Course: Entree
Knock your hunger out of the park with our wide selection of entree recipes. Dinner will never be the same again with these main course ideas to satisfy everyone at the dinner table.
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EntreeChinese Noodles and Broccoli
by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil.
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EntreeCold Salmon with Black Sesame Crust and Herb Mayonnaise
by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious.
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EntreeCrawfish and Dill Pizza
by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onions, three cheeses and fresh dill.
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EntreeEggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style."
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EntreeEggplant Parmesan
Recipe contributed by Chef Patsy Jamieson Forget about chicken or veal - make eggplant parmesan instead! Impress your next date or dinner…
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EntreeFettuccine with Swiss Chard, Walnuts and Lemon
by Chef Michael Schlow A delicious simple pasta dish with Swiss chard, walnuts and lemon.
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EntreeFettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest.
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EntreeGreen Pizza
by Chef Michael Ayoub Arugula pesto can be used for both a pizza or a pasta topping. Feel free to experiment a pizza can be your canvas.
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EntreeGreen Tomato Fondue
by Ana Sortun Served with feta and summer herbs.
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EntreeGrilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad.
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EntreeNew Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch.
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EntreeOven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley.
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EntreePan Seared Sea Scallops
by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce.
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EntreePissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil.
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EntreePork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads.
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EntreeRed Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.