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Preheat the oven to 450 degrees F

  • 1 pound Yukon gold potatoes, thinly sliced
  • 1 9-ounce box frozen artichoke hearts, thawed
  • 1/2 cup pitted kalamata olives
  • 1 tablespoon fresh rosemary leaves
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 6-ounce cod fillets
  • Juice of 1/2 lemon, plus wedges for serving
  • 1 tablespoon chopped fresh parsley
4.3/5 (8 Votes)

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1. Pierce potatoes with a fork

  • 8 large baking potatoes
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon celery salt
  • 1/3 to 1/2 cup milk
  • Grated Parmesan cheese
  • Paprika, optional
4.4/5 (16 Votes)

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1. Place all ingredients into the Vitamix container in the order listed and secure lid

  • 1 cup 1 cup (245 g) plain yogurt
  • 2/3 cup 2/3 cup (160 ml) water
  • 2 2 bananas, peeled
  • 1 1 ripe pear, 7 oz. (200 g), halved & seeded
  • 2 cups 2 cups (280 g) fresh or frozen blackberries
4.3/5 (21 Votes)

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Preheat oven 400 degrees. Bring vegetable broth and water to boil

  • 1 1/2 cups vegetable broth
  • 1 1/2 cups water
  • 1 cup quick cooking polenta
  • vegetable spray
  • 8 ounces goat cheese
  • 2 cups arugula
  • 10 Campari tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
4.6/5 (7 Votes)

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Flaky layers of pastry wrap around an amazing combination of mushrooms and brie to create a dish that is out of thi...

  • 1 1/2 – 2 pounds mushrooms (Portobello, shiitake, wood ear, crimini, white button)
  • 3 tablespoon shallot, finely diced
  • 3 tablespoons fresh thyme, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoon toasted walnuts, finely chopped (optional)
  • 1/4 cup creme sherry
  • 4 – 6 ounces triple cream brie, cut into small cubes
  • 6 – 8 sheet phllyo dough, at room temperature (I like Pepperidge Farms)
  • 1/2 cup butter melted
4.5/5 (6 Votes)

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Pork ribs are a wonderfully messy delight

  • lbs. pork ribs seasoned with:
  • 4 teaspoons of adobo or salt
  • mashed garlic
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • For the mango sauce:
  • 1 cup mango pulp
  • 1/4 cup soy sauce
  • 1/2 tablespoon grated ginger
  • 1 teaspoon mashed garlic
4.2/5 (17 Votes)

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Blend all but last. Top with zest

  • 1 roasted garlic head
  • 1/2 t salt
  • 1/8 t cayenne
  • 1 T olive oil
  • 2-1/2 t lemon juice
  • 12 oz. tofu, drained
  • 1/4 t lemon zest
4.5/5 (6 Votes)

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Pour water into a slow cooker

  • 1/2 c. water
  • 8 to 10 Granny Smith apples, peeled, cored and cubed
  • 1 to 2 T. lemon juice
  • 1 to 2 T. dark brown sugar, packed
4.5/5 (6 Votes)

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Boil potatoes in a large pot of salted water until fork-tender, 10–15 minutes

  • 2 lb. Yukon gold potatoes, peeled and cubed
  • 2 cups shredded Gouda
  • 1 ⁄2 cup buttermilk, warmed
  • 1 ⁄2 cup plain Greek-style yogurt
  • 1 Tbsp. chopped fresh chives
  • Salt and black pepper to taste
4.4/5 (16 Votes)

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Calories: 249 Calories from fat: 30% Fat: 8

  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh sage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup coarse yellow dry polenta
4.5/5 (6 Votes)

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I made this as tacos but it works without tortillas as well as it is very filling

  • Beer Batter:
  • INGREDIENTS
  • Half head of cauliflower (cut vertically into slices–do so carefully that the stems are not cut because you want to make sure the pieces stay in tact).
  • corn tortillas
  • red cabbage
  • beer batter* (recipe below)
  • Cilantro Lime sauce* (recipe below)
  • cilantro (for garnish)
  • lime wedges
  • schiracha sauce for topping
  • 1 Tb egg replacer + 2 Tbs warm water, allow to sit for 5-7 minutes until thick
  • 1/2 c. flour
  • 1/3 c. corn starch
  • 1/3 c. beer
  • 1 tsp oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
4.5/5 (6 Votes)

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Combine brown sugar, flour, oats and butter

  • 1 c. brown sugar, packed
  • 3/4 c. quick-cooking oats, uncooked
  • 1 c. all-purpose flour
  • 1/2 c. butter, melted
  • 1 t. vanilla extract
  • 4 c. rhubarb, sliced
  • 1 c. sugar
  • 1/2 c. water
  • 2 T. cornstarch
4.5/5 (6 Votes)

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Springtime Rhubarb Crunch Roast Cod with Artichokes