by Mike Egrie | Jun 14, 2021
Grilled Salmon and Pineapple TacosIngredients1 lb take-and-bake salmon portions8 oz container presliced pineapple8 (6-inch) flour tortillas½ cup guacamole¼ cup mild fresh salsaChopped fresh cilantro, lime wedges and/or sour cream for garnish...
by Mike Egrie | Jun 14, 2021
Grilled Halibut Steaks Over Eggplant CaponataIngredients1 medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices 1 red onion, cut into 1/4-inch-thick rounds 2 lbs skinless halibut steaks1 ½ tbsp olive oil8 (1/2-inch-thick) slices French baguette1...
by Mike Egrie | Jun 1, 2021
Grilled Korean Pork ChopsIngredients4 bone-in pork chops (about 2 pounds)½ cup Korean teriyaki sauce1 red onion, quartered vertically through root and peeled3 heads baby bok choy1 tbsp olive oil1 package (7 ounces) microwaveable cilantro-lime riceChopped fresh...
by Mike Egrie | May 24, 2021
Mushroom Trio Grilled FlatbreadIngredientsYellow cornmeal for sprinkling16 oz pizza dough, thawed if necessary All-purpose fl our for dusting1 tbsp olive oil8 oz grilled chicken, chopped4 oz sliced gourmet-blend mushrooms2 tbsp chopped poultry herbs4 oz container...
by Mike Egrie | May 17, 2021
Lemon-Dill Salmon and Orzo SaladIngredients1 lb lemon-dill salmon fi llets12 oz tri-color peppers, coarsely chopped¾ cup dry orzo1 cup chopped cucumber¾ cup chopped Greek feta saladLemon wedges for garnish (optional)DirectionsPreheat oven to 375°; line...
