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Browse Recipes: Entreés
Black Garlic Pasta
This simple to make dish highlights the bittersweet and rich notes of black garlic. This is an umami-rich, vegetarian, main course that is sure to wow everyone with its rich flavor.
Serves 4-6-
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Blackened Catfish
Mardi Gras is not the only time to enjoy this flavorful recipe, but we recommend serving it on Fat Tuesday.
Makes 4, 6-ounce fil-
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Bulgogi - Korean Beef
This classic Asian dish is easily adapted for the home cook. You can use any cut of lean beef, just be sure to slice it very thin. If you choose a tougher cut, add about 1 tablespoon of diced kiwi fruit to the purée and it will help to tenderize...
Makes 4 servings-
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Cajun-style Blackened Catfish
This Cajun-style fish is quick and easy to prepare with the added bonus of being healthier than its deep-fried counterparts. We love this served with oven-fried sweet potatoes and sautéed greens.
Serves 4-
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Caramelized Fennel Tarts
These delicate custard tarts are delicious straight from the oven or wrapped in parchment paper and packed in a picnic lunch, paired with an oaked Chardonnay. Caramelizing the fennel bulbs results in soft licorice notes and the fennel seed-infused custard...
12 -18 tarts-
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Caribbean Jerk Catfish with Black Bean Salad
Serves 4-
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Cauliflower Pizza Crust
This pizza crust featured in our Fall, 2013 issue of GRAZE is not only delicious (the most important part), it is gluten-free, grain-free and a darn sneaky way to get some more veggies onto your menu.
makes one 10-12 inch-
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Chicken Adobo
Adobo is to Filipino culture what pot roast and gravy is to Americans. Don’t be afraid of the vinegar in this dish. Once combined and cooked down with the chicken juices and coconut milk you’ll find yourself wishing you added more.
2-4-
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Chicken Cordon Bleu
Don’t let the name scare you – this is an easy recipe with delicious results. Serve with green beans and roasted potatoes.
Serves 4-
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Chicken Thighs with Orange-Ginger Glaze
The tender, dark meat of chicken thighs contains more iron than the white meat.
Serves 4-
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