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Seasoned Together: A Community Herb & Spice Club

We are Moving!!!

***Starting in November we will meet the second THURSDAY of the Month*** **In October, we will learn to make Apple crisp and Cranberry sauce **

At Seasoned Together, we believe that cooking is about more than just food; it’s about community, curiosity, and creativity. Each month, we explore a different herb or spice, learning its history, flavor profile, and unique uses. Then we roll up our sleeves and make a simple, delicious dish together.

Whether you’re an experienced cook or just starting out, this club is a welcoming space to try new flavors, share stories, and connect with others who love food and learning. Come for the ingredients, stay for the friendship, and leave with new skills, new tastes, and new connections!

September’s Recipe: Homemade Pierogies
These delicious dough pockets are filled with creamy potatoes and cheese, then boiled until tender. They’re a fun recipe to make with family and friends.

Ingredients

For the Dough
2 cups flour, plus extra for dusting
½ cup water
Eggs
¼ teaspoon salt
Olive oil, for preparing the tray

For the Filling
Potatoes
Cheese, to taste
Salt, to taste
Pepper, to taste
A little sour cream, optional

For Serving
Sour cream
Butter or olive oil

Supplies
Large mixing bowl
Small bowls
Forks for mixing
Large-mouth mason jar with a 3-inch opening, or a 3-inch round cutter
Parchment paper
Zip-top bags
Mesh spoon or slotted spoon
Tray, buttered or lightly oiled

Directions
1. Make the Dough
Add the flour and salt to a mixing bowl. Add the water and eggs, then mix with a fork until the dough comes together.

Turn the dough onto a lightly floured surface and knead gently until smooth. Be careful not to overwork the dough.

Place the dough in a zip-top bag and let it rest for 10 minutes.

2. Prepare the Filling
Cook the potatoes until tender, then mash them. Mix with cheese, salt, and a little pepper. Add a small amount of sour cream if desired.

Place the filling in a bowl and allow it to cool before assembling the pierogies.

3. Roll and Cut the Dough
Place the dough between two sheets of parchment paper. Roll it out very thin—about 1/16 inch thick.

Using a large-mouth mason jar with approximately a 3-inch opening, cut the dough into rounds.

4. Fill the Pierogies
Place a small spoonful of filling in the center of each dough round.

Fold the dough over the filling to create a half-moon shape. Make sure the filling does not touch the edges.

Pinch and press the edges firmly together to seal the pierogi.

5. Boil the Pierogies
Bring a large pot of water to a boil. Carefully add the pierogies.

Boil until the pierogies float to the surface, indicating they are cooked.

Remove them from the water with a mesh or slotted spoon and place them on a buttered or lightly oiled tray.

6. Serve and Enjoy!
Serve warm with butter, olive oil, and/or sour cream.

Enjoy your homemade pierogies!

Yield: 6 

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