Tagged: main dish
Recipes
Spring Pea Crostini
Toast is a hot item! Looking for a fresh, bright spread for your toast? This recipe is the perfect way to showcase your early garden harvest or farmers market find. Hint: make it even easier and just as delicious with frozen peas!
Mushroom and Wild Rice Soup
If you love mushrooms like I do, this is the soup for you! Savory and just the right amount of creaminess. A batch makes a bunch--it heats up well for a lunch or two next week. If it makes it through the weekend, that is!
Pickled Butternut Squash with Squash Purée
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
Homemade Pasta
Chef Kurt shared his go-to recipe for homemade pasta. It has helped him win plenty of competitions! As a member of the audience, I took copious notes in order to publish Chef Kurt's recipe for the first time ever!
Vegetable and Black Bean Burrito
The combination of vegetables, herbs, and spices will have you adding this burrito to your favorites list.
Shiitake Mushroom Barley Risotto
This risotto is absolutely delicious with its shiitake mushroom flavor!
Penne Pasta Provencal
If you haven't tried cooking with eggplant yet, this is a great recipe to test it out!
Siu Mai Dumplings (Potstickers)
Little dumplings are versatile and delicious! The dumplings pictured here are ready to be cooked by either steaming, boiling, or frying.
Grilled Portobello Mushroom with Vegetable Couscous
Mushrooms get better with age, but don't let that stop you from using them for this recipe. Pair your mushrooms with the vegetable couscous and drizzle the marinade on top!
Marinated Vegetable Stir Fry
The perfect combination of vegetable salad and stir fry.
Apple Ginger Whitefish with Apple Mango Salsa
Apple and ginger pair perfectly together. Sweetness with a little zing. Apple makes another appearance in the fruit salsa that's over the top!
Trout Almondine
Classic preparation of rainbow trout with an elegant twist: a quick and easy pan sauce!
Braised Chicken Breast with Leeks and Olives
Switch up your chicken routine with this braised chicken recipe. The leeks become melt-in-your-mouth tender and the olives give a pop of flavor.
Spinach and Artichoke Israeli Couscous
Coming from a humble beginning, Israeli couscous has been discovered by the culinary world. Consider it a trendy and upscale addition to any menu.
BBQ Glazed Salmon
This saucy glaze adds a sweet element to salmon--makes a perfect addition to rich-tasting fish.
Hoppin’ John
I’ve got a feeling you’re going to love Chef Kurt’s twist on this traditional dish.
Stuffed Red Peppers
Smoky flavor of melted Gouda cheese pairs nicely with sweetness of red bell peppers in this main or side dish
Baked Salmon with Roasted Corn, Bean and Squash Relish
Simple baked salmon made pretty with a medley of fall vegetables
Triple-Pomegranate Chicken
Pops of cheery red add color and flavor to the ever-popular chicken--perfect for the holidays.
Pan-Seared Walleye
Rather than the traditional deep fried walleye, Chef Kurt gives this fish a Mediterranean treatment. Pan-searing makes the fish delish. Add the sauce and crown with the sautéed vegetables for a truly memorable meal.
