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Preheat Oven 350 degrees: Set up two shallow bowls one with the egg-wash and one with the flour

  • For the Eggplant
  • 2 eggplants – sliced
  • 3 eggs – beaten plus splash of water
  • 1 1/2 cups flour
  • Drizzle of vegetable oil
  • For the Salad
  • 2 stalks celery – chopped
  • 3-4 cloves of garlic – chopped
  • 1 tomato – diced
  • 1/2 cup of Italian parsley – chopped
  • 1 red onion – sliced
  • 15 oz. can of black beans – drained
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • Parmesan or Romano cheese for grating
  • Juice of one lemon
  • 3-4 tablespoons of olive oil
4.4/5 (5 Votes)

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Not quite a pickle and not quite a salad these Turkish flavors would be a great addition to your meze table at a Mi...

  • 1 pound very young cucumbers or better yet, Persian cucumbers
  • 2 very young fennel bulbs
  • 3 Thai bird or similar hot pepper
  • 10 clove garlic cloves, peeled and left whole
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 cinnamon stick, broken into several pieces
  • 1/2 teaspoon red pepper flakes (or to taste) optional
  • 3 cup white vinegar
  • 1 cup water
  • 3 tablespoon sugar
  • 2 tablespoon kosher salt
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • olive oil to taste
4.4/5 (5 Votes)

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This has quickly become one of my favorite margarita recipes

  • 1/2 cup tequila
  • 1 1/2 cups margarita mix
  • 2 ounces Peach Schnapps
  • 16 ounces (about 2-cups) peaches, frozen or fresh
  • 1 tablespoon sugar (optional, add only if using frozen peaches or fresh peaches that are not sweet)
  • 1 cup crushed ice
  • Fresh lime for rubbing around rim of glass and garnish
  • Kosher Salt
4.4/5 (7 Votes)

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Light and healthy summer squash casserole with cheese and eggs

  • 1 medium-sized summer squash, peeled and diced
  • 1 big sweet pepper, chopped
  • 1 big onion, chopped
  • 1 big carrot, grated
  • 5 eggs
  • 4 ounces Goudacheese (actually any cheese will do)
  • 4 tablespoons sour cream
  • 1/2 cup milk
  • 1 teaspoon dry greens mixture (basil, dill, parsley)
4.4/5 (5 Votes)

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Nothin’ better than fresh corn on the cob ~~ my two favorite types of corn are Silver Queen and Olathe Sweet ~~ s

  • 6 ears fresh corn, shucked and soaked in water a few hours
  • Cooking spray (olive oil or canola oil)
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked hot paprika
  • 4 tablespoons melted butter
4.4/5 (5 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 3 packages unflavored gelatin
  • Nonstick spray
  • 1 large lemon grass stalk (snapped in 4 pieces)
  • 1 cup light corn syrup
  • 1 cup cold water
  • 1.5 cups granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1.5 teaspoon vanilla extract
4.4/5 (5 Votes)

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courtesy of Family Table cookbook

  • Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 3/4 cup finely chopped red onion
  • Salad
  • 2 heads broccoli (1 1/2 to 2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
  • 3 tablespoons olive oil (divided)
  • 1 fennel bulb, trimmed, cored and cut crosswise into 1/4-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh Italian parsley
4.4/5 (5 Votes)

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http://low-carb-news.blogspot

  • Cake:
  • 4 eggs
  • 2/3 cup light-tasting olive oil, PLUS (150 mL)
  • 1 tbsp olive oil (15 mL)
  • 1/3 cup granulated erythritol (75 mL)
  • Liquid sweetener to equal 2/3 cup (150 mL)
  • 3/4 cup grated zucchini (175 mL)
  • 3/4 cup grated carrot (175 mL)
  • 1 tbsp orange zest (15 mL)
  • 13/4 cups Gluten-Free Bake Mix (425 mL)
  • 11/2 tsp baking soda (7 mL)
  • 1 tsp cinnamon (1 mL)
  • 1/4 cup raisins, snipped in half (60 mL)
  • 1/4 cup chopped walnuts, OR hazelnuts (60 mL)
  • Cream Cheese Frosting:
  • 8 oz regular cream cheese, softened (250 g)
  • 1/3 cup powdered erythritol (75 mL)
  • Liquid sweetener to equal 1/4 cup (60 mL)
  • 4 tbsp unsalted butter, softened (60 mL)
  • 2 tbsp heavy cream (30 mL)
  • 11/2 tsp vanilla extract (7 mL)
4.4/5 (5 Votes)

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By Duane Pemberton and Dzintra Dzenis This is a quick, easy Asian-inspired meal that’s a sure-fire hit for seafoo...

  • 12 fresh scallops
  • 1/3 cup of fresh squeezed orange juice
  • 3 cloves of fresh garlic, minced
  • 1 tablespoon of minced ginger
  • 1/2 cup of low sodium soy
  • 3-4 sprigs Thai Basil – takes the leaves off
  • 1/2 cup of thinly cut Scallions
  • 2 tablespoons of Sriracha Sauce
  • 2 tablespoons of honey
  • 1 pack of rice noodles
  • Kosher Salt / Fresh ground pepper
  • 1 cup of diced zucchini
  • 1 cup of diced carrots
  • 2 tablespoons of sesame oil
  • Fresh bean sprouts for plating
  • Olive Oil – NOT Extra Virgin or you can use grape seed oil
4.4/5 (5 Votes)

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Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo...

  • 1 cup corn tortilla flour (masa harina; 4 1/2 ounces)
  • 3/4 cup warm water
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh serrano chile with seeds, or to taste
  • 1 cup white onion, finely chopped and divided
  • 4 tablespoons lard or vegetable oil, divided
  • 2 cups fresh or thawed huitlacoche (1/2 pound), coarsely chopped, or 2 (7 1/2 ounce) cans
  • 1/2 cup salsa verde cruda
  • 1 cup crumbled queso fresco or ricotta salata
4.4/5 (5 Votes)

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Whisk together 2 cups of coconut milk and the spices in a large bowl or pot

  • 1 cup pearled barley
  • 2 1/4 cups light coconut milk
  • 1/2 tsp. curry powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. salt
  • 4 cardamom pods
  • 8-10 coriander seeds
  • pinch of allspice
  • 6 oz. cooked edamame beans
  • 1 cup chopped shitake mushrooms
3.8/5 (19 Votes)

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1 muffin = 170 calories

  • 1 cup Grape-Nuts Cereal
  • 1 cup fat-free milk
  • 1-1/4 cups flour
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup chunky applesauce
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup raisins
  • 2 Tbsp. margarine, melted
4/5 (14 Votes)

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GRAPE-NUTS LOW-FAT MUFFINS Eggplant Salad