Healthy Recipes for Dec 18th, 2025 Veggie Basket
- greendoororganics
- 13 minutes ago
- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Sweet Potato, Wild Rice and Arugula Salad
Prep: 20 mins Cook: 25 mins Total: 45 mins 4 servings
This hearty Sweet Potato, Wild Rice and Arugula Salad is full of flavor and works great as a meatless main dish or a side dish alongside your favorite protein!
Ingredients
Salad
▢1 1/2 cups cooked wild rice blend
▢1 sweet potato peeled, diced, and roasted
▢1 apple, diced
▢5 ounces baby arugula
▢1/3 cup dried cranberries
▢1/4 cup toasted chopped pecans
▢2 tablespoons pepitas
▢Kosher salt and fresh ground black pepper to taste
Balsamic Maple Vinaigrette
▢2 tablespoons balsamic vinegar
▢1 tablespoon dijon mustard
▢1 tablespoon maple syrup
▢1 tablespoon olive oil
▢Kosher salt and fresh ground black pepper to taste
Instructions
Combine all of the ingredients for the salad.
In a small bowl or jar with a lid, whisk or shake together the ingredients for the vinaigrette. Pour the vinaigrette over the salad just before serving and toss everything together until coated.
Notes
If you aren't serving the salad right away or plan to have leftovers, store the dressing separately as the arugula will wilt quickly.
Entrée # 2
Healthy 20 Minute Sheet Pan Sausage and Veggies
Prep 10s mins Cook 20 mins Total 30 mins Servings 4 -6
Ingredients
▢12-16 ounces Smoked Turkey or Chicken Sausage, about 3 cups
▢2 cups sweet potato, diced into 1/2'' cubes
▢2 cups broccoli florets
▢1 cup bell pepper, chopped (any colors you like)
▢2 cloves garlic minced
▢2 tablespoons olive oil
▢1 tablespoon Italian seasoning, or taco, Cajun of your favorite spice blend!
▢½ teaspoon salt
▢½ teaspoon black pepper
Instructions
Pre-heat oven to 400F.
Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Season with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!
Other veggies that are also great in this dish include zucchini, asparagus, green beans, brussels sprouts, grape tomatoes, onion, and carrots.
Entrée # 3
Spicy Portobello Fajitas Recipe With Zesty Cilantro Sauce
Ingredients
1 portobello mushroom
1/4 cup onion; sliced
1/2 bell pepper; sliced
2 tbsp tamari or soy sauce (the umami MVP)
1/2 tsp chili powder (spice it up!)
1/4 tsp turmeric
1/2 cup arugula
1/2 cup pea shoots
1/4 cup cilantro
2 garlic cloves
1 tbsp coconut sugar
1/2 lemon; juiced
1/2 lime; juiced
1/4 cup water
Directions
Alright, let’s talk about bringing these spicy Portobello fajitas to life! You start by marinating one whole portobello mushroom in a cozy little bath of 2 tablespoons tamari or soy sauce, half a teaspoon chili powder, and a pinch of turmeric—about a quarter teaspoon. Let that soak up all the flavors for at least 10 minutes.
Meanwhile, slice up a quarter cup of onion and half a bell pepper; the colorful crunch will really brighten up your fajitas. You’ll want to cook those veggies in a splash of your favorite high-heat oil—coconut oil is a fab choice—just long enough, like a minute or two, to get them tender but still with a bit of snap.
Now, while your veggies are sizzling happily in the pan, it’s sauce time! Grab your blender and throw in half a cup each of arugula and pea shoots, along with a quarter cup of fresh cilantro, two garlic cloves, a tablespoon of coconut sugar, and the juice of half a lemon and half a lime. Add about a quarter cup of water to keep things smooth, then blend until silky.
This cilantro garlic sauce is like the cool, zesty sidekick to your spicy mushrooms and veggies—trust me, it’s the hero your fajitas didn’t know they needed. A well-stocked spice rack is essential for adding dimension to your culinary creations, so don’t skip on those flavor boosters!
Once your mushrooms have marinated their little hearts out, toss them into the pan with your peppers and onions. Cook for about three minutes or until those mushrooms get soft and juicy. If things start to look a bit dry, just splash in some water to keep everything saucy and happy.
And just before calling it done, give it all a little stir to make sure those flavors are mingling like old friends at a plant-based party. Serve it up, slather on that cilantro garlic sauce, and get ready to enjoy fajitas that are as vibrant and lively as your vegan lifestyle!
Bonus Tips
Give your fajitas a smoky makeover by tossing in a pinch of smoked paprika—because mushrooms deserve a little drama too.
Swap out the usual tortillas for crunchy lettuce wraps when you want your fajitas to double as a hand-held salad party.
Don’t be shy with the cilantro garlic sauce—slather it on like it’s the secret to world peace (or at least to delicious vegan dinners).
For an extra kick of flavor, consider adding bold flavors from a spicy chili sauce to elevate your dish even further.
Why You’ll Love It
This spicy portobello fajita recipe is like a flavor fiesta that crashes your kitchen party in under 20 minutes—no RSVP required. It’s the perfect plant-powered pick-me-up when you want something sassy, saucy, and seriously satisfying without sweating over the stove. Plus, it’s so flexible, you can toss in whatever veggies or spices your vegan heart desires and still become a fajita champion. Think of it as your new go-to for impressing taste buds while keeping things chill and totally plantastic. You can even serve it alongside hummus and veggie platters for a colorful and nutritious meal.
Sides
Side/Appy #1
Simple Radish or Jicama Salad
TIME: 15 to 30 minutes MAKES: 4 servings
INGREDIENTS:
About 16 radishes, sliced, or 1 medium daikon or jicama, peeled and chopped
1 small white onion, chopped
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice, or to taste
2 teaspoons freshly squeezed lemon juice (optional)
2 tablespoons chopped fresh parsley or cilantro leaves
INSTRUCTIONS:
If time allows, toss the radishes or jicama and onion with the salt in a strainer and let them sit for 15 minutes. Then, rinse and drain.
In a bowl, toss the radishes or jicama, onion, salt, pepper, lime juice, lemon juice (if using), and chopped parsley or cilantro leaves.
Taste the salad and adjust the seasoning if needed.
Serve the salad immediately or refrigerate for up to an hour before serving.
VARIATIONS:
Radish-Celery-Mint Salad:
Substitute 1/2 cup chopped celery for the onion.
Use extra virgin olive oil instead of lime juice.
Replace the lemon juice with orange juice.
Toss the radishes with 1/2 cup finely chopped fresh mint leaves instead of parsley.
Sprinkle with salt (if you haven’t already salted them) and pepper.
Drizzle with the olive oil and orange juice, toss again, and serve.
Enjoy as a refreshing side dish with grilled meats or seafood.
Serve as a topping or accompaniment for tacos or sandwiches to add crunch and tang.
Use the salad as a filling for wraps or spring rolls.
Pair it with other salads for a vibrant and varied salad platter.
This simple radish or jicama salad is a delightful way to enjoy the crispness and tang of these vegetables. The combination of lime and lemon juice adds a refreshing kick, while the chopped onion or celery provides a hint of sharpness. Whether you choose radishes or jicama as the star ingredient, this salad can be enjoyed on its own or paired with other dishes. The addition of fresh parsley or cilantro leaves enhances the flavors and adds a burst of freshness. Try the radish-celery-mint variation for a bright and vibrant twist. It’s a quick and easy recipe that will complement any meal and bring a zesty flair to your table.
Side/Appy #2
Unsexy (but tasty) Broccoli and Radish
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Ingredients
1 head Broccoli Medium
1 bunch Radishes ~7-9 small to medium
1-2 tablespoons Ponzu Sauce
Salt & Pepper
0.25 cups Slivered Almonds
0.25 cups Dried Cranberries no sugar on them
Avocado Oil or Olive Oil
Instructions
Rinse veggies, cut broccoli into small florets
Use food processor or mandolin to slice radishes into thin slices (LOVE that food processor)
Heat up sauté pan and add cooking fat of choice
Add radishes first and cook until nicely browned
Add broccoli and sauté until it gets near tender
Add about two tablespoons of ponzu sauce to taste. Salt and pepper
Near the final two minutes, add in your cranberries and almonds, stir to let everything meld
Remove from heat.
Optional: Dump into ugly Tupperware bucket. Eat entire thing on the couch with no pants on 😊
Side/Appy #3
Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Yield: 6-8 Slices
Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!
Ingredients
2 tablespoons olive oil
1 shallot, thinly sliced (about ¼ cup)
3 cloves garlic, minced
Pinch of red pepper flakes
8 ounces sliced mushrooms (I used shiitake and baby bella)
½ teaspoon kosher salt
1 ready-made pizza crust (I used a 7-ounce Stonefire Artisan Flatbread)
6 tablespoons part-skim ricotta
2 tablespoons freshly grated Parmesan
2 tablespoons fresh chives, minced or snipped with scissors
1-2 handfuls wild or baby arugula
2-3 tablespoons aged balsamic
2-3 tablespoons good quality extra-virgin olive oil
Instructions
Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).
Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add shallot, garlic, and red pepper flakes and cook for 2-3 minutes, stirring occasionally, until the shallot begins to soften. Add mushrooms and salt and cook, stirring occasionally, until the mushrooms are well browned, about 7-10 minutes.
Place pizza crust on top of a pizza peel or wooden cutting board. Top crust with mushroom mixture and spread evenly, leaving a 1-inch border around the outer edges. Dot with ricotta and sprinkle Parmesan and chives over top.
Transfer pizza to the preheated pizza stone (or a baking sheet, if you're using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone).
Remove pizza from oven and transfer to a cutting board. Scatter wild arugula over top and drizzle with aged balsamic and olive oil. Cut into slices and enjoy!
Side/Appy #4
Broccoli and Sweet Potato Holiday Gratin
This festive gratin combines tender broccoli with sweet potatoes for a creamy, flavorful dish. Garlic, olive oil, and low-fat milk enhance the natural flavors without added sodium.
Preparation & Cooking Time: 50 minutes
Ingredients:
3 cups broccoli florets
2 cups diced sweet potatoes
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
½ cup low-fat milk
½ tsp black pepper
1 tsp paprika
2 tbsp whole wheat breadcrumbs
Instructions:
Preheat the oven to 375°F (190°C).
Steam broccoli and sweet potatoes for 5–7 minutes until slightly tender.
In a skillet, heat olive oil and sauté onion and garlic until soft and fragrant.
In a large bowl, combine steamed broccoli, sweet potatoes, sautéed onion, garlic, milk, black pepper, and paprika.
Transfer mixture to a greased baking dish and sprinkle breadcrumbs evenly on top.
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake an additional 5–10 minutes until the top is golden and slightly crispy.
Serve warm as a festive side or vegetarian main dish.
Creamy, colorful, and flavorful, this broccoli and sweet potato gratin is ideal for holiday tables
Side/Appy #5
Mexican Cabbage and Cilantro Soup
Prep 15 min Total 40 min Servings 4
When I think of comforting vegetable soups, this Mexican cabbage and cilantro soup is always on the list. My grandmother used to prepare it at the end of the month, when there wasn’t much food in the refrigerator or the cupboard. It is a rustic style soup where you cook the onion before adding the other ingredients. Today, I continue to prepare this soup for my family. It’s a great way to use the leftover cabbage from other recipes. Plus, the delicious taste is ideal for those cloudy or rainy spring days.
Ingredients
2 tablespoons vegetable oil
½ medium white onion, finely chopped
3 Roma tomatoes, finely chopped
½ cabbage head, cut into thin strips
4 cups chicken broth
2 cups water broth
8 sprigs of cilantro
¼ cup fresh cilantro, finely chopped
Directions
Heat the oil in a large pot over medium-high heat. Sauté the onion for 3 to 5 minutes, stirring occasionally, until translucent.
Add tomatoes and cabbage. Stir for another 5 minutes, stirring occasionally.
Add chicken broth, water and sprigs of cilantro. Season with salt, to taste.
As soon as it starts to boil, cover the pot and reduce to a low heat. Let it cook for 15 to 18 minutes or until the cabbage is completely cooked. Remove from heat.
Serve in bowls and garnish with chopped cilantro. Buen provecho!
Give this soup a spicy touch by adding 1 serrano pepper, finely chopped, along with the onion
Side/Appy #6
Cabbage Schnitzel
Total Time: 45 minutes Yield: 4-6 servings
Ingredients
1 ½ lb (680 g) cabbage, about 16 cups shredded
½ small yellow onion
3 large eggs
⅓ cup plain bread crumbs/matzah meal
¼ cup all-purpose flour
salt and pepper, to taste
oil, as needed
fresh dill, for garnish
lemon wedges, for garnish
Instructions
Start by shredding your cabbage thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife.
Fill a large pot with water and bring the water to a boil. Salt the water generously and then add the shredded cabbage to the boiling water. Cook until the cabbage is tender, about 3-4 minutes. Drain in a colander and then allow the cabbage to sit and continue to drain and cool for at least 10 minutes.
While the cabbage is cooling and draining, prepare the remaining ingredients. Grate the onion or chop it very fine. Beat the eggs and reserve.
Once cooled, squeeze out any excess liquid from the cabbage and add it to a large bowl. To the cabbage, add the onion, beaten eggs, breadcrumbs, flour and salt and pepper. Stir until the cabbage is evenly and well-coated in the breadcrumb and egg mixture. The mixture should be thick, and it should stick together to be formed into patties. If the mixture is too liquidy add more breadcrumbs/flour. If you want to taste for seasoning, take a small spoonful of the mixture and cook and brown it in a pan before cooking off all of the schnitzels.
Heat a large skillet filled with a ¼” of neutral cooking oil (like avocado or canola). Once the oil is hot, form the cabbage mixture into schnitzel-shaped patties in the pan, about ½”-thick. Cook the patties in batches, so as not to crowd the pan and cause the cabbage to steam instead of brown. Cover the pan with a lid and brown for 3-4 minutes. Lift the lid, carefully flip over the patties (a fish spatula works well for this), cover again, and brown for an additional 2-3 minutes or until the schnitzels are golden brown and crisp on each side.
Once cooked, transfer to a paper towel-lined plate or rack to drain some of the excess oil. Serve the schnitzels immediately, garnished with fresh dill and lemon wedges if desired.
Deserts / Beverages
Dessert #1
Mandarin Orange Pound Cake
A moist and fluffy pound cake infused with the juice and zest of fresh mandarin oranges. This cake is topped with a sweet orange drizzle and is perfect for a seasonal dessert or snack.
Prep Time: 15 minutes Cook Time: 50–60 minutes Total Time: 1 hour 15 minutes Yield: 1 loaf (about 8 servings)
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 large eggs
2 tablespoons mandarin orange zest
1/2 cup freshly squeezed mandarin orange juice
1/2 cup sour cream
1 cup confectioners’ sugar (for drizzle)
4–6 tablespoons freshly squeezed mandarin juice (for drizzle)
1 tablespoon mandarin orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan (8-1/2 x 4-1/2 inches) with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until well combined.
Add the eggs and beat until blended.
Mix in the mandarin orange zest, juice, and sour cream until just incorporated.
Gradually add the dry ingredients to the wet mixture and mix until smooth.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pan on a wire rack. Once cool, remove the cake from the pan.
For the drizzle, whisk together confectioners sugar and mandarin juice until you reach your desired consistency.
Place the cake on a serving tray, pour the drizzle on top, and sprinkle with mandarin zest. Slice and serve.
Notes
Use fresh mandarin oranges for the best flavor.
Adjust the drizzle consistency by adding more juice or sugar as needed.
Store leftovers in an airtight container for up to 3 days.
Dessert #2
Spiced Pear Upside-Down Cake
Yield: 9 servings Prep: 25 min Cook: 35 min
Ingredients
1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional
Directions
Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
In a large bowl, cream softened butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired
Dessert #3
Sweet Potato (Yam) Pie
Total: 3 hr 15 min Active: 30 min Yield: 4 to 6 servings
Ingredients
1 unbaked pie crust, recipe follows*
1 1/2 cups cooked, peeled and mashed sweet potatoes
1 heaping teaspoon all-purpose flour
1 cup milk (canned, half and half, cream or whole milk)
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 teaspoon ground nutmeg
2 tablespoons margarine, melted
Directions
Preheat oven to 350 degrees F.
Mix ingredients together and pour into 1 of the unbaked pie crusts. Bake for 45 minutes or until pie is firm. Allow to cool completely.
Cook’s Note
This filling is for 1 pie crust. The remaining 3 crusts can be used for other pies or frozen.
Pie Crust (recipe for 4 pie crusts):
4 cups all-purpose flour
1 3/4 cups shortening (butter flavored)
2 teaspoons salt
1 tablespoon sugar
1 large egg
1/2 cup water
1 tablespoon white vinegar
Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust.
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