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An indulgent dessert designed for two, this lovely carrot cake is perfect for a romantic evening at home or when yo...

  • CAKE:
  • cooking spray
  • 1/4 cup pecans
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Pinch nutmeg, freshly grated
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 5 ounces carrots, finely grated (about 1 cup)
  • FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
4.4/5 (10 Votes)

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1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy

  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup 2% milk
  • 2-1/2 to 3 cups confectioners' sugar
4.8/5 (8 Votes)

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These crunchy, pumpkin-y roasted chickpeas are so addicting, they won't even make it off the pan before you've devo...

  • 1 can or 1 1/2 cups cooked chickpeas
  • 1/3 cup pumpkin puree
  • 2 to 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Salt to taste
4.8/5 (8 Votes)

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This Heirloom Tomato Tart with Ricotta and Basil gets to the spirit of summer

  • 1 (14-ounce) sheet frozen puff pastry, thawed
  • 4 to 5 heirloom tomatoes, of various sizes and colors
  • 2 cups fresh ricotta
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Black pepper
  • 2 tablespoons basil, julienned
4.7/5 (9 Votes)

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Instructions Grease bottom of a 9x13 pan

  • 1 Large Can Peaches (I used a 29 ounce can and did not drain the juice)
  • 1 yellow cake mix
  • 1 stick butter
4.6/5 (20 Votes)

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The Peach Melba is a dessert of peaches and raspberry sauce with vanilla ice cream

  • 6 peaches* (not overripe) peeled and finely chopped
  • 1 pint* raspberries (mashed)
  • Total fruit should equal 6 cups
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 6 cups sugar
  • 7 tablespoons pectin (recommended Ball RealFruit® Pectin)
4.1/5 (17 Votes)

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I work in a Section 23 classroom for kids with acute mental illness

  • 1 shallot
  • 2 1/2 tbsp white balsamic vinegar
  • salt to taste
  • 2 bunches radishes
  • 2 oranges
  • pumpkin seeds
  • 1/4 cup goat cheese
  • chives minced
  • olive oil to taste
4.8/5 (8 Votes)

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This smoky sweet potato hummus is kicked up a notch with sweet potatoes, chipotle and lime

  • 300 grams sweet potato, peeled and cut into 1 inch cubes
  • Juice 1 lime
  • 1 clove garlic
  • 1 550mL can chickpeas
  • 2 tablespoon tahini
  • 3 tablespoon olive oil
  • 1 chipotle pepper
  • 4 teaspoon adobo sauce {from a can of chipotle peppers}
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
4.8/5 (8 Votes)

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Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel

  • ~For Streusel
  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold
  • ~For Muffins
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light or dark brown sugar
  • 2 large Eggland's Best eggs, room temperature preferred
  • 1/2 cup yogurt*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 cups fresh or frozen (do not thaw) chopped strawberries
  • ~For Cheesecake Filling
  • 6 ounces cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 Tablespoons granulated sugar
4.5/5 (29 Votes)

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Try this recipe for Buffalo Wing Popcorn for your next movie night! Frank's Red Hot sauce and butter combine with c...

  • Nonstick vegetable oil spray
  • 8 cups popped plain popcorn, from 1/2 cup kernels
  • 3/4 cup sugar
  • 1/4 cup Frank’s Red Hot Original sauce
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
4.1/5 (10 Votes)

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Healthy and easy stew to cook

  • Rice:
  • 1 lb of beef cubes
  • 3 potatoes cut in cubes
  • 1/2 big onion
  • 2 tablespoons of vegetable/canola oil
  • 1 small of tomato sauce
  • 4 cups of water
  • 1 teaspoon of black pepper
  • Salt
  • Cinnamon
  • 2 Bay Leaves
  • Pressure Cooker
  • 1 cup of long grain rice
  • 1/2 cup of vermicelli
  • 2 cups of water
  • Salt
  • 1 tablespoon of Canola oil
  • Stewpot
4.8/5 (8 Votes)

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Step up your brunch game with this amazing Fig, Pancetta, & Goat Cheese Brunch Casserole

  • 2 tablespoons butter
  • 1 pound yellow onions, peeled, halved, and sliced 1/4-inch thick
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme, crushed
  • 4 ounces pancetta, thinly sliced
  • 7 cups ciabatta or crusty baguette bread, cut into 1 1/2-inch cubes
  • 8 ounces fresh goat cheese
  • 3/4 cup dried figs, stems removed and cut into 1/2-inch pieces
  • 9 eggs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup whipping cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 tablespoons rosemary, snipped fresh, coarsely chopped
4.1/5 (25 Votes)

Any burning questions? Our chefs answer!

Fig, Pancetta, & Goat Cheese Brunch Casserole Carrot Cake for Two