527 cuvee recipes

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Low-calorie potato salad with red potatoes, fresh dill, celery, and light ranch dressing. No mayo, no guilt, and ready in 15 minutes with pre-cooked potatoes.

Maple snow is the classic Canadian kid treat: warm maple syrup drizzled over fresh clean snow or crushed ice. Two ingredients, zero cooking skill required.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Slow cooker turkey and tomato pasta cooks everything in one pot, including the dry fusilli. A no-fuss weeknight dinner that uses up leftover turkey and pantry staples.

Middle Eastern lentil stew with potatoes, zucchini, and cumin, served with lemon wedges. A hearty, budget-friendly one-pot meal that's naturally high in fiber and protein.

Chilled cantaloupe soup blended with fresh mint, white wine, and yogurt. A no-cook summer starter with just 5 ingredients that needs only a blender and a couple hours to chill.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

Grilled turkey breast slices topped with a vibrant mango, strawberry, and kiwi salsa brightened with lime juice, ginger, and red onion. This fresh, colorful summer dinner is light, fruity, and ready in under an hour.

With several fresh fruits, this summer salad impresses everyone!

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Savory Spam crescents stuffed with a bacon, Spam, Parmesan, and Dijon mustard filling rolled in crescent dough. Golden, flaky, and packed with salty, smoky flavor.