Skip to main content
Skip to store items
Skip to main navigation

Entrée recipes

  • 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 leftover 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!

  • This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.

  • Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.

  • Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.