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...
by Mike Egrie | Apr 16, 2020
Cod with Harissa ChickpeasIngredients2 tbsp Pure Wesson® Canola Oil6 6 cod fillets, patted dry½ tsp salt½ cup chopped yellow onion½ cup chopped yellow bell pepper14.50 oz Hunt’s® Diced Tomatoes-No Salt Added, undrained15 oz garbanzo beans (chickpeas),...
by Mike Egrie | Apr 16, 2020
Cod with Beet Pesto PastaIngredients8 oz whole-wheat spaghetti8.80 oz cooked, peeled beets2 garlic cloves, minced½ cup walnuts, toasted½ cup grated fresh parmesan cheese3 tbsp olive oil, divided4 oz cod fillets4 tsp fresh lemon juiceDirectionsIn a large pot...
