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A great dish to prepare in the fall or for Thanksgiving

  • 1/2 c fresh or frozen cranberries, picked over and rinsed
  • 3/4 c orange juice
  • 1 T minced ginger
  • 3 T olive oil
  • 2 T honey
  • salt and pepper
  • 1 butternut squash (about 1 1/2 lbs) peeled and seeded
4.7/5 (3 Votes)

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Gluten-Free Recipes

  • Tomato sauce:
  • 1 cup sun-dried tomatoes, soaked in water for 2 hours
  • 1/2 medium tomato, roughly chopped
  • 1/8 small onion, chopped
  • 1 Tbsp. lemon juice
  • 1/8 cup olive oil
  • 1 or 2 dates, pitted
  • 1 tsp. sea salt
  • Pinch of chili pepper flakes (optional)
  • Pistachio pesto:
  • 2 cups basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp. sea salt
  • Freshly ground black pepper, to taste
  • Pumpkin seed ricotta:
  • 1 cup raw pumpkin seeds, soaked in water overnight
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 3 Tbsp. purified water
  • Marinated shiitake mushrooms:
  • 15 About 15 shiitake mushrooms
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped basil, oregano, and lemon thyme
  • Lasagne:
  • 3 to 5 medium zucchini
  • 3 to 5 medium heirloom tomatoes (try to get various colors)
  • 1 to 2 tomatillos (optional)
  • Castelvetrano olives or any other kind you like
4.7/5 (3 Votes)

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Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash

  • 2 garnet yams, peeled and cut into 1/2-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 4 to 6 slices thick cut bacon, cut into lardons
  • 1 large onion, cut in 1/2-inch dice
  • 2 Granny Smith apples, cored and cut into 1/2-inch dice
  • 4 scallions, white and green parts separated and thinly sliced
  • 1/2 cup green pumpkin seeds (pepitas), toasted
4.7/5 (3 Votes)

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Much as I hate to admit it, using wheat flour does have its advantages–in baking, though not in health

  • 2 cups almond meal
  • 1/2 cup ground golden flaxseed
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon guar gum
  • Sweetener equivalent to 1 cup sugar
  • 1 cup dark chocolate chips or walnuts (or both)
  • 2 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 ripe banana, sliced
  • 1/2 lemon
4.5/5 (4 Votes)

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Meatloaf Cupcakes perfect to make ahead & freeze

  • Meatloaf:
  • 1 pound of ground beef
  • 1 cup of Plentils Chips, after being pulsated in a food processor to a crumble (approximately 1 4oz bag)
  • 1/2 cup of shredded carrot
  • 1/2 cup of shredded zucchini
  • 1/2 can of Italian style diced tomatoes (with basil, oregano, & garlic)
  • 2 Tablespoons of ketchup
  • Topping:
  • 2 Tablespoons of ketchup
  • 1 Tablespoon of honey mustard
  • 1 Tablespoon of brown sugar
4.7/5 (3 Votes)

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In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat

  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup butter, softened, divided
  • 3 cups cooked rice
  • 3/4 cup raisins
  • 1/3 cup chopped walnuts
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 Cornish game hens (20 to 24 ounces each)
4.2/5 (6 Votes)

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Crisp baguette slices topped with a smear of whipped cheeses, three different tomatoes, shaved basil and a drizzle...

  • 8 oz feta cheese, crumbled
  • 2 oz of cream cheese, at room temperature
  • 2/3 cup olive oil, divided
  • 2 T lemon juice
  • kosher salt
  • black pepper
  • 2 T shallot, minced
  • 2 tsp. garlic clove, minced
  • 2 T red wine vinegar
  • 2 lbs. tomatoes (I use 3 different varieties of tomatoes, 16 oz. each of heirloom, cherry, grape tomatoes,) 1/2 inch dice
  • 2 T fresh basil, julienned, extra for serving
  • 20 (1/2-inch) baguette slices cut on the diagonal, toasted
  • 2-3 T of toasted pine nuts
4.7/5 (3 Votes)

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More biscuit-like or scone-like than muffin-like

  • CAKE:
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cups brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1/2 cup orange juice
  • 1/3 cup butter, melted
  • 1/2 teaspoon orange zest, grated
  • 1 egg, slightly beaten
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1/2 teaspoon orange zest, grated
  • 1 tablespoon orange juice
3.8/5 (4 Votes)

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Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture

  • 1 cup black beans- cooked
  • 1 cup brown rice- cooked
  • 1 cup oatmeal
  • 1 small onion- finely sliced
  • 1/3 cup cooked beetroot- shredded finely
  • 2 tbs chia and 3 tbs water
  • 2 tbs tahini
  • 2 tbs soy sauce
  • 2 tsp mustard
  • Approx. 1/2 tsp hot chipoltle sauce (to taste)
  • 1 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
4.7/5 (3 Votes)

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make sure all nuts are ground then add the dates For Apple Cinnamon flavor see below Original Pop’ems (All Raw...

  • 2 ounces ground raw sunflower seeds
  • 3 ounces ground raw blanched almonds
  • 8 ounce of ground raw cashews
  • 3 ounce of ground walnuts
  • 1 tbls of ground flax seeds
  • 10 ounces of soft dates - majoon dates
4.5/5 (4 Votes)

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1.Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and begi...

  • 2 boxes (5.3 oz. each) all-butter shortbread cookies broken
  • 1/4 tsp. salt
  • 5 tbsp. unsalted butter,
  • 3 tbsp. melted and 2 tbsp. cold
  • 3 oz. bittersweet chocolate (60% to 70% cacao), in 3 hunks
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 tbsp. amber rum
  • 1 cup heavy cream, chilled
  • 1 tsp. pure vanilla extract
  • 2 large bananas
  • 1 tbsp. confectioners sugar
4.5/5 (4 Votes)

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Faux cheeses made with nuts are key to vegan cooking

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  • Involtini
  • 2 cups raw cashews (10 ounces)
  • 1 teaspoon nutritional yeast
  • 1/2 cup water
  • 1/4 cup pitted kalamata olives, finely chopped
  • Salt and freshly ground pepper
  • Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Ratatouille
  • 1 pound tomatoes, sliced crosswise 1/2 inch thick
  • 2 medium red onions, sliced crosswise 1/2 inch thick
  • 4 Italian frying peppers
  • 1 eggplant (1 pound), sliced crosswise 1 inch thick
  • 2 small zucchini (1 pound), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 teaspoon chopped thyme
  • 1 teaspoon dried oregano, crumbled
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 cup shredded basil
  • Harissa, for serving
4.7/5 (3 Votes)

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Eggplant Involtini with Grilled Ratatouille Raw Butternut Squash with Cranberry Dressing