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Browse Recipes: Entreés
Lemon-Shallot Scallops
Delicious served over a bed of mixed greens.
Serves 4-
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Lemony Pasta with Chicken and Spinach
Fill up yer plates! This recipe is a meal in one. Don’t like chicken? Substitute with baked tofu or seitan steaks cut to a large dice.
Serves 4-
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Lime and Honey Marinated Asian Style Scallops
Honey isn't only for dessert! These sweet and sour marinated scallops pair well with Asian noodles or jasmine rice, and sautéed vegetables or wilted greens. This is also super quick to make - while the scallops are marinating, make your...
Serves 4-
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Lime-Marinated Eye of Round Steaks
The eye is a very lean steak and may require a tenderizing marinade before it’s grilled or pan-seared.
Serves 4-
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Mango Pork Stir Fry
Pork tenderloin is a low fat cut. It cooks up lickety split, yielding moist, tender bites. Perfect for use in quick stir fries like this one with a pan Asian flavor profile. A pleasant Riesling white wine would marry nicely with it.
Serves 4-
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Maple Mustard Brisket
The tangy sweet flavors of Dijon and maple syrup dance with the addition of smoked paprika in this simple, soul-satisfying spin on a holiday classic.
Serves 10-
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Marinated Kale & Chicken Bowls With Sun Dried Tomato Sauce
A quick weeknight bowl that’s as nutritious as it is delicious. If you’re in a huge hurry, stop by Outpost’s grab and go where we stock lightly seasoned quinoa, rice, or other grains as part of our new Square Meals food to go. Pick your...
Serves 4-
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Maya Kaimal Tikka Masala Turkey Tacos
Tired of turkey soup and turkey sandwiches after Thanksgiving? You can go international and taste the flavors of India in this super-easy dish that make new use out of those turkey leftovers.
Serves 4-
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Mediterranean Pizza
If you’re looking for a great alternative to the cheese- and sausage-laden pizza, look no further! There is such a close link between heart and brain health and the Mediterranean Diet. This recipe addresses both with the great fiber found in...
Serves 2-
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Midwest Oven Brisket
BBQ purists might disagree with this part-grill, part-oven brisket cooking method but they can all agree on the smoky, juicy taste once it comes out of the oven.
Serves 8–10-
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