by Mike Egrie | Jun 23, 2021
Greek Grilled Zucchini and Quinoa SaladIngredients1 large red bell pepper, halved through stem and seeded1 medium zucchini, halved lengthwise1 package (8.5 ounces) organic quinoa & brown rice ⅓ cup chopped Greek feta salad1 bag (9.3 ounces) Greek Caesar...
by Mike Egrie | Apr 26, 2021
Mini Pepper Race CarsIngredients½ cup classic hummus6 mini sweet peppers, tops trimmed and halved lengthwise12 grape tomatoes3 mini cucumbers, each cut crosswise into 16 (¼-inch-thick) slices 12 black olive slices24 toothpicksDirectionsTransfer hummus to small...
by Mike Egrie | Apr 19, 2021
Grilled Veggie & Hummus FlatbreadIngredients6 oz package frozen gluten-free broccoli pizza crust½ cup caramelized onion hummus6 oz package grilled vegetables, chopped10.60 oz sunflower crisp chopped salad kit2 tbsp vegan pestoDirectionsPreheat oven to 425°;...
by Mike Egrie | Apr 12, 2021
Plant-Packed Veggie BowlIngredients1 cup dry farro4 large eggs7 oz chopped onions14 oz asparagus tips, chopped½ cup lemon hummusChopped fresh chives for garnish (optional)DirectionsPrepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼...
by Mike Egrie | Feb 15, 2021
Bibimbap Rice BowlIngredients3 tbsp olive oil, divided4 oz sliced gourmet mushroom blend3 packages (8.8 ounces each) jasmine ready rice4 cage-free large eggs1 ⅓ cups shredded carrots2 tbsp Korean gochujang sauce plus additional for garnish (optional)Chopped...
