by Mike Egrie | May 6, 2020
Winter Farro SaladIngredients1 cup pearled farro½ cup raw pepitas2 cups packed baby kale1 cup broccoli florets1 cup purple cauliflower florets¼ cup olive oil3 tbsp fresh lemon juice1 tbsp honey¼ cup crumbled chèvre (goat cheese)1 avocado, peeled, pitted...
by Mike Egrie | May 6, 2020
Wild Mushroom, Kale and Farro RisottoIngredients4 cups low sodium vegetable broth2 tbsp olive oil1 cup chopped white onion1 cup pearled farro1 lb sliced baby bella, shiitake and/or white mushrooms2 cups loosely packed baby kale plus additional thinly sliced for...
by Mike Egrie | May 6, 2020
Tuscan Grilled Naan FlatbreadIngredients2 tbsp honey2 whole grain naan¼ cup shredded parmesan cheese2 tbsp shredded parmesan cheese⅛ small red onion, thinly sliced4 cups lightly packed spring mix1 cup halved cherry tomatoes½ cup drained and rinsed...
by Mike Egrie | May 5, 2020
Tofu Pot PieIngredients8 oz package Nasoya® organic teriyaki tofubaked, cut into cubes¼ cup I Can’t Believe It’s Not Butter – sticks5 tbsp flour1 cup low sodium vegetable broth1 cup low fat milk (1%)½ tsp salt¼ tsp pepper¼ tsp ground sage or...
by Mike Egrie | May 4, 2020
Sweet Potato Falafel Summer BowlIngredients1 medium sweet potato, peeled and cut into 1/2-inch pieces⅓ cup dry quinoa1 large egg¼ cup whole wheat flour1 medium ear sweet corn5 oz baby spinach1 medium avocado, peeled, pitted and sliced1 roma tomato,...
