Healthy Recipes for Aug 14th, 2025 Veggie Basket
- greendoororganics
- Aug 14
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Spicy Potato Kale Bowls with Mustard Tahini Dressing
Servings: 4
Prep Time: 10minutes mins
Cook Time: 40minutes mins
Total Time: 50minutes mins
These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.
Ingredients
FOR THE POTATOES
▢1 lb yellow potatoes cut in bite-sized pieces
▢1 red onion diced and separated
▢1 jalapeño diced
▢1 green bell pepper diced
▢1 tbsp olive oil
▢1/2 tsp paprika
▢1/2 tsp chili powder
▢salt & pepper to taste
FOR THE DRESSING
▢1/2 cup tahini
▢2 tbsp red wine vinegar
▢2 tbsp yellow mustard
▢lemon juice to taste
▢1 tsp oregano
▢1/2 tsp garlic salt
▢pepper to taste
▢water as needed
FOR THE SALAD
Instructions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft.
While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until the lemon juice is incorporated and the kale is soft. Place in the fridge until ready to use.
Remove the potatoes from the oven and sprinkle with additional salt, if needed.
Assemble bowls by layering kale, the remaining raw red onion and potatoes. Drizzle with dressing and serve.
Spaghetti Squash Casserole
AUTHOR: Erin Clarke
Prep:10minutes mins
Cook:1hour hr 15minutes mins
Total:1hour hr 25minutes mins
Servings: 6 servings
Healthy Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and a crowd pleaser. Low-carb and gluten-free recipe!
Ingredients
1 small/medium spaghetti squash about 2 pounds
2 teaspoons extra-virgin olive oil
1 pound 93% lean ground turkey
1 small red onion diced
1 green bell pepper cored and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 can 14.5-ounce diced tomatoes with Italian spices, drained
3 cloves garlic minced
1 teaspoon Italian seasonings of choice or a mix of oregano, basil, and thyme
½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
1 cup freshly grated part-skim mozzarella or provolone cheese divided
Chopped fresh parsley or basil
Instructions
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.
Roasted Broccoli and Kale with Lemon Pasta
1. Broccoli and kale are cruciferous vegetables in the family of Brassicaceae. .
Cruciferous vegetables are nutrient-dense with natural antioxidant and anti-inflammatory properties.
low in calories, an excellent source of natural fiber and contain a high amount of vitamin K, A, C, and plant-based protein
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 10 minutes |
Servings | 4-6 people |
Ingredients
1 lb pasta, preferably orechiette, ($2.99)
1 lb broccoli, cut in small pieces ($2.00)
3-4 cups kale, center stalk removed and cut in small pieces ($1.00)
2 green garlic, white and light green parts, or garlic cloves, minced ($0.25)
1-2 Tbsp lemon zest ($0.00) from the garden
pinch red pepper flakes ($0.01)
salt and pepper ($0.02)
grated parmesan (optional) ($0.50)
Instructions
Prepare all your ingredients. Preheat oven to 450° F. (Missing in the photo is the parmesan cheese).
Line baking sheet with parchment paper or foil. Toss broccoli with olive oil and good pinch of salt and pepper. Spread out on baking sheet in a single layer. Bake for 10-15 minutes until crispy and slightly charred. Remove from oven and set aside nearby.
Boil heavily salted water and cook pasta according to directions. Drain pasta, reserving ⅓ cup of pasta water. Do not rinse pasta.
Heat a large pan (or wok) and add olive oil. Over medium heat, add garlic and cook for a few seconds until fragrant, making sure it doesn’t burn. Increase heat to medium-high and add chopped kale, red pepper flakes and a pinch of salt. Saute for a few minutes until just cooked.
Add drained pasta with a little bit of the pasta water and stir to combine.
Add roasted broccoli to pan and mix together until heated through, 2-3 minutes.
Remove from heat. Salt and pepper to taste. Top with lemon zest and cheese. Enjoy!
https://savoryandsavvy.com/recipe/roasted-broccoli-kale-lemon-pasta/
Sides
Garlic Summer Squash Saute with Mushrooms, and Cherry Tomatoes
Prep Time5minutes minutes
Cook Time10minutes minutes
Ingredients
1 Small Yellow Squash Sliced
7 Cherry Tomatoes Whole
4 Button Mushrooms Sliced
4 Garlic Cloves Roughly Chopped
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon of Italian seasoning
1 Teaspoon of Garlic Powder
Sea Salt To Taste
Cracked Black Pepper To Taste
Instructions
In a skillet, heat the olive oil over medium-high heat.
Add the squash, cherry tomatoes, mushrooms, and garlic.
Season with the Italian seasoning, garlic powder, salt and pepper.
Cook, stirring frequently until the vegetables are tender, about 10 minutes.
If the cherry tomatoes have not popped, cover and continue cooking until they do.
Turn off the heat and serve warm. Season with more salt and pepper, if desired.
Enjoy!
Season with salt and pepper and serve warm or at room temperature.
https://www.hungrywanderlust.com/garlic-summer-squash-saute/#google_vignette
Baked Squash, Tomatoes, Onions and Potatoes
Prep Time: 15minutes mins
Cook Time: 30minutes mins
Total Time: 45minutes mins
Yield: 4 people
Course: Vegetable side dish
Summer vegetables are the star of this wonderfully fresh and easy meatless main or super side - fresh from the garden
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 or 2 large onions, sliced thin
2 medium tomatoes, sliced ¼-inch thick
2 yellow squash, sliced ¼-inch thick
2 medium butter potatoes, sliced-¼ inch thick
sea salt and freshly ground pepper
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
2 tablespoons freshly grated Parmesan
Instructions
Preheat oven to 375°F.
Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.
Roasted Summer Squash and Red Potatoes + Broccoli
Ingredients
2 medium yellow squash, chopped into bite-sized pieces
8-10 red potatoes, chopped into bite-sized pieces
1/4 cup olive oil
1/2 cup Italian bread crumbs
pinch salt
1/2 tsp paprika
1 tsp garlic powder
1 tsp dried rosemary
On the Side
Broccoli
Quinoa
Instructions
Preheat oven to 400 degrees. In a large mixing bowl, toss together all of the ingredients until the squash and potatoes are evenly coated.
Pour mixture onto a large baking sheet and place in the preheated oven.
Roast for 30-40 minutes or until tender and browned, lightly tossing half way through.
Serve immediately.
(We ate ours with steamed broccoli and quinoa).
Serves 4
Broccoli and Tomato Salad with Red Onion
Ingredients
1 head Broccoli
1 cup Tomatoes ( a combination of cherry tomatoes and roma tomatoes)
1 half medium Red Onion sliced thin
10 ounces Red Wine Vinaigrette
Instructions
Add all ingredients to a serving bowl
Allow to marinate for at least 15 minutes before serving
https://jordanseasyentertaining.com/broccoli-and-tomato-salad-with-red-onion/
Savory Spaghetti Squash with Mushrooms
Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free
Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that’s perfect for kids and adults.
Ingredients
2 pounds spaghetti squash
2 tablespoons extra virgin olive oil
2 cups button mushrooms, chopped bite size
2 cloves garlic, minced
1 tablespoons fresh thyme
1/4 cup freshly grated parmesan cheese
Handful of flat leaf parsley, finely chopped
Salt and pepper, to taste
Instructions
Prep the spaghetti squash. Wash the spaghetti squash under water and dry it. Slice it in half, lengthwise, and remove the seeds with a spoon.
Microwave the spaghetti squash. Place the spaghetti squash halves on a microwave safe plate or other microwave safe container, cut side down (skin facing up). Cover with a damp cloth or a couple of paper towels. Microwave on high for 10 minutes.
Cook the mushrooms. In a deep skillet over medium high heat, add the olive oil, garlic, and thyme. When the garlic becomes fragrant – after 1 minute or so – add the mushrooms. Stir fry the mushrooms until they are caramelized (a golden brown color) – about 7 to 8 minutes. Turn off the heat and set aside.
Shred the flesh. Take the spaghetti squash out of the microwave and shred the flesh with a fork. If the squash is still hard, microwave for an additional 2 to 3 minutes, until the flesh is tender.
Put everything together in a skillet. Place a large skillet over medium high heat and let it warm up. When the skillet is hot, add the spaghetti squash and mushrooms and cook for 1 minute. Add the parmesan cheese and fold the ingredients a few times to combine everything.
Garnish and serve. Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.
https://pickledplum.com/spaghetti-squash-healthy-recipe/
Deserts
Healthy Banana Pudding Jar
Prep Time5minutes mins
Course Breakfast, Dessert, Snack
Cuisine 5 minute Recipe, Healthy
Servings 1 serving
Ingredients
125 g Yoghurt 1 cup
10 g Vanilla Protein Powder 1 tbsp – see notes for substitutes
1 tsp Vanilla Extract
60 g Banana 1 small or half a large banana
4-6 Healthy Shortbread Cookies or cookies of choice or more or less 🙂
Instructions
Combine yoghurt, protein & vanilla.
Slice banana into coins
Break cookies into small pieces.
Layer cookies, banana and vanilla pudding in your jar and enjoy.
https://nourishingniki.com/recipes/healthy-banana-pudding/#recipe
No Bake Plum Tart
Prep Time: 15 minutes
Total Time: 1 hour
Yield: 8 servings
Makes one 13.75 x 4.5 inch tart.
Ingredients
250g gingersnap biscuits
1/2 cup room-temperature butter, cubed
pinch salt
300g small plums (about 7-10)
1 Tbs butter
2 sprigs of fresh thyme (plus a few extra sprigs for garnishing later)
2 Tbs muscovado (or dark brown) sugar
1 Tbs water
1 cup (225g) mascarpone cheese
2 Tbs cream
1 Tbs honey
Directions
Pulse the gingersnaps in a food processor until finely ground into crumbs (you should have about 2 1/2 cups of crumbs). Add the softened butter and pulse a couple times until the dough begins to come together. If you squeeze a clump in your hand and it sticks together, it’s ready. Press into a 13 x 4″ tart plate and refrigerate for at least 1 hour until solid.
While the crust is refrigerating, halve and pit your plums. In a medium pan, melt the butter. Add the thyme sprigs and the muscovado sugar and stir. Throw in a tablespoon of water and stir for a minute until everything comes together and begins to bubble/caramelize. Add the plums and cook them just for a minute or two per side, until they’ve begun to soften. Remove from heat and set aside.
Beat the mascarpone in a bowl until it softens up, then add the cream and honey and beat until incorporated and fluffy.
Just before you’re ready to serve, remove the tart crust from the fridge and spread with the mascarpone filling. Top with the plums and their juices, and garnish with thyme sprigs.
Best enjoyed the day it’s made, but will keep, wrapped in the fridge, for about 3 days.
If you wanted to add a little more thyme flavour, you could always throw 1 tbs of finely-chopped fresh thyme in with the crust ingredients.
One-Ingredient Banana Ice Cream
Prep time2 hours
Makes about 1 cup
Serves2
Ingredients
1 large ripe banana
Equipment
Knife
Cutting board
Airtight, freezer-safe container
Small food processor
Spatula
Instructions
Start with a ripe banana. Make sure the banana is ripe, it should be sweet and soft.
Peel the banana and chop. Peel the banana and chop into somewhat small pieces. It doesn't matter what shape or size the pieces are in, as long as they are evenly sized.
Put the bananas in an airtight container. Place in a freezer-safe glass bowl or freezer bag.
Freeze the banana pieces for at least 2 hours. Freeze until solid, at least 2 hours but ideally overnight.
Pulse the frozen banana pieces in a small food processor or powerful blender. Transfer the frozen banana pieces into a small food processor or high-speed blender. (We've found that a small food processor or chopper works best.) Pulse to break up.
Keep pulsing — the banana will look crumbly. Keep pulsing. At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
Keep blending — the banana will look gooey. Switch to blending. t will look gooey, like banana mush. Scrape down the food processor.
Keep blending — the banana will look like oatmeal. Keep blending. It will get smoother but still have chunks of banana in it. Scrape down the food processor.
Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
Transfer to an airtight container and freeze until solid. You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-in Ideas While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.
Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger
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