by Mike Egrie | May 8, 2020
Roasted Delicata Squash with PomegranateIngredients2 delicata squash, sliced and seeds removed1 tbsp olive oil½ tsp salt¼ tsp freshly ground pepper1 tbsp pomegranate vinegar (can sub balsamic or cider vinegar)1 tsp maple syrupDressing:1 tbsp olive oil1 tbsp...
by Mike Egrie | May 8, 2020
Cool 3-Bean Salad with GrapesIngredients3 tbsp red wine vinegar3 tbsp canola oil3 tbsp honey4 green onions, chopped2 tsp honey mustard1 can Bush’s garbanzo beans1 can Bush’s red kidney beans1 can Bush’s cannellini beans2 cups cucumber diced1 ½...
by Mike Egrie | May 8, 2020
Cherub TomatoesIngredients1 onion. chopped1 tbsp vegetable oil1 zucchini, sliced into ¼-inch thick rounds1 ½ cups canned corn, drained2 cups grape tomatoes, peeled and diced¼ tsp chili powder¼ tsp garlic powderDash red pepper (optional)DirectionsWash...
by Mike Egrie | May 8, 2020
Cauliflower “Fried Rice”Ingredients4 cups cauliflower rice6 tsp peanut oil, divided14 oz firm tofu, drained, pressed and cubed2 egg whites, lightly beaten¼ tsp freshly ground pepper½ cup chopped yellow onion1 garlic clove, minced1 ½ cups frozen peas and...
by Mike Egrie | May 8, 2020
Grapes and GrainsIngredients2 tbsp olive oil2 tbsp lemon juice1 tbsp orange juice2 cups cooked barley1 ½ cups halved, black seedless grapes½ cup sliced celery¼ cup sliced green onion⅛ tsp salt⅛ tsp pepperDirectionsIn mixing bowl, whisk...
