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Preparation Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- x 5-in...

  • 3 cups diced cooked chicken
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups shredded Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and diced
  • 1 cup finely chopped pecans, toasted
  • 4 green onions, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon seasoned pepper
  • Garnishes: 7 to 8 green onion stems and 1 red chile pepper, halved.
5/5 (2 Votes)

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Nothing beats a warm, comforting bowl of crab chowder with corn on a winter day

  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • Serrano pepper, minced
  • 4 ears of corn, kernels removed (3/4 cup each ear)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups broth
  • 1/2 bunch cilantro, chopped
  • 8 ounces crabmeat
  • Juice of 1 lime
  • 3/4 teaspoon salt
3.5/5 (4 Votes)

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A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and roughly chopped
  • 8 ounces dried French lentils, such as Le Puy
  • 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 2 bay leaves
  • 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar, plus more to taste
4.3/5 (3 Votes)

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F&W's Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and ...

  • 4 pounds large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 sticks unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups pumpkin puree
  • Kosher salt
  • Pepper
5/5 (2 Votes)

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This smoothie is so sweet and satisfying, you won't notice the greens

  • 1/2 orange, peeled
  • 2 Medjool dates, pitted
  • 1/4 cup almonds
  • 1 banana, peeled, cut into 1-inch pieces
  • 2 cups torn kale leaves
  • 1/4 cup unsweetened almond milk or coconut water
4.5/5 (4 Votes)

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Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until the...

  • 2 small or 1 large fresh poblano chiles
  • 1 small head cauliflower, cored and cut into rough 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, plus more for cooking quesadillas
  • 3 scallions, thinly sliced
  • 1 tablespoon lime juice
  • 2 cups (about 8 ounces) coarsely grated vegan monterey jack cheese
  • 12 small (7-inch) flour tortillas
  • Cumin-Lime Crema
  • 1 cup cashews soaked for at least 4 hours
  • A few gratings fresh lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • Pinch of salt
  • water until desired consistency
  • Lazy Taco Slaw
  • 1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
  • Coarse salt
  • Juice of half a lime
  • 2 scallions, sliced thin
  • A dollop of vegan mayo
  • A dash of hot sauce (optional)
  • 1/4 cup roughly chopped cilantro or flat-leaf parsley leaves
5/5 (2 Votes)

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My husband was born in Manchester, England so I think the desire to eat English style pub foods pumps through his v...

  • 2 pie crust deep dish, thawed
  • 1 lb sirloin cut into 1/2 inch cubes
  • 1 1/2 cups asian sweet potato scrubed and cut into 1/2 inch cubes
  • 1/2 cup rutabega cut into 1/2 inch cubes
  • 1/2 cup carrots scrubbed and cut into 1/2 inch cubes
  • 1 cup onion cut into 1/2 inch cubes
  • 2 tbsp Worcheshire Sauce
  • 2 tsp salt
  • pepper to taste
5/5 (2 Votes)

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In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest

  • 1/4 cup pomegranate juice
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoons agave nectar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon finely grated lime zest
  • 1/2 cup canola oil
  • Salt and freshly ground pepper
  • 1 red grapefruit
  • 2 navel oranges
  • 1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
  • 2 bunches watercress, thick stems discarded
  • 1/3 cup pomegranate seeds
5/5 (3 Votes)

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Try this delicious Strawberry Shortcake Protein Overnight Oats recipe for a quick, easy and healthy breakfast

  • 3/4 cup any milk
  • 1/2 cup plain greek yogurt (or mashed banana or applesauce)
  • 1 1/2 cup sliced strawberries
  • 1 cup old fashioned oats
  • 1/4 cup Ppotein powder (or additional 1/4 cup oats)
  • 1/4 cup honey, 100% maple syrup, or organic blackstrap molasses
  • 1/4 teaspoon salt, or to taste
4.3/5 (54 Votes)

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My original intention when I set out to make this soup was to make a parsnip soup but for some reason I didn’t pi...

  • 1/2 small turnip thinly sliced
  • 1/2 small carrot thinly sliced
  • 1/2 small zucchini thinly sliced
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 2 cloves garlic thickly sliced
  • 1 kg Jerusalem artichokes
  • 1/2 cauliflower
  • 1 small zuchinni peeled and seeded
  • 1/2 tsp baking soda
  • 3 sprigs thyme fresh
  • 1 tsp curry powder
  • 4 cups vegetable stock preferably unsalted
  • black pepper freshly ground
  • chives fresh, snipped, for garnish
5/5 (2 Votes)

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For the sauce: Using a small knife, peel the skins off the tomatoes

  • Sauce:
  • 8 local tomatoes
  • 6 tablespoons olive oil
  • 3 cloves garlic, chopped
  • Salt
  • 1 pound spaghetti
  • Topping:
  • 2 tablespoons freshly grated Parmesan
  • Crushed red pepper flakes, for sprinkling
  • Olive oil, for drizzling
5/5 (2 Votes)

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Using rye bread to make your stuffing gives it a unique flavor

  • 4 tablespoons plus 3/4 cup olive oil, divided, plus more
  • 10 cups coarsely torn seeded rye, dried out overnight
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 4 celery stalks, chopped
  • 6 medium shallots, chopped
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup dry white wine
  • 2 large eggs
  • 3 cups chicken stock or low-sodium chicken broth, divided
4.3/5 (3 Votes)

Any burning questions? Our chefs answer!

Rye, Kale, Mushroom & Pumpkin Seed Stuffing Chicken-Artichoke-Cheese Spread Gift Box