Healthy Recipes for Aug 7th, 2025 Veggie Basket
- greendoororganics
- Aug 7
- 9 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Dandelion and Bean Sprout Stir Fry with Freshly Grated Tumeric
Here is an easy to make, delicious and healthy option for a summer meal!
The ingredients:
1/2 onion or white part of 3 leeks
2 garlic cloves*
Bunch of dandelion greens – about 2.5 cups*
Juice of 1 lemon*
Tumeric – 1/2 inch section, grated finely*
2 cups bean sprouts*
2 cups spring peas*
1 cup cooked chick peas*
Salt or tamari to taste
To make:
Sautée the onion and garlic until translucent. Add dandelion greens, lemon juice and turmeric, steam with lid on for 2 minutes or until slightly wilted. Add peas, bean sprouts and chick peas, cook for another 2 minutes. I like to serve this with basmati rice, and a hot and sweet plum chutney. Enjoy!
Creamy beetroot risotto
Serves 4 Easy Prep: 10 mins Cook: 1 hr and 5 mins
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring. Vegetarian
Ingredients
500g fresh beetroot
2 tbsp olive oil
knob of butter
1onion finely chopped /sub shallots
1 garlic clove finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
handful grated parmesan (or vegetarian alternative)
4 tbsp soured cream
Handful chopped dill
Method
Step 1
Heat oven to 350F. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
Step 2
Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, thenlet the mixture bubble away for 5 mins.
Step 3
Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most ofthe Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
ANOTHER WAY WITH BEETS
Roast 250g beetroots as above.
Cut a 100g pack goat’s cheese (with rind) in
half.
Place on baking parchment on a
baking sheet, then bake in the oven for
the final 7 mins until melted.
Toss 100g bag salad leaves with 1 tbsp balsamic
vinegar, 2 tbsp olive oil and seasoning.
Serve with the beetroot and top with the melted cheese.
Plum Pineapple Oats - Breakfast Cobbler
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: serves 1
What you'll need:
For the Plum-Pineapple-Rosemary Base
2 small plums, cubed
1/4 cup diced pineapple (I used frozen)
1 small sprig rosemary (or 1/2 a standard-sized one)
2 tbsp orange juice or water
1/2 tsp cornstarch or flour
For the Oatmeal Cobbler
1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
1/4 tsp baking powder
pinch of salt
1/8 cup milk of choice
1/2 tsp vanilla extract
1/2 tsp maple syrup
How to make it:
Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
Combine the plum and pineapple in a bowl.
Holding a sprig of rosemary at its top, slide your fingers down it, to the bottom, to strip off the needles. Then, gather them together and chop the needles a few times to create pieces that are shorter than half a centimeter. Toss with the plum and pineapple.
Mix the cornstarch into the orange juice until dissolved. Pour over the fruit and toss a couple times. Dump the mixture in an even layer in ramekin or skillet.
In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)
Drop in clumps (or as one layer, depending on the size of the ramekin you are using) on top of the fruit mixture and bake for 25-30 minutes.
Sides
Ginger Orange Sweet Potatoes
Ginger Orange Sweet Potatoes are a wonderful and colorful side dish. Sweet potatoes are baked and mashed with fresh ginger, orange juice, and butter.
Course Side Dish
Cuisine American Southern
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 to 8 servings
Author Renee
Ingredients
3 pounds sweet potatoes about 4 medium-sized
1 naval orange
1/4 cup unsalted butter
1 heaping tablespoon fresh grated ginger or ginger paste
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Instructions
Preheat oven to 400°F.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 1 hour.
While the potatoes are baking, grate the zest and squeeze the juice from the orange. Place 1 heaping teaspoon of the grated zest and 1/3 cup strained juice in a large bowl. Save any remaining zest and juice for a separate use or discard.
Carefully remove and discard the skins from the baked sweet potatoes (don't burn yourself with the hot potatoes!).
Place sweet potato flesh in the bowl with the orange zest and juice. Add butter, ginger, salt and pepper.
Mung bean sprout and cucumber side dish
By Maangchi
Ingredients
For 2-4 servings.Mung bean sprouts,
kosher salt,
garlic,
green onion, - substitute shallots
cucumber,
sesame seeds,
toasted sesame oil
Directions
1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
2. Put them in a pot and add ½ cup water and ¼ ts kosher salt.
3. Cover the pot and bring to a boil over high heat for 5 mins.
4. Rinse in cold water, strain, and set aside.
5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
6. Add ½ ts kosher salt to the cucumbers. Mix and set aside for a few minutes.
7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts kosher salt, 1 ts toasted sesame oil, and 1 ts sesame seeds to the mixing bowl.
10. Mix well by hand.
11. Transfer to a serving bowl and serve with rice.
Roasted Rainbow Carrots with an Orange-Shallot Vinaigrette
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.
Author: Marilena Leavitt
Recipe type: Side Dish
Serves: serves 4
Ingredients
For the carrots:
1 lb. rainbow carrots, trimmed, peeled or scrubbed
2 TBSP. extra-virgin olive oil
1 tsp. (packed) finely grated orange peel
--- fine sea salt
--- freshly ground pepper
--- orange wedges to garnish
--- fresh parsley to garnish (optional)
For the vinaigrette:
4 TBSP. extra virgin olive oil
1 TBSP. good quality sherry vinegar
1 TBSP. orange juice
1 TBSP. shallot, minced
½ tsp. honey
--- salt
--- freshly ground pepper
Instructions
Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
Roast until tender, about 30 minutes.
To make the vinaigrette, combine all ingredients in a mason jar and shake well.
Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.
Ingredients
4 oranges
1 cup cubed pineapple
pinch sea salt
pinch black pepper
1 clove garlic (crushed)
1 tablespoon chopped cilantro
1/2 scotch bonnet pepper
Peel the oranges and slice them into 1/4 inch slices… I used seedless oranges so be mindful of the seeds if your oranges contain seeds. You can use any of your favorite citrus if you want to be a bit creative.
Peel, remove the core and dice the pineapple into small pieces
Crush the garlic, and finely chop the cilantro (in the Caribbean we’d use shado beni aka Culantro) and scotch bonnet pepper
It’s now time to assemble everything.. place in a deep bowl and combine all the ingredients. Remember to wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do not use any of the seeds if you’re concerned about the raw heat. I like using fresh ground black pepper and sea salt, but use what you have.. no need to go out and buy sea salt.
Allow everything to marinate in the fridge for an hour or so for best results.. you can also add some diced cucumber and drizzle on a little honey to balance off the heat if it’s a concern of yours. Do I need a dressing for this? Nah.. this is a wicked salad all on it’s own.
Deserts
Easy Stewed Plums
Stewed Plums with cinnamon and brown sugar only take 10 minutes to make with 4 simple ingredients! The plums get nicely poached and syrupy.
Prep Time 2minutes mins
Cook Time 8minutes mins
Total Time 10minutes min
Ingredients
6 plums
4 tablespoons brown sugar or white
3 tablespoons water
2 tablespoons orange juice
1 cinnamon stick (optional)
1 thumb size piece of ginger root, chopped (optional)
Instructions
1. Wash, de-stone and halve the plums (leave the skin on).
2. Place the sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
3. Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
4. Remove and discard the cinnamon stick.
5. Enjoy hot or cold. Delicious on ice cream, yogurt, pancakes, waffles etc... Get creative with the stewed plums.
Roasted Plums with Orange and Sumac
Recipe by Renée Robinson
Servings 6
Easy recipe made by baking sliced plums or pluots with sugar, a little salt, ground sumac, strips of orange peel, Fiori di Sicilia or vanilla essence, and a little black pepper. Once they're fully tender, let them cool, spoon them on top of Greek yogurt, ice cream, or whatever your heart desires! Add a sprinkling of toasted sliced almonds for extra goodness!
Ingredients
2 pounds (907g) assorted firm plums and/or pluots, pitted, and each one sliced into 8 wedges
67 g (1/3 cup) granulated sugar
Large pinch kosher salt
3⁄4 teaspoon ground sumac / or use lemon zest or lemon pepper seasoning
6-8 strips fresh orange peel (use a vegetable peeler to remove the peel in strips from 1 orange)
1⁄2 teaspoon Fiori di Sicilia or 1/2 teaspoon vanilla
Healthy grind of black pepper
114 g (1/4 cup) toasted sliced almonds
For serving - Plain Greek yogurt, vanilla ice cream, etc.
A few tiny mint leaves, for garnish – optional
Directions
Preheat oven to 375° with a rack in the center. In 2 quart baking dish, combine plums, sugar, salt, sumac, orange peel, Fiori di Sicilia or vanilla, and black pepper. Cover with foil and bake for 40 - 50 minutes. Check to see if your plums are nice and tender at the 40 minute mark. If they need more time, cover and put back in the oven for 5 - 10 more minutes.
Remove from the oven, stir and let sit until fully cooled. Can be served at room temperature or chilled. Spoon on top of a bowl of plain Greek yogurt, ice cream, etc., sprinkle with toasted sliced almonds, a few mint leaves and Enjoy!
Marinated Oranges with Honey
by Valentina
These Marinated Oranges are beautiful, refreshing, and perfectly scented with rosemary and honey. They can work their way into any meal, and they're especially lovely for dessert.
Prep Time 20minutes mins
Marinating Time1day
Course Dessert
Servings 8
Calories76 kcal
Ingredients
1x2x3x
4 medium-sized oranges, any variety
2 tablespoons honey
a few sprigs fresh rosemary, washed and dried
about ¼ cup orange juice, any variety
Instructions
Prepare the Oranges
1. Peel the oranges by slicing about ½-inch off of each end of each one. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Continue this all the way around the fruit, and when you’re done, if there’s any remaining pith, go back and remove it.
2. Now cut the oranges horizontally into thin (approximately ¼ inch) round slices. Set aside.
Assemble with marinade
1. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
2. Add a couple slices of the oranges into an approx. 22-ounce jar, drizzle with about ½ teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you've reached the top of the jar. If you've reached the top and still have a few orange slices left, gently press down on those already in the jar, and the rest should fit.
3. Add a few rosemary sprigs to the jar, along the sides, between the edges of the slices of the oranges and the glass. Now pour in the juice, close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
Notes: Try this recipe with sliced fresh Ginger instead of Rosemary
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