Ingredients

• 1 large sweet onion
• 1 medium red bell pepper
• ¼ bunch fresh Italian parsley
• 1 lb mild Italian pork (or chicken) sausages
• 1 (16 oz) package frozen cheese-filled pierogies
• 4 tablespoons olive oil, divided
• 2 tablespoons coarse-ground Dijon mustard
• 2 tablespoons apple cider vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat grill (or grill pan) on medium. Cut onion into ½-inch-thick slices; cut pepper into quarters, removing stem and core. Chop parsley.
2. Place sausages, onions, and peppers on grill and cover; grill 8–10 minutes, turning frequently, until sausages are 165°F and vegetables are tender. Remove from grill and cover to keep warm.
3. Coat pierogies with 2 tablespoons oil. Place on grill and cover; grill 5 minutes without flipping. Meanwhile, cut sausages, peppers, and onions into bite-size pieces and place in large serving bowl.
4. Flip pierogies and cover; grill 4–6 more minutes until hot and crisp. Add to sausage mixture.
5. Whisk mustard, vinegar, salt, pepper, and remaining 2 tablespoons oil until blended; pour over sausage mixture. Stir gently (do not break pierogies) until evenly coated; sprinkle with parsley. Serve.

Ingredients

• 4 cups honeydew chunks (about 2 lb)
• ¼ cup whipped cream cheese
• 2 tablespoons lemon curd
• 2 (5.3 oz) cups lemon Greek yogurt
• 1 pint fresh blueberries (about 2 cups)

Steps

1. Cut honeydew into bite-size pieces. Beat cream cheese and lemon curd with whisk (or electric mixer) until smooth. Stir in yogurt until blended.
2. Build parfaits in 4 serving glasses, layering each in this order: ½ cup honeydew, 2 tablespoons blueberries, and ¼ cup yogurt mixture. Repeat layers. Chill 10 minutes before serving.