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Nothing better than having homemade pumpkin dip on the table during the holidays! After trying this recipe it will

  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
4.5/5 (24 Votes)

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Crust: Preheat the oven to 350 F

  • Crust:
  • 1/3 cup egg whites (about 3 eggs)
  • 1/3 teaspoon salt
  • 1/3 cup whole brown sugar
  • 1 1/2 cups coconut flakes, toasted
  • Blackberry Sauce:
  • 3 cups fresh or frozen blackberries
  • 3-5 tablespoons whole brown sugar or raw honey
  • 1 tablespoon arrowroot powder
  • pinch of salt
  • Mango Frozen Kefir:
  • 2 cups pureed mango
  • 1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)
  • 2-4 tablespoon raw honey, if needed
  • 2 or 3 egg yolks (leftover over from the meringue pie)
  • pinch of salt
4.5/5 (24 Votes)

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"This is a very moist cobbler - easy to make and delicious to eat

  • 1 (29 ounce) can sliced peaches, with juice
  • 2 tablespoons butter, melted
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • ...
  • 1 tablespooncornstarch
  • 1/2 cupwater
  • ...
  • 1 cup milk
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ...
  • 1/2 cup butter
  • ...
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
4.8/5 (4 Votes)

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1. Sprinkle the pork with the salt and pepper

  • 3/4 lb pork tenderloin, trimmed and cut into 1-inch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp olive oil
  • 2 firm ripe pears, peeled, and chopped
  • 2 tsp grated peeled fresh ginger
  • 1/4 cup mango chutney
  • 1/4 cup chicken broth
4.8/5 (4 Votes)

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1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly t...

  • 1 small carton of raspberries
  • 1 small carton of strawberries
  • 1 lime
  • 2 apples, granny smith and a braeburn
  • 1 serrano pepper (more if you are daring)
  • 1 bottle of Viognier
  • 1/2 cup of white grape juice
  • 1/4 cup of sugar
  • 1 can of club soda
  • Mint leaves for garnish
4.4/5 (27 Votes)

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Make the banana filling first

  • 2 tablespoons vegan margarine
  • 2 tablespoons light brown sugar
  • 1 1/2 bananas, peeled, cut into 1/2-inch thick round
  • Pinch cinnamon
  • 2 ounces vegan cream cheese
  • 4 to 5 (1-inch) slices of ciabatta bread, cut nearly all the way through again for pockets
  • 1 cup all-purpose flour
  • 1/4 cup garbanzo flour
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 teaspoon cinnamon
  • 1 cup soy milk
  • 3/4 cup soy creamer
  • 1/4 cup fresh orange juice
4.6/5 (20 Votes)

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Try this Coconut Flour Bread for an extra special treat! Warm up a slice with a little bit of butter for a snack, o...

  • 6 eggs
  • 1/3 cup butter or ghee, soft or melted
  • 1/3 cup applesauce for sweeter bread, or 1 medium onion, pureed, for savory bread
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut flour
4.5/5 (25 Votes)

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•Serves 8 •Prep time: 10 minutes •Cook time: 1 hour 5 minutes

  • 6 tablespoons olive oil
  • 4 cloves garlic, pressed or finely chopped
  • Salt and pepper
  • 1 ⁄2 teaspoon dried oregano, crushed
  • 5 cups gluten-free white bread, cut into 1⁄2-inch pieces (about 8 slices)or just use gluten free bread crumbs for chicken
  • 3 cups homemade or store-bought gluten-free, vegan marinara sauce, plus more for serving
  • 2 pounds chicken tenders, patted dry
  • 8 ounces shredded or thinly sliced dairy-free mozzarella-style cheese, such as Daiya
  • 6 leaves basil, torn, for topping
4.6/5 (20 Votes)

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Make this Hungarian Mushroom Soup with a variety of mushrooms, and sweet paprika, or smoked paprika

  • 2 cups onions, chopped
  • 12 ounces mushrooms, -sliced
  • 2 teaspoons dill weed
  • 1 tablespoon Hungarian paprika
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2 cups stock
  • 1/2 cup sour cream
  • 1 tablespoon Tamari soy sauce
  • 1 teaspoon salt
  • 2 teaspoons lemon juice, fresh
  • 1/4 cup parsley, chopped
  • Fresh ground black pepper, to taste
4.8/5 (4 Votes)

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Preheat oven to 325 degrees

  • 1 package lemon cake mix
  • 1 package instant lemon pudding mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup lemon-lime flavored carbonated beverage
4.8/5 (5 Votes)

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My version of tomato and kale soup, invented one snowy afternoon in late December

  • 1 TB butter
  • 1 TB olive oil
  • A bunch of chopped up kale, stems removed
  • 1 onion, chopped
  • garlic, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 1 quart of canned tomatoes (I used home-canned from tomatoes I grew in my garden)
  • 1 tsp Kikkoman Aji-Mirin sweet cooking rice seasoning
  • 1 tsp hot sauce
  • 1/2 tsp thyme
  • 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • ground pepper
  • 3 TB cream cheese (about 1/8 of a package)
4.4/5 (25 Votes)

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Preheat oven to 425F. In a large bowl combine squash and oil; toss to coat

  • 1 lb butternut squash, peeled, seeded, cubed into 1/2 in. pieces
  • 2 TB olive oil
  • 1/2 c white quinoa, cooked in chicken broth
  • 1/2 c red quinoa, cooked in chicken broth
  • 1/4 c butter
  • 3/4 c onions, chopped
  • 3/4 c carrots, chopped
  • 3/4 c celery, chopped
  • 2 cans condensed cream of chicken soup
  • 1 8 oz. container light sour cream
  • 1/2 c dry white wine or chicken broth
  • 1/4 c fresh basil, snipped; or 2 tsp dried basil, crushed
  • 1 1/2 c finely shredded Parmesan cheese (6 oz)
4.6/5 (20 Votes)

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Cheesey Quinoa and Squash Pumpkin Dip