by Mike Egrie | Jun 14, 2021
Grilled Halibut Steaks Over Eggplant CaponataIngredients1 medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices 1 red onion, cut into 1/4-inch-thick rounds 2 lbs skinless halibut steaks1 ½ tbsp olive oil8 (1/2-inch-thick) slices French baguette1...
by Mike Egrie | May 17, 2021
Lemon-Dill Salmon and Orzo SaladIngredients1 lb lemon-dill salmon fi llets12 oz tri-color peppers, coarsely chopped¾ cup dry orzo1 cup chopped cucumber¾ cup chopped Greek feta saladLemon wedges for garnish (optional)DirectionsPreheat oven to 375°; line...
by Mike Egrie | Mar 29, 2021
Sheet-Pan Stuffed SalmonIngredients2 portions (8 ounces each) stuffed salmon thawed if necessary 14 oz asparagus tips12 oz shredded Brussels sprouts⅓ cup lemon vinaigrette3 tbsp shaved Parmesan cheeseDirectionsPreheat oven to 375°; line 2 rimmed baking pans with...
by Mike Egrie | Mar 17, 2021
Pot of Green Pesto PastaIngredients8.80 oz fresh linguine1 tbsp olive oil1 lb Mediterranean shrimp, tail shells removed, if necessary 16 oz zucchini noodles12 oz vegetable medley6.50 oz refrigerated pesto Chopped basil for garnish (optional) DirectionsIn large...
by Mike Egrie | Mar 9, 2021
Teriyaki Salmon with Ginger-Pineapple Steamed RiceIngredients4 portions (5 ounces each) skinless teriyaki salmon16 oz sliced peppers and onions 3.50 oz boil-in-bag basmati rice1 cup chopped fresh pineapple chunks1 tsp ginger pasteChopped green onions for garnish...
