by Mike Egrie | May 6, 2020
Arugula & Red Onion SaladIngredients1 ½ cups B&W baby arugula1 red onion, thinly sliced1 tbsp red wine vinegar1 tsp finely chopped garlic1 ½ tbsp olive oilSalt and pepper to taste (optional)DirectionsClean, trim and dry arugula leaves. Place leaves...
by Mike Egrie | May 6, 2020
Grilled Shrimp and Romaine Heart Caesar SaladIngredients1 lb pound raw 16-20 count peeled and deveined shrimp, thawed if necessary1 tbsp olive oil2 slices 100% whole wheat bread4 romaine hearts, halved lengthwise2 lemons, halved crosswise½ cup cup yogurt-based...
by Mike Egrie | May 6, 2020
Winter Farro SaladIngredients1 cup pearled farro½ cup raw pepitas2 cups packed baby kale1 cup broccoli florets1 cup purple cauliflower florets¼ cup olive oil3 tbsp fresh lemon juice1 tbsp honey¼ cup crumbled chèvre (goat cheese)1 avocado, peeled, pitted...
by Mike Egrie | May 4, 2020
Tangy Thai Shrimp & Apple SaladIngredients¼ cup fresh lime juice1 ½ tsp fresh lime juice3 tbsp chopped fresh cilantro1 ½ tbsp rice vinegar1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)1 lb cooked 21-25 count...
by Mike Egrie | Apr 28, 2020
Shrimp & Avocado SaladIngredients1 lb raw 21-25 count tail-off peeled and deveined shrimp2 tsp salt-free lemon pepper seasoning1 tbsp Finlandia unsalted butter2 tbsp fresh lemon juice2 tbsp olive oil1 cup halved cherry tomatoes¼ cup chopped red onion1 tbsp...
