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TOTAL TIME: Prep: 20 min. Cook: 35 min

  • 3-1/4 to 3-3/4 cups reduced-sodium chicken broth
  • 1-1/2 cups chopped fresh mushrooms
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 cup uncooked arborio rice
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon pepper
4.6/5 (15 Votes)

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Preheat oven to 425 degrees

  • 1 lb. white onions, sliced thin
  • 2 cups dry white wine
  • 3 TBS butter
  • 6 C chicken broth
  • slices of thick, crusty bread
  • Swiss or Gruyere cheese
4.6/5 (13 Votes)

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1.HEAT 2 teaspoons of the oil in large nonstick frying pan over medium heat

  • 4 tsp olive oil, divided
  • 1 lb precooked chicken or pork sausages, cut into 1/2" diagonal slices
  • 4 med tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into 1/2" wedges
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 2 Tbsp maple syrup
4.6/5 (13 Votes)

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Inspired by Tartine's pumpkin tea cake, this is a perfect dessert for the fall season

  • 1 2/3 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup plus 2 tablespoons pumpkin purée (9 ounces)
  • 1 cup vegetable or canola oil
  • 1 1/3 cup sugar
  • 3/4 teaspoons salt
  • 3 large eggs, at room temperature, yolks and whites separated
  • 9 tablespoons butter, divided, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 1/2 cups powdered sugar
  • Pinch of cinnamon
  • 1 tablespoon sugar
  • 1/2 cup pumpkin seeds (raw or toasted)
4.6/5 (13 Votes)

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Preheat the oven to 375 degrees F

  • Asiago Crostini:
  • 6 large whole heads garlic
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons freshly cracked black pepper, divided
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups water
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream, if desired
  • 2 tablespoons minced fresh Italian flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup olive oil
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot Hungarian paprika
  • 1/2 teaspoon dried oregano, crushed
  • 1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
  • 1/2 cup shredded Asiago cheese
4.6/5 (14 Votes)

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1. Trim the pork shoulder removing excess fat from the outside

  • 1 LARGE BONE-IN BOSTON BUTT PORK SHOULDER (ABOUT 8 POUNDS)
  • 1 CUP BOURBON
  • 1 CUP BLACKBERRY JAM
  • 1/3 POUND OF LOCAL HONEY
  • 2 TABLESPOONS FRESHLY
  • GROUND BLACK PEPPER
  • 1 CUP CREOLE SEASONING
  • 1 CUP DARK BROWN SUGAR (I will probably replace with Maple Syrup or leave out)
4.4/5 (23 Votes)

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BONAPPETIT January 2014

  • 1/2 cup plus 2 Tbsp. sugar, divided
  • 1 1/2 tsp. ground cinnamon, divided
  • 1 cup gluten-free old-fashioned oats
  • 1/2 cup rice flour
  • 2 Tbsp. cornstarch
  • 1 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 large egg
  • 1/2 cup (or more) club soda
  • 2 large crisp apples, peeled, cored
  • with an apple corer, sliced into 1/4" thick rings
  • Vegetable oil (for frying; about 4 cups)
  • Special Equipment: A deep-fry thermometer
4.6/5 (13 Votes)

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1. Preheat oven to 350 degrees and line pans with cupcake liners

  • Blueberry Cinnamon Cake:
  • 1 box white cake mix
  • 2 tsp. cinnamon
  • 3 eggs
  • 1/3 C. melted butter, cooled
  • 1 C. buttermilk
  • 1 tsp. almond or vanilla extract
  • 1 1/2 C. blueberries, fresh or frozen
  • Cinnamon Toast Crunch Buttercream:
  • 1 C. butter, softened
  • 1/2 C. Cinnamon Toast Crunch, finely crushed
  • 2 Tbsp. milk
  • 1/2 tsp. almond or vanilla extract
  • 1/2 tsp. cinnamon
  • 4-5 C. powdered sugar
4.6/5 (14 Votes)

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1. Preheat oven to 375 degrees F

  • 6 Pears, fresh, peeled, cored and sliced
  • 6 apples, granny smith peeled, cored and sliced
  • 1 Tbsp lemon juice
  • 1 deep dish pie crust
  • 1/2 tsp cinnamon
  • 1 stick butter
  • 1 tsp vanilla
  • 1 cup white sugar
  • 1 cup brown sugar, light
4.6/5 (13 Votes)

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These are Jennifer Reese's original muffins but I tried this blogs version and I like them better than Jennifer's r...

  • 1-1/2 cups all-purpose flour (I used 1 cup white-wheat and 1/2 cup all-purpose)
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • [Note: I added 6 tbsp milled flaxseed, which I calculated would add 1 g fiber plus 3/4 g protein per muffin.]
  • 1 cup pumpkin puree 1/2 cup neutral vegetable oil (I used coconut)
  • 1 cup granulated sugar
  • 1/3 cup light grown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup semisweet chocolate chips
4.6/5 (13 Votes)

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Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour and oh so flavorful fr...

  • Apple topping:
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 4 soy-free eggs
  • 1 cup whole milk plain yogurt
  • 1/4 cup milk
  • 1/4 cup chopped walnuts
  • 1/4 cup shredded coconut
  • 1/4 cup apple topping (recipe below)
  • Coconut oil
  • 4 medium sized Fuji apples, diced small, but not fine
  • 1-2 tablespoons whole sugar, as desired
  • 1/8-1/4 teaspoons cinnamon, to taste
  • 1/2 teaspoon vanilla
  • 1 tablespoon water
  • 1 tablespoon grass-fed butter
4.6/5 (13 Votes)

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Dried Chile Salsa • Place chiles in a heat-proof bowl and add boiling water to cover; let stand until soft, 15-...

  • Dried Chile Salsa
  • 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
  • 1/4 medium red onion, chopped
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • Hash and Eggs
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium red onion, thinly sliced
  • 6 garlic cloves, smashed
  • 2 cups thinly sliced green cabbage
  • 1 1/2 pounds Yukon Gold potatoes (about 4 large), peeled, coarsely grated
  • 1 teaspoon Four Seasons Blend (click for recipe)
  • 12 ounces cooked corned beef, cut into matchstick-size pieces
  • 6 large eggs
  • 1/4 cup chopped fresh flat-leaf parsley
4.6/5 (13 Votes)

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Corned Beef Hash with Eggs Shrimp 'n' Spinach Risotto