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Entrée recipes

  • This easy crustless quiche features broccoli and sharp cheddar baked in a creamy custard.

  • This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make! 

  • This North African-inspired chicken dish is simmered in an easy sauce, with bay leaves, kumquats, and green olives lending a rich flavor. Try this served over couscous.

  • Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.

  • Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!

  • Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.

  • There is no better use for mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.

  • Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick. 

  • Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.

  • This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!