by Mike Egrie | Apr 17, 2020
Chicken & Vegetable RamenIngredients1 lb pound boneless skinless chicken breasts, sliced ½-inch thick32 oz less-sodium chicken broth4 garlic cloves, minced2 green onions, thinly sliced, divided1 tbsp less-sodium soy sauce1 tsp grated fresh ginger8 oz brown rice...
by Mike Egrie | Apr 17, 2020
Cauliflower Tikka MasalaIngredients1 medium jalapeño pepper, seeded and finely chopped3 garlic cloves, minced15 oz no salt added tomato sauce2 cups unsweetened cashew milk2 ½ tsp garam masala½ tsp paprika½ tsp turmeric1 medium head cauliflower, cut into...
by Mike Egrie | Apr 17, 2020
California Walnut Street TacosIngredients1 head cauliflower, small, chopped1 cup California walnuts, chopped2 tbsp olive oil, divided¾ cup onion, minced2 tsp garlic, minced1 medium jalapeno, seeded and minced½ cup water¼ cup tomato paste2 tsp chili...
by Mike Egrie | Apr 16, 2020
Coffee-Rubbed Steak & Veggie KabobsIngredients1 ¼ lbs boneless beef top sirloin steak, cut into 1-inch pieces8 oz white mushroom, cut in half, larger mushrooms cut in quarters1 medium green or red bell pepper, cut into 1-inch pieces½ small yellow onion,...
by Mike Egrie | Apr 16, 2020
Cod with Warm Celery−Grape SaladIngredients2 tbsp olive oil, divided16 oz (4oz.) cod fillets1 tsp lemon pepper seasoning1 cup thinly sliced onion1 cup thinly sliced celery1 cup halved red grapes¼ cup cup pignolia (Pine Nuts)3 cups arugulalemon wedgesDirectionsIn...
