by Mike Egrie | May 12, 2020
Vegetable & Avocado SauteIngredients1 ½ tbsp avocado oil or olive oil2 tsp finely chopped garlic½ large shallot, finely chopped½ tbsp finely chopped fresh thyme leaves3 zucchini, cut in half lengthwise and sliced into 1/4-inch chunks½ red bell...
by Mike Egrie | May 12, 2020
Beet-Apple SaladIngredients4 granny smith apples, peeled & sliced2 beets, julienned6 radishes, sliced2 scallions, diagonally sliced½ tbsp vinegar2 ½ tbsp olive oil¼ cup apple juice¼ tsp ground all spice¼ tsp red pepper sauce⅓ tsp...
by Mike Egrie | May 12, 2020
Zucchini Noodles with Almond PestoIngredients6 oz nonfat plain greek yogurt2 tbsp creamy peanut butter3 tsp maple syrup⅛ tsp apple pie spice¼ tsp vanilla extract1 Lil Chief Apples, for servingDirectionsIn a small bowl combine yogurt, peanut butter, maple...
by Mike Egrie | May 12, 2020
Lemon Plum & Berry SaladIngredients1 ½ cups strawberries, quartered1 cup blueberries1 cup raspberries1 cup orange, segments1 cup lemon plums, diced and seeded4 tsp honey1 tsp mint, chiffonade*⅛ tsp anise seedDirectionsMix all ingredients together and...
by Mike Egrie | May 8, 2020
Jersey Tomato SaladIngredients2 jersey tomatoes, cut into wedges4 cups torn radicchio4 cups arugula⅓ cup crumbled blue cheese¼ cup toasted pumpkin seedsWhite Wine Vinaigrette:¼ cup olive oil3 tbsp white wine vinegar1 tbsp honey2 tbsp minced...
