by Mike Egrie | Jul 10, 2024
Chickpea Chocolate-Cashew CookiesIngredients1 cup all-purpose flour½ cup white whole wheat flour1 tsp baking soda¼ tsp kosher salt15 oz chickpeas, drained and rinsed8 oz honey roasted cashews½ cup unsalted butter (1 stick), softened1 large egg1 tsp...
by Mike Egrie | Jul 10, 2024
Seared Scallops with Watermelon, Fennel & Tomato SaladIngredients1 pt cherry tomatoes, halved1 small fennel bulb, bulb thinly sliced, some fronds reserved and chopped for garnish3 cups seedless watermelon, chopped2 tbsp chopped jalapeño and/or serrano chile...
by Mike Egrie | Jul 10, 2024
Vietnamese Grilled PorkIngredients2 lbs pork loin, cut into ¼ inch slices or small cubes3 tbsp lemongrass stir-in paste1 shallot, peeled and minced1 tbsp minced garlic1 tsp cane sugar1 tbsp honey1 tbsp fish sauce3 tbsp soy sauce2 tbsp oyster sauce1 ½ tbsp...
by Mike Egrie | Jun 3, 2024
Summer Veggie PappardelleIngredients1 package Bowl & Basket specialty pappardelle pasta4 tbsp olive oil2 small zucchini squash, sliced1 pt cherry tomatoes2 ears of corn, shucked¼ cup shredded parmesan cheesesaltpepperDirectionsCook pasta according to package...
by Mike Egrie | Jun 3, 2024
Healthy Broccoli Salad with Miso Orange DressingIngredients2 heads broccoli, cut into small florets2 cups red cabbage, chopped½ cup golden raisins½ cup slivered almonds½ cup chopped green onions1 cup orange juice2 tbsp canola oil2 tbsp miso2 tbsp almond...
