Healthy Recipes for Dec 11th, 2025 Veggie Basket
- greendoororganics
- 2 days ago
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Potato Spinach and Tomato Gratin
Layers of potatoes, spinach, tomatoes, and cheese make a delicious and family-friendly gratin. Great side dish for almost any meal.
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1hour Servings: 8 servings
Ingredients
▢3 tablespoons olive oil
▢20 ounces potatoes recommend: Simply Potatoes Homestyle Slices (or peel and thinly slice Russet potatoes)
▢salt
▢ground black pepper
▢2 tomatoes sliced approximately 1/4-inch thick
▢2 teaspoons dried oregano
▢4 green onions diced (use all the white and green parts)
▢3 ounces baby spinach uncooked
▢8 ounces sharp cheddar cheese grated
▢1 cup grated Parmesan cheese
Instructions
Preheat the oven to 350 degrees.
Drizzle the bottom of a baking dish with olive oil.
3 tablespoons olive oil
Place half the potatoes slices in an even layer in the dish. Lightly sprinkle with salt and pepper.
Layer half the tomato slices on top of the potatoes.
Sprinkle with half the oregano.
Over the tomatoes, scatter half the green onions.
Add all the spinach as the next layer. Lightly sprinkle with salt and pepper.
Cover the spinach layer evenly with half the grated cheddar cheese.
Repeat layers with remaining potatoes, tomatoes, onions, and cheese.
Cover with foil and bake for 40 minutes.
Remove the foil and top with the grated Parmesan cheese. Return the dish to the oven and bake for an additional 10 minutes.
Allow to cool for 5-10 minutes before serving.
Notes
To use frozen spinach, make sure it’s fully thawed and squeezed dry to avoid watering down the dish.
Entrée # 2
One Pot Green Beans And Potatoes In A Fresh Tomato Sauce
This recipe is a hearty and delicious Italian one-pot meal that the whole family will love. Green beans, potatoes and tomatoes are cooked down with delicious Italian seasonings until nice and tender. Serve this with a side of good fresh bread for dipping for the ultimate easy dinner.
Prep Time 10s mins Cook Time 20 mins Total Time 30 mins 4 servings
Ingredients
4 large yellow potatoes cut into quarters then cut in half
3 large tomatoes cut into quarters then cut in half
16 ounces Green Beans
1 ½ cups chicken stock or water
3 tablespoon Olive oil
2 teaspoon Fresh garlic minced
2 teaspoon Kosher salt plus more to taste
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
thick slices of Fresh Parmigiano Reggiano optional
Instructions
Preheat a large pot with a lid over medium heat.
Add olive oil.
3 tablespoon Olive oil
Now add the potatoes and cook for about 3-4 minutes until they just start to brown a little.
4 large yellow potatoes
Add the green beans and garlic and cook for another 2-3 minutes.
16 ounces Green Beans,2 teaspoon Fresh garlic
Now add the tomatoes, stock, red pepper flakes, salt, and Italian seasoning and stir well.
3 large tomatoes,1 ½ cups chicken stock,2 teaspoon Kosher salt,½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes
Bring to a light simmer then cover and reduce the heat to low heat.
Cook for about 15-30 minutes, stirring occasionally until the potatoes are fork tender.
Serve by ladling the veggies into a bowl and top with a few thick slices of parmigiano reggiano.
Entrée # 3
Farfalle with Eggplant Yogurt Sauce
Total: 40 min Active: 15 min Yield: 4-6
Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.
Ingredients
Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves
Directions
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
https://www.foodnetwork.com/recipes/food-network-kitchen/farfalle-with-eggplant-yogurt-sauce-5482088
Sides
Soul Food Cabbage Recipe
The soul food cabbage difference is all in the legacy, the layers, and the love. Regular fried cabbage is just… cabbage. But Black folks’ cabbage? That’s comfort, culture, and collard greens’ close cousin all wrapped into one well-seasoned, soulful side dish!
Prep Time:10 minutes Cook Time:25 minutes Total Time:35 minutes Servings: 6
Use a Large cast iron skillet or frying pan with a lid
Ingredients
4 pound cabbage 3-4 pound cabbage, chopped
1 cup yellow onion chopped
1 cup chicken broth or use vegetable broth to make this dish vegetarian
1 teaspoon apple cider vinegar
½ cup butter unsalted or vegan butter
½ teaspoon Old Bay seasoning or Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
1 tablespoon salt
½ teaspoon black pepper
Instructions
Cut out the cabbage's core and coarsely chop the leaves using a food processor or knife. (I remove the outer layer of cabbage leaves first and discard them before chopping.)
Turn the stovetop on medium and add the butter to the cast iron frying pan skillet.
Once the butter has melted, add the chopped cabbage, onion, chicken broth, apple cider vinegar, Old Bay or Cajun seasoning, garlic powder, red pepper flakes, salt, and pepper to the skillet.
Cover the pan with a lid and simmer for about 10 minutes, stirring occasionally.
Remove the lid from the skillet and cook the cabbage uncovered for about 15 minutes, careful not to let all the broth evaporate so the cabbage is not dry.
When cooking is finished, serve this Southern dish right away and enjoy!
Side/Appy #2
Zucchini and Green Bean Sauté
A 10 minute side dish for busy weeknights, zucchini and green beans are quickly sautéed in olive oil then finished with lemon juice.
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Serves: 4
Ingredients
▢1 tablespoon extra virgin olive oil divided
▢1 large zucchini halved and thinly sliced
▢½ pound trimmed green beans cut in bite-sized pieces
▢¼ cup thinly sliced scallions
▢2 tablespoons lemon juice
▢¼ cup crumbled blue cheese feta or shredded parmesan – optional garnish
▢salt and pepper to taste
▢red chili flakes optional
Instructions
Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.
1 large zucchini,1/2 pound trimmed green beans,salt and pepper to taste,1 tablespoon extra virgin olive oil
Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.
1/4 cup thinly sliced scallions,2 tablespoons lemon juice,1/4 cup crumbled blue cheese, red chili flakes
Side/Appy #3
Zucchini With Fresh Tomatoes and Mozzarella
Total Time 30 minutes
Ingredients
1½pounds zucchini
1½pounds tomatoes
1pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish
Preparation
Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
Cut 1½ pounds zucchini into ½-inch-thick slices.
Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
As zucchini cooks, slice 1½ pounds tomatoes and 1 pound mozzarella into ¼ inch rounds.
Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
Garnish with basil.
Side/Appy #4
SPINACH, FETA & TOMATO EGG MUFFINS:
Prep Time 10 mins Cook Time 25 mins Total Time 35 mins 6 Servings
Ingredients:
7 eggs
2 tbsp milk (1 fl oz/30ml)
¼ cup feta cheese (1.1 oz/30g)
⅔ cup baby spinach (0.7 oz/20g)
3 cherry tomatoes
1 tbsp green onion
½ tsp salt
1 pinch pepper
Directions
Chop the green onions, spinach & tomatoes and put everything in a larger bowl.
Add the eggs, milk and spices to the bowl and mix thoroughly with a whisk.
Preheat your oven to 300°F/150°C.
Spread your egg mixture over 6 molds of a silicone muffin pan.
A silicone muffin pan is especially handy for this recipe because it doesn't need to be greased, it's super easy to clean, and the finished egg muffins can be easily squeezed out of the pan.
Alternatively, you can also use an ordinary muffin pan, but in my experience, it can sometimes be a bit more time-consuming to clean.
Crumble the feta cheese over your egg muffins before putting them in the oven.
Bake your keto spinach, feta & tomato egg muffins for about 25 minutes in your preheated oven.
Notes
Enjoy your keto egg muffins hot or cold.
Store the egg muffins in an airtight container in your fridge and consume them within 4 days.
Tip: These egg muffins are great as a meal prep breakfast idea!
Side/Appy #5
Sauteed Eggplant and Green Beans with Garlic
Prep: 5 minutes Cook: 15 minutes Serving: 3
This quick, reduced-oil version of sauteed eggplant and green beans is low in calories and healthy. It takes less than 20 minutes to make. It's full of garlic, soy sauce and the sweetness of eggplant.
Ingredients
▢2 eggplants (medium)
▢1 bowl green beans
▢4 garlic, chopped
▢1 tablespoon salt
SAUCE:
▢1.5 tablespoons oyster sauce
▢1 tablespoon soy sauce
▢120 ml water
▢1 tablespoon cornstarch
▢1 teaspoon sugar
Instructions
PREPARE VEGETABLES:
Wash and cut the eggplants into thick 5cm / 2" slices and then cut each slice into pieces to form rectangles. Make sure they're the same size so they're evenly ripe and soft when cooked.
Place the eggplant in a large container, add 1 tablespoon of salt, stir evenly, and let sit for at least 5 to 10 minutes. At the same time, you can prepare green beans.
Cut the green beans to a length of 5cm / 2" slices. They need to be the same length so they're equally ripe. Then cut the garlic into small pieces.
When the eggplants are dried out and have lost some water, you need to drain the water. This way the eggplants will be as soft and sweet as fried.
MIX SAUCE:
Combine soy sauce, oyster sauce, sugar, water and cornstarch in a bowl. Mix well and set aside.
SAUTEED EGGPLANT AND GREEN BEANS:
Heat the pan on medium-high heat and add the oil. Add eggplant, don't turn them, just fry them for 3 minutes when their underside has turned a nice brown color. Change the other side and fry them for another 2 to 3 minutes. Put them on a plate and set them aside.
Add a tablespoon of oil and add the green beans stir for 1 minute. Cover the lid, turn the heat to medium, and wait 2 minutes. Open the lid, stir and cover again for 2 minutes. Put them on a plate and set them aside.
Pour a teaspoon of oil and garlic over medium high heat. Garlic needs high heat to sauté to enhance its garlic flavor. Stir-fry for 1 minute or until you smell its aroma, but be careful not to burn it.
Pour in the sauce and stir until it boils. Since cornstarch is included, you must stir or the sauce won't be even.
Then add the eggplant and green beans and stir gently for 2 minutes so they're coated with the sauce. Stir them gently so the eggplant keeps its shape.
Cover the pan and turn off the heat. Leave them in the pan for 1~ 2 more minutes so they can better absorb the sauce and become tastier.
Ready to serve with fried rice or steamed rice
Side/Appy #6
Stir-fried Cabbage with Tomato
This stir-fried cabbage with tomato is a super quick and easy vegetable side dish for dinner, taking just about 15 minutes from start to finish. You only need a handful of simple ingredients to put it together, perfect for busy weeknights.
Prep: 5 mins Cook:10 mins Total: 15 mins Servings: 3 people
Ingredients
cooking oil
1 tablespoon minced shallot (or garlic)
2 medium tomatoes, cut into wedges (or 3 small tomatoes, about 8 oz)
2 scallion stalks, cut into 2-inch long pieces, white and green parts separated (optional)
10.5 – 12 oz thinly sliced or shredded green cabbage (about 6 cups)
½ teaspoon salt (to taste)
¼ cup water
½ teaspoon soy sauce (optional, to taste)
Instructions
Place a sauté pan over medium heat and once the pan it hot, add some cooking oil to lightly coat the bottom. Add the minced shallot (or garlic) and sauté briefly until fragrant.
Add the tomato wedges and the white parts of scallions to the pan. Stir and cook for a couple of minutes until the tomatoes start to soften and release juice.
Add the cabbage and the salt, give everything in the pan a stir thoroughly. Add the water, then cover the pan and cook for about 3 minutes or until the cabbage becomes tender yet still slightly crisp.
Stir in the soy sauce if used. Taste and adjust the seasonings to your liking and adjust cooking time to your desired texture.
Finally, add the green parts of scallions and toss well. Sprinkle with plenty of black pepper and serve right away.
Notes
The cooking time may depend on the cabbage types. We use heart-shaped green cabbage, which has softer and thinner leaves than regular round green cabbage and as a result, cooks faster. You can also use Savoy cabbage.
Deserts / Beverages
Zucchini Banana Bread
Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
Ingredients
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
¼ cup neutral oil, such as canola or avocado oil or
melted unsalted butter
1 ½ teaspoons vanilla extract
1 cup shredded zucchini (about 1 medium)
1 cup mashed ripe banana
Directions
Preheat oven to 350 degrees F. Coat a 9-by 5-inch loaf
pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon,
baking soda and salt in a large bowl; set aside. Whisk
eggs, sugar, oil (or melted butter) and vanilla in a medium
bowl. Stir in zucchini and banana until well combined. Add
the wet ingredients to the flour mixture and stir until just
combined. Transfer the batter to the prepared pan. Bake
until a toothpick inserted into the center of the loaf
comes out clean, 50 to 60 minutes. Let cool in the pan
for 10 minutes, then turn the loaf out onto a rack to cool
completely. Serve warm or at room temperature.
To make ahead:
Store in an airtight container at room temperature for up to 2 days or wrap in plastic wrap, then foil, and freeze for up to 2 months.
Dessert #2
Grapefruit Yogurt Cake
Prep: 10 min. Bake: 25 min. + cooling Yield 12 servings
We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too!
Ingredients
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/3 cup sugar
5 tablespoons grated grapefruit zest
1/4 cup agave nectar or honey
1/2 teaspoon vanilla extract
1/4 cup canola oil
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons grapefruit juice
Optional: Grapefruit wheels and fresh mint leaves
Directions
Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next 7 ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.
For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired.
Dessert #3
Grapefruit Pie Recipe
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 4 hours Yield: 8 servings
Sweet, tart, creamy, this Grapefruit Pie recipe is similar to a key lime pie in texture but has the subtle flavor of grapefruit and pretty pale peach color.
Ingredients
1 14 oz can of sweetened condensed milk
1 cup fresh squeezed grapefruit juice
1/2 cup sugar plus 2 tablespoons for the whipped cream
4 egg yolks
1 Graham Cracker Crust
1 cup heavy whipping cream
Instructions
Pie:
Preheat oven to 325ﾟ
Juice 2 large grapefruits, (you want one cup of juice)
Beat the egg yolks till light and fluffy.
Add the sweetened condensed milk, and 1/2 cup sugar to the eggs. Using a whisk. whisk till incorporated.
Add strained grapefruit juice to the egg/sugar mixture. whisk everything together.
Pour the grapefruit pie mixture into the pie crust.
Place the pie on a baking sheet into the oven and bake for about 25 minutes. Bake until the filling is almost set; it should wobble a bit.
Let cool at room temperature for 30 minutes, then place the pie in the refrigerator to chill thoroughly, about 3 hours or overnight.
Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices.
Serve chilled
Optional topping:
Beat the heavy cream until soft peaks form.
Add the sugar and beat until medium peaks form.
Top the pie with whipped cream. Decorate with the grapefruit slices.
Notes
Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
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