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Entrée recipes

  • Marinating tofu for just 15 minutes permeates it with flavor, and creates a nice glaze after it's baked. Italian frying peppers bring loads of taste but no heat.

  • With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.

  • If you don't have a grill or the space for one, a ridged, cast-iron grill pan works great. Heat over medium-high heat, and cook the tuna for 4-6 minutes, turning once.

  • Skirt steak and sweet fried peppers are infused with garlic in this pasta dish. Makes enough for a crowd!

  • Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.

  • This rustic tart is made with a beautifully tender cheddar crust filled with thyme-scented roasted tomatoes.

  • Fresh apricots lend themselves nicely to savory dishes. They turn plump and release their sugars when cooked, making this meal the perfect balance of savory and sweet.

  • This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!

  • Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.

  • Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.