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Perfect Produce Recipes - 11912 recipes

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Gazpacho is a liquid salad that's perfect when you think you're too hot to eat

  • 2 cups heirloom tomato
  • 3 cups watermelon
  • 1 small hot pepper, seeded with the ribs removed
  • juice of 1 lime or lemon
  • 1/2 to 1 cup tomato juice or water
  • 2 tablespoons olive oil (leave out to make oil-free)
  • 1 garlic clove, minced
  • 1/2 cucumber, diced
  • 1 small yellow bell pepper, diced
  • 2 Tbs. fresh basil (lemon or lime basil works great)
  • Big handful of chopped fresh mint leaves (orange or lime mint is my favorite)
  • extra chopped tomato, for garnish
  • salt and pepper, to taste
4.4/5 (17 Votes)

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To prepare the Bun Filling: Mix everything together

  • Japanese-Style Sweet Bun Dough:
  • 375 g bread flour
  • 100 g plain flour
  • 35 g milk powder
  • 75 g caster sugar
  • 3/4 teaspoon salt
  • 1 sachet (7g or 2 1/2 tsp) instant dry yeast
  • 1 egg, lightly beaten
  • 150 ml (approx.) lukewarm water, adjust as necessary
  • 40 g butter, cubed
  • Water-Roux Paste:
  • 25 g (just under 2 tbsp) bread flour
  • 125 ml (1/2 cup) water
  • Water-Roux is basically 1 part bread flour to 5 parts water.
  • Bun Filling:
  • 100 g softened butter
  • 45 g plain flour, sifted
  • 50 g milk powder, sifted
  • 45 g caster sugar, sifted
  • 20 g desiccated coconut
  • Mexican Topping:
  • 30 g softened butter
  • 10 g caster sugar, sifted
  • 20 g plain flour, sifted
  • 1/2 egg, lightly beaten for eggwash
  • White sesame seeds
4.4/5 (16 Votes)

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Simple & fast! I divided the tomatoes & dip starter by half & froze it for dinner on another day

  • Penne pasta
  • 1 can diced tomatoes
  • 1 jar chunky artichoke dip starter
4.4/5 (16 Votes)

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The pork tender is marinated in beer overnight and then served with the marinade as a sauce

  • 2 pork tenderloins
  • 1/4 c lager
  • 1/4 c soy sauce
  • 2 T packed brown sugar
  • 1 T plus 1 tsp apple cider vinegar, divided
  • 3 T olive oil
  • 2 T unsalted butter
  • 1/2 medium red cabbage, cored and cut into 1/2 inch strips
  • 1 apple, peeled, cored and chopped
  • 2 bay leaves
  • Kosher salt and fresh ground pepper
4.5/5 (6 Votes)

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Very tasty to use pork tenderloin and low fat also

  • 1 lb pork tenderloin
  • 1/4 tsp salt
  • 1/4 tsp plus 1/8 tsp black pepper
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 c dry white wine(or substitute low-sodium chicken broth)
  • 1/2 c low sodium chicken broth
  • Grated lemon zest and 1 T lemon juice from one lemon
  • 1 T chopped fresh parsley or you can use sage or rosemary
4.5/5 (6 Votes)

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Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan

  • 15 ounces chickpeas, drained and rinsed
  • 1/4 cup teriyaki sauce
  • 1 tbsp szechuan sauce
  • 1 tbsp raw sugar (optional)
  • 2 cups cooked brown rice
  • 1 cup salsa
4.4/5 (8 Votes)

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This dish is a beautiful, tasty light lunch or dinner and can also be served as an appetizer

  • 2 (6-ounce) cans white tuna in water, drained, flaked
  • 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 stalk celery, finely chopped, about 1/3 cup
  • 1/4 cup pitted black olives, chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • Juice and zest from 1/2 lemon
  • 4 medium tomatoes
  • Saltine crackers for serving
4.3/5 (19 Votes)

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Toast coconut on a cookie sheet at 350 degrees, stirring often until it is light brown

  • 12 oz. package of shredded, sweetened coconut
  • 1 16 oz. bag of quality semi sweet chocolate chips
  • Jelly or chocolate egg shaped candies for decorating
4.4/5 (16 Votes)

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1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar

  • tbsp. balsamic vinegar
  • tsp. whole-grain
  • mustard
  • tsp. sugar
  • cup extra virgin olive oil
  • cup coarsely chopped
  • pecans
  • (10-oz.) bag
  • baby spinach
  • 2 firm, ripe medium pears,quartered, cored and thinly sliced
  • 1/3 cup sweetened
  • dried cranberries
  • 1/4 small red onion,thinly sliced
4.5/5 (6 Votes)

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1. In a bowl with warm water, place a spring roll wrapper

  • 4 spring roll wrappers
  • 2 large avocado, pitted and sliced
  • 2 garlic cloves, chopped
  • dash hot sauce
  • 1 cup oil
4.5/5 (6 Votes)

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An undeniably delicious recipe, it's my go to for crab cakes

  • GARLIC AIOLI:
  • 8 ounces cream cheese, room temperature
  • 3/4 cup Parmesan cheese, finely grated and divided
  • 1 large egg
  • 2 tablespoons sour cream
  • 1/2 teaspoon lemon peel, finely grated
  • 4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
  • 1 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chives, freshly chopped (optional)
4.5/5 (6 Votes)

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The tiniest latkes on the menu, these are flavored with creamy cauliflower and spicy Aleppo pepper (a Syrian season...

  • 7-1/2 cups 1-to l-1/2-inch cauliflower florets (from 2 medium heads)
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
  • I-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground Aleppo pepper or cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 large eggs
  • Olive oil (not extra-virgin) for frying
  • Za'atar Aioli (optional; see recipe)
4.5/5 (6 Votes)

Any burning questions? Our chefs answer!

Cauliflower Latkes with Za'atar Aioli Farmer's Market Watermelon Gazpacho