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Browse Recipes: Entreés
Monster Eyeballs
We made our sauce even scarier and deeply red colored by adding 3 medium red beets, steamed then pureed in a blender and stirred into the sauce.
About 24 meatballs-
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Mustard-Crusted Salmon
We’re pretty big on omega-3’s, especially when they’re delivered in a package as tasty as the wild Alaskan salmon from Outpost. To make this recipe you’ll need just four ingredients: enough salmon for you and your dining pals,...
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Nathan’s Slow Cooker Bourbon BBQ Pork
This party-worthy BBQ is simple to make and perfect for a crowd. And the best part–all you have to do after some simple prep is slice the buns and put out the potato salad and pickles. 4 to 5 pound pork shoulder
Serves 8 - 10-
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One-Skillet Baked Pasta
Comfort food and only one pan to wash? Yes, please. Perfect for game day!
Serves 8-
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Orecchiette w/mustard & Cauliflower
We are madly in love with pasta - don't judge us. Orecchiette is our favorite with this recipe, but not required. Gluten-free, whole wheat or other small pasta shapes work just as well. We find it hard to resist anything that translates into "little...
Serves 6-
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Outpost's Pad Thai
From our Summer 2012 issue of Graze magazine. We've been making our special version of this popular dish for more than a decade. It’s a perfect summer meal - as it requires minimal cooking - and it’s as delicious served warm as chilled....
Serves 8-
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Oven Roasted Pulled Pork
With the tang of vinegar and smoky sweetness of your favorite barbeque sauce, this super simple pulled pork recipe is one of our favorites.
Serves 8 -10-
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Oyster Mushroom Sauté
This simple stir-fry is delicious over rice or as a topping for your favorite sausage.
Serves 4-
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Pan Seared Lemon Sole
Sole is a versatile and popular fish because of its mild flavor and firm texture. Plus, the lightness of this dish is a perfect follow up to the heavier holiday foods we’ve all been eating. We love this paired with steamed or sautéed spinach...
Serves 4-
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Pan-Seared Scallops with Bacon and Spinach
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with a multigrain baguette and a glass of wine.
Serves 4-
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