by Mike Egrie | Apr 20, 2020
Curried Hummus-Crusted SalmonIngredients¾ cup canned chickpeas (garbanzo beans), rinsed and drained2 tbsp creamy cashew butter1 tbsp ponzu sauce2 tsp lime juice1 tsp curry powder1 ½ tbsp olive oil4 oz salmon fillets, skin removed (½-inch thick)¾ lb...
by Mike Egrie | Apr 20, 2020
Crushed Red Lentil SoupIngredients1 tbsp olive oil14 oz carrots, celery and onion (mirepoix)3 garlic cloves, crushed1 cup drained and rinsed red lentils1 tsp ground cumin14.50 oz drained canned no salt added diced tomatoes1 ½ cups low sodium vegetable broth½...
by Mike Egrie | Apr 20, 2020
Crispy Kale Caesar Salad with Roasted Chicken BreastIngredients3 tbsp dijon mustard1 tbsp chopped fresh basil1 lb boneless, skinless chicken breasts3 cups loosely packed baby kale2 tbsp olive oil2 slices 100% whole wheat bread, cut into ½-inch cubes9 oz chopped hearts...
by Mike Egrie | Apr 20, 2020
Creamy Root Vegetable SoupIngredients1 tbsp olive oil1 small onion, chopped1 celery stalk, chopped1 lb parsnips, peeled, trimmed and chopped (about 3 cups)2 large carrots, peeled, trimmed and chopped½ tsp pumpkin pie spice4 cups low-sodium vegetable broth14 oz...
by Mike Egrie | Apr 20, 2020
Couscous with Vegetable BruschettaIngredientsCouscous:⅔ cup dry couscous1 green onion, thinly sliced¼ cup chopped cucumber¼ cup diced yellow and/or red bell peppers1 ½ tsp lemon juice1 tsp olive oil½ tsp lemon zest⅛ tsp saltVegetable...
