Healthy Recipes for July 31st, 2025 Veggie Basket
- greendoororganics
- Jul 31
- 8 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée: Grapefruit, Salmon, and Avocado Salad
Prep Time:15 mins
Total Time: 35 mins
Servings: 4
Ingredients
2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice
Directions
Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
Entrée: Chicken with Mushrooms and Zucchini
Yield: 6 servings
Prep Time: 15minutes mins
Cook Time: 12minutes mins
Total Time: 27minutes mins
Ingredients
1 pound boneless skinless chicken breasts
Cornstarch, for dusting
1 tablespoon vegetable or canola oil
1 tablespoon sesame oil
8 ounces white button mushrooms, stems removed and quartered
4 small zucchini, cut into 1-inch chunks
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
½ teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced
Instructions
1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice.
Notes
Zucchini: if you have larger zucchini, cut them in half lengthwise and scoop out the seedy middle before slicing into chunks.
Hoisin Sauce: also, sometimes I add a touch of hoisin sauce to round out the flavors.
Cornstarch: finally, if you want to skip the cornstarch step, this is equally delicious stir-frying the chicken without the cornstarch coating.
Entrée: Spaghetti with Zucchini, Chard, & Mushrooms
Ingredients
1 medium zucchini; ends trimmed and sliced in 1/2 inch half moons
6 large chard leaves; stems removed and leaves roughly chopped
½ cup sliced mixed mushrooms; a mix of white button, cremini, and portobello work well here
2 cloves garlic, grated
4 ounces spaghetti
2 tablespoons olive oil
¼ cup grated parmesan
¼ cup heavy cream
¼ cup pasta water
¼ teaspoon crushed red pepper flakes
kosher salt and pepper to taste
Directions
Step 1
Heat 2 tablespoons olive oil in a large nonstick skillet on medium-low heat. Once warmed, add in your zucchini slices and cook them, seasoning with kosher salt and pepper, until brown and semi-jammy—about 8 to 10 minutes—stirring occasionally.
Step 2
While the zucchini cooks, bring a large saucepan or pot filled with water to boil and add a few generous pinches of kosher salt to season the water. Add in your spaghetti and cook until al dente, about 8 minutes.
Step 3
Once zucchini is browed and semi-jammy, add in your chopped chard and mushrooms. Cook the vegetables until the chard is cooked down and wilted and the mushrooms begin to brown, about 5 minutes.
Step 4
Add in your minced garlic, crushed red pepper flakes, kosher salt and ground black pepper to taste, hot pasta water and heavy cream. Stir everything together and simmer the sauce until slightly thickened, about 5 minutes, then remove from heat and add in your cheese. Stir to combine everything together and melt the cheese.
Step 5
Add in your cooked spaghetti and toss everything together. Taste and adjust seasoning as desired. If a little more pasta water is needed, add a couple tablespoons at a time to help the sauce cling to the pasta. Ladle pasta into bowls and enjoy immediately.
Side Dishes
Side: Whole30 Sauteed Zucchini and Mushrooms
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
4 medium or 6 small zucchinis
½ tsp Kosher salt, plus more to taste
3 tbsp avocado oil
2 cups mixed mushrooms, sliced
¼ tsp crushed red pepper flakes
2 sprigs basil, finely sliced (chiffonade)
Instructions
Slice zucchinis in half, then chop into 1/4 inch thick half moons. Toss zucchini slices with salt, then place them in a colander lined with paper towels. Cover the zucchini with more paper towels, then place a heavy pot on top of the zucchini to press them down. Set aside for 20 minutes to drain.
Heat avocado oil in a high-walled saute pan on medium heat, then add the sliced mushrooms. Saute until mushrooms are golden brown, about 10 minutes.
Pat zucchini slices dry, then add to the saute pan. Saute for an additional 10-15 minutes until the zucchinis have become golden brown and soft.
Toss sauteed zucchini and mushrooms with the crushed red pepper flakes and basil. Taste for salt levels, then serve and enjoy!
Side: Basil Broccoli
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
1oz/28g basil leaves
3 Tablespoons/45ml extra virgin olive oil
1 small clove of garlic
Zest of ½ a lime
½ teaspoon fine sea salt
1 head broccoli, cut into 1-inch florets and top part of stems thinly sliced
Instructions
Bring a pot of water to a boil and prepare an ice bath. Blanch the basil leaves in the boiling water for a few seconds. Quickly remove the basil and place in the ice bath to cool. Remove basil from water and squeeze gently to remove excess water.
Roughly chop the basil and put it in a small food processor. Add the olive oil, garlic, lime zest and salt and pulse until smooth.
Heat your grill and lightly grease a grill basket or grill pan if cooking indoors.
Rinse broccoli and place in a large bowl. Add the basil mixture and toss well to coat.
Place grill basket on grill and add broccoli or place broccoli directly on grill pan in a single layer (you may need to cook the broccoli in 2 batches). Grill, tossing occasionally, until tender and lightly browned at the edges (about 8-10 minutes).
Transfer to a platter, serve warm.
Side: Roasted Zucchini
Prep Time: 10minutes mins
Cook Time: 15minutes mins
Total Time: 25minutes mins
Serves 4
Ingredients
1 pound zucchini, about 3 medium, cut into 1-inch half-moons
2 teaspoons extra-virgin olive oil
1 teaspoon Italian Seasoning
½ teaspoon sea salt
¼ teaspoon garlic powder
Freshly ground black pepper
Lemon wedges, for squeezing
Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan, optional, for serving
Fresh herbs, optional, for serving
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and several grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.
3. Remove from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if desired.
Deserts
Dessert: Lemon Bars with Caramelized Nectarines
Yield: 20 Bars
You'll love this nectarine dessert recipe. The texture and flavor of the nectarines are enhanced by the lemon, and as bars, they're great for a group.
Ingredients
Crust:
1 1/2 cups flour
2/3 cups powdered sugar
3/4 cup butter, cold and cubed
Batter:
4 nectarines, cut into 1/4 inch thick slices
1 tbsp sugar
1 tbsp butter
6 eggs, ideally room temperature
1 3/4 cup sugar
1 cup lemon juice, ideally room temperature
1/3 cup flour
Instructions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch glass baking dish.
2. To make the crust, whisk together the flour and powdered sugar. Cut in the cold, cubed butter with a pastry cutter, the whisk attachment on your KitchenAid, or crumble with your fingers. Press into the bottom of the glass baking dish. Bake in the preheated oven for about 20 minutes, or until the edges are golden brown.
3. While the crust is baking, toss the nectarines with the 1 tbsp of sugar. Melt the 1 tbsp of butter in a skillet over medium heat. Add the nectarines and toss them around to coat. Let them cook in a single layer for about 3-5 minutes, or until golden spots appear. Flip and let cook for another 3 minutes, until slightly golden. Set aside.
4. Whisk together the eggs, sugar, and lemon juice. Add the flour a little at a time and whisk until no longer clumpy.
5. Pour the batter over the hot, prepared crust. Arrange the nectarine slices in the batter. Bake for an additional 20-25 minutes, or until center is no longer jiggly.
6. Refrigerate for at least two hours, or until chilled. Sprinkle with powdered sugar and serve!
Dessert: Caramelized Apples with Pistachio Yogurt Cream
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 4-5 servings
Tender, flavorful and evenly browned apple slices-perfect when served with pistachio yogurt cream.
Ingredients
3 large organic gala apples
2 tbsp. coconut palm sugar
2 tbsp. coconut oil, warm
1 1/2 tsp cinnamon
200 ml whipping cream, chilled
50 g Greek yogurt
1/3 cup chopped pistachios
Instructions
Whip the cream and yogurt lightly in a bowl until it just holds its shape but is not stiff at all. Fold half of the pistachio nuts into it, refrigerate without covering (it will stiffen a bit).
Line 2 baking sheets with parchment paper.
Position oven racks in the second and fourth (6" and 10 1/2" from the top) slot, and preheat at 375.
Combine sugar, and cinnamon in a small bowl. Mix until ingredients are well-incorporated.
Wash apples thoroughly, core, then slice into thick rounds (not more than 1/4").
Toss them with cinnamon sugar, gently rubbing into the individual slices by hand.
Pour warm coconut oil and stir well to coat the apples.
Line up the apples on your lined baking sheets and bake for 45-55 minutes, watching for caramelization and browning around the edges.
To bake both the sheets evenly, rotate halfway through ( two times if needed) and flipping the apple slices once in between.
Serve warm with pistachio cream and sprinkling some extra pistachios on top
Nectarine Cobbler with Buttery Crumble
https://recipesunfolded.com/wprm_print/nectarine-cobbler-with-buttery-crumble
Ingredients
Filling
4 cups nectarines sliced
1/4 cup granulated sugar
1 tsp ground cinnamon
Crumble Topping
1 cup all-purpose flour
1/2 cup unsalted butter cold and cubed
1/2 cup brown sugar packed
1/2 tsp baking powder
1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine sliced nectarines, granulated sugar, and ground cinnamon. Toss to coat evenly.
3. Transfer the nectarine mixture into a greased baking dish, spreading it out evenly.
4. In another bowl, prepare the crumble topping by mixing flour, brown sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the nectarines in the baking dish.
6. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the filling is bubbly.
7. Remove from oven and let it cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.
Notes
For an added twist, consider adding a handful of chopped nuts to the crumble topping or a splash of vanilla extract to the filling mixture.
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