Healthy Recipes for July 17th, 2025 Veggie Basket
- greendoororganics
- Jul 17
- 9 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Portobello Steak with Mashed Potatoes
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 2
Ingredients
Portobello steaks
4 large Portobello mushrooms
⅓ cup balsamic vinegar
¼ cup olive oil
½ tsp cumin
½ tsp black pepper
½ tsp smoked paprika
3 cloves garlic
1 tbsp vegan-friendly steak seasoning
salt to taste
Mashed Potatoes
3 small potatoes
1 tbsp olive oil or vegan butter
½ tsp salt
½ tsp black ground pepper
1 tsp thyme or rosemary optional
Optional:
1 bunch asparagus
Instructions
Preheat the oven to 400°F.
In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
Arrange mushrooms top side down and pour the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5–10 minutes or until mushrooms are cooked all the way through.
For Potatoes: Wash and peel the potatoes. Bring them to boil and cook until tender, about 15 minutes. Mash the potatoes using a potato masher or a hand blender. Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.
Enjoy!
Side/Appy
Swiss Chard Sautéed with Lime
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins Servings: 4
Ingredients
1 bunch Swiss chard, stems and leaves separated
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ lime
Directions
Cut stems into 1/2-inch pieces. Stack leaves, roll into a tight cylinder, and slice into 1/2-inch strips; halve strips crosswise.
Heat 1 1/2 tablespoons oil in a large non-stick skillet over medium heat. Cook stems until mostly tender, about 1 minute; add leaves; cook 1 minute more.
Drizzle remaining 1 1/2 tablespoons oil over chard; stir to coat. Continue cooking and stirring until leaves are mostly tender, 4 to 5 minutes. Remove from heat; sprinkle with salt. Squeeze lime over chard; stir to coat.
Side/Appy
Beetroot Salad with Cilantro and Feta Recipe
Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Servings: 8 -10 servings
Ingredients
8 medium size beetroots
¾ cup chopped fresh cilantro
¾ cup chopped red onion it’s gentler on the palate than the more pungent white onion
1 teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
2 teaspoons cumin seed or ground cumin
1 ½ tablespoons olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 sticks feta cheese optional
Method
Choose 8 beetroot that are roughly the same size so some aren't over cooked while others are still hard.
Wash the beetroot thoroughly to remove any soil.
Make sure the tops are cut about 2 inches from the top so the color doesn't bleed out too much when boiled.
Place beet in a pot and add in enough tap water to cover them by around 2 inches.
Set the pot on the stove and bring to the boil on a medium to high setting.
Reduce to a simmer and allow beets to cook for around 45 minutes or until a fork inserted indicates they are soft.
Allow beets to cool off then cut of the top and tail and slip them out of their skins.
Rinse and cut each beet into 3 slices, then chop beetroot into blocks.
Now chop your onion fine.
Chop cilantro roughly - not too fine as you want to see the green bits in the salad.
Grind cumin in a mortar and pestle after toasting the seeds in a dry pan for a couple of minutes, or use ready ground cumin, which isn’t quite as fragrant.
Mix onion and beetroot together with the salt, pepper, and cumin.
Add chopped cilantro.
Lastly add the lemon juice and olive oil.
Arrange on your serving platter or bowl.
Decorate with small blocks of the feta cheese, or crumble it in.
Stir lightly with a fork, as you want to maintain the contrast between the colors with the feta showing white with a pinkish tinge.
Dessert
Spiced Cantaloupe Bread
Yield(s): Makes 1 Loaf 10m prep time 1h cook time
Ingredients for bread:
1.5 sticks butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
1 3/4 cup cantaloupe, blended or grated
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
Ingredients for icing:
1 cup powdered sugar
2 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
Preheat the oven to 325°F.
Prepare a 9x5 loaf pan with cooking spray and set aside.
In a bowl, mix flour, baking soda, cinnamon, nutmeg, baking powder, salt and ground cloves.
Using a stand mixer, combine the softened butter and sugar until butter gets fluffy. Add eggs, one at a time, until mixture is combined.
Add half the flour mixture to the egg mixture, mix until flour just combines, then add in all the cantaloupe and mix until combined, followed by leftover flour and mix until no flour can be seen.
Pour mixture into the prepared loaf pan and bake for 60 -75 minutes.
Once a toothpick in the center of the loaf comes out clean, remove from the oven, and let cool for 25 - 30 minutes.
In a small bowl, combine all icing ingredients with a whisk until smooth icing is formed. While the cake is warm, drizzle it with icing, making sure to get every corner.
Enjoy!
Meal #2
Main Dish
Savory Swiss Chard with Portobellos
Prep Time:20 mins Cook Time:35 mins Additional Time:5 mins Total Time:1 hr
8 servings
Ingredients
2 tablespoons olive oil
1 teaspoon crushed red pepper
1 clove garlic, crushed and chopped
1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch-long pieces
1 leek, chopped
1 cup chicken broth
1 bunch Swiss chard, trimmed and chopped
2 cups grated Parmesan cheese
Directions
Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek softens, about 5 minutes.
Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until it melts.
Side/Appy
Beet Tomato Salad
Prep: 20 minutes Cook: 45 minutes Cooling Time:10 minutesTotal:1r hour 15 minutes 4 servings
Ingredients
3 medium beets stems removed, scrubbed
2 ½ tablespoons extra virgin olive oil divided
¾ teaspoon kosher salt divided
½ teaspoon coarsely ground black pepper divided
1 ½ pounds tomatoes large or cherry-sized (thinly slice large tomatoes and halve the cherry-sized tomatoes)
2 ounces good blue cheese
2 tablespoons chopped walnuts
1 – 2 tablespoons chopped fresh herbs parsley, basil, thyme, chives, rosemary or a combination
Instructions
Preheat oven to 425 degrees F. Line baking pan with aluminum foil. Place beets on pan; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Wrap foil around beets to form a packet. Transfer to oven and cook 45 to 60 minutes or until tender (see Notes).
Remove from oven and let beets stand in packet for 10 to 15 minutes or until they are cool enough to handle but not completely cool. Then, carefully use paper towels to rub the skins off of the beets.
Thinly slice beets.
Arrange tomatoes and beets on serving platter.
Drizzle with remaining 1-1/2 tablespoons oil and sprinkle with remaining 1/4 teaspoon each salt and pepper. Divide blue cheese and walnuts over salad. Sprinkle with herbs and serve immediately.
Notes
Exact cooking time depends on the size of your beets. Small ones might take 30 to 45 minutes, whereas very large beets could take up to 90 minutes.
Side/Appy
Grilled Romaine Salad
Prep Time 5 mins Cook Time 3 mins 4 servings
Ingredients
2 hearts Romaine cut in half lengthwise (Don't cut off too much of the root end or else it will fall apart on the grill.)
olive oil
½ cup tomatoes chopped small
Parmigiano-Reggiano cheese
CITRUS VINAIGRETTE
½ cup olive oil
3 Tablespoons fresh lemon juice
1 clove garlic minced
1 teaspoon anchovy paste
Salt and freshly ground pepper
Instructions
Make the Citrus Vinaigrette by mixing everything in a small jar and shaking to combine.
Drizzle the cut Romaine hearts with olive oil and place cut side down on a medium-hot grill. Grill till marks show on the lettuce and it is barely wilting. Using tongs, turn to the other side, and grill the same way. It usually only takes about a minute per side.
Remove to a platter. Top with chopped tomatoes, drizzle with Citrus Vinaigrette, and grate the cheese on top.
Serve immediately.
Dessert
Key Lime Pie Nice Cream
Serves 7
Ingredients:
5 ripe and spotted bananas, peeled, sliced, and frozen
4 tablespoons lite coconut milk
2 tablespoons maple syrup
4 graham crackers, plus extra for garnishing
Juice of 2 limes
Directions:
Peel and slice ripe bananas into ½-inch pieces. Place in container. Freeze at least 3 hours.
Once bananas are frozen, place banana pieces along with coconut milk, maple syrup, and lime juice in a blender. Blend on high until the mixture reaches the consistency of soft-serve ice cream.
In a plastic bag, crush the graham crackers. Fold in crushed graham crackers into ice cream mixture.
Place in container. Freeze at least 3 hours before scooping and serving. Garnish with graham cracker pieces and banana slices and enjoy!
Meal #3
Main Course
Vegan Swiss Chard Wraps with Ground Chickpeas & Walnuts
Prep Time15 mins
Ingredients
6 Swiss chard leaves
1 14- ounce can of chickpeas, about 1 1/2 cups, rinsed and drained
1/2 cup walnut halves
1 1/3 cup shredded carrots
1 whole red pepper, thinly sliced
1 TBS soy sauce
1/2 tsp garlic powder, optional
Instructions
Rinse the Swiss chard leaves and pat dry. Chop off the stems of the swiss chard. You can use the stems for a stir fry dish or soup!
In a food processor, blend the chickpeas and walnuts together.
Pour the chickpea mixture into a small bowl and stir in the soy sauce. Add some garlic powder into the mixture if you want (this is a necessary step for me as I love garlic).
Scoop out even portions of the chickpea mixture onto the swiss chard leaves. I placed the chickpea mixture close to the bottom of the leaves so that they would be easier to fold later. Top the chickpea mixture with the vegetables.
Fold the swiss chard leaves into a wrap. I folded the left and right sides of the leaves toward the center first and then folded the top of each leaf down towards the stem.
Enjoy these wraps on their own or with my creamy cilantro-lime sauce (recipe below)! Note: the cilantro-lime sauce is not vegan.
Side/Appy
Honey Lime Grilled Cantaloupe
Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Servings 2
Ingredients
½ small cantaloupe peeled and wedged
1 medium lime, juiced
2 tablespoons honey
kosher salt to taste
fresh mint
wooden skewers
Instructions
Peel and slice the cantaloupe into large wedges. Thread the cantaloupe onto 6-8 skewers.
Oil and heat the grill.
Grill the cantaloupe until grill marks form, about 3-5 minutes. Turn once.
Remove it from the grill. Squeeze on the lime juice and drizzle the honey. Finish with a sprinkle of salt.
Garnish and enjoy with fresh mint.
Side/Appy
CILANTRO POTATO SOUP
Ready In:45mins Serves:6
Ingredients
1⁄4 cup olive oil
3 medium onions, finely chopped
6 garlic cloves, finely chopped
6 cups chicken broth (more or less depending on how thick you like it.)
4 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
1 cup fresh cilantro, finely chopped
squeezes lime juice
Directions
Sauté onion and garlic slowly until tender.
Add the broth and potatoes.
Cook until the potatoes are tender- about half an hour.
Add 3/4 cup of the cilantro.
Use an immersion blender or food processor to puree.
Serve hot or cold and add the remaining cilantro right before serving.
Stir in a squeeze of fresh lime right before serving, if desired.
Dessert
Delicious Chocolate Potato Cake (Historical Recipe)
Ingredients
1 cup butter
2 cups sugar
2 eggs
1 cup mashed potatoes
1.5 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup whole milk
1 cup chopped nuts optional
Instructions
Preheat oven to 350°F.
In the bowl of a stand mixer or in a large mixing bowl, cream together butter and sugar until pale and fluffy.
Add eggs, one at a time, until fully incorporated. Beat in mashed potato and vanilla.
In a separate, smaller bowl, combine the dry ingredients – flour, cocoa powder, and baking soda.
Alternating, add half of the dry ingredients and then half of the milk, beating to combine between additions and repeating until all the ingredients are incorporated.
Spread batter evenly between two 9” round cake pans (or one 9″x13″ rectangular pan) that have been greased and lined with parchment paper.
Bake at 350° until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Cool pans on a cooling rack for 10 minutes before removing the cake to wire racks to cool completely (about 30 minutes).
Serve topped with whipped cream, a dusting of powdered sugar, or fresh fruit, or stack in layers and ice with icing of choice.
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