730 stock recipes

Nothing is quicker and easier than a delicious grilled cheese. Adding caramelized mushrooms into the cheese gives this grilled cheese extra yumminess.

Unlike traditional alfredo sauce, this light version has much less fat and calories but still tastes creamy and delicious. Broccoli not only adds some bright color to the dish, but also provides lots of nutrients. For an even healthier version, use whole wheat pasta.

A delicious French onion soup will for sure satisfy your tummy.

This delicious and flavorful soup will for sure spice you up, feel free to reduce or increase the amount of jalapenos according to your own taste.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

Scalloped potatoes and ham casserole layers parboiled potatoes with diced ham, green onion, thyme cream sauce, and Swiss cheese. A creamy bake that uses up leftover Easter or holiday ham.

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

This Mediterranean style dish is packed with flavor. Couscous is simmered in flavorful broth. Bell pepper, spinach, tomatoes and olives not only just add the nice color but also give the dish very refreshing taste. Fresh basil and parmesan sprinkled on top just before serving. A delicious dish can be served as a side dish or a simply delicious main course.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.