by Mike Egrie | Mar 9, 2021
Teriyaki Salmon with Ginger-Pineapple Steamed RiceIngredients4 portions (5 ounces each) skinless teriyaki salmon16 oz sliced peppers and onions 3.50 oz boil-in-bag basmati rice1 cup chopped fresh pineapple chunks1 tsp ginger pasteChopped green onions for garnish...
by Mike Egrie | Mar 3, 2021
Pan-Seared Pesto CodIngredients1 bag (1.5 pounds) steamable red potatoes 1 bag (12 ounces) microwaveable green beans3 cod fillets (about 8 ounces each), thawed if necessary and halved crosswise2 tbsp olive oil1 container (8 ounces) Italian roasted tomatoes¼ cup...
by Mike Egrie | Feb 22, 2021
Mediterranean Quinoa with Turkey MeatballsIngredients1 package (18.8 ounces) savory seasoned turkey burgers6 oz quinoa mix with vegetables½ seedless cucumber, chopped1 cup halved grape tomatoes1 tbsp olive oil⅔ cup Mediterranean hummusDirectionsPreheat oven...
by Mike Egrie | Feb 15, 2021
Bibimbap Rice BowlIngredients3 tbsp olive oil, divided4 oz sliced gourmet mushroom blend3 packages (8.8 ounces each) jasmine ready rice4 cage-free large eggs1 ⅓ cups shredded carrots2 tbsp Korean gochujang sauce plus additional for garnish (optional)Chopped...
by Mike Egrie | Feb 8, 2021
Roasted Beets and Goat Cheese FlatbreadIngredients6 oz gluten-free cauliflower pizza crust4 oz goat cheese3 refrigerated roasted beets, thinly sliced1 tbsp olive oil⅔ cup chopped Anjou pear½ cup packed arugula½ tbsp fresh lemon juiceDirectionsPreheat...
