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Perfect Produce Recipes - 11912 recipes

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Heat the oil in a high sided skillet on medium heat

  • 1 tsp. olive oil
  • 4 cups shredded carrots
  • 1 tsp. dried dill
  • 1/4 tsp. salt
  • 1 tbsp. fresh dill
4.5/5 (11 Votes)

By

1. Blanch peas in a pot of boiling salted water, 3 minutes

  • 1 cup shucked or frozen peas
  • 1/2 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground pepper
  • 12 large sea scallops
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion minced
4.6/5 (10 Votes)

By

Red Pumpkin Soup: a creamy sipping soup that will warm your body and spirit

  • 1 kg red pumpkin, diced
  • 1 tsp butter
  • 1 tbsp lemon juice
  • 3 bay leaves
  • 15-20 peppercorns
  • 3 large onions,sliced
  • 4 cups vegetable stock
  • 1 tsp white pepper powder
  • 1/4 cup cream(optional)
  • 1 cup low fat milk
  • Salt to taste
4.6/5 (10 Votes)

By

From Cover of November 1991 Bon Appétit page 66

  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend
4.1/5 (12 Votes)

By

Dip rim of a martini glass in water then in brown sugar to coat

  • Brown sugar
  • 1-1/2 ounces green apple vodka
  • 3 ounces sparkling apple cider
  • 2 ounces HINT Blackberry Water
  • Apple wedge
4.5/5 (18 Votes)

By

Preheat oven to 400 degrees

  • Topping:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fresh grated lemon peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon soda
  • 1/3 cup very cold butter
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 3/4 cup unthawed frozen blueberries (keep frozen)
  • 2 Tbs melted butter
  • Turbinado suger for sprinkling
4.5/5 (18 Votes)

By

A wonderful combination of flavors and textures

  • 3 spray(s) olive oil cooking spray
  • 1 large whole wheat pita(s), split open
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp ground cumin, divided
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 1/2 Tbsp olive oil, extra-virgin
  • 1/4 tsp black pepper, freshly ground, or to taste
  • 2 cup(s) canned chickpeas, rinsed and drained
  • 2 cup(s) fresh cherry tomato(es), halved or quartered, yellow and/or red
  • 1/3 medium English cucumber(s), cut lengthwise, sliced into 1/2-inch-thick pieces
  • 1/4 cup(s) (sliced) uncooked red onion(s), diced
  • 1/2 cup(s) fresh parsley, fresh, coarsely chopped
  • 6 cup(s) (shredded) romaine lettuce, cut into thick shreds
4.6/5 (10 Votes)

By

Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften

  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 1 small sweet potato or yam
  • 6-8 medium white potato of your choice (red or Yukon are the best)
  • 3 stalks of kale, de-steamed and chopped into small pieces
  • 2 cups Vegetable broth
  • 1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
  • 1 Tablespoon Cashew butter
  • 1 teaspoon ground thyme
  • salt and pepper to taste
4.6/5 (10 Votes)

By

Mix seasoning blend and set aside

  • 1 lb. thin sirloin steak
  • 1 stick of butter
  • country white bread
  • 2 bell peppers, sliced
  • 1 white onion, sliced
  • 1 small container of mushrooms, sliced
  • 1 tbsp. creole seasoning
  • 1/2 tbsp. Mexican chili powder
  • 1/2 tbsp. garlic powder
  • 1/2 tbsp. dried Mexican oregano, crushed
  • 2 tsp. cayenne pepper
  • extra virgin olive oil
  • pepper jack cheese
  • cheddar cheese
4.5/5 (19 Votes)

By

Place Cream of Mushroom and a mixing bowl

  • 20 ounces Frozen broccoli Florets
  • 2 can cream of mushroom soup
  • 2 LB box Velveeta cheese cubed
  • 4 cups of cooked rice
  • Ritz Crackers Crumbled up
4.5/5 (18 Votes)

By

This Brussel Sprouts with Pancetta & Chestnuts dish was a huge success, even with the kiddos at the table and who e

  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 2 cups fresh roasted chestnuts, approximately 3/4 pound in shell (substitute peeled, frozen chestnuts if desired)
  • 2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
  • Salt & pepper
  • 1/4 cup warm water
  • 2 tablespoons pure maple syrup
  • Pinch cayenne pepper
4.5/5 (20 Votes)

By

  • 2/3 cup oil
  • 1 1/2 cups Splenda
  • 2 large eggs, separated
  • 1 tsp vanilla
  • 1/4 cup hot water
  • 3/4 cup grated fresh beets, peeled
  • 3/4 cup grated carrots
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp grated orange peel (optional)
  • 1 dash of salt
  • 1/2 cup chopped toated walnuts
4.6/5 (8 Votes)

Any burning questions? Our chefs answer!

Beet and Carrot Cake Sauted Shredded Carrots with Dill