Healthy Recipes for April 24th, 2025 Veggie Basket
- greendoororganics
- Apr 23
- 7 min read
Updated: May 6
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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We appreciate the hard work of all the authors behind this week’s healthy recipes. We encourage you to visit their websites and give them your support. Thank you!
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Meal 1
Seared Asparagus with Portabellas
Ingredients
1 pound fresh portabellas, sliced 1 inch thick
1 pound asparagus, cut into 3-4 inch lengths
1 red bell pepper, sliced into strips
1-2 tablespoons olive oil
Salt to taste
2-3 cloves of garlic, sliced
Directions
Heat oil until very hot in a large skillet.
Add asparagus and garlic; stir for 1-2 minutes.
Mix in mushrooms and peppers; continue stirring for 2-3 minutes.
Salt to taste. Serve hot.
Recipe Note
The key to searing is preheating the oil until it is hot before adding any ingredients!
Side/Appetizer
Roasted Sweet Potatoes and Pineapple
Servings: 4-6
Ingredients
2 medium-large sweet potatoes
1/4 fresh pineapple
2 tablespoons coconut oil
2 tablespoons maple syrup
2 teaspoons finely grated fresh orange peel
1 teaspoon finely chopped fresh ginger
1/4 teaspoon grated nutmeg
Salt to taste
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into bite-sized chunks. Place the chunks on the parchment.
Cut the soft flesh of the pineapple into bite-sized chunks and add to the baking sheet.
In a saucepan, combine coconut oil, maple syrup, orange peel, ginger, and nutmeg. Heat just until the coconut oil melts, then pour it over the potatoes and pineapple, tossing to coat.
Season with salt. Roast for about 30 minutes, or until tender, tossing once or twice.
Another Side/Appetizer
Apple, Orange, and Cucumber Salad
Ingredients
½ Cucumber, diced
½ Apple, seeded and diced
½ Orange, peeled and diced
1 packet dried cranberries
1 packet of Italian dressing
Salt and pepper
Instructions
Wash all produce.
In a bowl, add dressing and dried cranberries; set aside.
Peel the orange and cut it into small pieces.
Core the apples and cucumber, then dice them.
Add oranges, apples, and cucumber to the bowl. Season with salt and pepper to taste. Toss well and serve.
Dessert
Cucumber Citrus Smoothie
Ingredients
1/2 cup of water (or coconut water)
1/4 cup of cucumber chunks (fresh)
1/4 cup of orange (fresh)
Optional: 1/4 cup of pineapple (fresh or frozen)
1/4 cup of spinach (frozen)
Instructions
Peel the orange and cut it into 1-inch chunks. Cut the cucumber into half-inch wedges.
In a blender, add cold water (or coconut water) first.
Then add your fresh fruit, followed by the frozen fruit.
Blend for 40 seconds or until you reach your desired consistency.
Find a shady spot outdoors and enjoy your refreshing drink.
Meal 2
Main Dish: Loaded Baked BBQ Sweet Potato
Ingredients
2 sweet potatoes
2 large portobello mushrooms
1/3 cup mushroom and walnut meat (optional)
2 tablespoons vegetable broth
2 tablespoons coconut aminos
2 teaspoons steak seasoning
Olive oil for cooking
Salt and black pepper to taste
Toppings: diced red onions, diced green onions, BBQ sauce, dairy-free sour cream, and dairy-free cheddar cheese
Directions
Preheat your oven to 375 degrees.
Clean the sweet potatoes and slice them in half. Poke them a few times with a fork and coat each half with olive oil. Place them face down on a baking sheet and bake for about 30 minutes.
Meanwhile, prepare the portobello mushrooms by removing the gills and slicing them.
In a skillet over low-medium heat, add olive oil and the mushrooms, cooking for about 5 minutes.
Once the sweet potatoes are tender, remove them from the oven. Use a fork to fluff the inside of each half.
Top each half with vegan butter, cooked mushrooms, diced red onions, dairy-free cheddar cheese, BBQ sauce, dairy-free sour cream, and green onions.
Enjoy your delicious stuffed sweet potatoes!
Side/Appetizer: Roasted Asparagus and Kale Salad
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
Ingredients
1 bunch fresh asparagus, cut in half
2 tablespoons olive oil
1 clove garlic, minced
4 cups chopped kale
Salt to taste
1 cup cherry tomatoes, halved
3 ounces feta cheese
1 avocado, peeled and chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a bowl, coat asparagus with olive oil and toss with garlic. Arrange in a single layer on the baking sheet.
Roast until tender and lightly browned, approximately 15 to 20 minutes.
Meanwhile, in the same bowl, massage kale with salt.
Add tomatoes, feta, and avocado; mix to combine. Cut roasted asparagus in half and mix into the salad.
Another Appetizer: Pineapple, Corn, & Kale Salsa
Prep: 10 mins | Total: 10 mins | Yield: 4 cups salsa
Ingredients
2 cups loosely packed dinosaur kale leaves (thinly sliced)
3 tablespoons lime juice
3/4 cup finely diced red onion
2 jalapeno peppers (seeded and finely diced)
1 ear corn (cooked, kernels removed)
2 cups fresh pineapple (chopped)
1 teaspoon fresh ginger (peeled and grated)
1 tablespoon cilantro leaves (finely chopped)
Pinch of salt
Instructions
Add kale to a large mixing bowl and drizzle lime juice over it. Stir to coat the leaves and let sit for 5 minutes.
Mix the remaining ingredients into the bowl and stir together.
Serve with chips, tacos, or burritos.
Dessert: The Best Jewish Apple Cake
Prep Time: 35 minutes | Cook Time: 1 hour 30 minutes
Ingredients
4-6 Medium Apples (red delicious or gala)
3 teaspoons Ground cinnamon
3 tablespoons Sugar
3 cups All-Purpose Flour
3 teaspoons Baking powder
1/3 cup Orange juice
3 teaspoons Vanilla extract
2 1/2 cups Sugar
4 Large Eggs
1 cup Vegetable oil
Instructions
Prep the apples by peeling, coring, and slicing into wedges. Mix with sugar and cinnamon; set aside.
Preheat oven to 350°F and grease a tube pan.
In a bowl, sift flour and baking powder. Mix orange juice and vanilla; set aside.
Beat sugar and eggs in a mixer until light and fluffy. Gradually add oil and mix.
Add flour mixture in three additions, alternating with the orange juice.
Pour 1/3 of the batter into the greased pan, layer apples, and repeat until all are used.
Bake for 75-90 minutes or until a toothpick comes out clean.
Meal 3
Main Course: Sweet Potato Salad with Asparagus
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4
Ingredients
2 medium sweet potatoes, peeled and cut into ½ inch cubes
1 bunch fresh asparagus
½ teaspoon garlic powder
Olive oil
Salt and pepper
4-5 cups mixed greens
¼ cup crumbled feta cheese
Honey Apple Cider Vinaigrette:
½ cup extra virgin olive oil
2-3 tablespoons apple cider vinegar (to taste)
1 clove garlic, finely minced
1 tablespoon honey
Salt and pepper (to taste)
Instructions
Preheat oven to 425°F.
Roast sweet potatoes: on a large sheet pan, toss cubes with olive oil, garlic powder, salt, and pepper. Roast for 20-25 minutes, flipping halfway.
Roast asparagus: cut off ends, chop into 2-inch pieces. Toss with olive oil, salt, and pepper. Roast for 8-10 minutes.
Prepare the vinaigrette in a mason jar. Shake well until combined.
In a bowl, toss mixed greens with the vinaigrette. Add roasted sweet potatoes, asparagus, and crumbled feta. Drizzle extra vinaigrette on top and combine. Serve warm or cold.
Another Side/Appetizer: Tropical Salad With Pineapple and Tomatoes
Ready In: 15 mins | Serves: 4-6
Ingredients
1 lettuce or other greens
2 cups pineapple, chunks (fresh is best)
1/4 cup onion, sliced (red onion preferred)
1 lb tomatoes (cut into cubes or sliced)
1/2 cup chopped celery
Sauce
1/2 cup plain nonfat yogurt
1/4 cup olive oil
Juice of 1 lime
Salt and pepper
Topping
1/2 cup peanuts, roughly chopped (fresh roasted preferred)
Directions
Blend all dressing ingredients until smooth.
In a large bowl, mix greens, pineapple, onion, tomatoes, and celery.
Stir dressing and spoon over salads. Top with peanuts and serve.
Optional: Add cooked chicken cubes for a complete meal.
A Final Side/Appetizer: Portabella Satay with Spicy Cucumber Relish and Peanut Sauce
Prep Time: 20 minutes | Cook Time: 4-6 minutes | Total Time: 24-26 minutes | Yield: 6-8 servings
Ingredients
1 English cucumber, diced
1-2 red Thai chiles, finely chopped
1 shallot, finely chopped
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup granulated sugar
1 teaspoon kosher salt
4 portabella mushrooms
Vegetable oil for brushing
1/2 cup store-bought peanut sauce
Instructions
Combine cucumber, chiles, shallot, vinegar, sugar, and salt in a bowl. Refrigerate for at least 1 hour, allowing the flavors to mingle.
Preheat the grill or grill pan.
Cut portabella mushrooms into thick slices. Thread onto skewers, brush with oil, and season with salt.
Grill mushrooms for about 2-3 minutes per side, until tender and lightly charred.
Transfer to a platter, drizzle peanut sauce, and top with cucumber relish.
Dessert: Sweet Potato and Apple Crumble Pie
Prep: 20 mins | Cook: 80 mins | Total: 6 hrs 55 mins | Serves: 8-10
Ingredients
For the Crumble:
3 ounces all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground Chinese five-spice
2 ounces sliced almonds
2 ounces granulated sugar
2 ounces light brown sugar
2 tablespoons fresh thyme leaves
3 ounces unsalted butter, melted
For the Filling:
6 ounces light brown sugar
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground Chinese five-spice
1/4 teaspoon ground white pepper
4 medium tart apples
2 medium sweet potatoes
1 ounce tapioca starch
Directions
For the crumble: Mix flour, salt, cinnamon, and five-spice in a bowl. Pulse almonds until roughly chopped, then mix into the bowl.
Blend sugars and thyme until combined. Add to the bowl and mix with melted butter. Set aside.
For the filling: Combine sugars, salt, and spices in a bag with sliced apples. Let sit for at least 3 hours.
Cook sweet potatoes until tender. Add to the apple mixture.
Pour filling into pie shell and cover with crumble topping.
Bake until internal temperature reaches 195°F, about 1 hour 15 minutes.
A Little Extra Treat: Bloody Mary Ice Pops
Prep Time: 5 mins | Cook Time: 10 mins | Freezing Time: At least 3 hrs | Total Time: 15 mins | Servings: 4 Popsicles
Ingredients
5 Campari Tomatoes
½ cup tomato sauce
½ cup V8 Tomato Juice
½ cup vodka
1/2 cup celery, chopped
4 celery sticks
1 tsp salt
Instructions
Blend the tomatoes and celery.
Strain to separate liquid from pulp.
Add remaining ingredients (except celery sticks) to the liquid.
Fill molds 3/4 full with the mixture, cover with foil, and pierce small holes for celery.
Freeze overnight before serving.
Tip: Save pulp for vegetable stock in other recipes.
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