by Mike Egrie | Apr 15, 2020
Cod PiccataIngredients20 oz 4 cod fillets (about 5 ounces each)⅓ cup whole wheat flour3 tbsp unsalted butter, divided3 garlic cloves, minced½ cup white cooking wine¼ cup drained and rinsed capers2 tbsp fresh lemon juiceFor Serving1 tbsp chopped fresh...
by Mike Egrie | Apr 15, 2020
Coconut-Lime Shrimp with ZoodlesIngredients¼ cup Thai Kitchen® Coconut Milk1 tsp McCormick® Ground Ginger½ tsp McCormick® Garlic Powder¼ tsp McCormick® Crushed Red Pepper1 tbsp fresh lime juice1 lb large shrimp, peeled and deveined1 small zucchini, cut...
by Mike Egrie | Apr 15, 2020
Cider–Dijon Pork ChopsIngredients4 oz boneless pork chops2 tbsp dijon mustard2 tbsp olive oil½ cup cider vinegar2 garlic cloves, minced2 tsp chopped fresh thyme leavesDirectionsPlace chops in a large resealable plastic bag. For the marinade, in a small bowl...
by Mike Egrie | Apr 15, 2020
Chunky Lentil Bolognese with Spiralized Sweet PotatoesIngredients2 tbsp extra virgin olive oil7 oz mirepoix1 garlic clove, minced¼ tsp red pepper flakes2 tsp no salt added tomato paste14.50 oz no salt added diced tomatoes¾ tsp no salt added Italian...
by Mike Egrie | Apr 15, 2020
Chickpea Penne with Roasted Cauliflower & KaleIngredients8 oz penne made from chickpeas1 small head cauliflower, cut into florets2 cups packed baby kale2 tbsp olive oil⅓ cup chopped hazelnuts⅓ cup golden raisins¼ cup grated parmesan cheeseCrushed...
