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Entrée recipes

  • 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.

  • Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.

  • Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad. 

  • Made with roasted pork tenderloin, pungent sliced provolone, and spicy, juicy broccoli rabe, this is a seriously good sandwich!

  • On a busy night when all you have time for is calling the pizza place for take-out, pull this easy recipe out of your back pocket. Dinner will be on the table in 15 minutes!

  • This is a substantial and filling autumnal salad that can easily be served as a main dish.

  • When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.

  • If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.