by Mike Egrie | Feb 24, 2025
Corned Beef and Cabbage SoupIngredients1 tbsp olive oil3 carrots, chopped in rounds2 stalks celery, chopped2 leeks, chopped4 cloves garlic, minced½ tsp pepper½ tsp salt½ tsp onion powder¼ tsp garlic powder½ cup cooked corned beef, shredded5...
by Mike Egrie | Feb 24, 2025
Chickpea–Cookie Dough DipIngredients1 ½ cups chickpeas, rinsed, drained and skinned¼ cup soy or nut butter1 tsp vanilla extract2 tbsp maple syrup1 tbsp non-dairy milk⅓ cup semi-sweet chocolate chipsapple slicesDirectionsIn a food processor combine...
by Mike Egrie | Feb 24, 2025
Sweet Potato and Black Bean ChiliIngredients1 tbsp olive oil2 medium sweet potatoes, peeled, cut into 1/2-inch cubes1 small onion, chopped1 garlic clove, minced½ tsp ground cumin½ tsp chili powder⅛ tsp cayenne (optional)15 oz can reduced-sodium black...
by Mike Egrie | Feb 24, 2025
Mediterranean Grilled Crostini SnacksIngredients½ 1/2 (14-ounce) French baguette, sliced 1/2-inch-thick crosswise into 16 pieces1 garlic clove, halved crosswise⅓ cup hummus⅓ cup tzatziki sauce16 jarred quartered and marinated artichoke hearts in oil,...
by Mike Egrie | Feb 24, 2025
Tuscan Tuna, White Bean and Avocado SaladIngredients12 oz solid white albacore tuna in water, drained½ diced red onion1 cup chopped fresh basil leaves1 tbsp chopped fresh chives1 tbsp extra virgin olive oil1 tbsp fresh lemon juice1 tbsp red wine vinegar½ tsp...
