Main Course

Frittata "2-2-2" (vegetables-meat-cheese)

These turkey burgers are healthy and delicious with great flavors!

We first encountered this dish when a friend made it for us (Thanks, Bob). This is our slightly altered version of Alton Borwn's recipe. It's pretty amazing--and a quick and healthy lunch or dinner.

This beautiful shrimp dish is elegant enough for company, but easy enough to make for a week night meal!

Although I've always loved this rib recipe from my aunt, I added a few touches and techniques to give them a deeper, more complex flavor.

The cross-hatching on the meat really lets the flavor of the marinade sink in, and the sauces can both be made in the food processor ... so, with some planning, this is a  quick and easy and completely delicious main course.

This is an easy, prepare-ahead dish that everyone will like, even those who don't care for lamb.

This is super easy and very tasty.  Remember to take the pan with the browned butter off the heat before adding the balsamic vinegar, otherwise you'll have a spitting pan.

The World Health Organization says eat less meat and more skinless, boneless chicken. Here's a very tasty way to do just that!

Made without oil, this light dish balances the spice of the rub with creaminess of the avocado and the tang of the lime for a beautiful and flavorful dish. This is a favorite week night dish, because it's quick, easy and delicious, but it's special enough for company. 

This produces a skinless boneless chicken breast that is both flavorful and tender...not an easy feat!

Boneless duck breasts can be a little expensive (although not at Sonoma Artisan Foie Gras), but they make a great special meal, and this recipe is both easy and good.

The first phase of the Dukan diet is pretty strict--low fat protein and virtually nothing else.  This is  a delicious chicken dish that fits into this regime.

A quick, easy delicious pizza that you can make for lunch or hors d'oeuvres.

Can be made without the bacon...but why would you want to?

Don't fear the soufflé--it's easy to make...and very impressive!  And as the great old Volkswagon ad said:  "...and a soufflé, is just...eggs!"

This really is Kennedy’s Favorite Chicken dish. Two points make this dish stand out. First, the Moroccan flavors in this dish are delicious: savory, strong, and yet subtle. Many thanks to Joyce Goldstein, who supplied the inspiration for this dish, which we re-engineered for Colbrook Kitchen long before it was a business. Second, braising in the microwave produces chicken that is thoroughly cooked and flavorful ... and still moist. So the leftovers get even better as the flavors meld deeper: make more because you’ll want it again. It’s best served with Couscous, which loves the flavors in the braising liquid.

The sweetness of the slightly carmelized tomatoes with the spiciness of the jalapeños, makes this a wonderful sauce for fish, chicken or pork.

This is one of the easiest, quickest and healthiest weeknight dinners. And it's almost as good without the tortillas if you're trying to cut down on carbs.