18 Delicious Main Dish Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, we’ve got you covered with 18 Delicious Main Dish Recipes for Every Occasion. From seasonal favorites to timeless classics, this roundup is your go-to guide for dishes that’ll delight any palate. So, grab your apron and let’s dive into a world of flavors that promise to make every meal memorable!

Garlic Butter Steak with Roasted Vegetables

There’s nothing like the sizzle of a perfectly cooked steak paired with the earthy sweetness of roasted vegetables, all brought together with a rich garlic butter sauce. This Garlic Butter Steak with Roasted Vegetables is a surefire way to impress at any dinner table.

Ingredients

• 1.5 lbs ribeye steak
• 1 lb baby potatoes, halved
• 1 cup cherry tomatoes
• 1/2 lb green beans, trimmed
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F. Toss the baby potatoes and green beans with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 20 minutes.
2. Add the cherry tomatoes to the baking sheet, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and roast for another 10 minutes until all vegetables are tender.
3. While the vegetables roast, mix the softened butter with minced garlic and dried thyme. Season the steak with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat a skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness. In the last minute of cooking, top the steak with the garlic butter, allowing it to melt and coat the steak.
5. Let the steak rest for 5 minutes before slicing. Serve alongside the roasted vegetables, drizzling any remaining garlic butter from the skillet over the top.

The magic of this dish lies in the garlic butter, which not only flavors the steak but also ties the roasted vegetables together with its aromatic richness.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan over the roasted vegetables just before serving.

Creamy Chicken Alfredo Pasta

Nothing says comfort like a bowl of creamy Chicken Alfredo Pasta, a dish that’s as luxurious as it is easy to whip up on a busy weeknight.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, then stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
5. Return the cooked chicken to the skillet, add the drained pasta, and toss everything together until well coated in the sauce.
6. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, offering a perfect balance of richness and flavor.

Tip: For an extra touch of luxury, sprinkle a little more Parmesan on top right before serving.

Spicy Shrimp Tacos with Avocado Salsa

These Spicy Shrimp Tacos with Avocado Salsa are a vibrant, flavor-packed meal that comes together in just 30 minutes, perfect for a lively weeknight dinner.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. While the shrimp cooks, warm the tortillas according to package instructions.
4. In a separate bowl, gently mix the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa.
5. Assemble the tacos by dividing the shrimp among the tortillas and topping with the avocado salsa.

The smoky spice of the shrimp pairs beautifully with the creamy, tangy avocado salsa, creating a taco that’s bursting with contrasting textures and flavors.

Tip: For an extra kick, add a dash of hot sauce to the avocado salsa or serve it on the side.

Beef and Broccoli Stir Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir Fry is a weeknight hero, combining tender beef with crisp broccoli in a savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook until browned, about 2 minutes per side. Remove from skillet.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and broccoli, cooking for 2 minutes until broccoli is bright green.
4. Return beef to the skillet. Pour sauce over the beef and broccoli, stirring to coat. Cook for another 2 minutes until sauce thickens.
5. Drizzle with sesame oil and serve hot over rice.

The secret to this dish’s depth of flavor? A quick marinade for the beef and a sauce that thickens perfectly to cling to every bite.

Tip: For even more tender beef, freeze the flank steak for 20 minutes before slicing.

Vegetable Lasagna with Ricotta Cheese

Dive into the layers of comfort with this Vegetable Lasagna, where ricotta cheese adds a creamy twist to the classic.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 cup spinach leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain.
2. In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and dried basil.
3. Heat olive oil in a pan over medium heat. Add zucchini, yellow squash, and spinach. Cook for 5 minutes until vegetables are tender. Season with remaining salt and pepper.
4. Spread 1/2 cup marinara sauce at the bottom of a baking dish. Layer 3 noodles, half the ricotta mixture, half the vegetables, and 1/2 cup mozzarella. Repeat layers, ending with noodles on top.
5. Top with remaining marinara sauce, mozzarella, and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The ricotta mixture creates a lush layer that makes every bite of this lasagna irresistibly creamy.

Tip: Let the lasagna sit for 10 minutes before slicing to keep the layers intact.

Grilled Salmon with Lemon Dill Sauce

Grilled Salmon with Lemon Dill Sauce is a light, flavorful dish that brings the freshness of the sea to your dinner table, perfect for those warm summer evenings.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the salmon fillets with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the salmon is grilling, mix together the mayonnaise, fresh dill, lemon juice, lemon zest, garlic powder, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to make the sauce.
5. Serve the grilled salmon hot with a generous dollop of the lemon dill sauce on top.

The creamy, tangy sauce with a hint of garlic perfectly complements the smoky, tender salmon, making every bite a delightful experience.

Tip: For an extra smoky flavor, try using a cedar plank on the grill when cooking the salmon.

Pork Chops with Apple Cider Glaze

These Pork Chops with Apple Cider Glaze are a perfect blend of savory and sweet, making them a standout dish for any dinner table.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, black pepper, and garlic powder.
2. Add pork chops to the skillet and cook for 5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, add apple cider, brown sugar, Dijon mustard, and ground cinnamon. Bring to a simmer, stirring constantly, until the mixture thickens into a glaze (about 5 minutes).
4. Return pork chops to the skillet, turning to coat evenly in the glaze. Cook for an additional 2 minutes to allow the flavors to meld.

The apple cider glaze caramelizes beautifully on the pork chops, creating a sticky-sweet crust that’s irresistible. Serve immediately for the best flavor and texture.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the glaze.

Thai Green Curry with Chicken

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-follow Thai Green Curry with Chicken recipe, perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 lb chicken breast, sliced into thin strips
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves
• 2 cups cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the green curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
3. Add the chicken strips to the skillet, cooking for 5-7 minutes until they’re no longer pink.
4. Stir in the bamboo shoots and red bell pepper, cooking for another 3 minutes until the vegetables are tender.
5. Season with fish sauce and sugar, adjusting to taste. Remove from heat and stir in the Thai basil leaves.
6. Serve hot over cooked jasmine rice.

The magic of this dish lies in the balance of spicy, sweet, and savory flavors, all brought together by the creamy coconut milk. It’s a quick escape to the streets of Bangkok without leaving your dining table.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

BBQ Pulled Pork Sandwiches

Nothing says comfort like a tender, smoky BBQ pulled pork sandwich, perfect for your next family gathering or a cozy weekend meal.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 hamburger buns

Instructions

1. Preheat your oven to 300°F. Rub the pork shoulder with olive oil, then evenly coat it with smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the pork in a Dutch oven or baking dish. Mix BBQ sauce, apple cider vinegar, and brown sugar in a bowl, then pour over the pork.
3. Cover with a lid or foil and bake for 4 hours, until the pork is fork-tender.
4. Remove the pork from the oven and shred it using two forks. Mix the shredded pork with the juices in the dish.
5. Toast the hamburger buns lightly, then pile high with the pulled pork. Serve immediately.

The slow roasting melds the spices and BBQ sauce into the pork, creating layers of flavor that are both rich and tangy.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce mixture before baking.

Mushroom Risotto with Parmesan Cheese

There’s something undeniably comforting about a creamy mushroom risotto, especially when it’s finished with a generous sprinkle of Parmesan cheese. This recipe is a testament to simple ingredients coming together to create something truly special.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms, salt, pepper, and thyme. Cook until the mushrooms are soft and golden, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the butter and oil. Toast the rice for 1 minute.
4. Pour in the white wine, stirring constantly until it’s fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, remove from heat. Stir in the remaining 1 tbsp butter and the Parmesan cheese.
7. Let the risotto rest for 2 minutes before serving. The key to this dish’s luxurious texture is the slow addition of broth, which coaxes the rice into releasing its natural starches.

Tip: For an extra layer of flavor, try stirring in a splash of truffle oil just before serving.

Lamb Kebabs with Tzatziki Sauce

These Lamb Kebabs with Tzatziki Sauce are a perfect blend of juicy, flavorful meat and cool, creamy sauce, making them a hit for any backyard BBQ or cozy dinner at home.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp salt, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp black pepper. Add the lamb cubes, tossing to coat. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat grill to medium-high (about 400°F). Thread the marinated lamb onto skewers, leaving a little space between each piece for even cooking.
3. Grill the kebabs for 10-12 minutes, turning occasionally, until the lamb is charred on the outside and reaches an internal temperature of 145°F for medium-rare.
4. While the kebabs cook, make the tzatziki sauce by combining 1 cup Greek yogurt, 1/2 grated cucumber, 1 tbsp fresh dill, 1 tbsp olive oil, 1 tsp lemon juice, and 1/2 tsp salt in a bowl. Stir well and refrigerate until serving.
5. Serve the lamb kebabs hot off the grill with a generous dollop of tzatziki sauce on the side or drizzled over the top.

The smoky spices on the lamb pair beautifully with the bright, herby tzatziki, creating a dish that’s as vibrant in flavor as it is in presentation.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a vibrant, nutritious twist on a classic, packed with protein and flavor that will delight your taste buds.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Add the garlic, cumin, salt, and black pepper, and cook for 1 minute more.
4. Stir in the cooked quinoa, black beans, and corn into the skillet. Cook for 2 minutes until everything is heated through.
5. Spoon the quinoa mixture into the bell peppers. Top with cheddar cheese.
6. Bake for 25 minutes until the peppers are tender and the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

The combination of fluffy quinoa, hearty beans, and sweet corn creates a satisfying texture, while the melted cheese adds a creamy finish that’s irresistible.

Tip: For an extra kick, add a diced jalapeño to the quinoa mixture before stuffing the peppers.

Baked Ziti with Italian Sausage

Nothing says comfort like a hearty baked ziti, especially when it’s packed with savory Italian sausage and bubbling with cheese. This version is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage, casings removed
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the ziti according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks, about 5-7 minutes.
4. Stir in the marinara sauce, garlic powder, dried basil, salt, and black pepper, and simmer for 5 minutes.
5. In the prepared baking dish, layer half of the ziti, half of the sausage mixture, half of the ricotta, and half of the mozzarella. Repeat the layers, then sprinkle the Parmesan on top.
6. Bake for 25 minutes, or until the cheese is melted and golden.

The secret to this baked ziti’s irresistible texture? The ricotta adds a creamy richness that balances perfectly with the tangy marinara and hearty sausage.

Tip: For an extra crispy top, broil the baked ziti for the last 2-3 minutes of cooking.

Seared Scallops with Garlic Butter

There’s something truly magical about the combination of perfectly seared scallops and rich garlic butter. This dish is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 12 large sea scallops, side muscle removed
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the scallops dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the scallops, making sure not to overcrowd the pan, and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add 2 tablespoons unsalted butter. Once melted, add 3 cloves minced garlic and sauté for about 1 minute until fragrant.
4. Remove the skillet from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley.
5. Return the scallops to the skillet, tossing gently to coat in the garlic butter sauce. Serve immediately.

The key to this dish is the contrast between the scallops’ crisp exterior and their tender, buttery interior, all brought together by the bright, garlicky sauce.

Tip: For the best sear, make sure your scallops are completely dry before they hit the pan, and don’t move them until it’s time to flip.

Chicken Parmesan with Spaghetti

Nothing says comfort food quite like a crispy, cheesy Chicken Parmesan served over a bed of perfectly al dente spaghetti. This classic dish is a crowd-pleaser that’s easier to make at home than you might think!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 8 oz spaghetti
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F and bring a large pot of salted water to a boil for the spaghetti.
2. Pound the chicken breasts to an even thickness, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder.
3. Dredge each chicken breast in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan cheese, and the remaining seasonings.
4. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown, about 3-4 minutes per side.
5. Transfer the chicken to a baking dish, top each with 1/2 cup marinara sauce and 1/2 cup mozzarella cheese. Bake for 15 minutes until the cheese is bubbly.
6. While the chicken bakes, cook the spaghetti according to package instructions until al dente. Drain and toss with the remaining marinara sauce.
7. Serve the chicken over the spaghetti, garnished with fresh basil.

The secret to this Chicken Parmesan’s irresistible crunch? A double layer of cheese—Parmesan in the breading and melty mozzarella on top—for maximum flavor in every bite.

Tip: For an extra crispy coating, let the breaded chicken rest for 10 minutes before frying.

Beef Bourguignon with Mashed Potatoes

There’s nothing quite like the comforting embrace of Beef Bourguignon paired with creamy mashed potatoes to make a weeknight feel special.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups red wine
• 2 cups beef broth
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 lbs potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp butter

Instructions

1. Preheat oven to 325°F. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.
2. Season beef with salt and pepper. In the same pot, brown beef in batches. Remove and set aside with bacon.
3. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste.
4. Return beef and bacon to the pot. Add red wine, beef broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours until beef is tender.
5. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with heavy cream and butter. Season with salt and pepper.
6. Remove bay leaf from Beef Bourguignon. Serve hot over mashed potatoes.

The slow braise transforms the beef into melt-in-your-mouth tenderness, while the red wine sauce adds a rich depth that’s perfectly balanced by the creamy potatoes.

Tip: For an extra layer of flavor, marinate the beef in red wine overnight before cooking.

Vegetable Paella with Saffron

Bring a taste of Spain to your kitchen with this vibrant Vegetable Paella, infused with the luxurious aroma of saffron.

Ingredients

• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups vegetable broth
• 1 large onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges
• 1/4 cup chopped parsley

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in red and yellow bell peppers, green beans, and cherry tomatoes. Cook for another 5 minutes until vegetables start to soften.
3. Add rice, saffron threads, smoked paprika, salt, and black pepper. Stir to coat the rice with the oil and spices.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, without stirring, until rice is tender and liquid is absorbed.
5. Remove from heat, cover with a clean towel, and let sit for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.

The magic of this paella lies in the socarrat—the crispy bottom layer of rice that forms during cooking, offering a delightful contrast in textures.

Tip: For an authentic touch, listen for the crackling sound of the rice towards the end of cooking; it’s your cue that the socarrat is forming.

Turkey Meatballs with Marinara Sauce

These Turkey Meatballs with Marinara Sauce are a lighter take on the classic, packed with flavor and perfect for a cozy dinner any night of the week.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, about 20 in total.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. Pour marinara sauce over the meatballs in the skillet. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
5. Garnish with fresh basil leaves before serving.

The secret to these meatballs’ tenderness is the gentle mixing and the addition of Parmesan, which keeps them juicy inside with a slightly crispy exterior.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the meatball mixture.

Conclusion

We hope this roundup of 18 delicious main dish recipes inspires your next meal, no matter the occasion! From cozy weeknight dinners to festive gatherings, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

Share on Facebook

Post on X

Save