Entrees

Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.  

Whisk a bit of wasabi paste and a few drops of toasted sesame oil into ½ cup of prepared mayonnaise and drizzle over the salmon cakes before serving. A side salad of baby spinach leaves, crunchy bean sprouts and shaved daikon radishes makes for a full meal. Substitute 2 cans of salmon for the fresh to shorten your preparation time!

 Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.

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.

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

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

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. 

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

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

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