Healthy Recipes for Dec 18th, 2025 Veggie Basket
- Dec 17, 2025
- 9 min read
Updated: Feb 2
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 | Servings: 4
This hearty Sweet Potato, Wild Rice, and Arugula Salad is full of flavor. It 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 large bowl.
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. Toss everything together until coated.
Notes: If you aren't serving the salad right away or plan to have leftovers, store the dressing separately. The arugula will wilt quickly.
Healthy 20 Minute Sheet Pan Sausage and Veggies
Prep: 10 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, or your favorite spice blend!
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 400°F.
Slice the sausage into 1" rounds and 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 work great in this dish include zucchini, asparagus, green beans, Brussels sprouts, grape tomatoes, onion, and carrots.
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
Marinate the portobello mushroom in tamari or soy sauce, chili powder, and turmeric for at least 10 minutes.
Slice the onion and bell pepper. Cook those veggies in a splash of your favorite high-heat oil for 1-2 minutes until tender but still crunchy.
For the sauce, blend arugula, pea shoots, cilantro, garlic, coconut sugar, lemon juice, lime juice, and water until smooth.
After marinating, toss the mushroom into the pan with the peppers and onions. Cook for about three minutes until soft and juicy.
Stir to combine flavors. Serve with the cilantro garlic sauce.
Bonus Tips
Add a pinch of smoked paprika for a smoky flavor.
Swap tortillas for crunchy lettuce wraps for a fresh twist.
Use a spicy chili sauce for an extra kick.
Why You’ll Love It
This spicy portobello fajita recipe is a flavor fiesta that comes together in under 20 minutes. It's perfect for a quick, satisfying meal. You can customize it with your favorite veggies and spices.
Sides
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 salt in a strainer. 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.
Taste the salad and adjust seasoning if needed. Serve 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 olive oil instead of lime juice. Replace lemon juice with orange juice. Toss radishes with 1/2 cup finely chopped fresh mint leaves instead of parsley.
This salad is a delightful way to enjoy the crispness and tang of these vegetables. The lime and lemon juice add a refreshing kick, while the onion or celery provides a hint of sharpness.
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 (about 7-9 small to medium)
1-2 tablespoons ponzu sauce
Salt & pepper to taste
1/4 cup slivered almonds
1/4 cup dried cranberries (no sugar)
Avocado oil or olive oil
Instructions
Rinse veggies and cut broccoli into small florets.
Use a food processor or mandolin to slice radishes thinly.
Heat a sauté pan and add your cooking fat of choice.
Add radishes first and cook until nicely browned.
Add broccoli and sauté until tender.
Add ponzu sauce, salt, and pepper to taste. Near the final two minutes, add cranberries and almonds. Stir to combine.
Remove from heat and enjoy!
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 1/4 cup)
3 cloves garlic, minced
Pinch of red pepper flakes
8 ounces sliced mushrooms (shiitake and baby bella work well)
1/2 teaspoon kosher salt
1 ready-made pizza crust
6 tablespoons part-skim ricotta
2 tablespoons freshly grated Parmesan
2 tablespoons fresh chives, minced
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.
Heat olive oil in a large, non-stick skillet over medium-high heat. Add shallot, garlic, and red pepper flakes. Cook for 2-3 minutes until shallot softens.
Add mushrooms and salt, cooking until well browned (about 7-10 minutes).
Place pizza crust on a pizza peel or cutting board. Top with mushroom mixture, leaving a 1-inch border. Dot with ricotta and sprinkle Parmesan and chives.
Transfer pizza to the preheated pizza stone or a baking sheet. Bake for 5-6 minutes (8-9 minutes without the stone).
Remove from oven and scatter wild arugula over top. Drizzle with aged balsamic and olive oil. Cut into slices and enjoy!
Broccoli and Sweet Potato Holiday Gratin
Preparation & Cooking Time: 50 minutes
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.
Ingredients
3 cups broccoli florets
2 cups diced sweet potatoes
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup low-fat milk
1/2 teaspoon black pepper
1 teaspoon 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.
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 on top.
Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until golden.
Serve warm as a festive side or vegetarian main dish.
Mexican Cabbage and Cilantro Soup
Prep: 15 min | Total: 40 min | Servings: 4
This comforting vegetable soup is rustic and delicious. It’s a great way to use leftover cabbage from other recipes.
Ingredients
2 tablespoons vegetable oil
1/2 medium white onion, finely chopped
3 Roma tomatoes, finely chopped
1/2 cabbage head, cut into thin strips
4 cups chicken broth
2 cups water
8 sprigs of cilantro
1/4 cup fresh cilantro, finely chopped
Directions
Heat oil in a large pot over medium-high heat. Sauté onion for 3 to 5 minutes until translucent.
Add tomatoes and cabbage. Stir for another 5 minutes.
Add chicken broth, water, and sprigs of cilantro. Season with salt to taste.
Once it starts to boil, cover and reduce to low heat. Cook for 15 to 18 minutes until cabbage is tender.
Serve in bowls and garnish with chopped cilantro.
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
Shred cabbage thinly using a mandoline or food processor.
Boil water in a large pot and salt it generously. Add shredded cabbage and cook until tender (about 3-4 minutes). Drain and cool for at least 10 minutes.
Grate onion or chop finely. Beat eggs and reserve.
Squeeze out excess liquid from cabbage and add to a large bowl. Mix in onion, eggs, breadcrumbs, flour, and seasoning.
Heat a large skillet with 1/4" of neutral cooking oil. Form cabbage mixture into schnitzel-shaped patties and cook in batches until golden brown.
Transfer to a paper towel-lined plate to drain excess oil. Serve immediately, garnished with dill and lemon wedges.
Desserts / Beverages
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 and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until well combined. Add eggs and beat until blended.
Mix in mandarin orange zest, juice, and sour cream until just incorporated.
Gradually add dry ingredients to wet mixture and mix until smooth.
Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan on a wire rack. Once cool, remove from the pan.
For the drizzle, whisk confectioners sugar and mandarin juice until desired consistency. Pour over cake and garnish with zest.
Notes: Use fresh mandarin oranges for the best flavor. Store leftovers in an airtight container for up to 3 days.
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 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 comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
Sweet Potato (Yam) Pie
Total: 3 hr 15 min | Active: 30 min | Yield: 4 to 6 servings
Ingredients
1 unbaked pie crust
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°F.
Mix ingredients together and pour into the unbaked pie crust. 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 crusts can be used for other pies or frozen.
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