by Mike Egrie | May 6, 2020
Wild Mushroom, Kale and Farro RisottoIngredients4 cups low sodium vegetable broth2 tbsp olive oil1 cup chopped white onion1 cup pearled farro1 lb sliced baby bella, shiitake and/or white mushrooms2 cups loosely packed baby kale plus additional thinly sliced for...
by Mike Egrie | May 6, 2020
Warm Moroccan Haddock and Carrot SaladIngredients4 (6-oz.) Haddock fillets, each cut into 6 large chunks1 ½ tsp cumin seeds1 ½ tsp smoked paprika2 tsp canola or grapeseed oil1 ¼ cups orange juice, divided1 lb baby carrots, halved lengthwise2 tsp honey10...
by Mike Egrie | May 6, 2020
Vegetable Stuffed Pork TenderloinIngredients2 tbsp olive oil¼ cup chopped carrots¼ cup chopped leeks1 garlic clove, minced¼ cup chopped asparagus¼ cup chopped cremini mushrooms1 cup loosely packed baby spinach2 tbsp seasoned whole wheat...
by Mike Egrie | May 6, 2020
Tuscan Grilled Naan FlatbreadIngredients2 tbsp honey2 whole grain naan¼ cup shredded parmesan cheese2 tbsp shredded parmesan cheese⅛ small red onion, thinly sliced4 cups lightly packed spring mix1 cup halved cherry tomatoes½ cup drained and rinsed...
by Mike Egrie | May 6, 2020
Tuscan Bean SoupIngredients6 slices lower sodium turkey bacon, chopped14 oz mirepoix1 bay leaf3 garlic cloves, minced3 cans (15.5 ounces each) reduced sodium chickpeas, red kidney beans and/or white cannellini beans, rinsed and drained3 cups unsalted chicken stock2...
