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Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper

  • 8 chicken drumsticks
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  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • 1/2 tsp paprika (optional)
  • 3-4 Tbsp olive oil.
4.6/5 (7 Votes)

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner

  • 3 3 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 2 2 1-inch slices hearty white sandwich bread, torn into 1-inch pieces
  • 3 3 1/4 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1 1 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Salt and pepper
  • 3 3 3 garlic cloves, minced
  • 2 2 2 anchovy fillets, rinsed, patted dry, and minced
  • 1/2 1/2 1/2 teaspoon dried oregano
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/3 1/3 1/3 cup dry white wine
  • 2 2 2 tablespoons heavy cream
  • 12 12 12 ounces tagliatelle
  • 1/4 1/4 1/4 cup minced fresh parsley
  • 1 1 1 teaspoon grated lemon zest
4/5 (10 Votes)

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Preparation 1. Preheat oven to 425°

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 3/4 cup sugar
  • 2 cups milk
  • 1/3 cup all-purpose flour
  • 4 large eggs $
  • 1/2 teaspoon almond extract
  • 3 nectarines, cut in wedges $
  • 1/4 cup honey
4.1/5 (8 Votes)

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Cilantro adds the perfect tangy zest to this quinoa salad

  • 1 1/4 cup quinoa, dry and rinsed
  • 2 1/2 cups Pacific® Organic Low Sodium Chicken Broth
  • 15-ounce can reduced sodium black beans, drained and rinsed
  • 15.25-ounce can whole kernel sweet corn, drained and rinsed
  • 1 red bell pepper, diced
  • 6 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely diced
  • 1/3 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
4.2/5 (11 Votes)

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This low-calorie, low-fat casserole is the perfect family recipe, and it’s an easy cleanup as well! The Panko bre...

  • 1 lb fresh green beans, stem ends trimmed and cut in half
  • 6 red new potatoes, medium dice
  • 2 Tbsp unsalted butter
  • 1 small onion, diced
  • 4 oz baby bella mushrooms, minced
  • 1 Tbsp minced garlic
  • 2 Tbsp white whole wheat flour
  • 1/2 cup skim milk
  • 1/2 cup Pacific® Organic Low Sodium Chicken Broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Panko bread crumbs
4.6/5 (7 Votes)

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These tender potatoes are served with a creamy white sauce

  • 3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (can leave whole if small)
  • 1 teaspoon salt
  • 2 cups whole milk or half-and-half
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 1/3 stick (5 1/2 tablespoons) margarine or salted butter
  • Parsley for garnish, optional
3.7/5 (248 Votes)

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Every one at dinner will be impressed when you make this Rack of Lamb and a Mustard-Shallot Sauce to go with it

  • 1 tablespoon plus 2 teaspoons vegetable oil
  • One 2 1/2-pound frenched rack of lamb
  • Salt and freshly ground black pepper
  • 2 medium shallots, thinly sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock or low-sodium broth
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped thyme
4.3/5 (10 Votes)

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Cook the turnip greens according to package directions, omitting salt

  • 1 16-ounce package frozen chopped turnip greens
  • 3 slices thick cut bacon, cut crosswise
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup, plus 2 T dry white wine
  • 12 oz. low-fat cream cheese (Neufchatel), cut into chunks
  • 4 oz. low-fat sour cream
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup grated Parmesan cheese
  • Assorted crackers and tortilla chips
4.6/5 (7 Votes)

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Slice the peppers into little rings

  • 1/4 c apricot vinegar
  • 2 T fig vinegar
  • 1/4 c olive oil
  • 3 small sweet peppers, one red, one yellow, and one orange
  • 1 head romaine lettuce
  • 2 dried figs
  • 4 black olives cured in olive oil & sliced
  • 1 or 2 green onions, sliced
4.5/5 (8 Votes)

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A classic Crisp Catfish with some delicious Apple-Celery Slaw!

  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pounds catfish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons oil
4.6/5 (7 Votes)

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In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger

  • 1 cup Japanese plum wine (see Note)
  • 1/4 teaspoon ground ginger
  • 5 large or 10 small plums (about 2 pounds), cut into wedges
  • 2 pints raspberries
  • Gingersnaps, for serving
4.6/5 (7 Votes)

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In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper

  • One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vin cotto or balsamic vinegar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 1/2 pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto (2 ounces)
4.5/5 (8 Votes)

Any burning questions? Our chefs answer!

Melon-and-Peach Salad with Prosciutto and Mozzarella One ‘Pot’ Meal {Roasted Drumsticks and Potatoes}