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Try this Easy Butternut Squash Enchilada Casserole for dinner tonight

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (20 oz.) package (3 cups) pre-cut butternut squash cubes
  • 1 (6 oz.) package (3 cups) shredded Mexican four-cheese blend
  • 1 (15 oz.) can black beans, rinsed and drained,
  • 3/4 cup corn
  • 1 1/2 cups salsa
  • 2 1/2 tablespoons Old El Paso™ taco seasoning mix
  • 1/2 teaspoon salt
  • 1 can Old El Paso™ Enchilada Sauce, 14 ounces
  • 4 8-inch whole wheat flour tortillas
  • Sliced green onions, chopped fresh cilantro for garnish
  • Sour cream for serving
4.5/5 (12 Votes)

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Triple Chocolate Pumpkin Cake is moist and delicious -- a perfect dessert anytime of the year

  • 2 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup milk
  • 15 ounce canned pumpkin
  • GLAZE
  • 3 tablespoons butter, cut into 1/2 inch squares.
  • 3/4 cup dark chocolate chips
  • 1 tablespoon corn syrup
  • 1 cup mini-chocolate chips, for topping
4.5/5 (12 Votes)

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Preheat oven to 450 degrees F

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package frozen crinkly cut carrots
  • 2 tablespoons chopped parsley leaves
4.4/5 (21 Votes)

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This cake is topped with sauteed apple slices and drizzled in a delicious Apple Brandy-Caramel Sauce

  • CAKE:
  • 1 1/3 cups light brown sugar, firmly packed
  • 3/4 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • Shortening
  • APPLES:
  • 2 pounds McIntosh apples (about 6 apples, 6 to 7 ounces each)
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • Pinch table salt
  • 2 tablespoons butter
  • APPLE BRANDY SAUCE:
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • Pinch table salt
  • 1 tablespoon apple brandy
  • 1 tablespoon powdered sugar
4.3/5 (16 Votes)

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From the crust up, this amazing blueberry pie is like nothing you've tasted before with sweet almonds, tangy creme ...

  • ALMOND-BROWN SUGAR CRUST:
  • 1 1/2 cups almonds, slivered
  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
  • BLUEBERRY SAUCE:
  • 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
  • 1/3 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • A few gratings of nutmeg (about 1/8 teaspoon)
  • 1 tablespoon water
  • ASSEMBLE AND SERVE:
  • 1 quart homemade or purchased vanilla ice cream
  • 3/4 cup of the Blueberry Sauce, chilled
  • 1/2 cup creme fraiche or sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
  • Remaining Blueberry Sauce, heated
4.5/5 (15 Votes)

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Makes 20 Cupcakes This recipe was inspired by a famous Southern cola

  • Cupcakes:
  • 1 (16.25-oz) box super-moist white cake mix
  • 1 (12-oz) can lemon-lime soda
  • Zest of 2 lemons
  • Frosting:
  • 1-1/2 sticks unsalted butter, softened
  • 6 oz cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 1/3 cup cherry jam or preserves
  • 1/3 cup finely chopped fresh cherries, pitted
4.5/5 (12 Votes)

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Not your traditional mayonnaise and mustard based potato salad, but this is one that they'll ask you to bring again

  • Salt
  • 3 pounds small red skinned potatoes, quartered
  • 1 cup packed basil leaves
  • 1/4 cup packed mint leaves
  • 4 garlic cloves, peeled
  • 1/2 cup toasted, chopped pecans
  • 1 lemon, juiced
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
4.5/5 (12 Votes)

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Instructions Preheat the oven to 375 degrees F

  • 4 cups chopped rhubarb (3-4 large stalks)
  • 1 large Gala apple, peeled, cored & chopped
  • Juice of 1/2 lemon
  • 3 tbsp agave nectar
  • 1 1/2 tbsp cornstarch
  • 3/4 whole wheat pastry flour
  • 3/4 cup oats
  • 1/3 cup chopped pecans
  • 3/4 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 2 tbsp melted coconut oil
  • 2 tbsp pure maple syrup
4.5/5 (13 Votes)

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Prepare Jiffy Mix as directed, set aside to cool

  • 4 1/2 cusp zucchini (diced)
  • 4 1/2 cups yellow squash (diced)
  • 1 1/2 cups yellow onion (chopped)
  • 1 Box Jiffy corn muffin mix (prepare as directed on box)
  • 3/4 cup of butter
  • 8 ounces American cheese (diced, use a store brand not Velveeta)
  • 3 cubes of chicken bouillon
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (chopped)
4.6/5 (16 Votes)

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This glistening, citrus-infused syrup is like a beam of sunshine in the morning

  • 1 cup organic honey
  • Zest of one orange
  • Juice of one orange
  • (optional: 1 Tablespoon Grand Marnier)
3.9/5 (35 Votes)

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This is it. The ultimate coconut cake

  • Cake Ingredients:
  • 16 tablespoon unsalted butter, softened
  • 2 1/2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 1/4 cup coconut milk
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 5 eggs
  • Frosting Ingredients:
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cups sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 3/4 cup fresh coconut water
  • 3 cups freshly grated coconut
4.3/5 (23 Votes)

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Summer salad with white beans, bell peppers and onions tossed in a tasty vinaigrette dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper
  • 3 (15.5-ounce) cans cannellini beans, rinsed
  • 1 bell pepper, chopped
  • 1/2 small red onion, thinly sliced
  • 2 teaspoons fresh thyme leaves
4.5/5 (12 Votes)

Any burning questions? Our chefs answer!

White Bean Salad Easy Butternut Squash Enchilada Casserole