by Mike Egrie | May 8, 2020
Campari Mixed SaladIngredients1 (10 oz) Y.E.L.O.™ tomatoes, but into wedges1 lb campari tomatoes, cut into wedges4 cups torn radicchio4 cups argula⅓ cup crumbled bleu cheese¼ cup toasted pumpkin seedswhite wine vinaigrette¼ cup olive oil3 tbsp white...
by Mike Egrie | May 8, 2020
Pluot Basil BruschettaIngredients1 loaf whole grain baguette6 california pluots, pitted and sliced8 oz reduced-fat cream cheese1 bunch fresh basildesired amount of olive oilDirectionsSlice baguette into ¼ inch slices. Brush each side lightly with olive oil. Arrange...
by Mike Egrie | May 8, 2020
Spicy California Fig and Tomato SalsaIngredients10 oz grape tomatoes¼ cup chopped white onion1 serrano chile, chopped (use only ½ for less heat)½ cup chopped fresh cilantro1 tbsp fresh lime juice2 fresh figs of your choice, stems removed and finely...
by Mike Egrie | May 8, 2020
Fruit SaladIngredients20 oz pineapple chunks, canned in own juice, drained2 pears, cut into bite size chunks2 peaches, cut into bite size chunks5 apricots, cut into bite size chunks1 ¼ cups plain low-fat yogurt1 cup granolaDirectionsDrain can of pineapple well....
by Mike Egrie | May 6, 2020
Butternut Squash with Black BeansIngredients1 package butternut squash noodles1 tsp vegetable oil1 small onion, chopped¼ tsp garlic powder¼ cup red wine vinegar¼ cup water2 cans (16 oz) Black beans, low sodium, rinsed and drained½ tsp...
