735 cuvee recipes

Ground beef and pearl barley casserole with tomatoes, bell pepper, celery, and tomato paste. A filling one-dish meal you can make in the microwave or oven in about an hour.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.

Stir-fried asparagus with shiitake mushrooms, garlic, and oyster sauce in a light bouillon-cornstarch glaze. A quick Thai-inspired vegetable side dish ready in minutes.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Fluffy strawberry pie with fresh berries folded into a light Jello and vanilla pudding filling with whipped topping. A no-bake, mousse-like pie that chills to creamy perfection.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.

Low-fat lemon chiffon pie with lemon gelatin, fresh lemon juice and zest, and whipped topping in a graham cracker crust. A no-bake dessert with bright citrus flavor and airy texture.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.