by Mike Egrie | Apr 20, 2020
Filet with Tarragon Penne SaladIngredients2 tsp lemon zest2 tbsp juice from 1 lemon3 tbsp canola oil¼ cup nonfat plain greek yogurt3 tbsp rice vinegar2 tbsp finely chopped fresh tarragon1 ½ tbsp honey1 tbsp light mayonnaise8 oz dried whole-wheat penne pasta1...
by Mike Egrie | Apr 20, 2020
Farro & Grilled Vegetable Salad with Smoked TahiniIngredients1 cup pearled farro2 medium carrots, halved lengthwise2 roma tomatoes, halved lengthwise1 large zucchini, cut lengthwise into ¼-inch thick slices2 (½-inch thick) slices red onion¼ cup olive oil1...
by Mike Egrie | Apr 20, 2020
Easy Shepherd’s PieIngredients1 tbsp olive oil½ cup chopped onion¾ cup coarsely chopped carrots¼ cup chopped celery1 lb 93% lean ground beef3 tbsp flour½ cup low-sodium beef broth½ cup frozen peas3 cups cooked mashed potatoesDirectionsPreheat...
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...
