Healthy Recipes for June 26th, 2025 Veggie Basket
- greendoororganics
- Jun 25
- 9 min read
Updated: 6 days ago
Delicious Recipes for Your Organic Fruit & Vegetable Basket
A Heartfelt Thank You to Our Recipe Creators!
We appreciate the efforts of all the authors behind this week’s healthy recipes. We encourage you to explore their websites and support their work. Thank you for your contributions!
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Meal 1: A Taste of Freshness
Main Dish: Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
Enjoy a delicious and easy weeknight dinner featuring shrimp, corn, potatoes, and smoked sausage. All these ingredients come together beautifully in a convenient foil pack.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Ingredients
1 lb shrimp, peeled and deveined
2 ears corn, cut into thirds
2 medium potatoes, diced
1 link smoked sausage, sliced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
Optional: Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). If grilling, preheat your grill to medium-high heat.
Cut four large pieces of heavy-duty aluminum foil (about 12-by-18 inches).
In a large bowl, combine the shrimp, sliced sausage, diced potatoes, and corn.
Drizzle with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper. Toss everything together until evenly coated.
Divide the mixture evenly among the four pieces of foil, placing the mixture in the center of each.
Fold the long sides of the foil up and over the ingredients, sealing them tightly. Fold in the short sides to form packets.
Place the foil packets on a baking sheet and bake for 25-30 minutes, or until the potatoes are tender and the shrimp are fully cooked. If grilling, cook packets over indirect heat for about 20-25 minutes.
Carefully open the packs (watch out for steam!), and sprinkle with fresh parsley if desired. Serve hot.
Get the full recipe here.
Side/Appetizer: Shaved Summer Squash with Herbs, Lemon & Parmesan
Yield: Serves 4
On hot summer days, enjoy this quick and colorful salad. It's perfect for using fresh zucchini without turning on the oven.
Ingredients
2-3 summer squash, shaved thinly into 1/8" slices
1 cup assorted coarsely chopped herbs
4 oz Parmesan cheese, peeled into ribbons
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Between 1/4 - 1/2 cup olive oil
2 tablespoons lemon juice
Instructions
Toss together the shaved squash, chopped herbs, Parmesan ribbons, salt, pepper, 1/4 cup of olive oil, and lemon juice.
Taste and adjust the seasoning, adding more olive oil and/or lemon juice as necessary.
Serve within 30 minutes. If serving later, shave the squash in advance but dress just before serving.
Check out the recipe here.
Side/Appetizer: Creamy Celery and Onion Casserole
Elevate your side dish game with this irresistible Creamy Celery and Onion Casserole. It features a blend of tender veggies, a velvety cheese sauce, and a crispy panko topping.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6
Ingredients
4 cups sliced celery
2 cups sliced yellow onion
4 tablespoons butter
3 tablespoons all-purpose flour
1.5 cups chicken or vegetable broth
0.5 cups heavy cream
1.5 cups shredded sharp cheddar cheese
1 teaspoon salt
0.5 teaspoon black pepper
1 cup panko breadcrumbs
1 tablespoon chopped fresh parsley (optional)
1 tablespoon olive oil
Cooking spray as needed
Directions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced celery and onions. Sauté for 6-8 minutes until softened but still slightly crunchy. Transfer to the greased casserole dish.
Melt the remaining butter in the skillet. Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux.
Gradually pour in the broth, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in heavy cream, shredded cheese, salt, and black pepper. Cook for another 2 minutes until the cheese is melted and the sauce is smooth.
Pour the cheese sauce over the celery and onion mixture in the casserole dish, ensuring all veggies are coated.
In a small bowl, mix panko breadcrumbs and olive oil. Sprinkle evenly over the casserole.
Bake for 25-30 minutes until golden brown and bubbling. Allow to cool for 5 minutes before serving, garnished with parsley if desired.
Get the full details here.
Dessert: Lemon Bars with Caramelized Nectarines
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 20 Bars
This nectarine dessert recipe is sure to impress. The lemon enhances the flavor and texture of the nectarines, making it an ideal choice for gatherings.
Ingredients
Crust:
1 1/2 cups flour
2/3 cup powdered sugar
3/4 cup cold, cubed butter
Batter:
4 nectarines, cut into 1/4 inch thick slices
1 tbsp sugar
1 tbsp butter
6 eggs (ideally room temperature)
1 3/4 cups sugar
1 cup lemon juice (ideally room temperature)
1/3 cup flour
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13 inch glass baking dish.
To make the crust, whisk together flour and powdered sugar. Cut in the cubed butter and press into the bottom of the dish. Bake for about 20 minutes until the edges are golden brown.
Toss nectarines with 1 tbsp sugar. Melt butter in a skillet over medium heat, add nectarines, and cook until golden. Set aside.
Whisk together eggs, sugar, and lemon juice. Gradually add flour and whisk until no lumps remain.
Pour the batter over the baked crust and arrange the nectarines on top. Bake for an additional 20-25 minutes until the center is set.
Refrigerate for at least two hours until chilled. Sprinkle with powdered sugar before serving.
Get the full recipe here.
Meal 2: Delightful Combinations
Main Dish: Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli
Total: 25 mins
Prep: 10 mins
Cook: 15 mins
Yield: 4 servings
Ingredients
4 portobello mushrooms, stemmed
5 ounces goat cheese
1 ounce thyme leaves
2 teaspoons lemon juice, divided
2 lemons, sliced
4 whole wheat buns
2 bunches arugula
1 tablespoon minced garlic
1/2 cup mayonnaise
Directions
Clean the gills from the mushrooms. Combine goat cheese, thyme, and 1 teaspoon lemon juice in a bowl. Stuff the goat cheese mixture into each mushroom cap.
Grill stuffed mushrooms for 10-15 minutes. Add lemons and bread to the grill.
Mix garlic and mayonnaise with the remaining lemon juice for aioli. Spread aioli generously on buns.
Add arugula, grilled mushrooms, and grilled lemons to each burger.
Find the recipe here.
Side/Appetizer: Yellow Squash and Corn Sauté
Ready In: 35 mins
Serves: 8
Ingredients
2 ears corn, husked and cleaned
2 yellow squash, diced
1/2 cup water
2 tablespoons butter (to taste)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Place corn in a large pot and cover with salted water. Bring to a boil.
Reduce heat and simmer until tender (10-15 minutes). Drain and cool the corn. Cut corn off the cobs.
Cook squash in a skillet with water over medium heat until tender (5-10 minutes). Drain any excess water.
Add corn, butter, parsley, salt, and pepper to the squash. Cook until heated through (about 5 minutes).
See the recipe here.
Side/Appetizer: Simple Roasted Eggplant
Roasted Eggplant is a simple dish with a creamy texture and smoky flavor, perfect for any gathering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients
1 large eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or grease it with olive oil.
Slice the eggplant and lay them in a single layer on the prepared baking sheet.
Brush each slice with olive oil and sprinkle garlic, salt, and pepper.
Roast for 20-22 minutes, flipping halfway through.
Mix lemon zest, lemon juice, and parsley in a bowl. Drizzle over eggplant once it comes out of the oven.
Serve immediately, garnished with extra parsley if desired.
See the full recipe here.
Dessert: Celery Cake Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Cookies that combine celery and minced apples create an unexpected texture and flavor.
Ingredients
1 cup celery, shredded (about 4-5 stalks)
1 small apple, finely minced (yield 1 cup)
2 cups flour (gluten-free if desired)
1 ½ cup brown sugar
½ cup room temperature butter
2 eggs
2 tsp pure vanilla extract
2 tsp ground cinnamon
1 tsp baking soda
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a food processor, blend flour, brown sugar, butter, eggs, vanilla, cinnamon, and baking soda until well combined.
Add the celery and apples, folding gently.
Drop spoonfuls of the batter onto the baking sheet, spacing them about 1 ½ inches apart.
Bake for 10-12 minutes until golden. Transfer to a cooling rack.
Enjoy them warm or store in an airtight container for up to a week. Check the recipe here.
Meal 3: Exploring New Flavors
Main Course: Grilled Portobello Mushroom Salad
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 2-3 servings
This Grilled Portobello Mushroom Salad features grilled corn, sweet onions, tomatoes, and avocado, making it both healthy and vegan!
Ingredients
4 large portobello mushrooms
2 tablespoons olive oil
2 tablespoons soy sauce or gluten-free Braggs
2 tablespoons balsamic vinegar
1 sweet onion
1 ear corn
1 pint cherry or grape tomatoes or heirloom tomatoes
1 avocado
Handful of cilantro or parsley, chopped
4 ounces favorite greens
Crumbled cheese (optional)
Dressing Ingredients:
1/8 cup olive oil
1 tablespoon lime zest
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon smoked paprika
1/4 teaspoon salt and pepper (to taste)
2 teaspoons maple syrup (or honey/agave)
Pinch of cayenne or chipotle powder (or chili powder)
Instructions
Preheat grill on high heat.
Mix oil, soy sauce, and balsamic in a bowl.
Remove portobello stems and brush mushrooms with the marinade.
Peel and slice the onion.
Shuck the corn.
Whisk the dressing ingredients together in a small bowl.
Grill portobellos, onions, and corn for 5-10 minutes, basting as needed.
To assemble, lay a bed of greens on a platter and top with grilled vegetables.
Drizzle with dressing and serve with optional cheese.
Get the whole recipe here.
Side/Appetizer: Parmesan Squash Chips
Prep Time: 10 mins
Total Time: 40 mins
Yields: 6-8 servings
Ingredients
For the chips:
4 yellow squash, cut into rounds
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
1 cup panko
1 cup shredded Parmesan
2 tablespoons freshly chopped parsley
1/2 teaspoon garlic powder
For the dipping sauce:
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon freshly chopped parsley
Kosher salt and pepper
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss squash with olive oil and season with salt, pepper, and red pepper flakes.
In another bowl, mix panko, Parmesan, and parsley.
Dip each squash piece in the panko mixture and place on the baking sheet.
Bake until golden and crispy, about 30 minutes, flipping halfway through.
For the dipping sauce, mix sour cream, lemon juice, and parsley in a small bowl. Season with salt and pepper. Serve together.
Discover the recipe here.
Side/Appetizer: Yellow Squash Tots
Enjoy these crispy and healthy yellow squash tots as a delightful side dish or appetizer.
Prep Time: 20 mins
Cook Time: 25 mins
Servings: 4
Ingredients
For the Squash Mixture:
2 medium yellow squash, grated
1 cup panko breadcrumbs
1 egg, lightly beaten
1 teaspoon garlic powder
Seasoning:
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil (for brushing)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Grate the yellow squash in a large bowl.
Combine grated squash, breadcrumbs, egg, garlic powder, salt, and pepper.
Shape the mixture into small tots (about 1 inch in diameter).
Lightly brush with olive oil.
Bake for 20-25 minutes until golden brown and tender.
Serve immediately and enjoy!
Check the recipe here.
Dessert: Banana Pudding Cheesecake
Combine the flavors of banana and cream cheese for an outstanding dessert.
Ingredients
1 1/2 cups finely ground vanilla wafers
1/2 cup chopped pecans
1/4 cup melted butter
2 large ripe but firm bananas, diced
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon bourbon (optional)
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla paste or liquid vanilla
Whole vanilla wafers for the pan
Instructions
Preheat the oven to 350°F. Prepare a 9-inch springform pan with cooking spray.
Combine wafers, pecans, and melted butter in a food processor. Press into the pan base. Bake for 10 minutes and cool.
Cook bananas, brown sugar, and lemon juice in a saucepan until sugar dissolves.
Beat cream cheese until light and fluffy. Gradually add sugar, then stir in eggs and vanilla.
Fold in the cooled banana mixture and pour it into the crust.
Bake until the center is set (45-55 minutes). Cool and refrigerate for at least 6-8 hours before serving.
Check out the complete recipe here.
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Enjoy exploring these vibrant and healthy recipes with ingredients from your organic basket!
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