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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EntreeCouscous with Grilled Vegetables and Charmoula Sauce
by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
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EntreeMarjoram Pesto with Capers and Olives
by Chef Deborah Madison
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EntreeOkonomiyaki
by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp.
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EntreePacific Rockfish with Edible Flowers
By Chefs Ed Tuson and Sinclair PhilipPacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil.
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EntreePeperoni Ripieni Sottosopra
by Chef Mary Ann EspositoUpside-down stuffed peppers.
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EntreeSlow-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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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.