Main Courses
Tested, loved, and easy to make your own
Braised Veal Breast with Pearl Onions and ArtichokesBy Jacques Pépin, Heart & Soul in the Kitchen
Whole Wheat Pasta with Chicken Sausage, Pesto and Green BeanBy Tested and perfected in the Sur La Table kitchen
Garlicky Pan Seared ShrimpBy Julia Turshen
Pork Loin Stuffed with Spinach, Olives and Pine NutsBy Tested and perfected in the Sur la Table kitchen
Farro Risotto with Sausage, Fennel and SquashBy Recipe developed for Sur La Table’s Cooking Classes
Chicken Quinoa Southwestern StyleBy Fagor
Chicken with Prosciutto and MushroomsBy Fagor
Indian Curry with Potatoes, Cauliflower, Peas and ChickpeasBy All-Clad