Healthy Recipes for June 5th, 2025 Veggie Basket
- greendoororganics
- Jun 4
- 10 min read
Updated: 1 day ago
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Easy Sweet Potato and Pepper Hash With Eggs Recipe
Cook 30 mins Active 30 mins Total30 mins Serves 4 servings
Ingredients
1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
Kosher salt
2 tablespoons vegetable oil
1 green bell pepper, cored and seeded, thinly sliced
1 red bell pepper, cored and seeded, thinly sliced
1 small onion, thinly sliced
1 tablespoon fresh thyme leaves
2 teaspoons hot sauce, such as Frank's or Cholula
Freshly ground black pepper
4 eggs
1 tablespoon chopped fresh parsley leaves (optional)
Directions
Adjust oven rack to middle position and preheat oven to 400°F (200°C). Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.
Side/Appy
Broccoli Salad
Prep Time:15 minutes Chill:2 hours Total Time:2 hours 15 minutes Servings:6
Ingredients
1 head broccoli
6 slices bacon cooked and crumbled
1/4 cup red onion finely chopped
8 ounces cheddar cheese shredded or cut into bite-sized cubes
1/2 cup cherry tomatoes cut into halves
1/2 cup raisins *optional
3/4 cup mayo
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a small bowl, combine mayo, apple cider vinegar, sugar, black pepper and salt.
In a large bowl, toss together bite sized broccoli pieces, bacon, red onion, cheddar cheese, cherry tomatoes and raisins (if you wish).
Combine the dressing with the broccoli mixture.
Cover and chill in the refrigerator for two hours before serving.
Side/Appy
Red Lettuce Salad
Ready In: 30 mins Serves:6
Ingredients
1 head red-leaf lettuce, rinsed clean and torn into bite size pieces
1⁄2 cup chopped cucumber
5 black olives, sliced
1⁄4 cup shredded parmesan cheese (the kind in the bag NOT the grated stuff in the can)
10 cherry tomatoes, sliced
1⁄2 cup fat-free red wine vinaigrette
Directions
Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
Put the clean, dry, torn lettuce in a large glass salad bowl.
Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
Do not toss yet.
Cover and chill until ready to serve.
Just before serving toss the salad with the dressing and serve chilled.
As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
Enjoy !
Dessert
Air Fryer Apples
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings 2 servings
Ingredients
2 medium apples, peeled, cored and sliced or diced
1 tablespoon (15 ml) coconut oil or other neutral oil
1 teaspoon ground cinnamon or apple pie spice
2 tablespoons (30 ml) maple syrup, divided
Instructions
Preheat the air fryer to 375 (190 C).
Peel, core and cut the fresh apples into slices or chunks. Make sure to cut the apples into even sized pieces. This ensures the apple pieces fry evenly and at the same time.
Toss the apples in a bowl with oil, 1 tablespoon of maple syrup and ground cinnamon until all the apple chunks or slices are fully coated.
Lightly spray the air fryer tray or basket with a non stick cooking spray. Place the diced apple pieces in a single layer.
Air fry for 5 - 6 minutes. Then carefully pull the air fryer basket out, flip each of the apple pieces and return to the air fryer for an additional 5 - 6 minutes. Air fry the apples for 10 - 12 minutes total or until your preferred level of caramelization.
After the apples are air fried, cool the them slightly until warm. Serve as is or with ice cream, whipped cream, yogurt or to top a simple bowl of oatmeal.
Notes
I recommend buying apples that would normally be used for baking such as Honeycrisp, Granny Smith, Braeburn, Cortland, Jonathan, Fuji or Gala.
Store: Transfer any leftover caramelized apples into an air tight container to store in the fridge for up to 4 - 5 days. Enjoy cold from the fridge or reheat in the microwave for 20 - 30 seconds.
Meal #2
Main Dish
Roasted Cauliflower, Broccoli & Golden Beets
6 servings
Ingredients
1 pound fresh cauliflower florets
1 pound fresh broccoli florets
2 medium golden beets, scrubbed and cut into 1⁄2-inch wedges
1 medium red onion, halved and cut into 1⁄4-inch sliced
2 garlic cloves, minced
1⁄2 teaspoon salt, divided
1⁄4 teaspoon ground black pepper
2 tablespoons olive oil
Directions
Preheat oven to 425 degrees. Lightly coat a baking sheet with nonstick spray and set aside.
In a large bowl combine cauliflower florets, broccoli florets, beets, onion, garlic, salt and black pepper. Drizzle with the oil and toss to coat the vegetables with the oil.
Transfer vegetables to the baking sheet and arrange them in a single layer.
Bake for 25 to 30 minutes until tender and lightly browned. Remove from the oven and serve immediately.
Side/Appy
Roasted Tomato and Radish Salad with Burrata
Time 5 mins Roasting Time 25 mins Total Time 30 mins Servings: 2
Ingredients
½ lb cherry tomatoes
⅓ lb radishes left whole or cut to match the size of your tomatoes
4 garlic cloves smashed
fresh thyme a few sprigs
fresh marjoram a few sprigs
extra-virgin olive oil
kosher salt
black pepper
4 oz burrata
fresh basil
Method
Set an oven rack to the middle position and preheat the oven to 350° F.
Place tomatoes, radishes, and garlic in a 9×13 baking dish; drizzle lightly with extra-virgin olive oil. Top with fresh herbs and the desired amount of kosher salt & freshly ground pepper.
Roast for about 25 minutes or until the skin starts to crack and burst. Keep in mind cooking times will vary depending on the size of your tomatoes; this was the roasting time for tomatoes that weighed roughly 25g each.
Discard the sprigs of fresh herbs. Arrange roasted tomatoes and radishes on a plate next to the burrata.Tilt the baking dish to get the precious pan juices and drizzle a spoonful over the salad.
Garnish with fresh basil leaves, roasted garlic, flakey sea salt, and freshly ground pepper.
Serve with toasted bread to soak up all the goodness!
Side/Appy
Crazy-Crunch Apple CELERY Salad (With Radish)
Ingredients
3 large or 4 small radishes
½ Apple
2 Stalks of celery
1 Tablespoon lemon juice
1 Tablespoon neutral oil
Salt
Pepper
1 Pinch of sugar or any sweetener of your liking optional
Instructions
Wash the radishes, celery stalks, and apple(s). Remove the ends from the radishes and the celery stalks.
Thinly slice the radishes.
Core the apple and cut it into bite-sized pieces.
Slice the celery stalks.
Squeeze the lemon, then mix the lemon juice with oil, salt, pepper, and sweetener (if using).
Combine all ingredients & enjoy!
Dessert
Easy Pear Sorbet
Ingredients
4 overripe pears, Bosc, Anjou, or Bartlett pears
1-2 tbsp maple syrup
1 tsp freshly squeezed lemon juice
1/2 tsp ground cinnamon
Instructions
Core and chop the overripe pears and place in a freezer safe container. Freeze overnight, or at least 6 hours.
Place the frozen pears in a food processor, and blend until it is the consistency of icy snow. Add the maple syrup, lemon juice, cinnamon and continue to blend until it is creamy and smooth.
Transfer to a deep freezer dish and freeze for at least one hour before serving. You can enjoy the pear sorbet right out of the food processor, but the texture will be more like soft serve.
Notes
Feel free to add more spices to your pear sorbet. Some great options are fresh or powdered ginger, cardamom, nutmeg, and cloves.
If you don’t have maple syrup, you can skip the sweetener, or replace it with another liquid sweetener, like agave, or sugar.
OTHER FRUIT SORBET:
This method of making fruit sorbet works for many fruits. For the best texture use a creamy fruit like mango, banana (we call banana sorbet “nice cream“), and berries.
Meal #3
Main Course
Sweet potato, Sausage, and Apple Lettuce Wraps
Serving: 4
Ingredients
8 oz. sausage, casings removed
2 onions, sliced
1 green bell pepper, sliced
2 sweet potatoes, cubed
1 apple, cubed
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon no-salt added Italian seasoning
1 cup water or chicken broth
1 tablespoon lemon juice or apple cider vinegar
Lettuce leaves for serving
Instructions
Heat Dutch oven or large skillet over medium high heat. Add the sausage to the hot Dutch oven and crumble sausage with a spatula or wooden spoon.
Add in onions, bell papers, and sweet potatoes. Sauté for 10 minutes until veggies are softened and sausage is cooked.
Add the apple, garlic, salt, and Italian seasoning. Stir well and add in water & lemon juice or vinegar. Bring to a boil, reduce heat to medium-low, and simmer for 10-15 minutes until sweet potatoes are softened and almost all of the water has absorbed.
Remove from heat and serve mixture in lettuce leaves.
Side/Appy
Golden Beet and Celery Salad with Pickled Peppers
(makes 4-6 servings)
6 large golden beets (or 8 medium-small ones)
2 ribs celery, thinly sliced on a bias
about 1 tablespoon finely sliced pickled peppers (such as pepperoncini or pickled jalapenos)
about 1/4 teaspoon salt
juice from 2 fresh lemons
2 tablespoons extra-virgin olive oil
Directions
Submerge the beets in boiling water for 10-15 minutes (or roast the beets until just tender). Drain and let cool until cool enough to handle. Trim the rough edges from the beets. Slip the skins off by hand (they should come off easily if the beet is cooked just enough. If the skins do not, use a paring knife to help guide the skins off (or throw it back into the oven or water to cook just a bit longer).
Cut the beets into bite-sized wedges or slices. Toss all the ingredients together. Cover and chill to marinate at least 30 minutes before serving.
Side/Appy
Radish & Apple Salad Recipe
Preparation time: 20 minutes Serves: 4 as a side salad
Ingredients
1 bunch radishes (around 300g/10.6ozs bulbs only)
1 apple
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1/2 clove garlic, finely grated
1/2-1 teaspoon sugar (depending on taste)
2 tablespoons chopped chives
Salt and pepper
Directions
Wash and trim the tops and tails of the radishes. Slice into matchsticks and then slice the apple into matchsticks too. This is a laborious task but a mandolin can save you some time here.
Slice, stack and then cut into matchsticks
Toss this mixture in the lemon juice to prevent the apple browning. In a jar add the oil, sherry vinegar, garlic and sugar and place lid on and shake to combine (or whisk in a bowl). Pour over the radishes and apple tossing well. Sprinkle with chives and serve. If eating later, cover with cling film to prevent browning.
Dessert
Italian Apple Olive Oil Cake
Total Time: 1 hour 5 minutes Yield: 1 cake
Ingredients
2 large Gala apples, peeled and chopped as finely as possible
Orange juice to soak apples in
3 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 cup Private Reserve extra virgin olive oil (or other Good Quality EVOO)
2 large eggs
2/3 cup gold raisins, soaked in warm water for 15 minutes and then drained well
Confectioner’s sugar for dusting
Instructions
Preheat oven to 350 degrees F.
Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.
In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now
In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)
In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.
Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner’s sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)
Notes
Important Tip using excellent extra virgin olive oil makes the biggest difference in this cake. Inferior olive oils will produce less than desirable taste. We use our Private Reserve extra virgin olive oil, Or Early Harvest extra virgin olive oil for deeper flavor.
Can this be Vegan? While I have not personally tried the vegan version of this cake, one of our readers, Elena just wrote in to share her vegan take on this apple olive oil cake: “I used about 1 cup of coconut milk (in which I soaked the raisins) and 1 cup of orange juice , to replace the 2 eggs. I also added a handful of walnuts, so delicious!”
Storage This cake is best consumed within 2-3 days or so. Store it in an airtight class container for 2-3 days in a cool and dry place. You can refrigerate, but bring to room temperature before serving.
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