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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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.
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EntreeRoasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
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EntreeRoot Vegetable Casserole
by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender
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EntreeRosemary Roasted Leg of Lamb
by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic
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EntreeSalmon Fillet with Sea Urchin Risotto
by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
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EntreeSalmon Salad Sandwich
by Chef Michel Nischan An unexpected way to use mesclun lettuce