by Mike Egrie | May 12, 2020
Vegetable & Avocado SauteIngredients1 ½ tbsp avocado oil or olive oil2 tsp finely chopped garlic½ large shallot, finely chopped½ tbsp finely chopped fresh thyme leaves3 zucchini, cut in half lengthwise and sliced into 1/4-inch chunks½ red bell...
by Mike Egrie | May 8, 2020
Roasted Delicata Squash with PomegranateIngredients2 delicata squash, sliced and seeds removed1 tbsp olive oil½ tsp salt¼ tsp freshly ground pepper1 tbsp pomegranate vinegar (can sub balsamic or cider vinegar)1 tsp maple syrupDressing:1 tbsp olive oil1 tbsp...
by Mike Egrie | May 8, 2020
Cherub TomatoesIngredients1 onion. chopped1 tbsp vegetable oil1 zucchini, sliced into ¼-inch thick rounds1 ½ cups canned corn, drained2 cups grape tomatoes, peeled and diced¼ tsp chili powder¼ tsp garlic powderDash red pepper (optional)DirectionsWash...
by Mike Egrie | May 6, 2020
Butternut Squash with Black BeansIngredients1 package butternut squash noodles1 tsp vegetable oil1 small onion, chopped¼ tsp garlic powder¼ cup red wine vinegar¼ cup water2 cans (16 oz) Black beans, low sodium, rinsed and drained½ tsp...
by Mike Egrie | May 6, 2020
Baby Bok Choy with CashewsIngredients2 tbsp olive oil1 cup chopped green onions, including green ends3 cloves garlic, chopped1 lb baby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together½ tsp dark...
