Healthy Recipes for June 19th, 2025 Veggie Basket
- greendoororganics
- Jun 18
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Spiralized Beet Noodles with Feta Cream Sauce
Serves 2
Ingredients:
2 Tbsp olive oil, divided
1/2 bunch of lacinato kale, stems removed and coarsely chopped
spiralized beets (about 3-4 cups)
1/4 cup crumbled feta cheese
1/4 cup whole milk
1 clove garlic, minced
Salt, to taste
2 Tbsp toasted walnut pieces
Prepared pesto, for garnish
Directions:
Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
Massage 1 tablespoon of the olive oil onto the kale leaf pieces and place on a single layer on the prepared baking sheet. Cook for 5 minutes or until crispy.
Meanwhile, heat the remaining olive oil in a large sauté pan over medium heat. Add the spiralized beets and cook, tossing and turning the noodles frequently, for 5 minutes or until al dente.
In a small bowl, vigorously whisk together the feta, cream, and garlic until creamy. Seasons with salt to taste.
To serve, divide the noodles between two plates. Top with whipped feta, kale chips, and toasted walnut pieces. Drizzle with a little pesto and serve.
Side/Appy
Roasted Russet Potatoes with Parsley and Garlic
Prep Time: 15 minutes Cook Time: 30 minutes Serves 4
Ingredients:
2 long russet potatoes, about 1 lb. (500 g) total
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh flat-leaf parsley
1 garlic clove
1/2 tsp. kosher salt
Freshly ground pepper, to taste
Directions:
Cut the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes lengthwise into slices 1/2 inch (12 mm) thick. You can leave the skin on the russet potato if you like. Stack half of the slices and cut lengthwise into strips 1/2 inch (12 mm) wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel. Place the potatoes in a large bowl. Drizzle with the olive oil and toss to coat evenly.
Roast the Potatoes
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife (30 to 35 minutes). Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
Tip: To make sure your potatoes are done, stick a fork in it. If your fork easily slides out, they are ready to serve.
Season the Potatoes and Serve
Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately.
Tips for Making Your Potatoes Crispy
For potatoes that are extra crispy, use high heat and coat the exterior of your potatoes with olive oil.
Side/Appy
Strawberry Kale Salad
This strawberry kale salad is summertime in a bowl! Simple fresh ingredients are combined for a delicious salad that’s the perfect combination of sweet and savory.
Prep Time10minutes mins
Cook Time0minutes mins
Total Time10minutes mins
Diet: Vegan
Servings: 2 servings
Author: Jake
Ingredients
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
¼ cup of water
1 teaspoon of Dijon mustard
Salt and pepper to taste
5 ounces of fresh baby kale
1 pint of strawberries, hulled and sliced
1 teaspoon of sugar
1 avocado, diced
¼ cup nuts or seeds of your choice
Instructions
1. In a medium bowl, add the sliced strawberries and sugar. Gently toss to evenly coat them with the sugar and set aside for 5 minutes.
2. In a large salad bowl, combine the olive oil, balsamic vinegar, water, Dijon mustard, salt, and pepper. Whisk until creamy. Taste and adjust seasoning levels. Set aside.
3. Toast the nuts or seeds on a pan over medium heat. Be careful because they can burn quickly. As soon as they begin to very slightly charred, turn off the heat and remove the nuts or seeds from the pan. Set aside.
4. Whisk the dressing one more time and add the kale. Using your hands, gently massage the kale until evenly coated with the dressing.
5. Add half of the strawberries and pecans and mix well.
6. Top with the rest of the strawberries and nuts or seeds and serve.
Notes
Don’t skip the massage. I know it seems like an extra step but it’s quite tasty. It softens the greens and reduces some of the bitterness in the kale leaves.
Best flavor. Use fresh, in-season, ripe strawberries.
Serve immediately. Strawberry kale salad is best eaten right after adding the dressing. If transporting or waiting to serve, add the dressing right before and mix everything together.
Dessert
Banana Pear Bread
1 banana
2 pears
1 cup sugar
a dash of cinnamon
1/2 cup shortening, butter, or margarine, softened
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Instructions
Heat oven to 350 degrees. Grease a loaf pan with shortening, butter or margarine (Not oil spray) .
Peel and thinly slice the banana and pears.
Mix the banana, pears, sugar, cinnamon, shortening and eggs. Beat about two minutes at medium speed.
Add the flower, baking powder and baking soda. Beat into a batter, about two minutes at medium speed.
Pour the batter into the greased pan.
Bake for 50 to 60 minutes, until a toothpick inserted near the center comes out clean
Cool for ten minutes, then remove from the pan. Cool completely before cutting.
Meal #2
Main Dish
CREAMY KALE, BROCCOLI & CARROT SOUP
Ingredients
1 Tbsp extra-virgin olive oil, coconut oil or butter
2 onions, chopped
3 cloves of garlic, crushed
3 carrots, roughly chopped, on the smaller size
1 small head of broccoli, roughly chopped
2 cups of baby kale or kale with the stalks removed
1/2 - 1 fresh red chili, sliced finely (the amount depends on how spicy you want it - my kids do 1/2 no problem)
fresh coriander (optional)
4 cups of chicken stock or bone broth (broth tastes better)
Directions
In a large saucepan, sauté the onion and garlic in your oil of choice for a few minutes over medium heat. Don't forget to stir. Lower the heat to low and add the carrots and cook for 2-3 minutes until slightly soft. Then add the broccoli and chili, stir and cook a few more minutes. Now add the stock/broth and simmer gently for 15-20 minutes. Add the kale during the last few minutes, so that it only wilts. Stir. Allow to cool a little before blending with a stick blender or food processor until smooth.
Note: As with most soups the taste really comes down to the quality of your stock. I also feel the chili really is needed to boost the flavor. You can pop some fresh coriander in at the end also for additional flavor.
Enjoy!
Side/Appy
Sugar Snap Peas and Potatoes with Parsley Pesto
Total Time 45 min Makes 8 servings
Ingredients
4 cups flat-leaf parsley sprigs
1/2 cup grated Parmigiano-Reggiano
1/2 cup pine nuts
2 garlic cloves, chopped
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound small (1-to 1 1/2-inch) red potatoes, halved
1 1/2 pounds sugar snap peas, strings removed
Garnish: flat-leaf parsley sprigs
Preparation
Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
Cooks' note:
Pesto can be made 2 days ahead and chilled, its surface covered with plastic wrap.
https://www.epicurious.com/recipes/food/views/sugar-snap-peas-and-potatoes-with-parsley-pesto-354982
Side/Appy
Whole Pears Roasted In Garlic
Prep: 5 mins Cook: 40 mins Serves: 4
A very simple yet so decadent dish these pears roasted in garlic are a beautiful entree to offer at your next dinner party. Covered with a glorious marinade, these pears are so mouthwateringly juicy.
Ingredients:
4 pears
4 cloves of garlic
1 teaspoon white pepper
1/4 cup of olive oil
1 cup chicken stock
2 tablespoons white wine vinegar
1 tablespoon seeded mustard
6 sprigs fresh thyme
2 tablespoons maple syrup
Method:
Preheat oven to 400*
Peel pears and place in deep baking tray
In a medium bowl combine garlic, white pepper, olive oil, white wine vinegar. Stir thoroughly with seeded mustard and thyme sprigs
Pour marinade over the pears and roast in preheated oven for 35 - 40 minutes. Baste occasionally. In the last 10 minutes of cooking drizzle with maple syrup
Serve with beef sausages if desired, and garnish with thyme sprigs
Dessert
Detoxifying Beet & Berry Smoothie (3 Ingredients!)
Prep Time 5 minutes Total Time 5 minutes Servings 2
Ingredients
1/3 cup peeled + chopped raw beet (organic when possible)
1 ⅓ cup frozen strawberries (if fresh, add ice // organic when possible)
1/4 ripe frozen banana (peeled + sliced)
2/3 cup fresh apple juice
Fresh mint or shredded coconut (for garnish // optional)
Instructions
Add beet, strawberries, banana (optional for sweetness) and apple juice to a blender and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust flavor as needed, adding more banana for sweetness, apple juice to thin, or strawberries for a more intense fruit flavor.
Divide between two serving glasses and enjoy. Optional: Garnish with banana slices, fresh mint, and/or shredded coconut. Best when fresh, though leftovers will keep covered in the refrigerator for up to 2 days. Freeze leftovers in ice cube trays or popsicle molds for an afternoon pick-me-up.
Meal #3
Main Course
Quick Braised Carrots and Sugar Snap Peas
Ingredients
2 tablespoons butter
Kosher salt (to taste)
1 pound small, fresh carrots (scrubbed and tops removed)
1/2 cup chicken broth (or vegetable broth)
3 garlic cloves (minced)
3/4 pound fresh sugar snap peas
1 tablespoon fresh parsley (packed, chopped)
Optional: 2 teaspoons extra-virgin olive oil
Directions
Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
Serve and enjoy!
Side/Appy
Potato and Broccoli Cakes
These easy, copycat IKEA vegetable potato and broccoli cakes called Grönsakskaka
Yield: 4 servings
Ingredients
1 tbsp olive oil
2 1/2 ounces leek, white part only, chopped finely
2 1/2 ounces onion, chopped finely
1 large garlic clove, chopped finely
3 ounces broccoli chopped finely
8 ounces peeled russet potato, from 1 potato*
6 tbsp 1 1/2 oz shredded cheddar jack cheese
1/2 + 1/8 tsp kosher salt
4 tbsp water
*It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes, it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.
Instructions
In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.
Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
Let cool 10 minutes.
Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.
To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.
Notes
Have all your ingredients prepped saving the potatoes for last as they brown quick once peeled and cut. To prevent the potatoes from browning, you can put them in a bowl of water until ready to cook.
You’ll want to cut the potatoes in very small cubes, to do this I cut the potatoes with a sharp knife into thin slices, then into strips. I prefer not to use a food processor, it turns the potatoes brown.
You can also double or triple the recipe and freeze the rest. To freeze, flash freeze until firm, then wrap them tight in plastic or foil. To bake from frozen, preheat the oven to 390F, bake frozen 25 minutes.
Side/Appy
Roasted Beets with Roasted Garlic Vinaigrette
Yields: 4 serving(s)
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Ingredients
1 1/2 lb. Beets, Cut Into 3/4-inch Cubes
1 1/2 Tbsp. Heat-Safe Oil, Divided
Sea Salt
1 head Garlic
1 Tbsp. Balsamic Vinegar
1 Tbsp. Extra Virgin Olive Oil
1/2 Orange, Juiced
Directions
Preheat oven to 400ºF.
Place beets on a rimmed baking sheet. Drizzle with 1 Tablespoon of the oil and a big pinch of salt. Toss to coat and spread the beets out evenly on the pan.
Cut the top 1/2 inch or so off the head of garlic, exposing most of the cloves inside. Place the trimmed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon of oil on the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the packet on the pan with the beets.
Roast beets and garlic for 40–50 minutes, tossing them around a few times during roasting, until beets are fork-tender and caramelized on the edges.
When everything is finished roasting, carefully open the garlic packet and remove the soft, roasted garlic from the head by giving it a squeeze (after it cools down some) or removing them with a fork. Place the garlic in a small bowl and smash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice, and a pinch of salt to the bowl and whisk it well.
Transfer roasted beets to a serving bowl. Pour the vinaigrette over the beets and mix well. You may serve it immediately or at room temperature after the beets have had some soaking time in the dressing.
Note: I like the bits of roasted garlic in the dressing, but if you’d like it to be more smooth you can buzz it up in a blender or a food processor.
Dessert
Indian Carrot Pudding - Gajar ka Halwa
INGREDIENTS
for Gajar ka Halwa
2 tbsp ghee, divided (1 tbsp and 1 tbsp) ( can sub with butter, if preferred)
4 cups organic carrots, peeled & grated
1 1/2 cups organic whole milk
1/2 tsp cardamom powder
5 tbsp sugar
1/2 cup cashews unsalted, chopped
for garnish
1 tbsp pistachios, chopped
ground cardamom
cashews.
You can also add almonds and raisins if desired
INSTRUCTIONS
Peel the carrots. Grate the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
Add the grated carrots and sauté for about 8 minutes until the color of the carrots changes.
Keep stirring to avoid burning. This is a labor of love.
Add milk to the grated carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
Keep stirring to avoid sticking and burning.
Add the sugar.
Immediately after, add 1 more tbsp of ghee.
Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
Once done, add cardamom powder. Stir.
Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
Mix well.
Dry roast the Carrot pudding for a couple more minutes so the color of the carrots deepens slightly.
Enjoy with a cup of my Kadak Masala Chai.
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