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...
by Mike Egrie | Apr 5, 2021
Tortellini with Chicken Sausage and Broccoli RabeIngredients10 oz package refrigerated mixed cheese tortellini 1 tbsp olive oil10 oz sweet Italian chicken sausage with red bell peppers, cut crosswise into ½-inch-thick slices 1 garlic clove, minced1 cup low sodium...
by Mike Egrie | Mar 29, 2021
Sheet-Pan Stuffed SalmonIngredients2 portions (8 ounces each) stuffed salmon thawed if necessary 14 oz asparagus tips12 oz shredded Brussels sprouts⅓ cup lemon vinaigrette3 tbsp shaved Parmesan cheeseDirectionsPreheat oven to 375°; line 2 rimmed baking pans with...
by Mike Egrie | Mar 22, 2021
Braised Chicken CacciatoreIngredients1 ½ tbsp olive oil1 package boneless, skinless chicken thighs (about 1½ pounds)8 oz package sliced peppers and onions 8 oz package sliced baby bella mushrooms15 oz puttanesca sauce9 oz fresh pappardelleChopped fresh parsley...
by Mike Egrie | Mar 17, 2021
Pot of Green Pesto PastaIngredients8.80 oz fresh linguine1 tbsp olive oil1 lb Mediterranean shrimp, tail shells removed, if necessary 16 oz zucchini noodles12 oz vegetable medley6.50 oz refrigerated pesto Chopped basil for garnish (optional) DirectionsIn large...
