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Perfect Produce Recipes - 11912 recipes

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This fresh, flavorful fall recipe will bring a new flavor profile to your Thanksgiving table

  • 4 Granny Smith apples, peeled, cored, and cut in half lengthwise
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 stick butter, cut into 8 pieces
  • 2 large acorn squash, cut in half lengthwise, seeds removed
  • Oil, for brushing squash
  • Salt and pepper
4.3/5 (8 Votes)

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All the juicy cherry deliciousness of a cherry pie, but in a crunchy, chewy, bite-sized cookie package

  • 1/2 cup butter, softened
  • 1/2 cup margarine, softened
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (21-ounce) can Lucky Leaf Cherry Pie Filling
  • 1/2 cup white or milk chocolate chips
4.7/5 (6 Votes)

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Combine flour and butter by mixing with your hands until it resembles course cornmeal

  • yield: 16 (2-inch) biscuits
  • Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
  • 2 cups self-rising flour, sifted (I use White Lily)
  • 1/2 cup butter, diced and chilled (one stick)
  • 1 cup sweet potato, cooked, mashed and cooled (approximately 2 small or one medium)
  • 1/3 cup buttermilk
4.7/5 (6 Votes)

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Cold weather comfort in a bowl

  • 4 pounds Boneless Pork Ribs
  • 1 cup Flour
  • 2-3 tablespoons Vegetable Oil
  • Salt and Pepper, about a teaspoon each
  • 1 32 ounce jar Steinfeld's Home Style Sauerkraut, undrained (or equal amount of brand available in your area)
  • 3 Apples, peeled and cubed
  • 1 20 ounce can Crushed Pineapple, undrained
  • 1 medium Onion, peeled and sliced
  • 3-5 cloves Garlic, minced
  • 1 tablespoon Caraway Seed
  • 2-3 Bay Leaves
  • Salt and pepper to taste
4.4/5 (9 Votes)

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Preheat oven to the lowest setting

  • Focaccia Dough:
  • 1 package active yeast
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 3 1/2 cups Grano del Miracolo soft wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing bowl and pan
  • For Tomato, Zucchini & Kalamata Olive Topping:
  • 1 tomato, chopped
  • 1/2 zucchini, peeled
  • 1/2 red onion, sliced
  • 6-8 Kalamata olives, chopped
  • 3 cloves garlic, grated
  • 1/2 cup grated cheese
  • Coarse sea salt to taste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • Olive Oil for drizzling
4.6/5 (7 Votes)

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From Shape Oct

  • 1/4 cup balsamic vinegar
  • 2 tbsp. pure maple syrup
  • 1 tsp. fresh lemon juice
  • 1 large, firm, ripe pear (Bosc), halved and cored
  • 4 pieces thinly sliced prosciutto, halved lengthwise
  • 1 cup baby arugula
3.8/5 (11 Votes)

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A quick mix of seafood and fruit

  • 1 can of Isabel solid light tuna in extra virgin olive oil
  • 2 Avocados
  • 10 cooked shrimp
  • Lettuce mix
  • Olive oil
4.3/5 (8 Votes)

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Preheat your oven to 180C (fan oven)

  • 900 g fresh beetroots
  • 2 red onions
  • 2 red peppers (I used poblano)
  • 5-6 cloves garlic
  • 500 nl vegetable stock
  • olive oil
  • black pepper
  • yogurt or sour cream to top
3.9/5 (21 Votes)

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This fragrant, meatless dish is inspired by Middle Eastern shakshuka

  • 1 cup onion, chopped
  • 3 poblano peppers, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 1 can (28 ounce) crushed tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 6 large eggs
  • 1/2 cup feta cheese or queso fresco, crumbled
  • 2 tablespoons fresh cilantro, chopped
4.7/5 (6 Votes)

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The fillings for this omelet compliment each other perfectly; thin slices of Serrano ham, goat cheese, asparagus sp...

  • 4 asparagus spears
  • 1/2 tablespoon unsalted butter
  • 5 large eggs, separated, room temperature
  • 2 tablespoons all-purpose flour
  • coarse salt and freshly ground pepper
  • 2 1/2 tablespoons soft goat cheese
  • 2 1/2 tablespoons thinly sliced fresh mint
  • 4 paper-thin slices Serrano ham (about 1-ounce)
4.7/5 (6 Votes)

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MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until soft...

  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 teaspoons finely chopped thyme
  • Salt
  • Pepper
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 3/4 cup chicken stock
  • One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
  • 2 ounces prosciutto, chopped
  • 1/2 teaspoon grated lemon zest
  • Extra-virgin olive oil
  • Four 6-ounce skinless salmon fillets
  • Salt
  • Pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoon whole-grain mustard
  • 2 teaspoons dry white wine
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped thyme
4.5/5 (10 Votes)

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Virginia Willis, Adapted from Okra, published by The University of North Carolina Press

  • 1/2 pound fresh okra, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 pt. grape tomatoes
  • 1 pound peeled, large raw shrimp, deveined
  • 1/2 teaspoon dried crushed red pepper
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
4.7/5 (6 Votes)

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Skillet-Roasted Okra and Shrimp Mashed Acorn Squash with Apples