139 sucre recipes

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

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Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Beans are very nutritious, this recipe you can add chili according to your own flavour, beans mix chili pasta, good!

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

Roasted cauliflower meets tangy goat cheese in this elegant vegetarian casserole where steamed florets get smothered in a creamy herb-spiked cheese sauce, then baked until golden and bubbling.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Quick, easy and delicious way to cook your winter squash as a side dish.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.