Healthy Recipes for July 3rd, 2025 Veggie Basket
- greendoororganics
- Jul 3
- 14 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Stuffed Delicata Squash
Delicata squash stuffed with a savory filling of ground beef, onions, peppers, cauliflower rice & spinach.
Prep Time 30 mins Cook Time 1 hr Servings 6
Ingredients
4 Delicata Squash
1 lb Ground Beef or Ground Turkey
1 Shallot or small onion chopped
2-3 Cloves of garlic, chopped
1 Red Pepper Optional
1 Large Handful Spinach
1 8-12 oz Cauliflower Rice, frozen Or regular rice, already cooked
2-2 1/2 Cups Diced tomatoes
1 Tsp Italian Seasoning
Salt & Pepper
8 oz Mozzarella Cheese (Optional)
Instructions
Preheat oven to 400°F
Cut squash in half and remove seeds.
Place on baking sheet and sprinkle with salt & pepper and drizzle with olive oil.
Bake for 15-30 min or until fork tender. Start checking at the 15 minute mark.
Chop the onion and pepper (if using) and mince the garlic.
In a large frying pan, heat oil and add the onion and pepper and saute for 5 min then add the minced garlic. Once the onion and pepper are fork tender remove them to a bowl and set aside.
Fry the ground beef or turkey until no longer pink and drain any fat.
Add in the cauliflower rice, the cooked onions, pepper, and garlic, and stir.
Add the diced tomatoes and Italian seasoning and stir. If it seems dry add a bit of water.
Add a large handful of spinach, and simmer the mixture for about 5 min until the spinach has wilted down.
Add salt and pepper to taste.
Fill the squash with the meat mixture. If you are using cheese top with mozzarella and cover with aluminum foil. Return the squash to oven for about 5-10 min to melt the cheese.
If you are not using cheese you can serve it right away.
Parmesan cheese can be substituted for mozzarella cheese.
You can omit the cheese and make it dairy-free.
You may have some extra meat mixture leftover.
Make sure the delicate squash are similar in size so they cook evenly.
Side/Appy
TROPICAL BEET SALAD
A healthy salad of roasted beets, fresh pineapple, goat cheese, radicchio, romaine lettuce, and cashews. This salad is dressed in a white wine vinaigrette. So light, fresh, and delicious.
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes Yield: Serves 4 - 6
Ingredients
For salad:
4 medium beets
1 cup chopped fresh pineapple
2 cups torn romaine lettuce
1 cup chopped radicchio lettuce
½ cup cashews
½ cup crumbled goat cheese
For dressing:
3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 small shallot, very finely minced
½ teaspoon Kosher salt
½ teaspoon black pepper
¼ cup extra virgin olive oil
Instructions
Roast the beets.
tender when pierced with a sharp knife- about 45 minutes to hour.
When cool enough to handle, unwrap the beets and peel with a sharp knife. Slice each beet into thin slices. Set aside.
Make the dressing.
Toss in the pineapple, cashews, and goat cheese. Toss lightly.
Nestle the slices of roasted beet into the salad.
Serve immediately.
Side/Appy
Grilled Corn Salad
This grilled corn salad made with roasted corn, garden-fresh vegetables, and cilantro makes the perfect side dish for any BBQ or hot summer day.
Prep Time:20 mins Cook Time:10 mins Additional Time:35 mins Total Time:1 hr 5 mins Servings:6
Ingredients
6 ears freshly shucked corn
1 medium green bell pepper, diced
2 medium Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for medium heat and lightly oil the grate.
Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
Cook’s Note
This salad will last several days when refrigerated in an airtight container.
Dessert
Honey-Glazed Pineapple & Grilled Sweet Bananas
Fantastic meals made on the grill are rounded off spectacularly with the right sides, the perfectly-paired beverages and even the finale’ – the desserts!
Ingredients
1 Whole Fresh Pineapple, peeled, cored and sliced into ½ thick rings
Brown Sugar
Honey
Grilled Sweet Bananas, 1 per person
Sweetened Condensed Milk
Directions
To begin, peel and core the pineapple and slice into 1/2” thick rings. Sprinkle both sides of the slices generously with brown sugar and set aside until ready to grill (the brown sugar will immediately begin to dissolve in the juices of the pineapple).
Cut the stems off of the bananas and split lengthwise. Peel back the banana peels on both sides, leaving the middle of the peel still intact with the banana so that it is not completely removed (this will make the banana easier to arrange and move on the grill).
Pack the peeled portion of the bananas, between the fruit and the skin, with brown sugar on both sides of the fruit. Set aside for now.
Prepare your grill for medium heat (if you’ve already grilled a spectacular meal, your coals should be nice and even at this point). If making these dishes at the same time, all of the fruit can go on the grill at once, but we’ll handle them one at a time here.
Place the pineapple on the grill and drizzle lightly with honey. Grill over direct heat for about 4-5 minutes. Flip the pineapple and repeat the process for an additional 4-5 minutes as well.
Remove from heat (add a little more honey if desired) and you’re ready for a sweet, slightly smoky treat!
Place bananas on the grill, skin-side down. Grill over direct heat for approximately 5-6 minutes, or until the peels turn black.
Carefully flip the bananas, cut-side down, using a metal spatula and tongs to prevent the fruit from breaking in half. The peels should now pull away from the bananas and the brown sugar should have caramelized on the backside of the fruit.
Remove the peels from the grill and continue cooking the bananas for about 4-5 minutes.
Remove bananas from the grill, place on plate on drizzle generously with sweetened condensed milk. Place alongside your favorite ice cream and enjoy!
stocked.
Keep on grillin’!
Meal #2
Main Dish
Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa
These Spicy Grilled Shrimp Skewers are a great way to add protein to your summer menu. They're topped with a fresh, seasonal salsa made by combining pineapple, cucumber and avocado chunks.
Servings:4
Ingredients
1 pound shrimp, tail on
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon garlic powder
1½ tablespoons olive oil
For the salsa
1 cup pineapple, diced
1½ cup English cucumber, diced
1 large avocado, diced
2 limes, juiced
¼ cup red onion, diced fine
2 green onions, chopped
½ jalapeño, diced fine
¼ cup fresh cilantro, minced
½ teaspoon salt
¼ teaspoon black pepper
Pinch of garlic powder
Instructions
Preheat outdoor grill to 425 degrees F. Meanwhile, mix together seasonings and olive oil in a medium bowl. Pat shrimp dry with a paper towel and add to the seasoning mix. Toss to coat.
Add shrimp to skewers and set aside. Note: 1 pound of 21-21 count shrimp will make about 4 skewers.
Place skewers on shrimp and grill for 3 minutes. Carefully flip and grill for another 3 minutes, until shrimp are just cooked through, careful not to overcook.
For the salsa, mix all ingredients together in a bowl and stir to combine. Serve atop the skewers or on the side as a fresh salad-style salsa.
Side/Appy
Grilled Delicata Squash
Delicata squash is actually named for its delicate, edible skin. It's so easy to prepare--just cut open and take out the seeds. Half-inch slices grill up quickly, and the lovely caramelization enhances the flavor.
Prep Time:10 mins Cook Time:10 mins Total Time:20 mins 6 servings
Ingredients
2 large delicata squash
⅓ cup unsalted butter, melted
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅓ cup maple syrup
2 tablespoons crumbled feta cheese, or to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Wash and dry each squash and place on a cutting board. With a sharp knife, slice off the stem end and slice each squash in half, lengthwise. Using a spoon, remove the seeds and membranes. Slice across each squash half to create 1/2-inch pieces and place in a mixing bowl.
Combine melted butter, salt, cinnamon, and nutmeg in a small bowl. Stir to combine, and pour over squash pieces. Stir squash in the butter mixture until coated.
Place squash pieces directly on the preheated grill grates and grill 4 to 5 minutes, per side. Move squash away from flare-ups. When grill marks appear and squash is fork-tender, remove from heat and place in a mixing bowl.
Pour maple syrup over the squash pieces and stir to coat. Place on a serving dish and garnish with feta cheese crumbles, if desired.
Cook’s Note
I used delicata squash that were about 8 inches long for this recipe.
Side/Appy
Grilled Corn Fritters
Corn Fritters are an amazing dish you can prepare for breakfast, lunch or dinner or even as an appetizer. Making these delicious fritters with fresh corn it is a must during the summer, you definitely won’t regret. Grilled fresh corn takes these fritters to a whole new level. The best part of these delicious fritters is that they can be made all year round as canned or frozen corn may be used instead of the fresh one.
Prep Time 10 mins Cook Time mins Total Time mins 12 servings
Ingredients
2 cups (about 320g) leftover grilled corn kernels ( frozen, or canned may work as well)
1/2 cup (60g) flour
2 tbsp (20g) cornmeal
1/2 tsp (2g) salt
1/4 tsp (1g) black pepper
1/2 tsp (2g) baking powder
1/4 cup (60ml) milk
1 egg , beaten
2 tbsp (7g) chives , chopped
2 tbsp fresh parsley , chopped
1/4 cup (45g) red pepper , chopped
1 cup (100g) Cheddar cheese
Vegetable oil for cooking
Sour cream for serving
Instructions
In a large bowl combine flour with cornmeal, salt, pepper and baking powder.
Add milk and egg and mix until well combined.
Add corn kernels, red pepper, cheddar cheese and herbs and mix to combine.
Heat about 2 tablespoons of oil over medium high heat.
Use a spoon or ice cream scoop to take equal amounts of corn mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
Cook until browned about 3-4 minutes per side.
Repeat with remaining corn mixture.
Transfer the fritters on a plate lined with paper towel to remove excess oil.
Serve the fritters while still warm with sour cream or your favorite dipping sauce.
Dessert
Apple, beetroot and walnut crumble
Ingredients
1 large beetroot, fresh, roughly 150g (peeled weight)
4 apples, large, peeled, cored and diced
8 3/4 oz of self-raising flour
7 1/16 oz of light brown sugar
1 3/4 oz of dark, brown sugar
1/2 tsp salt
6 1/4 oz of unsalted butter, chilled and cut into small chunks
3 1/2 oz of walnuts, chopped
Method
Preheat the oven to 350*
Scrub the beetroot thoroughly, then wrap them loosely in foil. Cook for 45-50 minutes or until the beetroot is soft and tender. Peel the fibrous outer skin off the beetroot and chop into small chunks
Reduce the heat of the oven to 275*
Pulse the flour, sugar, butter, salt in a food processor until the mixture has the consistency of wet sand. Turn the flour into a large bowl and mix through the walnuts
To make the filling, put the chopped beetroot in a food processor and briefly blitz. You want to retain a few small chunks, you don’t want it to be completely smooth
Tip the beetroot puree into a bowl and add the diced apples and muscovado sugar. Stir until well combined
Pour the filling into an ovenproof dish. Cover the fruit with the crumble topping, smoothing it over but leaving room for the flour to rise a little. Place the dish in the oven and cook until the apples are cooked through and piping hot. It will take approximately an hour but turn it halfway through cooking and check it after 50 mins, as ovens can vary
Meal #3
Main Course
Grilled Spicy Chicken with Celery-Apple Salad Recipe
The creamy salad adds a cooling element to this spicy chicken.
Hands-on: 25 minutes Total: 25 minutes Serves: 4
Ingredients
2 tsp. seasoned salt
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
1⁄2 tsp. dried thyme
1⁄2 tsp. dried oregano
1⁄2 tsp. ground black pepper
1⁄2 tsp. paprika
1⁄2 tsp. cayenne pepper
1 1⁄2 lbs. boneless, skinless chicken breasts
4 celery stalks, sliced (including leaves)
1 small red onion, peeled and finely chopped
1 medium Granny Smith apple, peeled, cored, and sliced
1⁄2 cup ranch dressing
Directions
Preheat a charcoal grill or preheat a gas grill to high.
Mix seasoned salt, garlic powder, onion powder, thyme, oregano, black pepper, paprika, and cayenne pepper in a small bowl. Dust each side of the chicken breasts with the seasoning.
Cook each side of the chicken for about 5 to 6 minutes, reducing heat or repositioning the chicken on the grill if too much charring is occurring. Remove from grill and set aside 5 minutes.
While chicken rests, combine the celery, onion, apple, and dressing in a large bowl. Serve the warm chicken breasts with the salad.
Side/Appy
Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts
Prep Time: 10 minutes Cook Time: 75 minutes Total Time: 1 hour 25 minutes Yield: 6 servings
Ingredients
For the roasted beets:
½ lb (about 227 g) red beets
½ lb (about 227 g) golden beets
2 tsp olive oil - OR - avocado oil
For the roasted delicata squash:
2 delicata squash (about 1 ½ lbs - 1 ¾ lbs total)
1 tbsp olive oil - OR - avocado oil
1 ½ tsp Kosher salt
½ tsp cracked black pepper
For the candied walnuts:
50 g (about ½ cup) walnuts (halves and pieces)
2 tbsp granulated sugar
1 tbsp unsalted butter
1 tsp water
pinch Kosher salt
For the horseradish cream:
120 g (about ½ cup) sour cream
2 tbsp hot cream prepared horseradish
Optional, to finish:
A squeeze of lemon juice
Fresh dill
A sprinkle of sea salt flakes
Instructions
Roasting the beets:
Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
Coat the beets in a thin layer of olive oil or avocado oil, rubbing the oil across the beets by hand until they are lightly coated.
Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat. Reserve the beets to the side.
Roasting the delicata squash:
Line a baking sheet with parchment paper and reserve to the side.
Prepare the delicata squash by slicing both ends off. Discard the ends and slice the remaining in half length-wise. I find that the easiest way to do this is to stand it on one stable end and carefully slice in half top-down. Using a spoon, scrape out the seeds and discard them. Slice the remaining squash flesh into equal half-moons, about ¼ inch wide.
Transfer the squash to the reserved baking sheet. You can lightly coat the squash in the olive oil (or avocado oil) by drizzling and then tossing by hand or using a basting brush to lightly brush the tops of the squash. Once oiled, sprinkle with salt and pepper.
You can either roast the delicata squash after the beets are completely finished roasting or once the beets are nearly complete, you can add the prepared squash to the oven. Roast at the current 425 degrees F / 220 C temperature for 20-25 minutes or until tender and slightly golden brown on both sides. Reserve to the side.
Candying the walnuts:
Line a baking sheet with parchment paper or a silicone baking sheet and reserve to the side.
In a skillet over medium heat, add the butter, sugar, water, walnuts, and a pinch of salt. Cook for about 4 - 5 minutes, stirring regularly with a silicone spatula or wooden spoon until the butter and sugar have melted and the nuts are starting to toast slightly. Nuts can burn very quickly, so it's important to transfer them to the baking sheet the moment they have finished cooking. Using the spatula or spoon, work quickly to separate the nuts before they cool and harden. Reserve to the side to cool.
For the horseradish cream:
In a small bowl, combine the sour cream and prepared hot cream horseradish until well combined. Reserve to the side until ready to assemble.
To assemble:
Slice the reserved beets into wedges and add a squeeze of the optional lemon juice, if desired. Lemon juice can help soften any bitterness in the beets, but is totally optional. Arrange the beets and reserved delicate on a platter and sprinkle with the reserved candied walnuts. some fresh dill, and a sprinkle of flaked sea salt if desired. I prefer to serve the horseradish cream on the side for people to dress their own plates, but you can also add it to the platter in dollops if preferred.
Side/Appy
Grilled Romaine Salad
Prep Time: 35 mins Cook Time: 10 mins Total Time: 45 mins Yield: 4 servings
Ingredients
4 slices bacon, cooked and crumbled
½ cup seasoned breadcrumbs
1 tablespoon unsalted butter
1 garlic clove, minced
4 stalks romaine lettuce, sliced in half
olive oil, for brushing
kosher salt and pepper
1 cup tomatoes, diced
⅓ cup ranch dressing
¼ cup crumbled blue cheese
2 tablespoons chopped fresh chives
Instructions
Preheat the grill to high heat.
To start, I like to cook the bacon so it’s ready to go. Fry the bacon and place it on a paper towel lined plate to remove excess grease.
I also toast the breadcrumbs! To toast them, melt butter in a nonstick skillet. Add the breadcrumbs and garlic and stir to coat, then cook for 5 to 6 minutes, stirring often, until golden and fragrant. Remove from the heat.
Brush the cut sides of the romaine with olive oil. Sprinkle all over generously with salt and pepper. When the grill is hot, reduce the heat to medium. Place the romaine stalks on the grill, cut side down. Grill for 1 to 2 minutes, until the lettuce becomes charred, then flip over and grill for an additional 1 minute. Remove the romaine from the grill.
You can serve the romaine family style on a large platte or 1 or 2 stalks on a plate. Drizzle the romaine all over with the ranch dressing - as much as you’d like. Top with the tomatoes, crumbled bacon, blue cheese crumbles and fresh chives. Sprinkle the toasted breadcrumbs all over.
Serve immediately!
Dessert
Celery Smoothie
This hydrating smoothie uses frozen celery, apple, banana, spinach, avocado, and flavor boosters.
Prep Time:5 mins Total Time:5 mins Servings: 2 smoothies
1 cup chopped celery - preferably frozen
1 cup baby spinach
1 apple - cored and cut into chunks
1 frozen banana
½ avocado
1 tablespoon lemon juice
1 teaspoon freshly grated ginger
Dash vanilla extract
Instructions
Combine all ingredients in a blender. Add about ¾ to 1 cup water. Blend until smooth, and enjoy!
Notes
This smoothie is best enjoyed right away, but you can keep leftovers in a sealed jar or container in the fridge if desired. They should last a day or two.
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