by Mike Egrie | May 4, 2021
Western Crustless QuicheIngredients9 large eggs1 cup shredded Cheddar cheese, divided1 tbsp olive oil½ (16-ounce) package peppers and onions, chopped6 breakfast turkey sausage links, cut crosswise into ½-inch pieces1 cup shredded russet potatoDirectionsPreheat...
by Mike Egrie | Apr 26, 2021
Mini Pepper Race CarsIngredients½ cup classic hummus6 mini sweet peppers, tops trimmed and halved lengthwise12 grape tomatoes3 mini cucumbers, each cut crosswise into 16 (¼-inch-thick) slices 12 black olive slices24 toothpicksDirectionsTransfer hummus to small...
by Mike Egrie | Apr 26, 2021
Spring ChickenIngredients12 oz quartered, marinated artichoke hearts in oil4 organic rainbow carrots, cut diagonally into ¼-inch-thick slices½ (1½-pound) package steam-able fingerling potatoes, halved lengthwise2 lemons, halved crosswise1 package boneless,...
by Mike Egrie | Apr 19, 2021
Grilled Veggie & Hummus FlatbreadIngredients6 oz package frozen gluten-free broccoli pizza crust½ cup caramelized onion hummus6 oz package grilled vegetables, chopped10.60 oz sunflower crisp chopped salad kit2 tbsp vegan pestoDirectionsPreheat oven to 425°;...
by Mike Egrie | Apr 12, 2021
Plant-Packed Veggie BowlIngredients1 cup dry farro4 large eggs7 oz chopped onions14 oz asparagus tips, chopped½ cup lemon hummusChopped fresh chives for garnish (optional)DirectionsPrepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼...
