by Mike Egrie | Dec 15, 2025
Artichoke & Kale Bruschetta TopperIngredients1 tbsp olive oil14 oz artichoke hearts, drained,113 cups tightly packed kale, stemmed, coarsely¼ cup thinly sliced roasted red peppers2 cloves garlic, minced¼ cup dry white wine36 TRISCUIT Fire Roasted Tomato...
by Mike Egrie | Oct 7, 2025
Autumn Harvest BowlIngredients3 sweet Potatoes, 2 peeled/diced and 1 whole baked⅓ cup olive oil, divided½ cup couscous½ cup chopped Kale3 cloves minced garlic1 tart apple, diced3 tbsp diced red onion3 tbsp fresh lemon juice + zest ( optional )2 tsp...
by Mike Egrie | Aug 4, 2025
Blueberry, Veggie, and Grain SaladIngredients½ cup bulgur wheat1 ½ cups fresh blueberries2 oz reduced-fat feta, crumbled½ cup chopped toasted walnuts½ cup chopped fresh parsley¼ cup chopped fresh basil¼ cup diced red bell pepper1 tsp...
by Mike Egrie | Aug 4, 2025
Apple Harvest SaladIngredients1 large apple, cored and sliced thinly1 large pear, cored and sliced thinly1 package spring mix½ cup dried cranberries½ cup sliced beets (optional)½ cup pumpkin seeds¼ cup crumbled goat cheese½ cup prepared apple...
by Mike Egrie | Aug 4, 2025
Fettuccine Alfredo PrimaveraIngredients2 packages Zallie’s Fresh Kitchen Fettuccine1 red onion, peeled and roughly chopped1 bunch asparagus, ends trimmed and chopped1 pt cherry tomatoes, halved2 small zucchini, cut bite size pieces1 container refrigerated...
