Corned Beef Soup
This simple soup is a fantastic way to use up leftover corned beef, and the addition of sauerkraut cuts through the richness and adds a more defined flavor.
Filed under: Main Course, Beef & Game
This simple soup is a fantastic way to use up leftover corned beef, and the addition of sauerkraut cuts through the richness and adds a more defined flavor.
Filed under: Main Course, Poultry
There's something so festive about serving each diner his or her own individual game hen. These are roasted with a mixture of seasonal vegetables—enhanced, of course, by plenty of bacon.
Filed under: Main Course, Fish & Seafood
Try this delicious recipe using Nugget’s Tilapia labeled sustainable by the FishWise program.
Filed under: Main Course, Beef & Game
Another historically inspired cocktail, this pre-prohibition pick-me-up was popularized by American Harry Craddock. Coating the glass with absinthe first is key to proper execution.
Filed under: Main Course, Poultry
Ground turkey and chicken are great alternatives to the traditional all-beef burger. Flavors of chili powder, cumin, and dried oregano in the patty mixture add a little Tex-Mex flair to the burger. Add crispy golden onion rings, smoked cheddar and Bar-B-Cue Sauce and you'll find yourself singing ol' cowboy songs.
Filed under: Main Course, Poultry
You don't need oil to achieve perfectly crispy chicken skin—the fat that naturally renders out is more than enough for that and cooking the vibrant veggies that go with it!
Filed under: Main Course, Poultry
Mix up your menu with this delicious dish starring perfectly crispy chicken thighs with a complex, rich and tangy grape-based sauce.
Filed under: Main Course, Poultry
Syrupy blackberry sauce complements crispy-skinned duck breast for a sweet-and-salty flavor combo. Make sure you get every inch of the skin to touch the pan to achieve a perfectly crisp, golden-brown finish.
Filed under: Main Course, Pork
A meal in and of itself, this fantastic fried rice comes together quickly thanks to our Kitchen's chef-prepared pork. Serve with fried plantains for the full experience!
Filed under: Main Course, Beans & Legumes
Big thanks to Erin Alderson of Naturally Ella for this delicious curry chickpea burgers with a tropical flair. Check out Naturally Ella for more ideas on natural, vegetarian recipes.
Filed under: Main Course, Poultry
This smoky, sweet-and-spicy barbecue sauce is perfect for just about anything, especially drumsticks or pork ribs. The sauce will keep in refrigeration for up to 30 days.
Filed under: Main Course, Pizza
For a fresh and artisanal twist, try adding roasted eggplant and creamy goat cheese to your next pizza.
Filed under: Main Course, Beans & Legumes
From enjoying in a pita with fresh veggies and tzatziki to tossing in a rice bowl with spinach, tahini, feta and onions, there are so many ways to enjoy falafel—and they're all delicious!
Filed under: Main Course, Pasta
Great for summer, this dish tastes equally delicious when served hot or cold.
Filed under: Main Course, Grains
When baby artichokes are in season, they are so good you can eat them whole. Here is a recipe with one of our favorite grains, Farro. This technique is not unlike risotto, but without the buttery finish.
Filed under: Main Course, Grains
Filed under: Main Course, Poultry
Healthy and hearty flavors of fire-roasted mushrooms, kale, white beans and garlic infuse Path of Life's Tuscan Quinoa Blend and make the perfect accompaniment to fennel-seasoned chicken breast.
Filed under: Main Course, Fish & Seafood
The two different types of fennel in this dish create an interesting contrast of flavor and texture. The bright acidity in the Slaw creates a balance with the rich salmon.
Filed under: Main Course, Fish & Seafood
These tantalizing fish tacos can be made with halibut or your favorite mild white fish.
Filed under: Main Course, Bread
This delicious Italian bread is easy to make and fun to customize with your favorite toppings. The longer the dough is allowed to ferment, the better the flavor will be.
Filed under: Main Course, Poultry
Even a simple marinade can add layers of fantastic flavor to proteins like chicken. This one is made for meal planning with freezer-friendly steps and ingredients!
Filed under: Main Course, Grains
Once you've had fresh pasta, dried pasta from a box is just not the same. Treat yourself to this delightful recipe.
Filed under: Main Course, Pork
Make sure to let this pork loin rest for 30 minutes after cooking—carving too soon lets the juices escape, resulting in a dried-out roast.
Filed under: Main Course, Poultry
Brick chicken is amazing because of that crispy mahogany skin with a pan gravy that's made by deglazing with balsamic vinegar. Making the stock is optional, as plenty of good quality cooking stocks are available on the market, but there's something really satisfying about using the whole bird.
Filed under: Main Course, Poultry