8,685 sante recipes

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Fresh zucchini salad with Parmesan layers grilled zucchini ribbons with bright lemon dressing, blanched lemon peel, toasted almonds, and shaved Parmigiano. A simple summer side that turns garden squash into a star.

Penne rigate with a creamy sweet red pepper sauce blended from silken tofu, carrots, basil, and garlic. A dairy-free vegan pasta sauce with dreamy texture and zero cashew soaking.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

A clean, elegant Chinese soup with just five ingredients: fresh shrimp, crunchy water chestnuts, and green onions in light chicken broth. Simple, nourishing, and ready in 45 minutes.

Rolled oats simmered with chopped dried fruit and honey, topped with toasted almonds and wheat germ. A warm, hearty Swiss-style porridge that sticks with you all morning.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Bread-and-butter pickled zucchini turns a garden glut into 36 sweet-tart jars. Mustard seed, celery seed, and turmeric build the classic bread-and-butter spice profile around sliced zucchini and onion.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Sweet pinto pie blends cooked pinto beans with sautéed onions, cinnamon, and nutmeg into a silky filling baked in a pie crust. A budget-friendly, high-fiber twist on sweet potato pie that'll fool everyone at the table.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.