Main Course - Page 6

January 3, 2017

Vegetarian Enchiladas

Let's face it, you can put literally anything in enchiladas and they'll still be delicious.

January 3, 2017

Orecchiette with Sun-Dried Tomatoes, Broccoli and Grilled Chicken

This dish is a riff on a delicious creation at one of my favorite Italian restaurants.

January 3, 2017

Kale-Wrapped Flounder with Lemon, Fennel, and Oregano

Riffing off the idea of steaming fish in banana leaves and baking fish in aluminum foil packets, using hardy kale leaves as a wrapper for delicate flounder gives you a neat little package whose crispy edges add a great texture.

January 3, 2017

Kale Tomato Soup with Chickpeas and Cumin

If you're just coming around to liking kale, as I am, this is a wonderful recipe to try — the healthy, bitter green is well balanced against the salty pancetta and creamy risotto rice.

January 3, 2017

Rigatoni with Tuscan Kale, Black Trumpet Mushrooms, and Sausage

I’m no nonna, but here are the things that I think really matter: Brown the sausage well, be nice to the mushrooms, don't overcook the pasta, and season as you go.

January 3, 2017

Risotto Verde

Many doctors say that it's important to get your fix of dark, leafy greens as much as possible.

January 3, 2017

Luke Garvey’s Shrimp & Grits Benedict

In 2008, Luke Garvey, who was just 12 years old, tied for 1st place in the amateur cooking  competition  at the annual Shrimp and Grits festival in Jekyll Island, Georgia.

January 3, 2017

Karen Bolin’s Shrimp & Grits

Karen won the 2010 amateur cooking competition at the Annual Shrimp and Grits festival held in Jekyll Island, Georgia.

January 3, 2017

Harlan Hambright’s International Georgia Shrimp and Grits

Harlan won the 2011 amateur cooking competition at the annual Shrimp and Grits Festival in Jekyll Island, Georgia.

January 3, 2017

Chef Whitney Otawka’s Georgia Shrimp and Grits

Using fresh, quality shrimp still in the shell, like Georgia white shrimp adds sweetness to this dish.