Healthy Recipes for Dec 4th, 2025 Veggie Basket

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Hearty Kale, Bean, and Zucchini Soup

Ingredients

·         1 package (1 pound) dried beans for soup (may use canned beans)

·         2 onions, chopped

·         1 teaspoon minced garlic

·         8 cups chicken, beef, ham, or vegetable stock

·         1 cup tomato sauce or stewed tomatoes

·         3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces

·         1 zucchini, quartered and diced

·         3 tablespoons coarsely chopped cilantro

·         salt and freshly ground black pepper, to taste

Instructions

·         Rinse beans and soak in water to cover for several hours or overnight.

·          Drain, rinse again, and put into a soup pot.

·         Add onions, garlic, and stock.

·         Bring to a boil, reduce heat, and simmer for 1-1/2 hours, or until beans are cooked through but still retain some texture.

·         Add tomato sauce, kale, and zucchini.

·         Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like.

·         Add cilantro.

·         Taste, then season with salt and pepper

Hearty Kale, Bean, and Zucchini Soup | Almanac.com

Apple Harvest Salad

Ingredients

·         8 cups curly kale

·         3 small carrots peeled and cut into ribbons

·         ½ English cucumber chopped

·         1 large Honeycrisp apple 

·         1 can chickpeas drained and rinsed

Lemon-Dijon Dressing

·         2 tbsp Dijon mustard

·         2 tbsp lemon juice

·         1 tsp table salt

·         1 tsp sugar

·         ¼ tsp black pepper to taste

·         ¼ cup extra-virgin olive oil

Instructions

·         Fill a large bowl or platter with kale.

·         Layer each ingredient on top of the kale.

Make the Dressing

·         In small bowl, whisk together Dijon mustard, lemon juice, salt, sugar, and pepper until combined.

·         Then slowly drizzle in the olive oil, whisking slowly until combined.

·         Pour over the salad and serve. Or if using another green besides kale, pour over the dressing just before serving.

May be served as a vegetarian main dish or add a protein of your choice.

Apple Harvest Salad - Cook with Erica

Kale and Beet Salad With Roasted Carrots

Ingredients

·         2 medium beets trimmed, peeled, quartered and sliced a 1/4 inch thick

·         2 large carrots sliced 1/4 inch thick

·         3 tablespoons olive oil divided

·         1/2 teaspoon salt

·         1/2 teaspoon freshly ground black pepper

·         4 medium shallots peeled and quartered lengthwise

·         1/4 cup unsalted pumpkin seeds

·         4 cups chopped kale stems removed and cut into smaller pieces

·         2 tablespoons lemon juice

·         1 tablespoon maple syrup

·         1 tablespoon Dijon mustard

·         1/3 cup dried cranberries

Optional Add Ins:

·         4 ounces goat cheese

Instructions

·         Preheat the oven to 425 degrees F.

·         In a large bowl, combine beets, carrots, 2 tablespoons of olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes.

·         Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet.

·         Roast for an additional 10-15 minutes or until the vegetables are just tender.

·         Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes.

·         In a small bowl, mix together the lemon juice, maple syrup and Dijon mustard until combined.

·         Remove vegetables from the oven and allow them to cool for 5 minutes.

·         Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined.

·         Add the dried cranberries.

·         Allow salad to sit for at least 30 minutes to allow the flavours to combine.

·         Serve cold or at room temperature.

Kale and Beet Salad with Roasted Carrots

Sides

Gut-Healing Watercress Zucchini Soup

Ingredients

·         1-2 tbsp extra-virgin olive oil

·         4 cups zucchini (approx. 2 medium), chopped

·         2 bunches of scallions (green top only for low-FODMAP), chopped

·         4 cups watercress (leaves and stems), chopped

·         1/2 tsp salt

·         4 cups chicken broth or vegetable stock

Directions

·         Clean and chop the zucchini, scallions, and watercress. Be sure to use both the leaves and stems for the watercress. If low-FODMAP, only use the top green stems of the scallion.

·         Heat 1-2 tbsp extra-virgin olive oil in a medium pot on medium heat.

·         Once hot, add the zucchini and scallions.

·         Sauté for about 10 minutes until the zucchini is tender

·         Add in the salt and broth. Mix well and bring to a low boil.

·         Once the broth is hot and at a low boil, add in the watercress. The hot temperature keeps the watercress from tasting bitter. Stir and combine the ingredients.

·         After 10 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or use a high-power blender once the soup has reached a temperature safe enough to handle.

·         Serve warm and enjoy.

Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP) | The Open Cookbook

Crunchy Carrot Beet Kale Salad

Ingredients

§  1 bunch of Kale leaves, thoroughly washed and cut into bite size (discard the mid section of kale leaves as it is very hard to eat)

§  1 big carrot, peeled and shredded

§  1 beet root, peeled and shredded

§  1/4 cup sunflower seeds

§  1/4 cup walnuts, chopped

§  1 tablespoon sesame seeds, toasted

Dressing

§  1 tablespoon extra virgin oil

§  1 tsp vinegar (balsamic/ white / cider) – i used balsamic

§  1 tablespoon lemon juice

§  Salt to taste

§  Black pepper to taste

§  1 tablespoon agave/ honey

Instructions

·         Take a big mixing bowl, add in all the components of the salad except the dressing and toss together well.

·         In a separate bowl, mix in the ingredients for the dressing and whisk well till the oil is emulsified with the lemon juice.

·         Pour over the Salad mixture and toss it well.

Crunchy Carrot Beet Kale Salad – Divine Spice Box

Beet Salad With Goat Cheese & Balsamic

Ingredients

·         4 to 5 medium beets

·         Extra-virgin olive oil, for drizzling

·         2 cups salad greens, arugula or spring mix

·         ½ shallot, thinly sliced

·         ½ green apple, thinly sliced

·         ¼ cup toasted walnuts

·         2 ounces goat cheese, torn

·         Microgreens, optional

·         Balsamic Vinaigrette

·         Flaky sea salt

·         Freshly ground black pepper

Instructions

·         Preheat the oven to 400°F.

·         Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.

·         Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets.

·         Remove the beets from the oven, remove the foil, and set aside to cool.

·         When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

·         Let the beets cool and chill them in the fridge until ready to use.

·         Slice the beets into ¼-inch-thick rounds.

·         Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using.

·         Drizzle with balsamic vinaigrette.

·         Season with flaky sea salt and pepper and serve.

Beet Salad with Goat Cheese and Balsamic Recipe - Love and Lemons

Raw Beet Salad With Apples & Carrots

Ingredients

·         1 cup peeled and shredded beets, from 1 large or 2 small

·         1 cup shredded carrots

·         1 large red apple, cored and cut into matchsticks

·         1 large lemon, juice of

·         2 tablespoons extra virgin olive oil

·         1/8 teaspoon salt

Instructions

·         Combine all the ingredients together and toss in a bowl and refrigerate.

·         Eat chilled.

Raw Beet Salad with Apples and Carrots - Skinnytaste

Roasted Zucchini and Beets

Ingredients 

·         4 medium zucchini

·         2 large beets, red or golden

·         1 tablespoon olive oil

·         2 cloves garlic, sliced thin

·         ¼ cup fresh herbs, or 2 tablespoons dried herbs

·         1 pinch salt and pepper

Instructions

·         Preheat oven to 400 degrees F (200 C), then wash and cut vegetables.

·         Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices.

·         To cut beets, cut in half and then into cubes (you do not have to remove outer peel).

·         Season vegetables: Place sliced zucchini and beets on a sheet pan and combine with a drizzle of olive oil.

·         Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.

·         Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes.

·         At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish or let them cool and mix into salads.

Roasted Zucchini and Beets ⋆ Only 5 Ingredients + 40 Minutes!

Roasted Beet & Orange Kale Salad

Ingredients

·         2 cups roasted baby beets (see post for directions on roasting baby beets)

·         1 1/2 large orange, peeled, piths removed and sliced into segments

·         10 oz kale

·         1-2 tbsp olive oil to massage kale

Orange Balsamic Dressing

·         1.5 tbsps freshly squeezed orange juice

·         3 tbsp avocado oil sub olive oil if desired

·         2 tsp balsamic vinegar

·         salt to taste

 Instructions

·         Roast beets by covering them barely in a baking dish with aluminum foil

·         Roast for 50 minutes at 375 degrees.

·         Let cool slightly and peel while warm.

·         While these roast, massage kale with oil. Really get your hands in there and massage it to take out the uncomfortableness/chewiness.

·         Slice oranges with a knife to remove peels and piths.

·         Slice into segments.

·         Use remaining 1/2 orange for the freshly squeezed orange juice.

·         Make dressing by combining ingredients together and shaking in a closed jar.

·         When beets are cooked and peeled, top them with 1 tbsp of the prepared dressing and let sit for 5 minutes.

·         Top massaged kale with orange segments.

·         Add beets.

·         Dress salad and toss before serving.

Roasted Beet and Orange Kale Salad (Vegan) - Easy Real Food

Deserts / Beverages

Italian Apple Cake

Ingredients

·         2 eggs

·         1 cup all-purpose flour

·         ½ cup salted butter melted

·         ½ cup granulated sugar

·         ½ tablespoon baking powder

·         1 teaspoon vanilla extract

·         zest of 1 lemon

·         juice of 1 lemon

·         2-3 apples about 1 lb, peeled and sliced {I like using Granny Smith}

Instructions

·         Preheat the oven to 375F, and line a 10-inch springform pan with parchment paper.

·         Peel and slice the apples and toss them with the lemon juice to prevent browning. Set aside.

·         In a medium bowl, whisk together the melted butter and sugar until creamy and light.

·         Mix in the eggs, lemon zest, and vanilla, and beat until well-incorporated.

·         Finally, stir in the baking powder and flour.

·         Stir in the apple slices and pour the batter into the prepared pan. There will be almost too many apples for the cake batter, this is normal!

·         Bake for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean.

·         Serve sprinkled with powdered sugar!

italian apple cake - The Baking Fairy

Warm Apple Orange Tea

Ingredients

·         3 medium apples, chopped

·         Juice of 1 large orange

·         2-3 cinnamon sticks

·         5 cups water

·         1 Tbsp honey, or to taste

·         1 lemon, sliced

Directions

·         Place apples, orange juice, cinnamon sticks, and water into a saucepan.

·         Bring to a boil over high heat.

·         Lower the heat and simmer tea for about 15 minutes.

·         Strain tea and serve with honey. Garnish with lemon slices.

Warm Apple Orange Tea | Second Harvest of Silicon Valley

Orange Apple Wake Me Up

Ingredients

·         4 oranges

·         2 apples red or green

·         1 lemon juiced separately with a citrus juicer

·         1 lime juiced separately with a citrus juicer

Instructions

·         Juice oranges & apples.

·         Add lemon & lime.

The Orange/Apple Wake-Me-Up - Tried and Tasty