grab the fastest, easiest-to-make food available, but that’s rarely the best choice for your health. Planning your meals encourages you to invest in better-for-you options ahead of time and reduces food waste, while saving significant time and money in the long-term. If you don’t know where to start, follow these easy tips to help make meal planning a breeze:

1. Build meals around themes like taco night or seafood night. This can help narrow down your options but still allow you to experiment with new recipes or variations on favorites that can be added to your regular rotation. 

2. Be sure to include breakfast, lunch and snacks. Whether these are meals on the go or foods you’ll eat at home, planning ahead can help ensure you have tasty, healthy options at your fingertips all day long.

3. Make it a family affair. Invite meal feedback from everyone and keep kids involved in the prep process to create more family time together.

4. Take inventory of your pantry and leftovers before heading to the store – yesterday’s grapefruit breakfast could be today’s citrus salad.

5. Shop wisely. Maximize time and money savings by shopping at a store such as ALDI, where you can find all your weekly must-haves, like fresh produce and organics, dairy, USDA Choice beef and bakery items. ALDI also offers a variety of healthy eating resources, including weekly meal plans and recipes like these Quinoa Lentil Tacos, at aldi.us/hellohealthy.

Quinoa Lentil Tacos
Recipe courtesy of Chef Michelle, ALDI Test Kitchen

• 32        ounces SimplyNature Vegetable Broth
• 3/4       teaspoon Stonemill Essentials Iodized Salt
• 1/4       teaspoon Stonemill Essentials Ground Black Pepper
• 1          tablespoon Stonemill Essentials Paprika
• 1          teaspoon Stonemill Essentials Ground Cumin
• 1          teaspoon Stonemill Essentials Garlic Powder
• 1          teaspoon Stonemill Essentials Chili Powder
• 1          teaspoon Stonemill Essentials Onion Powder
• 1          cup SimplyNature Organic Tri-Color Quinoa, rinsed
• 1          cup dry lentils, rinsed
• 1          tablespoon Baker’s Corner Corn Starch
• 10        Pueblo Lindo White Corn Tortillas
• 1/2       cup thinly sliced red onion
• 1          avocado, diced
• 1/2       cup crumbled Pueblo Lindo Fresco Cheese
• 2          limes, cut into wedges

1. In medium saucepan, bring broth, salt, pepper, paprika, cumin, garlic powder, chili powder, onion powder, quinoa and lentils to boil; reduce heat. Simmer 20 minutes, partially covered.
2. Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.
3. Heat medium pan over high heat. Heat tortillas 1 minute on each side.
4. Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.

SOURCE:
ALDI

Protein Power

(Family Features) Anything is possible when you have the energy to take on the day. Protein shakes have grown in popularity because they’re a convenient and healthy way to curb hunger and give your body sustained energy. Plus, they can give your favorite recipes a protein boost.

When choosing a shake, look for an option such as Premier Protein Shakes, which can help provide fuel to make the day yours with sweet and savory recipes from cinnamon rolls and bread pudding to soups and twice-baked potatoes. Each single-serve, 160-calorie shake is packed with 30 grams of protein, is low in fat and contains just 1 gram of sugar.

Explore more energy-boosting recipes plus nutrition facts and tips at PremierProtein.com or Facebook.com/PremierProtein.

Old-Fashioned Caramel Cinnamon Rolls
Servings: 9

Rolls:

• 1          cup Premier Protein Caramel Shake
• 2 1/4    teaspoons (1 packet) yeast
• 4          tablespoons unsalted butter, melted and divided, plus additional for greasing bowl and pan
• 1/4       cup sugar, plus 3 tablespoons, divided
• 1/2       teaspoon salt
• 1          egg
• 1 1/4    cups all-purpose flour, plus additional for kneading and rolling
• 1 1/4    cups whole-wheat flour
• 1 1/2    teaspoons cinnamon

Glaze:

• 1/2       cup confectioners’ sugar
• 1          tablespoon Premier Protein Caramel Shake

1. Heat protein shake in microwave or on stove to about 110° F, or warm to touch but not boiling.
2. In medium bowl, sprinkle yeast over warm protein shake and stir to combine. Let sit 3 minutes. Add 2 tablespoons melted butter, 1/4 cup sugar, salt and egg, and mix until well combined. Gradually add flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto lightly floured surface. Knead 3-5 minutes to make moderately soft dough. Shape dough into ball.
3. Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise 1 additional hour. Punch dough down.
4. Grease 8-by-8-inch glass or metal baking dish and set aside.
5. In separate bowl, combine remaining sugar and cinnamon. On lightly floured surface, roll dough into 12-by-8-inch rectangle. Using pastry brush, brush about 1 1/2 tablespoons of remaining butter evenly over dough. Sprinkle 2/3 of cinnamon sugar mixture over dough.
6. Using pizza cutter or knife, cut dough into nine even 12-inch strips. Roll each strip tightly, sealing ends by pressing into dough. Arrange rolls in prepared pan. Pour remaining butter over buns then sprinkle remaining cinnamon and sugar on top. Let rise uncovered 30 minutes.
7. Heat oven to 350° F. Bake rolls 25-30 minutes, or until lightly browned.
8. While rolls cool slightly, prepare glaze. In small bowl, whisk together confectioners’ sugar and protein shake until smooth. Drizzle rolls with glaze. Serve warm.

Orange and Vanilla Butternut Squash Soup
Servings: 4

• 2          pounds (about 4 cups) butternut squash, peeled and cubed
• 3          tablespoons olive oil, divided
• 1/2       teaspoon salt, divided
• 1/8       teaspoon cardamom
• 1/8       teaspoon nutmeg
• 1 1/2    cups chopped leeks, white and light green parts only
• 2          tablespoons medium or dry sherry
• 1          quart low-sodium vegetable broth
• 1/2       teaspoon orange zest
• 1/2       cup Premier Protein Vanilla Shake
• 1/4       teaspoon freshly ground black pepper

1. Heat oven to 400° F. Line baking sheet with foil.
2. In large bowl, toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, cardamom and nutmeg. Place on baking sheet and roast 25 minutes, stirring halfway through cooking time.
3. Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. Add leeks, reduce heat to medium-low and cook 15 minutes, stirring often, until caramelized.
4. Remove squash from oven and add to leeks. Stir in sherry and broth. Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes.
5. Remove from heat and blend to desired consistency using immersion or standard blender. Reheat if desired. Stir in orange zest, protein shake, remaining salt and pepper. Serve immediately.

Twice-Baked Sweet and Savory Potatoes
Servings: 4

• 2          medium sweet potatoes
• 2          slices thick-cut bacon
• 1/2       cup finely chopped shallots
• 1/2       cup Premier Protein Vanilla Shake
• 1/8       teaspoon salt
• 1/16     teaspoon black pepper
• 1/8       teaspoon cumin
• cayenne pepper, to taste
• 1/4       cup grated sharp cheddar cheese, divided

1. Heat oven to 400° F.
2. Prick potatoes with fork and bake 45-60 minutes.
3. During last 15 minutes, cook bacon in small pan until crispy. Drain all but 1 teaspoon of fat and cook shallots over low heat until caramelized, about 5 minutes.
4. When potatoes are soft and cooked, remove from oven and carefully cut in half lengthwise. Scoop out soft flesh, keeping outside shell intact.
5. In bowl, mash potato flesh with cooked shallots, protein shake, salt, pepper, cumin, cayenne and 2 tablespoons cheese.
6. Fill empty potato shells with mixture. Top with remaining cheese and crumbled bacon.
7. Bake 10 minutes, or until potatoes are hot. Turn on broiler and cook, watching carefully, until cheese is lightly browned. Serve immediately.

Double Chocolate Breakfast Bread Pudding
Servings: 4

• 2          eggs, slightly beaten
• 1          Premier Protein Chocolate Shake
• 1          teaspoon ground cinnamon or nutmeg
• 1          teaspoon butter
• 6          cups (about 6 slices) soft white or whole-wheat bread cubes
• 2          tablespoons dark chocolate chips
• 2          teaspoons confectioners’ sugar

1. Heat oven to 350° F.
2. In medium bowl, whisk together eggs and protein shake, followed by cinnamon or nutmeg.
3. Grease 8-by-8-inch glass baking dish with butter. Add bread cubes. Pour egg mixture over bread. Mix gently to coat. Sprinkle in chocolate chips.
4. Bake uncovered 20 minutes, or until knife inserted 1 inch from edge comes out clean. Sprinkle with confectioners’ sugar. Serve warm.

SOURCE:
Premier Protein

Celebrate with a Gourmet Brunch

(Family Features) As warmer weather approaches, so do a variety of special occasions. If you're looking for an easy way to celebrate with family and friends, brunch is a perfect option.

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it's easy to customize to fit the occasion and your guests' preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it's the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Eggs Benedict with Duck Bacon
Servings: 6

Hollandaise Sauce:

• 3 egg yolks
• 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

• 12 slices Maple Leaf Farms Duck Bacon, cut in half
• 12 English muffin halves, toasted
• 12 eggs, poached
• pinch of salt
• chopped parsley, for garnish (optional)

1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

SOURCE:
Maple Leaf Farms

Sweet Spring Desserts

(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

Blueberry Key Lime Cheesecake Bars
Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24

• Nonstick cooking spray
• 30        vanilla cream-filled cookies
• 1/4       cup butter, melted
• 3          packages (8 ounces each) cream cheese, softened
• 3/4       cup sugar
• 3/4       cup sour cream
• 1/3       cup key lime juice
• 1          tablespoon key lime zest
• 1/4       cup flour
• 3          eggs
• green gel food coloring (optional)
• 1          can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
• 1          container (8 ounces) whipped topping, thawed
• key lime slices (optional)

1. Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
2. Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.
3. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
4. Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
5. Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.
6. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert
Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12

• 1          cup vanilla wafer crumbs
• 1          cup finely chopped pecans
• 1          cup butter, melted
• 8          ounces cream cheese, softened
• 1          cup powdered sugar
• 16        ounces whipped topping, divided
• 2          small boxes cheesecake-flavored pudding
• 3          cups milk
• 1          can (21 ounces) Lucky Leaf Cherry Pie Filling
• 1/2       cup. chopped pecans

1. Heat oven to 350° F.
2. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
3. Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
4. In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
5. Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
6. Top with pie filling, remaining whipped topping and chopped pecans.

SOURCE:
Lucky Leaf

Delicious Dishes for the Perfect Night In

(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies. 

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies
Prep time: 15 minutes
Total time: 32 minutes
Servings: 4

• Nonstick cooking spray
• 1          box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
• 14        slices bacon, sliced in half
• 1/4       cup brown sugar (optional)

1. Heat oven to 400° F.
   
2. Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
   
3. Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.

Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos
Prep time: 5 minutes
Total time: 20 minutes
Servings: 4

Nachos:

• 2          boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
• 2          tablespoons butter
• 1 1/2    cups canned black beans, drained and rinsed
• 3/4       cup shredded Monterey Jack cheese
• Pico de Gallo (recipe below)
• guacamole (recipe below)
• sour cream (optional)
• pickled jalapeno peppers (optional)

Pico de Gallo:

• 2          Roma tomatoes, seeded and diced
• 1          small, diced red onion
• 2          tablespoons chopped cilantro
• 1 1/2    teaspoons lime juice
• 1/4       teaspoon salt

Guacamole:

• 1          small, ripe avocado
• 1          seeded and minced jalapeno
• 1/2       Roma tomato, seeded and chopped
• 2          tablespoons thinly sliced green onion
• 1          tablespoon chopped cilantro
• 2          teaspoons lime juice
• salt, to taste
• pepper, to taste

1. To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
   
2. Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
   
3. Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
   
4. To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
   
5. To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
   
6. Mash avocado with fork until slightly chunky.
   
7. Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.

SOURCE:
Mrs. T’s Pierogies