Main Courses
Tested, loved, and easy to make your own
Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved LemonBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Pizza Bianco with Four CheesesBy Tested and perfected in the Sur la Table kitchen
Grilled Eggplant Cannelloni with Ricotta and ProsciuttoBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Sirloin Sliders with Balsamic Onions, Brie, and BaconBy Tested and perfected in the Sur la Table kitchen
Garlic & Dill Crab Cake SliderBy Recipe developed for our Urban Accent Mix
Chicken Breast Wtih Honey Mustard VinaigretteBy Lékué
Hangar Steak FajitasBy Charcoal Companion
Home-made Veggie BurgerBy KitchenAid