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...
by Mike Egrie | Nov 6, 2023
Cranberry Cabbage and Corn SlawIngredients¼ cup olive oil2 tbsp apple cider vinegar1 tbsp maple syrup ( can also use honey )1 tbsp dijon mustard¼ tsp kosher salt + extra to add for taste to slaw½ small red onion, finely chopped14 oz tri-color coleslaw...
by Mike Egrie | Oct 16, 2023
Mexican Street Corn Pasta SaladIngredients12 oz wheat rotini pasta1 tbsp butter1 tbsp olive oil3 cups corn½ cup red onion, chopped½ cup roasted red peppers, chopped1 jalapeño, seeded and finely chopped¼ cup fresh cilantro leaves, finely chopped1 cup...
by Mike Egrie | Oct 11, 2023
Flautas with Queso Fresco & RajasIngredientsvegetable oil, for frying3 large jalapeno peppers, stemmed, seeded and sliced lengthwise 1⁄4 inch thick.½ yellow onion, diced12 corn tortillasshredded lettucesliced radishsliced serranocacique brand ranchero queso...
