by Mike Egrie | Aug 10, 2020
Jersey Tomato Peach SalsaIngredients1 can sliced peaches, drained1 cup chopped Jersey tomatoes¼ cup diced red onions½ jalapeno, seeded and minced3 tbsp minced cilantro2 tbsp fresh lime juice1 tsp honeyDirectionsIn a medium-sized bowl, gently toss together...
by Mike Egrie | Aug 10, 2020
Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine RiceIngredients1 large yellow bell pepper½ ripe mango, peeled and coarsely chopped1 tbsp rice vinegar2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)1 lb raw 21-25 count...
by Mike Egrie | Aug 3, 2020
Grilled Romaine Salad Sun Dried Tomato Lemon VinaigretteIngredients18 oz Wholesome Pantry™ organic romaine hearts, halved lengthwise2 lemons, halved crosswise2 medium zucchini, halved lengthwise⅓ cup cup julienne-cut sun-dried tomatoes2 tbsp white wine vinegar1...
by Mike Egrie | Jul 20, 2020
Key Lime ChilaquilesIngredients8 (6-inch) yellow corn tortillas8 oz Frontera® key lime taco skillet sauce12 large eggs1 large avocado, peeled, pitted and sliced¼ cup crumbled queso fresco¼ cup loosely packed fresh cilantro leavesLime wedges for garnish...
by Mike Egrie | Jun 29, 2020
Grilled Steak & Avocado Summer SaladIngredients2 boneless petite sirloin steaks (about 1 pound)3 tbsp olive oil, divided1 large red onion, sliced into ½-inch-thick slices1 tbsp red wine vinegar5 oz spring mix2 medium tomatoes on the vine, chopped2 medium ripe...
