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Choose the best-quality fish for this simple ceviche

  • 1/4 medium red onion, chopped, plus thin slices for serving
  • 1 large celery stalk, chopped
  • 2 garlic cloves, smashed
  • 1/4 habanero chile, seeded
  • 1 tablespoon chopped peeled ginger
  • 1/2 teaspoon sugar
  • 1 tablespoon Kosher salt, plus more
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 pound sea bass fillet, skin, bones, and bloodline removed
  • 1/2 cup passion fruit juice or fresh orange juice, strained
  • 1/2 cup fresh lime juice, strained, plus more to taste
  • 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
  • micro-greens, for serving
5/5 (3 Votes)

By

Roasted sweet carrots with sea salt, goat cheese and crispy garlic chips are the stars of this refreshing, healthy

  • 2 bunches (10-12 medium size) carrots
  • 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
  • 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
  • 4 large garlic cloves, peeled
  • Extra Virgin Olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
5/5 (3 Votes)

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Roasted Sweet Potatoes drizzled with Pomegranate Molasses make for a delicious, fancy side dish!

  • 2 organic white sweet potatoes, sliced into 1/2-inch thick slices
  • 1 TB organic extra virgin olive oil or coconut oil
  • 1-2 TB Pomegranate Molasses: http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/
5/5 (3 Votes)

By

This apricot guacamole is a delicious way to use up seasonal stone fruit! This is great served on a bed of romaine ...

  • 3 apricots, pitted and chopped
  • 1 avocado, pitted and chopped
  • 1/4 small red onion, diced
  • Zest and juice of one lime
  • A handful cilantro, diced
  • Himalayan sea salt, to taste
5/5 (4 Votes)

By

This hybrid dish is a cross between a frittata and a pasta based casserole

  • 8 ounces fusilli dry pasta
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 cup half and half
  • 4 ounces goat cheese
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 8 ounces baby spinach
  • 6 large eggs
  • olive oil cooking spray
  • 2 large ripe tomatoes, sliced
  • 1 cup shredded mozzerella
5/5 (3 Votes)

By

BONAPPETIT January 2014

  • 1 1/2 Cups black rice
  • 1/2 cup wild rice
  • Kosher salt
  • 1/2 medium butternut squash, peeled, seeds removed, cut into pieces
  • 1/2 cup olive oil, divided
  • Freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 2 scallions, thinly sliced
  • 1 cup pomegranate seeds
  • 1 cup micro greens or sprouts
  • 1/2 cup roasted pistachios, chopped
  • Also try it with: Any grain (except amaranth)
5/5 (5 Votes)

By

Dan Hickey

  • 1/2 RECIPE FOR US
  • 2 small pkgs. of vanilla tapioca pudding mix
  • 1 small pkg. orange jello
  • 2 small cans mandarin oranges, drained
  • 8 oz. Cool Whip
4.1/5 (8 Votes)

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Toss the mixed greens with , tomatoes, blueberries and olives

  • Ingredients
  • 8 cups mixed greens
  • 16 grape tomatoes
  • 1 cup fresh blueberries
  • 12 pitted kalamata olives
  • 2 ripe, Fresh California Avocados, seeded, peeled and sliced
  • 1/4 cup balsamic vinaigrette
  • Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
  • If wanted, vegan feta can be crumbled on top!
5/5 (3 Votes)

By

Published: March 15, 2013 Source: www

  • Ingredients
  • 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
  • 8 eggs
  • 1 cup milk
  • 2 1/2 cups real maple syrup
  • 1 teaspoon rum extract
  • 6 ripe bananas, cut into 1/2-inch slices
  • 1 cup chopped pecans
4.6/5 (36 Votes)

By

In a shallow dish, whisk together flour, sugar, cinnamon, cloves, salt, and baking soda

  • 1-1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch cloves
  • 1 teaspoon salt
  • 1 (15-ounce) can coconut milk
  • 1/4 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 3 cups canola oil
  • 4 large bananas, peeled, quartered crosswise
  • Confectioner’s sugar for sprinkling
  • Dark chocolate sauce
4.4/5 (48 Votes)

By

For the soup Pat the beef with a paper towel and season with salt and pepper In a heavy bottom pan heat half the ol

  • For the soup
  • 1 pound stew beef (cut in bite sized pieces)
  • 4 TBLS extra virgin olive oil
  • 5 Cups beef broth
  • 1 Cup red wine
  • 1 TBLS corn starch
  • 1 large onion
  • 1 garlic clove
  • 1 tsp fresh grated ginger
  • 1 tsp dried thyme
  • salt
  • pepper
  • Optional: 6 TBLS shredded Parmesan cheese
  • For the dumplings
  • 1/2 loaf stale french bread
  • 2 eggs
  • 1/2 Cup milk
  • 1/4 Cup Italian seasoned bread crumbs
  • 1/2 tsp granulated garlic
  • 2 TBLS chopped fresh parsley
  • 2 TBLS extra virgin olive oil
5/5 (3 Votes)

By

In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain

  • salt and pepper
  • 3/4 lb short pasta
  • 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
  • 1 cup cashew ricotta
  • 1/4 cup vegan parm
  • 2 cups chopped grilled zucchini
  • 1/2 cup fresh basil leaves torn, plus more for serving
  • 2 Tbsp chopped fresh dill
3.6/5 (5 Votes)

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Herbed Ricotta Pasta with Corn and Zucchini Sea Bass & Tomato Ceviche