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Simple ingredients, this soup is flavorful and hearty

  • 1 organic red kuri squash; peeled, seeds removed, and chopped {about four cups}
  • 2 organic red delicious apples, cored and chopped {peeling is optional}
  • 1 TB organic extra virgin olive oil
  • 1 quart bone broth
  • 1 tsp organic powdered ginger {or 1 TB fresh grated}
  • 1 tsp organic powdered turmeric {or 1 TB fresh grated}
  • 1/2 tsp organic garlic powder
  • 1/2 tsp fish sauce
  • 2 cups chopped or shredded leftover turkey
  • Real salt or Himalayan sea salt, to taste
4/5 (4 Votes)

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A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie

  • One 8-ounce round of ripe Camembert
  • 1 tablespoon pear brandy
  • 1 tablespoon pure maple syrup
  • Pinch of salt
  • 1/4 cup chopped marcona almonds
  • 2 Bosc pears, cut into thin wedges
  • 2 teaspoons fresh lemon juice
4.3/5 (3 Votes)

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1. In a pot mix all the ingredients ( leave some corn and cheese for toppings later) mix well until the cornstarch ...

  • 3 cups cornstarch
  • 4 cups coconut milk
  • 1 cup Nestle cream or light cream
  • 1.5 cups white sugar
  • 2 cups evaporated milk
  • 1 cup diced cheese
  • 1 cup corn kernel
4.3/5 (3 Votes)

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Cut leek in half lengthwise and rinse away any grit

  • 1 leek, trimmed
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
  • Kosher salt
  • Freshly ground black pepper
  • 2 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons pomegranate molasses, more for serving
  • 2 pounds carrots, peeled and sliced into 1/4-inch-thick coins
  • 2 cups quinoa (13 ounces)
  • 1/3 cup dried currants
  • 6 ounces fresh arugula
4.3/5 (3 Votes)

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Place half the cabbage and carrots in crockpot

  • 6 6 6 cups shredded cabbage and carrots
  • 3/4 3/4 3/4 pound cooked extra lean ground turkey
  • 1/2 1/2 1/2 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • 1 1 1 medium onion, chopped
  • 1 1 1 cup raw long grain rice
  • 26 26 can 26 ounces can chunky spaghetti sauce
  • 1/2 1/2 1/2 cup water
  • 1/4 1/4 1/4 teaspoon dried basil
  • 1/4 1/4 1/4 teaspoon seasoned salt
4.3/5 (3 Votes)

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Strawberry rhubarb pie is sweet and tart, a perfect summer dessert

  • Pastry for 9-inch 2-crust pie (your recipe or bought)
  • 1 1/2 cups sugar
  • 3 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 1/2 cups rhubarb, fresh or frozen
  • 2 1/2 cups strawberries, fresh or frozen
  • 1 egg yolk, slightly beaten
4.3/5 (3 Votes)

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Bring the artichokes to a slow boil with the lemon wedge added

  • 4 artichokes
  • 5 cloves garlic – chopped fine
  • 1/2 cup grated Parmesan cheese or Romano cheese
  • 1/2 cup Italian Parsley – chopped fine
  • 1/2 tsp. red pepper flakes
  • 2 cups Italian style bread crumbs
  • 3 – 4 tablespoons olive oil
4.3/5 (3 Votes)

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This is a very easy recipe with no-oil and no-cooking involve in this pickle

  • 30 lemons
  • 4 tsp red chilli powder or as per taste
  • 1 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 cup lemon juice
  • 8 tbsp salt
4.3/5 (3 Votes)

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These coconut-lime butter cookies have a light and sweet yet tart flavor that's so unique! Refreshing for any time ...

  • COOKIES:
  • 4 sticks (1-pound) salted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large egg yolks
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 4 cups all-purpose flour
  • 2 tablespoons lemon or lime juice (or 1 tablespoon of each)
  • 1/2 teaspoon coconut extract
  • ICING:
  • 3 cups powdered sugar, plus more if needed
  • 2 tablespoons cream of coconut
  • 1 tablespoon lemon zest, plus extra for decorating
  • 1 tablespoon lime zest, plus extra for decorating
  • 1 tablespoon milk
  • 1 teaspoon coconut extract
  • dash of salt
  • 1 large egg white
  • juice of 1 lemon, plus more if needed
  • juice of 1 lime, plus more if needed
3.8/5 (21 Votes)

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Sauté onion and jalapeño pepper in hot olive oil in a large Dutch oven over medium heat 5 minutes or until tender

  • 1 large red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon tomato paste
  • 1 (2-lb.) butternut squash, peeled and cut into 1/2-inch cubes
  • 1 (14.5-oz.) can petite diced tomatoes, drained
  • 6 cups chicken broth
  • 2 cups fresh cilantro leaves
  • Toppings: tortilla chips or strips, shredded cooked chicken, crumbled feta cheese or queso fresco (fresh Mexican cheese), diced avocado, and sour cream
  • Lime wedges
4/5 (5 Votes)

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Serve with Roasted Beets and Carrots

  • 4 to 6 boneless pork chops. Thick enough to slit open
  • 1/2 to 1 cup finely chopped onion
  • 1-3 T olive oil
  • Bunch kale. 1-2 cups Finely chopped.
  • Can substitute Swiss chard, collard greens or spinach which may cook faster
  • 1 apple plus or minus. Finely chopped.
  • 1-2 Tablespoons almond meal (or plain bread crumbs) per chop
  • 1 lb each beets and carrots (0r more they shrink a lot)
  • 2 T each Olive Oil and Red wine vinegar
4/5 (4 Votes)

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This delicious recipe is from Joni Newman's new book: Fusion Food in the Vegan Kitchen and the photo is by Wade Ham...

  • 2 tablespoons (30 ml) olive oil
  • 1 cup (160 g) finely diced onion
  • 2 tablespoons (20 g) minced garlic
  • 1 fresh jalapeño, finely diced
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 ⁄2 teaspoon ground coriander
  • 1 ⁄2 teaspoon turmeric
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄4 teaspoon red pepper flakes, or to taste
  • 1 can (20 ounces, or 566 g) jackfruit, packed in water or brine, rinsed and drained
  • 1 cup (235 ml) all-natural root beer (not diet!)
  • 1 can (15 ounces, or 425 g) crushed tomatoes
  • 1 ⁄2 cup (122 g) pumpkin purée
  • salt and pepper to taste
  • nondairy sour cream, for serving (optional)
  • chopped cilantro, for serving (optional)
4.3/5 (3 Votes)

Any burning questions? Our chefs answer!

Joni Newman's Indian-Spiced Pumpkin and Jackfruit Chili Red Kuri and Apple Soup with Leftover Turkey