by Mike Egrie | Oct 23, 2020
Winter Fruit SaladIngredients1 large pomegranate ¼ cup honey½ tsp grated fresh ginger1 medium navel orange1 large apple, cut in half through stem end, cored and thinly sliced1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces1...
by Mike Egrie | Oct 16, 2020
Pumpkin SoupIngredients2 tbsp olive oil1 large shallot, finely chopped2 cans (15.5 ounces each) Wholesome Pantry™ organic pumpkin1 can (13.5 ounces) Coco López® unsweetened coconut milk 2 tbsp fresh lemon juice2 tbsp Wholesome Pantry™ energy mix1 cup Wholesome Pantry™...
by Mike Egrie | Oct 16, 2020
Fish TacosIngredients1 lb coconut-encrusted cod fillets 8 soft taco flour tortillas1 cup pineapple salsa½ cup ShopRite® fancy shreds Mexican blend cheeseDirectionsPrepare cod as label directs. Heat tortillas between 2 damp paper towels in microwave oven on high...
by Mike Egrie | Oct 12, 2020
Greek Lemon Chicken CupsIngredients1 head of Pacific petite romaine 1 tbsp olive oil 1 lb chicken, cut into small bite-size pieces2 tsp za’atar spice 2 garlic cloves, minced1 head lettuce½ cup olives1 container (8 oz.) tzatziki sauce juice of 1/2 lemonSalt to...
by Mike Egrie | Oct 12, 2020
Instant Pot® Herb-Poached SalmonIngredients4 skinless salmon fillets (about 5 ounces each), divided1 tbsp chopped dill, divided⅔ cup white cooking wine, divided1 bag (12 ounces) steam-in-bag broccoli florets1 tbsp fresh lemon juice1 package (16 ounces) herb...
