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1.Place oven rack 8 in. (20 cm) from heating element

  • Filling1/4 cup (50 mL) packed brown sugar
  • 3 tbsp (45 mL) cornstarch
  • 1 lemon
  • 2 pkg (12 oz each) frozen mixed berries, thawed (about 4 cups/1 L)
  • Topping1/3 cup (75 mL) butter
  • 18 vanilla wafer cookies
  • 1/3 cup (75 mL) sliced almonds
  • 1/3 cup (75 mL) flour
  • 1/3 cup (75 mL) packed brown sugar
4.7/5 (6 Votes)

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This slightly spicy, Southwestern-style 5-Ingredient Beef Stew is made in your slow-cooker, so it is easy and fast ...

  • 2 pounds beef stew meat
  • 1 (15.5-ounce) jar southwest salsa (one that contains corn, black beans, onions, tomatoes, and chili peppers)
  • 4 cups beef broth
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 cup baby carrots
4.4/5 (7 Votes)

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The best blueberry pancakes in the world! And gluten-free pancakes never tasted so good!

  • 1 cup king arthur flour gluten-free baking mix
  • 1 tablespoon granulated sugar
  • 1 large farm-fresh egg
  • 2 tbsp melted butter
  • 3/4 cup milk
  • 1/2 tsp vanilla
  • 1 cup fresh whole blueberries
4.7/5 (6 Votes)

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This Indian-spiced salsa is a delicious fusion of spices

  • 1/2 cup canola oil
  • 1 serrano chile with seeds, sliced
  • 1 cup white onion, thinly sliced
  • 1 teaspoon garam masala
  • 1 pint grape tomatoes, coarsely chopped
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 1/2 cup coarsely chopped cilantro
4.8/5 (5 Votes)

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Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large ...

  • 4 large leeks, white and pale-green parts only, tough outer layer removed
  • Kosher salt
  • 1 small shallot, finely chopped
  • 1/2 garlic clove, finely grated
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon sugar
  • 1/4 cup olive oil
  • Freshly ground black pepper
4.5/5 (6 Votes)

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The Local Palate, April 2015, Page 99

  • Walnut Pesto
  • 4 ounces toasted walnuts
  • 2 garlic cloves, minced
  • 3 ounces finely grated Parmesan cheese
  • 4 ounces extra virgin olive oil
  • Salt
  • Chili flakes to taste
  • Buttermilk Dressing
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 teaspoon fresh thyme
  • 6 medium basil leaves
  • Salt and black pepper
  • 1 pound shelled soybeans
  • 1 vine-ripe tomato, cut into 1-inch cubes
  • 1 ounce finely grated Parmesan cheese
4.8/5 (5 Votes)

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Preheat oven to 350 degrees

  • 1-1 1/2 pounds thin Asparagus, tough bottom pieces of stalk lightly snapped off
  • 3/4 pound Crimini Mushrooms, halved, quartered pieces
  • 4 ounces Surchoix De Chevre, thinly sliced, broken into coarse bite size pieces
  • olive oil, approximately 11/2 to 2 tablespoons each for both asparagus and mushrooms
  • 1 1/4 teaspoons fresh thyme, about 4-6 sprigs, leaves slid off, chopped
  • 1 teaspoon fresh parsley, chopped fine, approximately
  • 4 whole eggs, pastured, or, Egglands Best
  • 1 tablespoon butter, approximately, enough to cover pan bottom for frying 4 eggs
  • One generous pinch of coarse kosher salt each for asparagus, mushrooms,egg, more to taste
  • One pinch each cracked black pepper, asparagus, mushrooms, and whole fried eggs before serving
4.8/5 (5 Votes)

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A lovely spring tuna salad

  • For the Tuna Salad:
  • 2 12 ounce cans albacore tuna in water, drained
  • 2 stalks celery, chopped
  • 6-8 scallions (green onions) finely chopped
  • 2/3 cup mayonnaise
  • 2 lemons, juiced and strained
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon cracked black pepper, more or less to taste
  • For the Greens Salad:
  • 1 cup raw, fresh small Tuscan Kale, per individual salad, cut chiffonade into half inch strips then cut in half for bite size pieces
  • 1/4 cup any small edible decorative greens, curly endive, micro greens, Korean water cress or green water cress per individual salad
  • 3 edible fresh chive blossoms per individual salad
  • For the Dressing
  • 5-6 clementines, halved, juiced and strained
  • 3 tablespoons grape seed oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper
4.8/5 (5 Votes)

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Preheat the oven to 425°

  • One 2-pound head of cauliflower—halved, cored and cut into florets
  • 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped rosemary
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
4.4/5 (8 Votes)

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1. Pulse all of the crust ingredients, except butter, shortening and water, in food processor to combine

  • CRUST
  • 1 cup all-purpose flour
  • 1/3 cup cake flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut-up
  • 2 tablespoons shortening, chilled, cut-up
  • 3 to 4 tablespoons ice water
  • TOPPING
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
  • FILLING
  • 7 cups sliced peeled peaches (1 inch thick) (about 3 1/2 lb.) *
  • 3 tablespoons sugar
  • 2 to 3 tablespoons all-purpose flour (depending on juiciness of peaches)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
4.7/5 (6 Votes)

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Try this delicious Chickpea Pancakes with Leeks, Squash, and Yogurt recipe!

  • 6 tablespoons olive oil, divided
  • 1 medium leek, white and pale-green parts only, chopped
  • 1/2 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 cup grated peeled squash (such as butternut or kabocha)
  • 1 large egg
  • 3/4 cup chickpea flour
  • 1/4 teaspoon baking powder
  • 1/2 cup plain yogurt
  • 1/4 cup coarsely chopped fresh parsley
  • Flaky sea salt, such as Maldon
4.8/5 (6 Votes)

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Another signature dish of Louisiana, jambalaya is usually rich and meaty

  • 1/4 cup olive oil
  • 1 yellow onion -- finely chopped
  • 1 red or yellow bell pepper -- seeded and chopped
  • 2 celery stalks -- finely chopped
  • 1/2 pound smoked ham -- diced (or smoked sausage)***
  • 3 clove garlic -- minced
  • 2 bay leaves
  • 1 1/2 teaspoons fresh oregano -- minced
  • 1 teaspoon fresh thyme -- minced
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup chopped green onions
  • 1 eggplant (small) -- peeled and diced
  • 1 diced tomatoes -- canned
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup uncooked long grain rice
  • sea salt
  • ground pepper
  • NOTE: I usually add 14-16oz Andouille sausage to the recipe instead of ham. I also add a pound of shrimp during the last 5-10 minutes of cooking time.
4.5/5 (6 Votes)

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Eggplant Jambalaya Quick Berry Crisp