Perfect Produce Recipes - 11912 recipes
More Fruits, Vegetables and Other Produce recipes
Leg of Lamb, Sweet and Sour Cabbage, Rosemary Noodles, Squash, Asparagus, Strawberries & Blackberries
By debjones
A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri...
- 5 pounds organic boneless leg of lamb
- 3 cups water
- 1 teaspoon dried organic mint
- 1 teaspoon dried rosemary
- Salt, pepper and garlic powder
- 1 head organic green cabbage
- 6 cups water
- 1/2 cups organic cane sugar
- 1/2 cups organic apple cider vinegar
- 1 tablespoon dill seed
- 2 ounces organic salt pork, sliced thin
- 1/4 cup organic white flour
- 1 package extra wide egg noodles
- 2 sticks organic grass fed butter
- 2 sprigs organic Rosemary, remove stem
- 1 cup organic gluten free bread crumb
- Salt, pepper and garlic powder, to taste
- 1 large organic butternut squash
- 2 tablespoons organic grass fed butter
- 1 tablespoon organic light brown sugar
- 1 tablespoon organic maple syrup
- 1 bunch organic asparagus
- 1 quart organic strawberries, rinsed, trimmed and quartered
- 1 pint organic blackberries, rinsed
Red Cabbage Salad with Cranberries
By á-153
This salad is best when made the day before, so it is also a perfect make ahead dish
- 1/2 head of red cabbage, shredded fine
- 1/2 cup cranberries
- 1/4 cup balsamic vinegar
- 3 teaspoons lemon juice
- 2 tablespoons agave nectar or honey
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- sliced apples for garnish
Spring Salad with Ginger Peach Tea Dressing
By lkalemba
Filled with the flavors of sweet peach tea yogurt, crispy salad greens, fresh mango, strawberries, and crunchy peca...
- FOR THE SALAD:
- FOR THE DRESSING,
- 1 (6-ounce) container Yoplait Original 99% Fat Free Peach Sweet Tea Yogurt or similar flavor
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/4 teaspoon ground ginger
- 6 cups spring mix salad greens
- 1 large mango, peeled, sliced, about 1 cup
- 1 cup sliced strawberries
- 1/4 cup broken pecans
Sweet Braided Czech Bread with Almonds & Raisins
By garciamoss
Mix the yeast, 1 tablespoon sugar, and cream together in the bowl of a stand mixer (or a large mixing bowl)
- 4 1/2 teaspoons (2 envelopes) active dry yeast
- 1 cup sugar, divided
- 1/2 cup heavy cream
- 8 cups all-purpose flour
- 1 cup (1/2 pound) unsalted butter, softened at room temperature for 2 hours
- 1 lemon, zested
- 1 tablespoon salt
- 1 teaspoon nutmeg
- 2 large eggs
- 2 large egg yolks, plus extra for garnish
- 2 cups whole or 2% milk, warmed
- 1 cup chopped blanched almonds, plus extra to garnish
- 1 cup golden raisins, plumped in warm water and drained well
Breaded Eggplant Stacks
By mjohnmeyer
1. Heat oven to broil, and cover a baking sheet with foil
- 10 oz shredded mozzarella (or mozzarella slices from a ball)
- 7 oz prepared basil pesto
- 1 jar of favorite pasta sauce (16 oz)
- 12 frozen breaded eggplant cutlets (thawed)
- 4 fresh basil leaves (garnish)
Raisin-Orange Scones
By ladygourmet
Preheat oven to 400 degrees F
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 5 tablespoons cold butter, cut into 1/4-inch cubes
- 1/2 cup raisins, chopped
- 3/4 cup whole milk, plus more for brushing
- Juice of 1 orange
- Raw sugar, for sprinkling
Shrimp and Grape Salad With Dill
By lisaS
laura bullock
- 2 lbs medium shrimp, deveined and steamed
- 1 cup sour cream
- 1 cup mayonnaise (preferably Hellmann's)
- 1/2 cup fresh dill, chopped (or to taste)
- 2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
- salt & freshly ground black pepper
- lettuce leaf
Chocolate Chip Pumpkin Bread (Gluten & Top 8 Free)
By KeeleyMcGuireBlog
Gluten Free & Top 8 Allergen Free Chocolate Chip Pumpkin Bread Recipe by www
- The base of this recipe uses 1 box of King Arthur Flour Gluten Free Bread Mix (KAF gluten free mixes are made in a Top 8 Free facility).
- 1 Cup of Enjoy Life Foods allergy-free Dark Morsel Chocolate Chips
- 1 Cup of warm water
- 1 TB of sugar
- 1 Yeast Packet (included with bread mix)
- 1/2 Cup of Non-Dairy Butter (like Earth Balance Buttery Sticks)
- 1/2 Cup of sugar
- 3/4 15oz Can of Libby's 100% Pure Pumpkin
- 1 Egg Replacer (or 1 Large Egg)
- 1 teaspoon of vanilla
- 1 Package of King Arthur Flour Bread Mix
- 2 TB of ground cinnamon
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of all-spice
- Rice flour for dusting
Cornbread & Jalapeño Meatloaf
By carvalhohm
Mix beef and pork in a large bowl; set aside
- 1-1/2 lbs. ground beef
- 1/2 lb. ground pork
- 1/2 c. cornbread, crumbled
- 1/4 c. milk
- 1 egg, beaten
- 1/2 c. sour cream
- 1/2 c. shredded Pepper Jack cheese
- 3/4 c. frozen corn, thawed
- 1/2 c. onion, minced
- 3 to 4 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1 t. salt
- 1 t. pepper
Mexican 16-Bean Tomato and Chorizo Stew
By á-4084
Tweak it: Substitute tomatoes seasoned with garlic and olive oil for the chili-style tomatoes
- 1 pkg (16 oz) Goya 16-bean soup mix
- 1 large onion, chopped
- 2 ribs celery, sliced
- 2 large carrots, peeled and dice
- 4 cloves garlic, chopped
- 1 can (14 1/2 oz) reduced-sodium chicken broth
- 1 can (14 1/2 oz) Del Monte Zesty Chili Style diced tomatoes
- 4 ounces cured chorizo, chopped
- 3/4 teaspoon salt
- 1/2 cup cilantro, chopped, plus more for serving (optional)
- Tortilla chips and sour cream (optional)
Asparagus and Pesto Mac and Cheese
By MissAlyssaG
Courtesy of Closet Cooking
- 4 cups water
- 1 1/2 pounds asparagus, trimmed and cleaned, reserving the stems
- 1 pound pasta, your choice
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups gruyere grated
- salt and pepper to taste
- 1 tablespoon grainy mustard
- 1/2 cup pesto
- 1 cup gruyere grated
Apple Cranberry Pot Roast
By á-4174
Combine first 10 ingredients in a slow cooker and stir
- 1 cup dry red wine
- 1 shallet, sliced
- 4-5 cloves garlic, minced
- 1 sprig fresh rosemary, stem removed & minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium apples, cored and sliced
- 1 can whole cranberry sauce
- 2 teaspoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon vegetable oil
- 3-4 pound pot roast, excess fat removed and patted dry
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