Perfect Produce Recipes - 11912 recipes
More Fruits, Vegetables and Other Produce recipes
Chicken-Artichoke-Cheese Spread Gift Box
By Gloriosky
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.
Crab & Corn Chowder
By Lms6285
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
Quick & Easy Pressure Cooker Chicken, Lentil & Bacon Stew with Carrots
By á-45363
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
Buttery Pumpkin Mashed Potatoes
By DreiFromBK
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
Almond, Kale, and Banana Smoothie
By LRay
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
Charred Cauliflower Quesadillas
By GuidingVegan
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
Cornish Pasty
By á-77268
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
Jicama, Citrus and Watercress Salad
By á-174535
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
Strawberry Shortcake Protein Overnight Oats
By ShoDav
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
Curry Sunchoke, Zucchini and Cauliflower Soup with Veggie Chips
By á-77268
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
Spaghetti with Tomato Sauce
By á-64866
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
Rye, Kale, Mushroom & Pumpkin Seed Stuffing
By á-174535
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
Any burning questions? Our chefs answer!