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Bring a large pot of salted water to a boil over high heat

  • 1 pound orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 ears corn, shucked and silks removed
  • Kosher salt
  • Pesto
  • 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
  • 1/2 cup walnut halves, toasted* see Cook's Note
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh oregano leaves
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice, from 1 large lemon
  • 1 clove garlic, smashed
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 cups (about 28) cherry tomatoes, halved
  • 1 1/2 cups vegan parm
  • Kosher salt and freshly ground black pepper
4.8/5 (4 Votes)

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Heat olive oil in pan on medium – add onion and sauté

  • 6 leaves Kale
  • 1/2 Eggplant (cut into half moons)
  • 1 sm Zucchini (cut into circles)
  • 2 Garlic cloves (minced or chopped)
  • 1/2 Onion (finely chopped)
  • fresh Chives (finely chopped, to taste)
  • Parsley (finely chopped, to taste)
  • Sea or Celtic Salt (to taste)
  • fresh ground Pepper (to taste)
4.8/5 (4 Votes)

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Pizza Dough: 1. Place the flours and salt in a stand mixer fitted with a dough hook

  • Toppings For 1 pizza:
  • Pizza Dough
  • Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)
  • 1/4 cup whole wheat flour
  • 3 1/2 cups all-purpose flour, plus additional for rolling
  • 2 teaspoons kosher salt
  • 1 2/3 cups lukewarm water
  • 2 teaspoons sugar
  • 2 teaspoons active-dry yeast
  • 2 teaspoons olive oil
  • olive oil for greasing
  • cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
  • 1 nectarine, sliced thinly, (not paper thin)
  • shavings of fresh Parmigianno Reggiano
  • fresh basil
  • Reduced balsamic:
  • 1/2 cup balsamic vinegar
4.6/5 (5 Votes)

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May be served with wide noodles and green peas

  • RUB
  • 1 tablespoon salt (to taste)
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • BRISKET
  • 1 3 pound trimmed flat-cut brisket with 1/3 inch top layer of fat
  • 2 tablespoons oil, divided
  • 3/4 cup chopped onion
  • 3 garlic cloves, smashed
  • 4 cups beef broth
  • 1 12-ounce bottle stout (like Guinness)
  • 3/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 6 sprigs thyme
  • 3 celery stalks, chopped
  • 2 plum tomatoes, cored, chopped
  • 1 carrot, chopped
  • 1 tablespoon balsamic vinegar
  • GLAZE
  • 1/2 cup peach jam or preserves
  • 2 teaspoons bourbon
  • salt and pepper to taste
4/5 (5 Votes)

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Preheat oven at 325 degrees

  • FOR THE CAKE:
  • 3 sticks Margarine
  • 8 ounces, weight Cream Cheese
  • 3 cups Sugar
  • 6 whole Eggs
  • 1 Tablespoon Vanilla
  • 3 cups All-purpose Flour
  • FOR THE SUGAR BATH:
  • 1 cup Sugar
  • 1/2 cups Fresh Lemon Juice
  • 1/2 cups Fresh Lime Juice
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • 1 stick Margarine
  • 4 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Vanilla
  • 1/3 cups Fresh Lime Zest
4.8/5 (4 Votes)

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1. In a medium to large bowl, combine sour cream,mayonnaise and cumin

  • 3 (11 ounce) cans mexicorn whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 (7 ounce) can diced green chilies
  • 2/3 cup green onion, chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1 (8 ounce) container sour cream
  • chopped japaleno-to your liking
  • Whaoo Chili seasoning (Tastefully Simple) or chili powder
  • cayenne pepper-to your liking
4.8/5 (5 Votes)

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A Seasonal Pie that that tastes like its out of this world!

  • 4 or 5 Persimmons (Sliced)
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Allspice
  • 1/4 Teaspoon Nutmeg
  • 2 Tablesppons Flour
  • 1/2 Cup Sugar
  • 2 Eggs (Beaten)
  • 1/3 cup melted Butter
4.8/5 (4 Votes)

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Thaw & drain soybeans in colander, rinse with cold water

  • 2 C. frozen sweet soybeans (edamame)
  • 1 15 oz. can kidney beans, rinsed & drained
  • 1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
  • 1/2 C. thinly sliced red onion
  • 1/2 C. chopped fresh cilantro
  • 1/4 C. olive oil
  • 1 t. finely shredded lime peel
  • 1/4 C. lime juice
4.5/5 (6 Votes)

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A cold glass of refreshing punch really brightens a brunch

  • 6 medium ripe bananas
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 cups warm water, divided
  • 2 cups sugar, divided
  • 1 can (46 ounces) pineapple juice, chilled
  • 3 bottles (2 liters each) lemon-lime soda, chilled
  • Orange slices, optional
4/5 (5 Votes)

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A rich mushroom base used as a soupy sauce for the scallops makes a vibrant first course with one scallop or main c...

  • SHIITAKE BROTH
  • 1/2 cup (125 mL) diced onions
  • 1/2 cup (125 mL) diced carrots
  • 2 oz (60 g) dried shiitake mushrooms
  • 8 fresh shiitake mushrooms, stems removed (and reserved), caps quartered
  • 8 cups (2 L) water
  • 2 tbsp (25 mL) light soy sauce
  • 1/4 cup (50 mL) butter
  • Salt and freshly ground pepper
  • SCALLOPS
  • 1 tbsp (15 mL) olive oil
  • 12 scallops
  • 2 tbsp (25 mL) finely chopped chives
  • Chive flowers (optional)
3.5/5 (6 Votes)

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Directions Preheat the oven or toaster oven to 425 degrees

  • • 1 eggplant, 3 inches in diameter, peeled and cut into 4 half-inch thick slices
  • • 4 tsp. olive oil
  • • 1/2 tsp. salt
  • • 1/8 tsp. ground black pepper
  • • 1/4 C. pasta sauce
  • • 4 oz. Canadian bacon (optional)
  • • 1/2 C. shredded part-skim mozzarella cheese
4.8/5 (4 Votes)

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1. Preheat the oven to 350 degrees F

  • 4 medium sweet potatoes (2 pounds)
  • 1/2 cup (1 stick) butter
  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows
3.9/5 (11 Votes)

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Candy Yams Soufflé Orzo with artichoke pesto and grilled corn