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Entrée recipes

  • This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens. 

  • This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.

  • This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.

  • These kebabs, marinated in a delicious coconut milk, lime, and peanut marinade, will definitely be a hit at your next cook out.

  • These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.

  • This green-flecked soufflé makes a great brunch or lunch dish.

  • Here's a pasta dish that's perfect for spring: not too heavy, with the lively combination of green garlic and arugula.

  • Marcella Hazan says, "Whenever I have demonstrated this dish, professional cooks...were startled at how dark I allowed the artichokes to get. But it is only then, when they have deeply and confidently browned, that they develop flavor, sapore."

  • Serve with crusty bread for sopping up the flavorful pan juices.

  • This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.