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Grill the salmon about 3- 4 minutes each side

  • For the Sauce:
  • 1 Wild Alaskan Sockeye Salmon filet
  • 3 Tablespoons chopped fresh garlic
  • 3 Tablespoons chopped fresh ginger
  • 1/4 cup red curry paste
  • 1- 15 ounce can coconut milk or more for desired taste, or to mellow the flavor a bit (you can freeze leftover coconut milk for later use)
  • 1 teaspoon bottled fish sauce
  • 1 good squeeze from half a lime
  • 1 Tablespoon fresh chopped Thai basil (optional)
  • For the Vegetables:
  • 1 small red pepper, sliced thin
  • 2 handfuls of sno peas, strings removed
  • 1 bunch scallions, sliced lengthwise
  • 1 dozen button mushrooms, sliced thin
3.9/5 (8 Votes)

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This pâté has a sweetness from the dried apples, a few savory notes from the bay leaves, and a distinguishing cru...

  • 1 1/2 pounds coarsely ground pork*
  • 1/4 cup dried apple slices, finely diced
  • 1/2 cup whole roasted pistachio nuts, shelled
  • 1/4 cup brandy or Cognac
  • 1/4 cup apple juice
  • 1 egg white, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 6 slices bacon
  • 4 bay leaves
  • coarse-ground mustard to taste
  • cornichons or sour gherkins for garnish
  • baguette slices, toasted, for serving
4/5 (6 Votes)

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A winning recipe at the 2013 "Great Tomato Recipe Contest" at the Historic Lewes Delaware Farmers Market, Adapted f

  • 1 Refrigerated Pie Crust
  • 2 Pounds Assorted Heirloom Tomatoes
  • 3 Garlic Cloves, chopped
  • 1 Large Red Onion, sliced thinly
  • 8 sprigs Fresh Thyme, leaves removed from stems
  • 4 sprigs Fresh Oregano, leaves removed from stems
  • 4 ounces Garlic Herb Goat Cheese (plain may be used)
  • 2 cups Mozzarella Cheese, shredded
  • 1/2 cup Romano Cheese, shredded
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 3 Tablespoons Fresh Basil Leaves, chiffonade
4.4/5 (5 Votes)

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Toasted pecans and roasted grapes make a sweet and crunchy compote to pair with baked brie bites

  • 2 cups small red grapes
  • 1 tablespoon vegetable oil
  • 1/4 cup pecans
  • 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
  • Kosher salt
  • 1 (8-ounce) wheel Brie
  • Two (1.9-ounce) packages mini phyllo shells, about 30
  • Black pepper, coarsely ground
4.4/5 (5 Votes)

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Yum! Wedges of sweet persimmon are layered with goat cheese and a light drizzling of balsamic vinegar

  • 1/2 cup salted roasted almonds, very finely chopped
  • 1 1/2 teaspoons flat-leaf parsley, chopped
  • 4 ounces fresh goat cheese, softened
  • 4 Fuyu persimmons, sliced crosswise 1/4 inch thick
  • Aged balsamic vinegar, for serving
4.3/5 (6 Votes)

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This easy version of beet and apple salad calls for jarred horseradish and supermarket apple-cider vinegar

  • 4 large beets, 2 1/2 pounds
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios, chopped
  • 1 green apple, thinly sliced
4.4/5 (5 Votes)

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A delicious blend of seasonal flavors -- lamb, rosemary, mint and figs

  • 12 lamb chops, of equal size
  • 1/2 cup red wine
  • 4 tablespoons olive oil
  • 1 bunch rosemary
  • 1 bunch mint
  • 3 shallots
  • 16 to 20 purple figs (reserve 6 for garnish)
  • 1/8 cup water
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
4.3/5 (6 Votes)

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A delicious apple crisp without coconut, nuts, seeds, grains, or dairy

  • Crisp topping:
  • 8 organic or no-spray apples {I used red delicious}, cored and chopped
  • 1 TB organic raw honey
  • 1 TB organic grade B maple syrup
  • Zest of one organic lemon
  • 1 tsp organic cinnamon
  • 1/2 tsp organic dried orange powder
  • 1/4 tsp organic mace
  • 3 TB organic arrowroot powder
  • 2 TB free-range pastured lard
  • 1 TB organic raw honey
  • 2 TB organic grade B maple syrup
  • 2 cups organic tigernut "meal" {the crushed leftover tigernuts from making tigernut milk}
  • 2 TB organic tigernut flour
4.1/5 (7 Votes)

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Homemade crispy shoestring potatoes with fresh herbs are so worth the effort to top each serving of this potato lee...

  • 1/2 cup (1 stick) unsalted butter
  • 6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • 1 small onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • Kosher salt, to taste
  • 2 cups whole milk, divided
  • 1 cup heavy cream, divided
  • 1 cup plain whole-milk yogurt, divided
  • Freshly ground black pepper
  • 1 russet potato, peeled, cut into thin matchsticks
  • 4 cups vegetable oil (for frying)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 sprig rosemary
  • Flaky sea salt (such as Maldon)
4.4/5 (5 Votes)

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Try this delicious Gourmet Butternut Squash Burritos recipe for dinner

  • 1 pork loin
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon paprika
  • 2 cups butternut squash, cubed
  • 1 can black beans, drained and rinsed
  • 2 to 3 tablespoon butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup sour cream
  • 1 medium size ripe avocado
  • 1 to 2 teaspoon lime juice
  • Cojita cheese, crumbled
  • Mango salsa
  • Flour tortillas
4.4/5 (5 Votes)

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This Kabocha Squash Soup couldn't be easier to prepare! A one-pot wonder without the pot

  • 1 organic kabocha squash
  • 1 organic shallot, sliced
  • 4-5 cups bone broth
  • 1 tsp organic rosemary
  • 1 tsp organic thyme
  • 1/2 tsp organic garlic powder
  • 1 tsp Real salt or Himalayan sea salt
4.4/5 (5 Votes)

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Sterilize jars, lids and rings per regular canning methods

  • Brine:
  • Banana Peppers, washed and sliced into rings
  • Pickle Crisp
  • 4 cups white vinegar
  • 1 cup water
  • 2 teas. salt
4.4/5 (5 Votes)

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Pickled Banana Peppers Thai Style Wild Alaskan Sockeye Salmon Filet