by Mike Egrie | May 12, 2020
Tropical Sunshine ParfaitIngredients2 cups canned pineapple chunks in 100% fruit juice (drained)1 cup fresh sunshine raspberries1 cup low-fat vanilla yogurt1 medium banana (sliced)⅓ cup dates (chopped)¼ cup whole almonds (toasted and chopped)DirectionsToast...
by Mike Egrie | May 12, 2020
Sparkling Kiwi LemonadeIngredients½ cup sugar¼ cup fresh mint leaves3 kiwi, peeled and halved¼ cup fresh lemon juice (from approx 2 lemons)3 cups sparkling water, chilledice cubesDirectionsFor the sugar syrup: in a medium saucepan combine 1 cup water...
by Mike Egrie | May 12, 2020
Spiced VegetablesIngredients1 onion, chopped1 tbsp vegetable oil1 zucchini, sliced into ¼ -inch thick rounds1 ½ cups canned corn, drained¼ tsp garlic powder¼ tsp chili powder2 cups yellow cherry tomatoes, peeled and quarteredDash red pepper...
by Mike Egrie | May 12, 2020
Roasted Fingerling Potatoes with Garlic & HerbsIngredients¾ lb fingerling potatoes4 garlic cloves1 tbsp olive oil1 tsp salt1 tsp chopped rosemary¼ tsp ground black pepper1 tsp butter2 tbsp chopped fresh parsleyDirectionsPreheat oven to 400 F. Lightly...
by Mike Egrie | May 12, 2020
Wild Rice & Baby Kale Salad with Sharon FruitIngredients1 cup wild rice¼ cup extra-virgin olive oil3 tbsp white-wine vinegar6 cups packed baby kale (about 4 ounces)2 sharon fruit diced½ cup dried cranberries¼ cup chopped flat-leaf...
