by Mike Egrie | Apr 3, 2023
Lemon Ricotta Dutch BabyIngredients3 eggs1 cup reduced fat milk⅔ cup all-purpose flour½ cup part-skim ricotta cheese1 tbsp fresh lemon juice1 tbsp lemon zest2 tsp raw cane sugar1 tbsp unsalted butter½ cup blueberries¼ cup maple...
by Mike Egrie | Mar 13, 2023
Pot o’ Gold Hummus with Veggie RainbowIngredients½ bunch thin asparagus1 garlic clove, coarsely chopped1 cup no salt added cannellini white kidney beans, drained and rinsed2 ½ tbsp fresh lemon juice2 tbsp tahini1 ½ tbsp extra virgin olive oil1 green...
by Mike Egrie | Oct 24, 2022
FrankenguacIngredients1 cup chopped avocado1 tbsp fresh lime juice1 tbsp original mild taco sauce1 tbsp plain nonfat Greek yogurt2 (¼-inch-thick) slices cremini mushroom1 pitted black olive, halved crosswise2 cups blue corn tortilla chipsDirectionsIn small bowl, mash...
by Mike Egrie | Jul 5, 2022
Fumble Free S’mores Foil PackIngredients5 marshmallows1 chocolate bar (wrapped in foil or use your own foil)⅛ cup Bowl & Basket® Chocolate Chips⅛ cup chopped strawberriesGraham crackers (for serving)Foil (if your chocolate bar doesn’t come wrapped in...
by Mike Egrie | Feb 1, 2021
Roasted Brussels Sprouts with AppleIngredients½ cup fresh red apples, chopped 1 bag of Brussels Sprouts2 tbsp apple cider vinegar2 tbsp extra-virgin olive oil1 tsp fresh thyme, minced or ½ teaspoon of dried thyme¼ tsp salt⅛ tsp black...
