by Mike Egrie | May 12, 2020
Wild Rice & Baby Kale Salad with Sharon FruitIngredients1 cup wild rice¼ cup extra-virgin olive oil3 tbsp white-wine vinegar6 cups packed baby kale (about 4 ounces)2 sharon fruit diced½ cup dried cranberries¼ cup chopped flat-leaf...
by Mike Egrie | May 12, 2020
Roasted BroccoliIngredients1 package fresh cut broccoli riceolive oil or canola cooking spraylemon pepper seasoning (salt-free)1 red onion, sliced2 cloves garlic, minced2 shallots, cut into quartersgrated parmesan cheeseDirectionsPreheat oven to 400 degrees F. Put...
by Mike Egrie | May 12, 2020
Rhubarb CrispIngredients1 lb chopped rhubarb2 sweet red apples (peeled, cored, sliced)½ cup orange juice1 tbsp olive oil1 tsp ground cinnamon3 tbsp splenda1 cup plain bread crumbs2 tbsp brown sugarDirectionsPreheat boiler; in saucepan combine rhubarb, apples,...
by Mike Egrie | May 12, 2020
Stokrs Purple Sweet Potato LatkesIngredients2 large Stokes purple sweet potatoes½ yellow onion1 egg, lightly beaten3 tbsp all-purpose flour¼ saltgrapeseed or canola oil, for pan fryingDirectionsPeel sweet potatoes with vegetable peeler, then grate or shred....
by Mike Egrie | May 12, 2020
Summer Fruit PunchIngredients2 cups diced stone fruit, (apricots, prune plums, peaches)2 cups apricot juice2 cups sparkling cider1 cup seltzer waterDirectionsCombine diced fruit, apricot juice, sparkling cider and seltzer. Divide among 4 ice-filled...
