by Mike Egrie | May 12, 2020
Banana Cherry SmoothieIngredients1 cup organic cherries2 medium bananas8 oz plain yogurt1 tbsp honeyDirectionsRinse cherries and drain on paper towels. Remove seeds, then spread on a baking tray. Peel the bananas, slice thickly and add to the baking tray. Put in...
by Mike Egrie | May 12, 2020
Minty Spinach Fruit SaladIngredients1 cup sliced Orange Flesh Melon4 cups fresh spinach leaves1 cup sliced strawberries½ cup chopped walnuts2 tbsp chopped fresh mint leaves1 tbsp mint apple jelly1 ½ cups white wine vinegar3 tbsp canola oil1 clove garlicpinch...
by Mike Egrie | May 12, 2020
Grapefruit-Caper Salmon with ArtichokesIngredients1 Ocean Mist Season & steam artichokes bagjuice of 1 lemon1 ¼ tbsp olive oil2 tbsp olive oil¼ cup fresh grapefruit juice2 tbsp dijon mustard2 tbsp capers4 (4-oz.) salmon fillets, skin on, at room...
by Mike Egrie | May 12, 2020
Spicy Cucumber and Veggie Sweet SaladIngredients2 medium cucumbers, sliced thin10 mini sweet peppers, sliced thin round1 red onion, sliced thin¼ cup seasoned rice vinegar½ cup fresh cilantro, chopped4 tbsp low sodium soy sauce2 tbsp fresh ginger, grated2...
by Mike Egrie | May 12, 2020
Simple Tomato SaladIngredients2 cups quartered mini san marzano tomatoes¼ cup thinly chopped shallots2 cloves garlic, mincedhandful fresh basilhandful fresh parsley2 tbsp olive oilkosher salt and fresh cracked black pepperDirectionsCombine tomatoes, shallots,...
