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Main Dishes Recipes

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El Charro Machaca (Carne Seca)

This recipe idea comes to us from our co-worker after returning from a relaxing trip out west. After hearing about the delectable dishes she enjoyed while on vacation in Tucson, AZ, we were wishing we had gone too! Georgia dined at El Charro Cafe in downtown Tucson. Established in 1922 and billed as one of the nation's oldest Mexican restaurants, the menu is anything but old! Serving up traditional Sonoran cooking styles with innovative Tucson flair, nearly everything looks to-die-for!

Mediterranean Lemon Chicken and Potatoes

This easy meal can be prepared in the oven or on the grill—and thanks to the foil packaging, it’s virtually mess-free!  And it’s economical—under $3 per serving.

Aromatic Shrimp Salad with Mango and Peanuts

This dish from Chris Schlesinger is inspired by his many trips to Southeast Asia and is a beautiful and healthy mix of seafood, fruit and nuts. It embodies his signature boldness with intense flavors. Recipe courtesy of Chris Schlesinger for The Oldways Table. 

Asparagus Risotto

Think of this recipe as a model or basic risotto recipe. You can vary it in many ways, substituting other vegetables, alone or in combination, depending on the season: in spring, freshly shelled green peas or fava beans; in summer, peeled and seeded red-ripe tomatoes, zucchini, or sweet peppers roasted and peeled; or in autumn, fresh fennel or chunks of butternut squash. Recipe courtesy of Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook, Bantam Books.

Baked Eggs with Goat Cheese and Green Peppercorns

Eggs for supper? Why not? Substitute black peppercorns if you wish. You can also top the eggs with Parmesan or feta cheese and substitute spinach for the Swiss chard.

Baked Mediterranean Fish

Make this quick and tasty sauce ahead of time, and simply spoon it over the cooked fish just before serving. Serve with brown rice and a green vegetable. Recipe courtesy of Mediterranean Meals.

Baked Ricotta with Sun-Dried Tomatoes

Bring the fresh flavors of Italy to your table with this simple yet elegant appetizer. Use very fresh sheep's milk ricotta if you can find it. Recipe from an Italian Summer, newly collected by The Silver Spoon Kitchen, (Phaidon Press, 2010).

Baked Snapper with Tomatoes and Olives

This versatile recipe for baking fish calls for snapper, but you can use any other tender, flakey fish like bass, sole, or bream. Once you get comfortable with the baking method, try using different herbs, olives, and spices like ground coriander or even a touch of cumin. Pitted Niçoise olives are available at specialty food stores and are worth the hunt. Unpitted will work as well—just remember to tell your guests! Serve with roasted summer squash. Recipe courtesy chef David Shalleck.

Bouillabaisse with Olive Crostini

Recipe courtesy of Lindsay Olive Company. 

Carrot and Ginger Soup
Serve this nourishing soup as a main course. For a special touch, top it with a swirl of pesto. Recipe courtesy of Stonyfield Oikos Organic Greek Yogurt.