by Mike Egrie | Jul 20, 2020
Key Lime ChilaquilesIngredients8 (6-inch) yellow corn tortillas8 oz Frontera® key lime taco skillet sauce12 large eggs1 large avocado, peeled, pitted and sliced¼ cup crumbled queso fresco¼ cup loosely packed fresh cilantro leavesLime wedges for garnish...
by Mike Egrie | Jun 29, 2020
Sheet-Pan Falafel BurgersIngredients31 oz Wholesome Pantry™ Organic garbanzo beans, drained and rinsed, divided (2 cans)1 cup coarsely chopped red onion½ cup fresh parsley leaves¼ cup chickpea flour3 tbsp fresh lemon juice2 tbsp falafel mixed spices4 100%...
by Mike Egrie | May 26, 2020
Broiled Asparagus Salad BowlIngredients4 large eggs1 ½ lbs asparagus, trimmed and cut crosswise into 2-inch pieces1 tbsp olive oil5 oz spring mix1 cup frozen sweet peas, thawed⅓ cup creamy honey mustard vinaigrette½ cup crumbled reduced fat feta...
by Mike Egrie | May 12, 2020
Stokrs Purple Sweet Potato LatkesIngredients2 large Stokes purple sweet potatoes½ yellow onion1 egg, lightly beaten3 tbsp all-purpose flour¼ saltgrapeseed or canola oil, for pan fryingDirectionsPeel sweet potatoes with vegetable peeler, then grate or shred....
by Mike Egrie | May 8, 2020
Eggplant BruschettaIngredients1 large eggplant1 medium tomato, chopped1 clove garlic, minced2 tsp olive oil2 tbsp fresh basil, choppedDirectionsSlice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes. Allow to cool then combine with...
