Harry & David
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Entree Recipes

Shake up any dinner party menu with one of our delectable entrée recipes. Looking for a new take on shrimp, chicken, pork, fish and vegetarian dishes? Look no further than Harry & David to help you pull a meal together in minutes, meaning you'll have more time to enjoy the company of family and friends.

Ginger and Sesame Teriyaki Grilled Pineapple and Chicken Skewers

  • 1 lb Chicken Tenders (cut in 3/4 -1 ounce pieces)
  • 1/2 fresh pineapple (Cut into 1/4-1/2 ounce pieces)
  • 2 ounces Harry & David Candied Ginger (diced)
  • 1 cup Harry & David Sesame Teriyaki Grilling Sauce
  • 1/2 cup Harry & David Giant Cashews (slightly crushed)
  • 1 cup sliced green cabbage
Mix the ginger and the teriyaki sauce together and microwave for 1 minute and 20 seconds. Remove and chill. Using 6" skewers, alternate chicken (2) and pineapple (3) on each skewer and place on foiled toaster oven pan. Glaze the tops of the chicken and pineapple with half of the chilled teriyaki sauce. Place 1 toaster pan upside down on toaster oven bottom rack and place the foiled pan of skewers on top. Broil approximately 15 minutes, or until well caramelized. Garnish with cashews and cabbage.

Lamb "Burgers" with Pepper and Onion Relish

  • 1-1/2 pound ground lamb
  • 1/2 cup Pepper & Onion Relish
  • Salt and freshly ground pepper to taste
  • Olive Oil
To Serve:
  • 4 large pita breads, heated
  • Pepper & Onion Relish
  • Thick Greek Style Yogurt
  • Slivered fresh mint leaves
  • Heat a grill to Medium High
Combine the lamb with the Pepper & Onion Relish, salt and pepper. Form into 8 patties and brush with olive oil. Grill the patties for about 8 minutes for medium rare or 10 minutes for medium, turning frequently. Split the Pita bread and place a patty in each half. Top each patty with Pepper & Onion Relish, drizzle with yogurt, and sprinkle with mint and serve immediately.

Grilled Shrimp

  • 1 1/2 lbs. peeled and deveined jumbo shrimp
  • 3 - 4 lemons, sliced into wedges
  • 1 1/2 to 2 cups Harry & David® Charred Pineapple Relish
  • 1/2 teaspoon fajita seasoning
  • Skewers
Prepare grill for cooking. Thread 3 - 4 shrimp on each skewer. Drizzle with lemon juice; place on medium-hot grill. Baste with Charred Pineapple Relish; sprinkle with fajita seasoning. Continue to baste shrimp with relish, turning 2 - 3 times, until shrimp is opaque, (3 - 4 minutes per side). Serve with lemons and extra sauce on the side.
Note: If using wood skewers, soak in water for 10-15 minutes prior to cooking.

Grilled Fish or Scallop Kebabs

  • 1 lb. of firm white fish fillets cut into 1-inch cubes, or sea scallops
  • Salt and freshly ground pepper
  • 1 sweet onion cut into quarters and separated in "petals" 2 or three layers thick
  • 1 red bell pepper, cored and seeds removed, cut into 1-inch squares
  • 1/2 a small pineapple peeled and cored and cut into 1-inch cubes
  • 1/2 jar of Harry & David® Charred Pineapple Relish
  • Cooking oil
Season the fish fillets or scallops with salt and pepper. Thread onto skewers alternating with chunks of onion, the pineapple cubes, and squares of red bell pepper. Brush lightly with a little of the Charred Pineapple Relish. Prepare a charcoal fire or heat a gas grill to medium. Prepare the fire for indirect cooking. Brush the grill with oil. Grill the skewers over indirect heat for about 2 minutes. Turn and baste with more of the Charred Pineapple Relish. Grill for another couple of minutes and turn and baste once more. Cook until just done, about five minutes. Serve with warmed Charred Pineapple Relish. Sprinkle with chives, if desired.

Artichoke Mac n' Cheese

  • 1/2 pound of your favorite pasta
  • 10 oz. Harry & David® Jalapeno Tomato Cheese Dip
  • 6 oz. Harry & David® Spinach and Artichoke Dip
  • 2 T. Worchestershire Sauce
  • 1/2 cup sharp cheddar, grated
  • 3 oz. Harry & David® Sesame Garlic Tortilla Chips, crushed
Preheat oven to 375°F. Oil pan. Cook pasta. Combine pasta with cheese dip, artichoke dip and Worchestershire sauce. Mix and fill baking dish. Sprinkle with grated cheddar. Top with Tortilla Chips. Bake 30 min.

Ahi Tuna

  • 3-4 ounces lime marmalade
  • 1 jar Harry & David® Pepper and Onion Relish with Zinfandel
  • 2 cups assorted melon chunks
  • 4 ounce Macadamia nuts, chopped or crushed
  • Bread crumbs, unseasoned and fine
  • 4-6 Ahi tuna steak, 1/2" thick
  • 6 shallots
  • Butter
To prepare salsa, mix marmalade and relish. Stir in melon chunks and refrigerate. Grind macadamia nuts into a course dust. Add an equal part of breadcrumbs to make meat coating. Wash Ahi steaks and pat dry. Dust steaks in coating. Peel and thinly slice shallots. Heat butter in skillet, add shallots. Sauté steaks on both sides until medium rare. Top Ahi with salsa.