by Mike Egrie | Apr 27, 2020
Ratatouille & Wheat Berry Salad with FetaIngredients½ cup dry wheat berries1 tbsp raw pine nuts5 oz ShopRite store made grilled vegetables, chopped¼ cup red seedless grapes¼ cup packed baby arugula3 tbsp crumbled feta cheese3 tbsp organic balsamic...
by Mike Egrie | Apr 21, 2020
Grilled Chicken with Pesto Orzo SaladIngredients⅓ cup chopped zucchini⅓ cup diced red bell pepper⅓ cup fresh or frozen corn kernels, thawed if necessary⅓ cup whole wheat orzo¼ cup quartered cherry tomatoes2 tbsp refrigerated prepared...
by Mike Egrie | Apr 20, 2020
Flank Steak Buddha BowlIngredients¾ lb boneless beef flank steak1 tbsp reduced sodium soy sauce1 tbsp sesame oil12 oz frozen riced cauliflower & sweet potato mix1 cup broccoli florets1 large red bell pepper, thinly sliced¼ cup dried goji berries¼...
by Mike Egrie | Apr 20, 2020
Filet with Tarragon Penne SaladIngredients2 tsp lemon zest2 tbsp juice from 1 lemon3 tbsp canola oil¼ cup nonfat plain greek yogurt3 tbsp rice vinegar2 tbsp finely chopped fresh tarragon1 ½ tbsp honey1 tbsp light mayonnaise8 oz dried whole-wheat penne pasta1...
by Mike Egrie | Apr 20, 2020
Farro & Grilled Vegetable Salad with Smoked TahiniIngredients1 cup pearled farro2 medium carrots, halved lengthwise2 roma tomatoes, halved lengthwise1 large zucchini, cut lengthwise into ¼-inch thick slices2 (½-inch thick) slices red onion¼ cup olive oil1...
