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...
by Mike Egrie | Oct 2, 2020
Chicken SaltimboccaIngredients8 oz Bowl & Basket™ spaghetti No. 82 tbsp fresh lemon juice2 tbsp olive oil4 thin-sliced chicken breasts ½ cup ShopRite® lower sodium chicken broth4 slices fresco prosciutto4 slices fresh mozzarella cheese from pre-sliced log,...
by Mike Egrie | Sep 25, 2020
Fall Harvest Farro RisottoIngredients5 cups Kitchen Basics® unsalted vegetable stock2 ½ cups diced butternut squash1 ½ cups shredded brussels sprouts1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained1 (4...
by Mike Egrie | Sep 18, 2020
Jamaican Jerk Chicken Street TacosIngredients1 lb jamaican jerk boneless, skinless chicken thighs 1 can (15.5 ounces) Wholesome Pantry™ organic black beans, drained and rinsed¾ cup Wholesome Pantry™ organic mild thick and chunky salsa, divided16 Mission® street...
by Mike Egrie | Sep 14, 2020
Traditional LasagnaIngredients1 container (15 ounces) ShopRite® part skim ricotta cheese1 ½ cups ShopRite® low-moisture part-skim shredded mozzarella cheese2 cups packed chopped Bowl & Basket™ spinach1 jar (23.5 ounces) Prego® Italian sausage & garlic...
