Are you tired of sacrificing flavor for convenience? Do you find yourself relying on takeout or microwave meals to get through your busy schedule? Look no further! Suvie, a revolutionary new way to cook, has made it possible to create mouth-watering, restaurant-quality dishes with minimal effort. And we’re excited to share 18 delicious Suvie recipes that will make your taste buds do the happy dance.
From succulent steaks and savory chicken dishes to flavorful fish and hearty stews, these recipes are perfect for busy cooks on-the-go. Whether you’re a seasoned chef or a culinary newbie, Suvie’s innovative technology makes it easy to cook up a storm in no time at all.
In this article, we’ll be diving into 18 delectable Suvie recipes that will inspire your next meal. From classic comfort foods to international flavors and elegant entrees, these dishes are sure to satisfy even the pickiest of eaters. So grab your apron and let’s get cooking!
Garlic Butter Steak with Roasted Vegetables
Elevate your dinner game with this simple yet flavorful recipe that combines tender steak with a rich garlic butter sauce and a medley of roasted vegetables.
Ingredients:
– 1.5 lbs flank steak
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup mixed vegetables (such as broccoli, carrots, bell peppers)
– Salt and pepper to taste
– Optional: fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small saucepan, melt 1 tbsp of butter over medium heat. Add garlic and sauté for 1 minute.
3. Season steak with salt and pepper. Grill or pan-fry the steak to desired doneness (about 5-7 minutes per side for medium-rare).
4. Meanwhile, toss vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
5. Brush remaining butter mixture over steak during last minute of cooking.
6. Serve steak with roasted vegetables and garnish with parsley if desired.
Cooking Time: 30-35 minutes
Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
A rich and flavorful Italian-inspired dish that combines the tender taste of chicken, creamy sauce, and the brightness of spinach and sun-dried tomatoes. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute.
4. Stir in heavy cream, spinach, and sun-dried tomatoes. Bring to a simmer and let cook for 2-3 minutes or until sauce thickens slightly.
5. Return chicken to the skillet and spoon some of the creamy sauce over the top.
6. Transfer to a baking dish and bake for 15-20 minutes or until cooked through.
Cooking Time: 25-30 minutes
Herb-Crusted Salmon with Lemon Asparagus
This flavorful recipe combines the richness of salmon with the brightness of lemon and asparagus, perfect for a quick weeknight dinner or special occasion. The herb crust adds a fragrant and aromatic flavor profile that complements the delicate fish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup mixed herbs (parsley, dill, thyme)
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– 12 asparagus spears
– 2 tbsp unsalted butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together herbs, lemon juice, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush both sides of the fish with olive oil.
4. Sprinkle the herb mixture evenly over the salmon, pressing gently to adhere.
5. Roast the salmon in the preheated oven for 12-15 minutes or until cooked through.
6. Meanwhile, toss asparagus spears with butter and salt. Spread on a separate baking sheet and roast for 8-10 minutes or until tender.
7. Serve the salmon fillets with lemon wedges and roasted asparagus.
Cooking Time: 20-25 minutes
Balsamic Glazed Pork Tenderloin with Sweet Potatoes
Elevate your dinner game with this sweet and savory dish, featuring tender pork tenderloin glazed with a rich balsamic reduction, served alongside roasted sweet potatoes.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 large sweet potatoes, peeled and cubed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, and Dijon mustard.
3. Season the pork tenderloin with salt and pepper. Place on a baking sheet lined with parchment paper.
4. Brush the glaze all over the pork, making sure to coat evenly.
5. Roast the pork for 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C).
6. While the pork is cooking, toss the sweet potatoes with olive oil and season with salt and pepper.
7. Spread the sweet potatoes on a separate baking sheet and roast for 20-25 minutes, or until tender.
Cooking Time: Approximately 45-50 minutes
Lemon Garlic Shrimp with Quinoa and Broccoli
A flavorful and nutritious dish that combines the zesty brightness of lemon, the pungency of garlic, and the crunch of broccoli, all served over a bed of fluffy quinoa.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 3 cups broccoli florets
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from the skillet and set aside.
5. Add lemon juice to the skillet and stir to deglaze, scraping up any browned bits.
6. Add broccoli to the skillet and cook for 3-4 minutes until tender.
7. Serve cooked quinoa topped with shrimp, broccoli, and a sprinkle of parsley (if using).
Cooking Time: 20-25 minutes
Beef Bourguignon with Mashed Cauliflower
This rich and flavorful French-inspired dish combines tender beef short ribs with a hearty red wine sauce, served alongside creamy mashed cauliflower.
Ingredients:
For the Beef Bourguignon:
– 2 lbs beef short ribs
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
For the Mashed Cauliflower:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the beef short ribs in olive oil over medium-high heat.
3. Add onion and garlic; cook until softened. Add red wine, beef broth, tomato paste, and bay leaf. Bring to a boil, then cover and transfer to the preheated oven. Cook for 2-1/2 hours or until the beef is tender.
4. Meanwhile, steam the cauliflower florets until tender. Drain and mash with butter, heavy cream, salt, and pepper.
5. Serve the beef short ribs with the mashed cauliflower.
Cooking Time: 2 hours and 30 minutes (including prep time)
Teriyaki Chicken with Stir-Fried Vegetables
Savor the sweet and savory flavors of this classic Asian-inspired dish, featuring tender chicken glazed in a rich teriyaki sauce and served alongside a colorful medley of stir-fried vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup teriyaki sauce
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce and vegetable oil.
3. Add chicken pieces to the bowl and toss to coat.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Heat a wok or large skillet over medium-high heat.
6. Add onion, garlic, bell pepper, and carrot. Cook for 3-4 minutes or until vegetables are tender-crisp.
7. Serve chicken on top of stir-fried vegetables.
Cooking Time: 30-35 minutes
Mediterranean Stuffed Peppers with Feta and Olives
Add a burst of Mediterranean flavor to your meal with these vibrant stuffed peppers. A mix of feta, olives, and herbs creates a savory and aromatic filling that’s sure to please.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup cooked rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, feta cheese, olives, olive oil, garlic, and oregano.
3. Stuff each bell pepper with the filling mixture, filling to the top.
4. Place peppers in a baking dish and bake for 25-30 minutes, or until tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Maple Dijon Pork Chops with Roasted Brussels Sprouts
Elevate your weeknight dinner game with this sweet and savory recipe, featuring tender pork chops smothered in a rich Maple Dijon glaze, paired with perfectly caramelized Brussels sprouts.
Ingredients:
– 4 pork chops (1-inch thick)
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb Brussels sprouts, trimmed and halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper.
3. Brush the glaze evenly onto both sides of the pork chops.
4. Place pork chops on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until cooked through.
5. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet.
6. Roast Brussels sprouts in the oven for 20-25 minutes, or until caramelized and tender.
7. Serve pork chops with roasted Brussels sprouts and enjoy!
Cooking Time: 40-50 minutes
Spicy Honey Glazed Chicken Thighs with Carrots
Elevate your dinner game with this sweet and spicy recipe that combines the flavors of honey, soy sauce, and red pepper flakes for a sticky glaze. Serve with roasted carrots for a well-rounded meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon red pepper flakes
– 2 carrots, peeled and chopped into bite-sized pieces
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, and red pepper flakes.
3. Season chicken thighs with salt and pepper. Place them on a baking sheet lined with parchment paper.
4. Brush the honey glaze all over the chicken thighs.
5. Roast in the preheated oven for 25-30 minutes or until cooked through.
6. Toss carrots with salt, pepper, and a drizzle of olive oil. Spread on a separate baking sheet.
7. Roast carrots in the oven for 20-25 minutes or until tender and caramelized.
8. Serve chicken thighs with roasted carrots.
Cooking Time: 45-50 minutes
Pesto Pasta with Grilled Chicken and Cherry Tomatoes
A classic Italian-inspired dish that combines the flavors of basil pesto, grilled chicken, and sweet cherry tomatoes with al dente pasta. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 lb. boneless, skinless chicken breast
– 1/2 cup pesto sauce
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine pesto sauce, garlic, and cherry tomatoes. Simmer over medium heat for 2-3 minutes, stirring occasionally.
5. Slice grilled chicken into strips.
6. Toss cooked pasta with the pesto-tomato mixture and top with sliced chicken.
7. Sprinkle Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
BBQ Pulled Pork with Coleslaw and Cornbread
Savor the sweet and tangy flavors of this classic Southern trio: slow-cooked BBQ pulled pork, refreshing coleslaw, and crispy cornbread. This hearty meal is perfect for a weekend gathering or casual dinner party.
Ingredients:
For the BBQ Pulled Pork:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ rub
– 1 cup BBQ sauce
– 1 onion, sliced
– 2 cloves garlic, minced
For the Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons mayonnaise
– 1 tablespoon cider vinegar
– Salt and pepper to taste
For the Cornbread:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 2 tablespoons butter, melted
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 300°F.
2. Season the pork shoulder with BBQ rub and let it rest for 30 minutes.
3. Cook the pork in a slow cooker or Dutch oven with sliced onion and minced garlic for 8-10 hours.
4. Shred the pork with two forks and mix with BBQ sauce.
5. Prepare the coleslaw by combining shredded cabbage, carrots, mayonnaise, and cider vinegar. Season to taste.
6. Make the cornbread by whisking together dry ingredients, then adding buttermilk, melted butter, and a pinch of salt. Pour into a greased 9-inch square baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time:
– Pork shoulder: 8-10 hours
– Coleslaw: 5 minutes
– Cornbread: 20-25 minutes
Moroccan Lamb Stew with Couscous
This traditional Moroccan stew is a comforting blend of tender lamb, aromatic spices, and fluffy couscous. With minimal prep and a short cooking time, this dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 1 cup couscous
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches, then set aside.
3. Add the onions and cook until softened, about 5 minutes.
4. Add the garlic, ginger, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook for 1 minute.
5. Add the broth and bring to a boil.
6. Return the lamb to the pot, cover, and simmer for 30-40 minutes or until the meat is tender.
7. Serve with fluffy couscous and garnish with fresh parsley, if desired.
Cooking Time: 45-50 minutes
Thai Coconut Curry with Shrimp and Jasmine Rice
A classic Thai dish that combines succulent shrimp, creamy coconut curry, and fluffy jasmine rice. This recipe is perfect for a quick and flavorful dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1 cup jasmine rice
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook jasmine rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add garlic and ginger; cook for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let curry simmer while cooking rice.
7. Serve shrimp and curry over cooked jasmine rice. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Ratatouille with Goat Cheese and Fresh Herbs
This classic Provençal dish gets a creamy twist with the addition of tangy goat cheese and fragrant fresh herbs. The result is a rich, flavorful sauce perfect for accompanying grilled meats or as a dip for crudités.
Ingredients:
– 1 large eggplant, diced
– 2 large bell peppers, diced
– 3 garlic cloves, minced
– 1 can (14 oz) of crushed tomatoes
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Fresh basil, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant and bell peppers with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a large skillet, cook garlic over medium heat until fragrant, about 1 minute.
5. Add crushed tomatoes, roasted vegetables, goat cheese, parsley, and basil (if using). Stir to combine.
6. Simmer the sauce over low heat for 15-20 minutes, or until heated through.
7. Serve warm, garnished with additional fresh herbs if desired.
Cooking Time: 45-60 minutes
Chicken Parmesan with Zucchini Noodles
A twist on the Italian-American classic, this recipe combines crispy chicken parmesan with zucchini noodles for a healthier and flavorful take.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 cup marinara sauce
– 8 oz zucchini noodles (zoodles)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare the chicken by dipping each breast in the egg, then coating with breadcrumbs mixed with Parmesan cheese.
3. Heat a large skillet over medium-high heat. Cook the chicken parmesan until golden brown and cooked through, about 5-6 minutes per side.
4. While the chicken is cooking, cook the zucchini noodles according to package instructions or by sautéing in a little olive oil for 2-3 minutes.
5. Serve the chicken parmesan with marinara sauce spooned over top and zucchini noodles on the side.
6. Garnish with fresh basil leaves and enjoy!
Cooking Time: 20-25 minutes
Beef and Mushroom Stroganoff with Egg Noodles
A comforting and flavorful dish that combines tender beef, sautéed mushrooms, and creamy sauce served over egg noodles. This recipe is a twist on the classic Russian dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup egg noodles
– 1 tablespoon vegetable oil
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup beef broth
– 1/2 cup sour cream
– Chopped fresh parsley, for garnish
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add more oil if necessary, then sauté mushrooms and onion until tender, about 5 minutes.
4. Add garlic, mustard, paprika, salt, and pepper; cook for 1 minute.
5. Stir in beef broth and bring to a simmer. Return beef to skillet and cook until heated through.
6. Serve over egg noodles and top with sour cream. Garnish with parsley.
Cooking Time: 20-25 minutes
Greek-Style Stuffed Eggplant with Tzatziki
This recipe combines the flavors of Greece with a delicious eggplant filling and a refreshing tzatziki sauce, perfect for a warm summer evening. With its tender eggplant and tangy yogurt-based topping, this dish is sure to please.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup Greek yogurt
– 1 cucumber, peeled and grated
– 2 tablespoons lemon juice
– 1/2 teaspoon dried dill weed
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and place them on a baking sheet.
3. In a bowl, mix together chopped onion, minced garlic, cooked rice, crumbled feta cheese, salt, and pepper.
4. Stuff each eggplant half with the rice mixture and drizzle with olive oil.
5. Bake for 30-40 minutes or until the eggplants are tender.
6. Meanwhile, prepare the tzatziki sauce by mixing together yogurt, grated cucumber, lemon juice, and dried dill weed.
7. Serve the stuffed eggplant with a dollop of tzatziki sauce on top.
Cooking Time: 45-50 minutes
Summary
Discover delicious and easy Suvie recipes perfect for busy cooks! From classic comfort food to international flavors, these 18 mouthwatering recipes are sure to please. Enjoy garlic butter steak with roasted vegetables, creamy Tuscan chicken with spinach and sun-dried tomatoes, or herb-crusted salmon with lemon asparagus. Other highlights include balsamic glazed pork tenderloin with sweet potatoes, teriyaki chicken with stir-fried vegetables, and many more. Whether you’re in the mood for something hearty or light, Suvie has got you covered.
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