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Entrée recipes

  • Delicious sun-dried tomato butter makes this easy meal extra-special.

  • Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served. 

  • This is a simple, hands-off stew, perfect for a chilly fall or winter evening.

  • Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker, or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!

  • Swapping out full-flavored lamb for the usual mild veal, this is a twist on the classic Italian stew with tomatoes, carrots, and onions. 

  • This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.

  • Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.

  • When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over white rice.

  • Simple and delicious! The accompanying green sauce adds a bright punch of flavor.

  • Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.