by Mike Egrie | Aug 31, 2020
Grilled Vegetable Quinoa BowlIngredients3 green onions, ends trimmed2 roma tomatoes, halved lengthwise1 ear sweet corn1 medium orange or yellow bell pepper, halved lengthwise and seeded2 cups halved radishes1 cup garlic & herb marinade, divided1 small avocado,...
by Mike Egrie | Aug 24, 2020
Grilled Chicken “Reubens”Ingredients2 garlic cloves, minced¼ cup extra virgin olive oil¼ cup no sugar added ketchup1 tbsp worcestershire sauce2 tsp smoked paprika4 boneless, skinless chicken breasts (about 6 ounces each)1 medium red onion, sliced into...
by Mike Egrie | Aug 17, 2020
Zoodle, Garbanzo Bean & Avocado SaladIngredients3 medium zucchini3 roma tomatoes, chopped½ small white onion, fi nely chopped2 cans (15.5 ounces each) Wholesome Pantry™ Organic garbanzo beans, drained and rinsed1 ½ tbsp chopped fresh mint leaves1 ½...
by Mike Egrie | Aug 10, 2020
Jersey Tomato Peach SalsaIngredients1 can sliced peaches, drained1 cup chopped Jersey tomatoes¼ cup diced red onions½ jalapeno, seeded and minced3 tbsp minced cilantro2 tbsp fresh lime juice1 tsp honeyDirectionsIn a medium-sized bowl, gently toss together...
by Mike Egrie | Aug 10, 2020
Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine RiceIngredients1 large yellow bell pepper½ ripe mango, peeled and coarsely chopped1 tbsp rice vinegar2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)1 lb raw 21-25 count...
