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A heirloom recipe that goes way back to my great, great grandmother's time

  • Eggplant
  • Jar Sauce
  • Mozzarella Cheese (Shredded)
  • Parmesan Cheese
  • Italian Seasoned Breadcrumbs
  • Garlic Salt
  • Eggs
  • Cooking Oil
4.7/5 (9 Votes)

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Asparagus, leeks, whipping cream

  • 2 pounds asparagus, chopped (woody ends removed and reserved to flavor stock)
  • 1 large leek (use white and light green part only and sliced thinly)
  • 4 cups chicken stock (or 4 cups water and 4 chicken cubes)
  • 2 bay leaves
  • 1/4 cup (1/2 stick) butter
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
4.7/5 (9 Votes)

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Published: May 11, 2013 Source: www

  • Served as a meal, this salad has an inviting balance of vegetable and fruit flavors that allow full enjoyment of the lightly crusted chicken.
  • Ingredients
  • 1/3 c. plus 1 tbsp Select extra virgin olive oil, divided
  • 2 tbsp balsamic vinegar
  • 2 tbsp seedless raspberry jam
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt, divided
  • 1/8 tsp freshly ground black pepper
  • 12 ounces fresh asparagus, trimmed and cut into 3-inch lengths
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 c. whole wheat bread crumbs
  • 1/2 tsp dried thyme
  • 2 large eggs
  • 2 skinless, boneless chicken breast halves (1 pound)
  • 3 c. arugula
  • 3 c. leaf lettuce
  • 1 c. curly endive
  • 1 1/2 c. sliced fresh strawberries
4.7/5 (9 Votes)

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Preheat oven to 375 degrees F

  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg
  • 3 cups biscuit mix
  • 1 1/4 cups orange juice
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon grated orange rind
4.7/5 (9 Votes)

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This salad is great on its own for lunch or as part of a bigger meal

  • 1 cup lentils
  • 2 cups water
  • 1 bunch chives (chopped)
  • 1 garlic clove (pressed)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper (to taste)
  • red pepper (diced - optional)
  • celery (diced - optional)
  • carrot (diced - optional)
  • shitake mushrooms
4.5/5 (11 Votes)

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This recipe comes from The Pioneer Woman (Ree Drummond)

  • Pizza Crust:
  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • Scant 1/4 cup olive oil, plus more for bowl
  • Topping:
  • 2 tablespoons olive oil
  • Kosher salt
  • 6 to 8 tablespoons fig spread or jam
  • 12 ounces fresh mozzarella, sliced thin
  • Freshly ground black pepper
  • 6 ounces thinly sliced prosciutto
  • 1 bunch washed and rinsed arugula
  • 1 cup shaved Parmesan
4.7/5 (9 Votes)

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Orzo, yellow squash, scallions and zucchini are tossed with fresh parsley, dill and goat cheese for a refreshing sa...

  • Zuchinni
  • Yellow Squash
  • Scallions
  • Olive Oil
  • Goat Cheese
  • Parsley
  • Dill
  • Orzo
  • Salt & pepper to taste
4.7/5 (9 Votes)

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To make PIE: Mix sugar and corn starch in a saucepan

  • PIE:
  • 1-1/2 cups sugar
  • 1/3 cup Argo® or Kingsford's® Corn Starch
  • 2 cups water
  • 5 egg yolks, lightly beaten
  • 1/2 cup lemon juice
  • 1 tablespoon freshly grated lemon peel
  • 2 tablespoons butter OR margarine
  • 1 (9-inch) baked deep dish pie crust
  • MERINGUE:
  • 5 egg whites
  • 1/2 cup sugar
  • 1 teaspoon Argo® or Kingsford's® Corn Starch
4.7/5 (9 Votes)

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Preheat oven to 400. In a mixing bowl, stir together all the dry ingredients

  • 1 cup of almond meal
  • 1/2 cup finely chopped walnuts
  • 1/2 tsp baking powder
  • 1 tablespoon cinnamon
  • 1 egg
  • 1 cup of cooked and mashed yam, or pumpkin
  • 1/4 cup coconut milk
  • 2-4 tablespoons maple syrup
  • handful of chocolate chips
4.7/5 (9 Votes)

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1. Place all the veggies in a large bowl (except the avocado) and toss to combine

  • SALAD
  • 2 cans black beans, drained and rinsed
  • 2-3 just-ripe avocados, seeded and cubed
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, rough chopped
  • DRESSING
  • 1/3 cup fresh lime juice, more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons pure maple syrup or agave, (or any sweetener)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt, more to taste
  • fresh ground pepper, to taste
4.4/5 (30 Votes)

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You can now have Panera's Autumn Squash Soup year-round with this copycat recipe that tastes just as good as the or...

  • 1 extra large butternut squash
  • 2 to 3 tablespoons extra virgin coconut oil
  • Salt and pepper, to taste
  • 1 (15-ounce) can Libby’s Pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Roasted pumpkin seeds for garnish
4.2/5 (41 Votes)

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If you love pizza but don't care for the carbs you have to try this Low Carb Pizza-Stuffed Eggplant, it's mmm mm go

  • 2 medium eggplants
  • 1 pound Italian sausage, casings removed
  • 1 ⁄2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 cup sliced button mushrooms
  • 1 (15-ounce) can tomato sauce
  • 1 ⁄2 cup black olives, chopped
  • 1 tablespoon Italian seasoning
  • 2 cups mozzarella cheese
4.3/5 (39 Votes)

Any burning questions? Our chefs answer!

Low Carb Pizza-Stuffed Eggplants Mom's Eggplant Parm