Healthy Recipes for July 10th, 2025 Veggie Basket
- greendoororganics
- Jul 10
- 10 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Carrot and Turnip Soup
Prep Time15 minutes Cook Time35 minutes Total Time 50 minutes 4 2-cup servings
Ingredients
2 tablespoons extra virgin olive oil
1 large leek white and light green parts sliced, about 2 cups
4 large carrots peeled and sliced, about 2 cups
2 medium turnips peeled and cubed, about 3 cups
2 small apples cubed, about 3 cups; preferably 1 green and 1 red
3 cloves garlic minced
¾ teaspoon salt less is using regular (not low sodium) broth
¾ teaspoon cinnamon
¾ teaspoon ground cumin
½ teaspoon ground ginger
2 cups low sodium vegetable broth
13.5 ounces unsweetened coconut milk canned, full-fat
Toppings of choice herbs, apples, croutons, granola, chickpeas
Instructions
Warm olive oil in a soup pot over medium heat. Add the leeks and cook for 3 to 5 minutes until tender.
Add the carrots, turnips, and apples to the pot. Cook for 5 more minutes, stirring occasionally, until they start to soften.
Stir the garlic, salt, cinnamon, cumin, and ginger into the pot. Cook for 1 minute until fragrant.
Pour the vegetable broth and coconut milk into the pot. Increase heat to bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 15 to 20 minutes until the turnips are easily mashed with a fork.
Remove from heat. Use an immersion (handheld) blender to blend the soup right in the pot until smooth. See notes for using an upright blender.
Ladle the soup into bowls, add toppings of choice (optional), and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
Turnips: You can use purple top or Hakurei/Japanese turnips for this recipe. Japanese turnips tend to be milder and smaller, so be sure to pick up a couple extra to have enough for 3 cups cubed.
Upright blender instructions: Transfer the soup in batches to an upright blender. Leave the lid of the blender slightly cracked or remove the plastic cap from the center of the lid and cover loosely with a dish towel. This allows steam to escape. Carefully blend until smooth, pour into a bowl, and repeat until all of the soup is blended.
Storage and reheating: Keep in an airtight container in the fridge for up to 5 to 7 days. Reheat on the stovetop or in the microwave. To freeze, let the soup cool completely then transfer to freezer-safe containers. Leave an inch of headspace, seal tightly, label, and store for up to 6 months. Thaw in the fridge before reheating or reheat straight from frozen. Be sure to stir frequently to prevent scorching.
Side/Appy
Easy Skillet Eggs with Kale and Leeks
Prep Time: 5 mins Cook Time: 17mins Total Time: 22mins Yield: 4 servings
Ingredients
2 pieces of bacon, diced into small pieces (***if vegetarian use 2 tablespoons of olive oil
instead***)
1 leek, white part only, sliced thin
2 green onions, sliced thin
1 clove garlic, minced
1 bunch Tuscan kale, ribs removed and leaves shredded into thin ribbons
1 tablespoon lemon juice
1 tablespoon olive oil
4 eggs
1/2 teaspoon red pepper flakes
kosher salt and black pepper to taste
1/4 cup goat cheese, softened
homemade dukkah spice for serving, optional
Instructions
Preheat the oven to 325°F.
If using bacon heat a large skillet over medium heat and add the chopped bacon to the
pan. Cook until the bacon pieces are slightly crisped. Drain the fat, keeping the bacon
pieces in the pan. (***If making a vegetarian version heat the olive oil over medium to
medium-high heat in a large skillet. ***)
Add the leeks, green onions, and minced garlic to the pan. Cook for 5-7 minutes, stirring
frequently until the onions are soft and golden. Add the kale to the pan, gently turning the leaves with tongs until they have wilted down about 2-3 minutes. Add the lemon juice and olive oil to the pan and stir to combine, remove from the heat.
Make 4 wells in the greens and carefully break an egg into each well.
Season with red pepper flakes, salt, and pepper then dollop tablespoon pieces of goat cheese around the skillet. Bake in the preheated oven 10-12 minutes until the eggs are just set.
5. Serve immediately with a sprinkling dukkah spice if desired.
Side/Appy
Kale and Red Leaf Salad with Apple Mint Vinaigrette
Yield: 4 size salad portions
Ingredients:
Salad:
6 ounces Green Kale
6 ounces red lettuce, washed, dried and torn into bite sized pieces
1/2 green apple chopped
1/4 cup toasted walnuts
3 sprigs fresh mint (optional)
Apple Vinaigrette:
1/2 green apple roughly chopped
3 green onion stalks, roughly chopped
1 garlic clove
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 cup apple cider vinegar
1/3 cup fresh apple juice (unsweetened), I fresh juiced 2 granny smiths
1 tablespoon fresh lemon juice
1/3 cup canola oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Steps:
To prepare the kale, cut out and discard the "rib," or long stem running down the middle of each leaf. Cut the leaves into 2 inch strips.
In order to tenderize the raw kale, knead/massage the leaves for 2 minutes. To do this grab handfuls of kale and firmly squeeze, as if you were wringing out water. You will know to stop kneading when the leaves are darkened and slightly shiny.
Place all vinaigrette ingredients into a blender or food processor, process until they form a smooth mixture. Taste and adjust with more salt or pepper as desired.
Place the salad ingredients (prepared kale, lettuce, walnuts, apple, and mint) in a large serving bowl and dress the salad with the apple vinaigrette. Serve immediately. Enjoy!
Dessert
Grapefruit Margarita Recipe
Our yellow grapefruit margarita is the perfect summer cocktail and is light and refreshing! If you can't find the yellow grapefruit, the pink grapefruit will work too!
Prep: 5 mins Total: 5 mins Servings: 2 cocktails
Ingredients
1 cup grapefruit juice, fresh-squeezed
1 tbsp sugar
1 ounce lime juice
2.5 ounces tequila, blanco or reposado
Instructions
Add all the ingredients into a cocktail shaker with ice and shake for 20 seconds.
Salt the rim of your glasses, then strain the cocktail over ice.
Garnish with a slice of grapefruit and enjoy that yummy goodness!
Meal #2
Main Dish
Skewered Shrimp with Leeks and Yellow Squash
Prep Time 15 minutes Cook Time 15-20 minutes Servings4
No grill? No worries. Just pour the shrimp & veggies onto a large cookie sheet (evenly in one layer) and bake at 375 degrees for 20-25 minutes!
Ingredients
2 pounds wild caught shrimp, raw, peeled & deveined
2 large leeks, washed, trimmed and cut into 1/2" chunks
2 small, thinner yellow squash, washed, trimmed and cut into 1/2" chunks
1 Tablespoon of Stacey Hawkins Rockin' Ranch (or tarragon, chives, garlic, lemon, salt, pepper, garlic and onion)
2 1/2 Tablespoons Stacey Hawkins Luscious Lemon or Roasted Garlic Oil
8 Tbsp fresh grated Parmesan cheese for garnish
Natural Sea salt & fresh cracked peppercorns to taste
Directions
Preheat outdoor grill or oven to 375 degrees.
Add the shrimp and veggies to a large bowl. Drizzle with oil and seasoning. Toss to coat. Let sit for 10 minutes, up to all day (refrigerated) to let the flavors develop.
Skewer shrimp and veggies individually or pour into a grill basket.
Cook for 20-25 minutes, using a spatula to turn the pieces at least once during cooking. Cook until shrimp is opaque and fully cooked and vegetables are crisp-tender.
Serve hot, sprinkled with fresh grated Parmesan cheese for a garnish
Side/Appy
Easy Mango and Cantaloupe Soup: A Light and Flavorful Meal
Prep Time 20 mins Total Time20 mins Servings 4
Ingredients
2 mangoes ripened, skin removed and diced
1 cantaloupe skin removed and diced
2 branches of Fresh Mint
2 tablespoons Greek yogurt
2 tablespoons fresh lemon juice
¼ cup dry white wine
1 tablespoon Confectioner’s Sugar
Instructions
In a blender, add diced mangoes and diced cantaloupe. Wash both branches of mint leaves and pat dry. Add leaves and branches to blender and reserve a few mint leaves for decorations. Add yogurt, lemon juice, wine and blend to a smooth mixture. Pour in container, cover and refrigerate for about 2 – 3 hours. Serve cold with remaining mint leaves as an entrée or a light lunch.
Notes
Don’t have white wine? No problem! For a delicious twist, substitute it with chicken broth or water.
Adjust the mint to your taste preference. Want a more intense minty flavor? Add a bit more!
This soup is versatile! Serve it chilled or at room temperature, depending on your preference.
Side/Appy
Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing
Total: 45 min (includes cooling time) Active: 15 min Yield: 4 to 6 servings
Ingredients
Carrots:
1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Dressing:
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
Salad:
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar
Directions
For the carrots:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing:
While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad:
In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
Dessert
Fresh Grapefruit Cake Recipe
This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day.
Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Servings8
Ingredients
For the Cake
1 ¾ cups All-Purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 Tablespoons unsalted butter softened
¾ cup white granulated sugar
2 large eggs
½ cup milk
2 Tablespoons Grapefruit zest
¼ cup Fresh grapefruit juice
For the Glaze
½ - ¾ cup powdered sugar
3 Tablespoons grapefruit juice
Instructions
Preheat oven to 325 degrees. Grease a loaf pan and set aside.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in the middle comes out clean, about 1 hour.
Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
Pour glaze over bread. Serve and Enjoy 🙂
Meal #3
Main Course
Leek and Turnip Casserole Pie
Ingredients:
2 leeks, chopped into 1 inch pieces
2 turnips, peeled and, cubed into 1 inch pieces
2 cloves garlic
1 tsp oregano
1 tsp thyme
1 tsp Herbs de Provence
Salt, pepper, to taste
1 can cream of mushroom soup
1 1/2 cups water
Up to 1/3 cup flour, as needed
Puff pastry or pie dough
1 tsp milk
Directions:
Cook leeks in a skillet with oil, about 5 minutes.
Add turnips, garlic, and spices, cook for an additional 7 minutes, until tender.
Transfer vegetables to a casserole dish.
In the skillet, bring soup and water to a boil.
Thicken if needed, with flour first mixed in water.
Add to casserole dish and incorporate with vegetables.
Place dough on top, cutting a cross slit in the center.
Brush dough with milk.
Bake at 400F for 30 minutes, or until crust is golden brown. Enjoy!
Side/Appy
Grapefruit Honey Glazed Carrots
Yield: 4-6 servings
Ingredients
1 pound baby carrots
2 teaspoons butter
1 grapefruit – zested to produce 1/4 teaspoon grated peel and squeezed to make 1/4 cup juice
1 teaspoon cornstarch
1 tablespoon honey
Garnish: parsley (optional)
Instructions
Place carrots and 1/4 cup water in a microwave-safe-dish and cook on HIGH power for about 5 minutes until tender; stirring halfway through cooking. OR Place carrots and 1/2 cup water in a small pot on stove and cook over medium-high heat for about 5-6 minutes until tender. Drain (but don’t dump the water – it’s deliciously sweet carrot-flavored water – and contains vitamin C!)
While carrots are cooking, melt butter in a medium sauce pan over medium heat. Whisk in grapefruit peel, juice, cornstarch and honey. Cook until thick – about 1-2 minutes – stirring.
Lower heat to low and add warm carrots; stir to coat carrots with glaze.
Side/Appy
Yellow Squash Patties
These cheesy squash patties are delicious with sour cream and a dash of hot sauce. Prep Time: 15 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 1 hr Servings: 12
Ingredients
8 medium yellow squash, shredded
1 onion, shredded
1 ½ tablespoons salt
1 cup shredded Cheddar cheese
1 cup all-purpose flour
½ cup cornmeal
1 large egg, lightly beaten
ground black pepper to taste
1 tablespoon vegetable oil, or as needed
Directions
Place squash and onion in a colander; sprinkle with salt and drain until no longer moist, about 30 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible.
Mix squash and onion mixture, cheese, flour, cornmeal, and egg in a bowl; season with pepper.
Heat oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet; cook patties until crisp and golden brown, about 3 minutes per side.
Dessert
Mango Cantaloupe Dessert Smoothie
makes 4- 15oz servings- pint glasses are perfect for this
Ingredients:
3 cups water, coconut milk, almond milk, hemp milk, or favorite nut milk
3 large bananas
2 cups frozen mango
2 cups fresh or frozen cantaloupe
1 cup Greek or plain yogurt, omit or use your favorite soy alternative for vegan
2 tablespoons hemp seeds, optional
Method:
Blend all ingredients on high for 2-3 minutes until creamy and smooth. Chill for 1-2 hours or enjoy immediately. Place leftovers in airtight covered glasses or jars to enjoy next day.
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