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Place semi-sweet or bittersweet melting chocolate in a small microwave-safe bowl and microwave on high 15 seconds o...

  • 3-oz. semi-sweet or bittersweet melting chocolate, coarsely chopped
  • 6-oz. pkg. Sun-Maid Mediterranean or California Apricots
  • 2-oz. white melting chocolate, coarsely chopped
4.3/5 (6 Votes)

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Whoa mama! Chocolate and mint pair up to create an amazing flavor sensation in these gluten-free, oil-free, low sug...

  • Icing Ingredients:
  • 1/2 cup millet flour
  • 1 cup buckwheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup banana puree
  • 1/2 cup avocado puree
  • 1/2 cup plus 2 tbsp agave nectar
  • 1 tsp vanilla
  • 6 tbsp water
  • 1/4 cup avocado puree
  • 1/2 tsp lemon juice
  • 1-2 sprigs of mint leaves chopped
  • mint extract, optional (if mint isn’t minty enough)
  • 1 tbsp agave
  • 1 tsp water to blend
4.3/5 (6 Votes)

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Gluten free, grain free, no sugars added

  • Peeled and diced Sweet Potatoes
  • Peeled and diced fresh picked Michigan Apples
  • 3 Tbsp ghee or oil
  • Lots of Cinnamon
  • Cardamom to taste
  • a pinch of ground clove
  • a pinch of salt
  • Optional: peeled and diced Butternut Squash and/or Australian Pumpkins
4.3/5 (6 Votes)

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In a large bowl, combine all ingredients except buns, mixing well with hands

  • 2 lbs. ground beef
  • 10-oz. pkg. frozen chopped spinach, thawed and drained
  • 1/2 to 3/4 c. grated Parmesan cheese
  • 1.35-oz. pkg. onion soup mix
  • 4 to 6 sandwich buns, split
4.3/5 (6 Votes)

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Place cranberries in a greased 8"x8" baking pan

  • 3 c. cranberries
  • 1-3/4 c. sugar, divided
  • 1/2 c. chopped pecans
  • 2 eggs, beaten
  • 1/2 c. butter, melted
  • 1 c. all-purpose flour
  • Garnish: whipped cream or
  • ice cream
4.3/5 (6 Votes)

By

Dissolve gelatin mix in boiling water; stir in frozen concentrate

  • 3-oz. pkg. cherry gelatin mix
  • 1 c. boiling water
  • 6-oz. can frozen lemonade or
  • pineapple-lemonade concentrate
  • 3 c. cold water
  • 32-oz. bottle cranberry juice cocktail
  • 32-oz. bottle ginger ale, chilled
4.3/5 (6 Votes)

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1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often

  • 6 Tbs. blanched hazelnuts, plus more for garnish, optional
  • 2 cups broccoli florets
  • 1 1/2 cups loosely packed parsley leaves
  • 1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
  • 1/2 cup mint leaves
  • 4 tsp. lemon juice
  • 1 1/2 tsp. grated lemon zest
  • 1 1/2 tsp. capers, rinsed and drained, optional
  • 5 large garlic cloves, peeled
  • 12 oz. farfalle pasta
4.3/5 (6 Votes)

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beef main dish

  • 1 can refrigerated flaky biscuits or crescent rolls
  • 20 frozen cooked Italian meatballs (thawed)
  • 4 sticks string cheese cut into 5 pieces or equivalent shredded
  • 1 T Grated Parmesan cheese
  • 1 T Italian seasoning
  • 1 T garlic powder
  • 1 cup marinara or pizza sauce
4.3/5 (6 Votes)

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This reinterpretation of the classic French dish Pommes Anna is made with sweet potato and sage brown butter

  • 2 large sweet potatoes
  • 5 tablespoons salted butter
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
4.3/5 (6 Votes)

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Mix ingredients together

  • Watermelon Salad 1/2 small watermelon, cut into cubes
  • 1/3 cup fresh mint leaves, chopped
  • 1/3 cup feta cheese, crumbled
4.3/5 (6 Votes)

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Recipe for Dry Rub, Liquid Seasoning, and Finishing Glaze

  • Dry Rub
  • 1/2 c. Dark Brown Suger, packed
  • 8 tsp. Garlic Salt
  • 8 tsp. Chili Powder
  • 4 tsp. Salt **
  • 2 tsp. Black Pepper
  • 1 tsp. Celery Salt
  • 1/2 tsp. White Pepper
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Cinnamon
  • use at the end, if needed
  • Liquid Seasoning
  • 1 1/2 c. Apple Juice
  • 1/2 c. Blackberry Preserves
  • 2 tbsp. reserved Dry Rub mix
  • 1 tbsp. Balsamic Vinegar
  • 4 Cloves minced Garlic
  • 2 tsp. Jalepeno Peppers, seeded and minced
  • Finishing Glaze
  • 1/2 c. White Vinegar
  • 5 tbsp. Apple Cider Vinegar
  • 5 tbsp. Worcestershire Sauce
  • 5 tsp. reserved Dry Rub mix
  • 1 1/4 c. Dark Brown Sugar, packed
  • 1/4 c. Tomato Paste
  • 1/4 c. Maple Syrup
  • 3 tbsp. mild-flavored Molasses
  • 2 tbsp. Blackberry Preserves
  • 1/2 tsp. Jalapeno Pepper, seeded and minced
  • 1/4 tsp. Hot Chili Sauce
4.4/5 (8 Votes)

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Mango and macadamia nuts transform a traditional upside down cake into a tropical delight in this recipe adapted fr...

  • 11 tablespoon unsalted butter (160g), divided
  • 3/4 cup packed (170g) light brown sugar
  • 2 cup mango, peeled and cut into 3/4-inch cubes
  • 3/4 cup (150g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cup (210g) flour
  • 1 1/2 teaspoon baking powder, preferably aluminum-free
  • 1/4 teaspoon salt
  • 1/2 cup (125ml) whole milk, at room temperature
  • 3/4 cup (200g) toasted macadamia nuts, roughly chopped
4.3/5 (6 Votes)

Any burning questions? Our chefs answer!

Mango Upside Down Cake with Macadamia Nut Double Chocolate-Dipped Apricots