Entrees

Cranberry Nectarine Chicken Salad

High in protein, this main-dish salad transitions from summer to fall when you use chopped Granny Smith apples and raisins instead of nectarines and dried cranberries. Use leftover cooked chicken or prebaked marinated tofu for a quick weeknight meal.

Greek Burger

An alternative to the lettuce-tomato-onion classic, this Greek-style burger incorporates the cooling flavor of yogurt to pair with ground lamb. Yum! 

Poached Fish with Corn and Chive Vinaigrette

Poaching fish gives it a tender, flakey texture that is pairs nicely with the lightness of the accompanying herbs. 

Perfect Sushi Rice

Perfect sushi rice relies on the right type of rice grain as well as the unique seasoning. Sushi rice is very glutinous, which helps make it sticky and hold together in sushi rolls or onigiri. 

City Market's Chicken Picatta

This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class.

Whole Roasted Chicken with Root Vegetables

This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.

Poulet a la sauce d’arachdie (Chicken Stew with Peanut Sauce)

This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.

 

Tacos al Pastor

This recipe was taught at one of our Spanish immersion classes, coordinated in partnership with Huertas.

Greek Chicken and Quinoa Salad

Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

Wasabi and Citrus Salmon

Fruit and fish go hand in hand. Serve this recipe with a side of new potatoes or a fresh fruit salad. 

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