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...
by Mike Egrie | Apr 17, 2020
Chickpea and Squash TagineIngredients1 tbsp olive oil½ medium red onion, diced2 garlic cloves, minced16 oz fresh zucchini coins and yellow squash1 ½ small cauliflower florets2 tsp Moroccan blend seasoning14.50 oz fire roasted no salt added diced...
by Mike Egrie | Apr 17, 2020
Chickpea & Mushroom Scramble with Soft-Cooked EggsIngredients4 large eggs15 oz reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed1 tsp ground turmeric½ tsp smoked paprika¼ tsp ground cumin1 tbsp olive oil¼ cup chopped white onion2...
