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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Entree
Slow-Roasted Salmon with Melted Cabbage
by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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Entree
Chinese Noodles and Broccoli
by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil
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Entree
Cold 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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Entree
Crawfish and Dill Pizza
by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill
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Entree
Eggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style"
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Entree
Eggplant 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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Entree
Fettuccine 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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Entree
Fettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest
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Entree
Green 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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Entree
Green Tomato Fondue
by Ana Sortun Served with feta and summer herbs
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Entree
Grilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
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Entree
New 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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Entree
Oven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley
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Entree
Pan 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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Entree
Pissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil
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Entree
Pork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads