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Entrée recipes

  • This works well with bison or stew meat.

  • Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.

  • Possibly the most delicious way you’ve eaten beets, this recipe uses the greens in addition to the roots. They’re served with creamy Boucheron cheese and warm, crusty bread.

  • This striking, dark pink pasta dish looks as good as it tastes. A simple green salad is all you need to make this the star of a special meal.

  • Serve with some good bread for a wholesome, warming dinner.

  • Slow-cooked fennel gives this dish a nice soft creaminess, a perfect counterpoint to the Italian sausage. This is excellent served over polenta or pasta.

  • Using ciabatta bread for pizza crust makes getting dinner on the table fast and easy. This pizza is topped with a tasty and classic Italian combination of sweet cherry tomatoes, fennel, briney black olives and savory parmesan.

  • This quick, one-pan meal will surely become a favorite.

  • These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.

  • This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.