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*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, st...

  • Lentil Puree:
  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water
4.5/5 (11 Votes)

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1. Make the dough: In a large bowl, combine the flour, yeast, and salt

  • For dough:
  • 2 3/4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • For topping:
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 1/2 cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup vegetable broth or water
  • 3 tablespoon chopped fresh basil
  • 2 ripe plum tomatoes, very thinly sliced
4.5/5 (11 Votes)

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Place the warm water, sugar and 2 tsp

  • 1 1/2 Cups Warm Water
  • 2 TBS. Sugar
  • 2 1/2 TBS. Dry Actie Yeast (1 pkg)
  • 2 Tsp. Salt
  • 4 1/2 Cups + 1 TBS. Flour
  • 6 TBS. Melted Butter
  • 1 1/2 Cups Diced Apples
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 3 qts. Water
  • 3/4 Cup Baking Soda
  • 1 egg + 1 TBS water
  • Caramel Topping
  • Course Sea Salt
4.5/5 (11 Votes)

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Saute the onion, peppers and mushrooms for 5 minutes

  • Gravy:
  • 1 onion, chopped
  • 1/2 each red and green pepper, diced
  • 1 c fresh mushrooms, sliced (4 oz can will do)
  • 1 tsp tarragon
  • 1 c carrots, sliced and cooked until tender
  • 2 c frozen green peas
  • 2 cans (15 oz each) garbanzo beans
  • 1/2 c toasted slivered almonds (opt)
  • 3 c water, use bean juice then fill with water
  • 1/2 c slivered almonds
  • 3 tbsp sesame seeds
  • 3 tbsp McKay's Chicken Seasoning (vegan) (Health Food Store)
  • 1/2 tsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp flour
4.5/5 (11 Votes)

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This Chipotle Black Bean Stuffed Delicata Squash is delicious as written but, is just one idea, you could stuff the...

  • 4 delicata squash
  • 1/4 cup olive oil
  • 1 can chipotle chiles in adobo sauce
  • 2 cloves garlic, minced (optional)
  • 1 tablespoon honey (optional)
  • 2 1/2 cups cooked brown rice
  • 1 1/2 cups salsa
  • 1 (15-ounce) can black beans
  • 1 1/2 cups frozen or canned corn kernels
  • 3 green onions
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 to 1 1/2 cups Mexican blend cheese, shredded
  • Hot sauce (optional)
  • Fresh cilantro
  • Sour cream (optional)
4.5/5 (12 Votes)

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In a large bowl, soak cubed stuffing in chicken broth

  • To make a double batch:
  • 1 14 oz. Herb Seasoned Stuffing Cubed
  • 6 Tablespoons butter
  • 1/2 Cup finely chopped Italian parsley
  • 1/2 Cup finely chopped celery
  • 2 Cups chopped sweet onions
  • 1 lb. Sage flavored pork sausage
  • 1 1/2 Cups peeled, cored and chopped apples
  • 2 Chopped cloves of garlic
  • 1 Teaspoon dried thyme
  • 3/4 Cups chopped pecans
  • 2 Beaten eggs
  • 1/2 Pint dairy sour cream
  • 1/4 Cup red wine
  • 2 Cups chicken broth
  • Salt and pepper (to desired taste)
  • 2 14 oz. Herb Seasoned Stuffing cubed
  • 12 Tablespoons butter
  • 1 Cup finely chopped Italian parsley
  • 1 Cup finely chopped celery
  • 4 Cups chopped sweet onions
  • 2 lb. Sage flavored pork sausage
  • 3 Cups peeled, cored and chopped apples
  • 4 Chopped cloves of garlic
  • 2 Teaspoon dried thyme
  • 1 1/2 Cups chopped pecans
  • 4 Beaten eggs
  • 1 Pint dairy sour cream
  • 1/2 Cup red wine
  • 4 Cups chicken broth
  • Salt and pepper (to desired taste)
4.5/5 (11 Votes)

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Mix

  • Raspberry ice cubes
  • 1 cup water
  • 1/2 cup sugar
  • 1 pint raspberries
  • Simple syrup
  • 1 cup sugar
  • 4 to 5 cups water
  • 8 lemons, juiced
4.5/5 (11 Votes)

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This recipe is adapted from Martha Stewart

  • PANNA COTTA:
  • 2 1/2 teaspoons unflavored gelatin
  • 3 cups heavy cream
  • 1/2 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons Grand Marnier*, optional (You could also choose bourbon or Amaretto, if desired)
  • CARAMEL SAUCE:
  • 1 cup white sugar
  • 1/2 cup water OR
  • 1/4 cup water and
  • 3 Tablespoons water (or Grand marnier or bourbon)
  • GARNISH:
  • 6 ripe figs, cut in half
  • Fine sugar or
  • 15 ripe figs, cut in half lengthwise, stems removed
  • EQUIPMENT:
  • Ramekins
  • Large bowl with ice cubes
  • Small kitchenBlow torch/brulee torch (if making bruleed figs)
  • Heavy bottomed pan (if making the caramel sauce)
4.5/5 (11 Votes)

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These Greek Zucchini Fritters are a savory side dish, or appetizer that uses zucchini in a different way

  • Tzatziki :
  • 2 medium to large zucchini, coarsely grated
  • 1/2 cup feta cheese, crumbled
  • 4 green onions including green parts, chopped
  • 3 tablespoons fresh mint, finely chopped (optional, I didn't use)
  • 2 tablespoons fresh dill, finely chopped
  • 1 large egg
  • 1/2 cup flour
  • 4 tablespoons Panko bread crumbs
  • Salt
  • Olive oil
  • 1 cup Greek yogurt*
  • 1 small clove garlic, grated
  • 1/4 cucumber, peeled and grated
  • 1/2 teaspoon cumin
  • 1 lemon, juiced
4.4/5 (12 Votes)

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I love scalloped potatoes and these look fabulous

  • 1 cup sour cream (I used light & it is still very decadent)
  • 1 can condensed cream of potato soup
  • 1 tbsp worcestershire sauce
  • 2 lb small red potatoes
  • 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue :) hehe)
  • 1/2 tsp paprika
  • 3 tbsp chopped fresh chives for topping if desired
  • 1 . Thinly slice potatoes and set aside.
  • 2 . Mix sour cream, can of soup and worcestershire sauce together in a large bowl.
  • 3 . Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
  • 7 . Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives. I did not have chives, so I used some parsley I had on hand... still very tasty!
4.1/5 (43 Votes)

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1. Warm the olive oil and butter together in a large saucepan over medium heat

  • ¼ cup olive oil
  • 2 tbsp unsalted butter
  • ¾ cup white or yellow onions, cut into 1/8-inch dice
  • 1 ½ tbsp. minced garlic
  • ½ cup all-purpose flour
  • 1 ½ cups chicken stock
  • 1 ½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 tbsp. crumbled chicken bouillon cubes
  • 1 ½ tbsp lemon juice
  • 1 tsp sugar
  • ¼ cup sour cream
  • 12 oz. frozen spinach (defrosted, drained, and chopped)
  • 6 oz. canned artichoke bottoms (drained and cut into 1/8 inch slices)
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ tsp Tabasco Sauce
3.9/5 (178 Votes)

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Preheat oven to 350 degrees

  • Peanut butter frosting:
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 eggs, at room temperature
  • 1 3/4 cups (3-4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • Nutella
  • 1/2 cup butter, at room temperature
  • 1/2 cup creamy peanut butter (I used Jif)
  • 4 cups powdered sugar
  • 2 tbsps. heavy cream
  • 1/2 tsp. vanilla extract
4.3/5 (26 Votes)

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Moist Banana Bread Bars with Peanut Butter Frosting & Nutella Drizzle Lentil Cookies