by Mike Egrie | May 6, 2020
Zoodle Pad Thai with ShrimpIngredients1 tbsp avocado oil2 large eggs1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary½ medium red bell pepper, thinly sliced3 ½ tbsp garlic & green onion teriyaki sauce20 oz zucchini noodles1 green...
by Mike Egrie | May 6, 2020
Warm Moroccan Haddock and Carrot SaladIngredients4 (6-oz.) Haddock fillets, each cut into 6 large chunks1 ½ tsp cumin seeds1 ½ tsp smoked paprika2 tsp canola or grapeseed oil1 ¼ cups orange juice, divided1 lb baby carrots, halved lengthwise2 tsp honey10...
by Mike Egrie | May 6, 2020
Turmeric-Ginger Haddock in ParchmentIngredients1 tbsp ground coriander1 ½ tsp ground ginger1 ½ tsp turmeric4 (4-to-6-oz.) haddock fillets (¾ inch thick), skin removed6 tsp fresh lime juice, divided1 tbsp olive oil2 tbsp finely chopped shallot5 oz baby...
by Mike Egrie | May 5, 2020
Tuna Poke BowlIngredients1 cup uncooked black rice2 tbsp less sodium soy sauce 2 tsp less sodium soy sauce 2 tbsp rice wine vinegar2 tsp rice wine vinegar3 tbsp sesame oil16 oz 4 tuna filets (about 4 oz each)1 medium avocado, pitted, peeled and sliced½ cup sliced...
by Mike Egrie | May 5, 2020
Tortilla-Crusted Salmon Cakes with Tahini-YogurtIngredients1 large egg1 tbsp fresh lemon juice2 tsp dijon mustard1 lb fresh salmon fillet, skin removed and finely chopped¾ cup coarsely crushed plus 1/4 finely crushed Wholesome Pantry Organic ranch multigrain...
