by Mike Egrie | Sep 25, 2020
Fall Harvest Farro RisottoIngredients5 cups Kitchen Basics® unsalted vegetable stock2 ½ cups diced butternut squash1 ½ cups shredded brussels sprouts1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained1 (4...
by Mike Egrie | Sep 18, 2020
Jamaican Jerk Chicken Street TacosIngredients1 lb jamaican jerk boneless, skinless chicken thighs 1 can (15.5 ounces) Wholesome Pantry™ organic black beans, drained and rinsed¾ cup Wholesome Pantry™ organic mild thick and chunky salsa, divided16 Mission® street...
by Mike Egrie | Sep 7, 2020
Mango Lime Salmon & Rice BowlIngredients4 North Coast Seafoods Chef’s Catch™ Mango & Lime Salmon Fillets2 packages (8.5 ounces each) ready to serve cooked brown basmati rice2 cups classic coleslaw mix½ cup fresh mango salsa¼ cup unsalted dry roasted...
by Mike Egrie | Aug 24, 2020
Grilled Chicken “Reubens”Ingredients2 garlic cloves, minced¼ cup extra virgin olive oil¼ cup no sugar added ketchup1 tbsp worcestershire sauce2 tsp smoked paprika4 boneless, skinless chicken breasts (about 6 ounces each)1 medium red onion, sliced into...
by Mike Egrie | Aug 17, 2020
Zoodle, Garbanzo Bean & Avocado SaladIngredients3 medium zucchini3 roma tomatoes, chopped½ small white onion, fi nely chopped2 cans (15.5 ounces each) Wholesome Pantry™ Organic garbanzo beans, drained and rinsed1 ½ tbsp chopped fresh mint leaves1 ½...
