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Quite possibly the easiest side dish ever

  • 1-2 TB of your fat of choice {I used a mix of coconut oil and rendered bacon fat}
  • 1/2 organic yellow onion, sliced
  • 1 organic sweet potato, peeled and either spiralized or julienned
  • 1/2 tsp organic cinnamon
  • Himalayan sea salt, to taste
4.3/5 (7 Votes)

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Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter

  • 3 big tomatoes – diced
  • 1 medium size Spanish onion – sliced
  • 3-4 cloves garlic – chopped
  • 3 stalks celery – chopped
  • 6-8 cups left over bread - ripped
  • 1 cup chicken broth or stock from boiling the giblets and neck
  • 1/2 cup grated Parmesan cheese or Romano cheese
  • 1 tsp. Lo Salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. Bell’s Seasoning
  • 2 -3 tablespoons olive oil
  • 2 tablespoons butter
4.3/5 (8 Votes)

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In a large bowl, blend together all ingredients except chocolate chips

  • 1/4 c. butter, melted
  • 1 c. sugar
  • 1 egg, beaten
  • 1 t. vanilla extract
  • 1 c. all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1 T. water
  • 1/2 t. salt
  • 2-1/2 T. baking cocoa
  • 1/2 c. chopped walnuts
  • 3/4 c. zucchini, shredded
  • 1/2 c. semi-sweet chocolate chips
4.3/5 (7 Votes)

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Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended

  • 2 c. all-purpose flour
  • 1/3 c. sugar
  • 1 T. poppy seed
  • 1 t. baking powder
  • 1/2 t. salt
  • 3/4 c. butter, sliced
  • 1/3 c. sour cream
  • 1 egg, beaten
  • 2 t. almond extract
  • 1/2 c. sweetened dried
  • cherries
4.3/5 (7 Votes)

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On a floured surface, roll out pie crust into a 12-inch circle

  • 9-inch pie crust
  • 3/4 c. plus 2 T. sugar, divided
  • 1/3 c. all-purpose flour
  • 1/2 t. ground ginger
  • 1/4 t. nutmeg
  • 16-oz. pkg. frozen sliced peaches
4.3/5 (7 Votes)

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Gently melt coconut oil. Stir caramel sauce ingredients together

  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon vanilla
  • tiny pinch sea salt
  • 2 fresh apples
4.3/5 (7 Votes)

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Lime Chipoltle Pork Medallions Marinade To assemble Mix together marinade ingredients and stir until evenly c...

  • Lime Chipoltle Pork Medallions
  • 2 whole pork tenderloins
  • Marinade
  • 1 cup honey-Dijon mustard
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup limejuice
  • 3 tablespoons chipoltle peppers in adobo finely minced
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
4.1/5 (8 Votes)

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This Beet-Citrus Salad with Pistachios is a fresh, bright, zero-effort side, thanks to precooked beets and precut f...

  • 1/2 teaspoon orange rind, grated
  • 2 tablespoons fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (20 ounce) jar refrigerated citrus salad (such as Del Monte), drained
  • 1 (8 ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
  • 1/4 cup dry-roasted, unsalted pistachios, shelled
4.3/5 (8 Votes)

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Mac & and cheese is already a favorite, but adding Swiss cheese and sautéed mushrooms will set yours apart!

  • SAUCE:
  • 1 (16-ounce) package mini penne pasta
  • 1/2 pound baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 5 tablespoons butter
  • 1 (8-ounce) package cream cheese, cubed
  • 1 1/4 cups whole milk
  • 1 1/4 cups half-and-half cream
  • 2 1/2 cups (10 ounces) shredded Swiss cheese
  • 1 1/4 cups grated Parmesan and Romano cheese blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bacon strips, cooked and crumbled
  • TOPPING:
  • 1/3 cup panko (Japanese) bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons butter, melted,
4.3/5 (7 Votes)

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preparation For the cranberry cabernet sauce

  • ingredients
  • 1 pkgchick'n scallopini
  • 1 tbspminced fresh sage
  • 1 cuptoasted pumpkin seeds (without shells)
  • 1 tsppaprika
  • 1 cuppanko breadcrumbs
  • 2 tbspnutritional yeast
  • unbleached white flour
  • 2 cupssweetened soy milk
  • olive oil for sauteing
  • to tastesalt and pepper
  • 3 tbspextra virgin olive oil
  • 1 large shallot
  • 4 sprigs of thyme
  • 1/4 cupdried cranberries
  • 1 cupcabernet
  • 1 cupfaux chicken stock or vegetable stock
  • 1 tbsparrowroot
  • 2 tbspwater
  • 3 tbspearth balance butter
  • to tastesalt and pepper
4.3/5 (7 Votes)

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Nutrition Facts per Serving Yield: Yield: 6 servings Calories: 210 Fat, Saturated: 3g Fiber: 2g Cholesterol: 190mg...

  • For Wild Rice:
  • 2 cups water
  • 1/2 cup wild rice (see Note), rinsed
  • 1/8 teaspoon salt
  • For Frittata:
  • 5 large eggs
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
  • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
  • 1/2 cup finely shredded parmesan cheese
  • 4 thin slices prosciutto (about 2 ounces), chopped
  • Ingredient Note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.
4.3/5 (7 Votes)

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In large skillet, cook bacon until crisp and crumble

  • 1 Ib bacon
  • 1 onion, chopped
  • 10 oz package sliced mushrooms
  • 1 large loaf Italian bread, cubed
  • 12 eggs, lightly beaten
  • 3 T milk or cream
  • 8 oz package shredded Italian cheese blend (Provolone, Mozzarella & Asiago), or any other cheese
4.3/5 (7 Votes)

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Bacon Mushroom Breakfast Casserole Sweet Potato Sauté‎