by Mike Egrie | Jun 3, 2024
Healthy Broccoli Salad with Miso Orange DressingIngredients2 heads broccoli, cut into small florets2 cups red cabbage, chopped½ cup golden raisins½ cup slivered almonds½ cup chopped green onions1 cup orange juice2 tbsp canola oil2 tbsp miso2 tbsp almond...
by Mike Egrie | Jan 22, 2024
Mushroom Walnut Wild RiceIngredients8 oz Del Monte® Mushrooms Stems and Pieces½ cup chopped walnuts2 tbsp olive oil, divided1 ⅓ cups unseasoned long grain & wild rice blend½ cup diced inion1 tsp minced garlic¼ tsp salt2 cups College Inn®...
by Mike Egrie | Dec 5, 2023
Air Fried Carrot Asparagus and RadishIngredients3 medium carrots, chopped½ bunch asparagus (about 1/2 pound), cut into 2-inch pieces1 cup quartered radishes2 tbsp olive oil1 tbsp lemon juice2 garlic cloves, minced⅓ cup crumbled feta cheese¼ cup chopped...
by Mike Egrie | Dec 5, 2023
Winter Roasted VeggiesIngredients1 lb acorn squase, sliced into wedges, seeds removed2 small sweet potatoes, peeled, cut into wedges½ butternut squash, peeled, sliced into 1/2-inch half-moon slices3 medium carrots, peeled, cut into 1-inch chunks3 garlic...
by Mike Egrie | Nov 27, 2023
Turkey Farro SoupIngredients2 tsp olive oil1 cup diced onions2 celery stalks, chopped67 carrots, sliced1 tsp garlic and herb seasoning6 cups chicken broth¾ cup farro2 cups leftover roast turkeyDirectionsIn a large Dutch oven or stock pot heat oil over medium-high...
