Healthy Recipes for March 20th, 2025 Veggie Basket
- greendoororganics
- Mar 26
- 14 min read
Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
A Big thank you to the authors of this week's delicious healthy recipes. We encourage you to visit their websites and show them your support. Thanks.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
MEAL 1
Main Dish
Veggie Fajita Buddha Bowls
Prep Time: 10 Cook Time: 25 Total Time: 35 minutes Yield: 3
Ingredients
Fajita Marinade:
1/4 cup olive oil
3 cloves garlic- finely minced ( use a garlic press)
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
Fajitas:
2 bell peppers ( red and yellow are nice)
1/2 red onion
2 large portobello mushrooms
Optional Garnishes: Chipotle Mayo, Avocado, cilantro, microgreens, pumpkin seeds, lime.
Cilantro Lime Cauliflower Rice
1 tablespoon olive oil
1/4 of an onion, diced
16 ounces “riced” cauliflower
1/2 teaspoon salt
1 teaspoon coriander
zest and juice from half a small lime
1/4 cup cilantro
Instructions
Preheat oven to 400F
Mix the marinade ingredients together with a fork in a small bowl.
Cut the bell peppers and portobello into 1-inch thick slices. Cut the onions into ½-inch thick wedges.
Toss with the marinade.
Place on a parchment-lined baking sheet, in a single layer not overlapping.
Roast on the middle rack in the oven for 20 minutes, then toss, and continue baking until mushrooms are cooked through, another 15-20 minutes.
While this is roasting, make the Cilantro Cauliflower Rice. Heat oil in a large skillet over medium heat. Add onion, and saute 3-4 more minutes until tender and fragrant. Add riced cauliflower and salt. Saute over medium heat for about 10 minutes, stirring often. Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve.
Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.
Notes
If adding tofu, pat dry, cut into 3/4-inch strips, toss with any remaining marinade, season with salt and pepper, and bake alongside the veggies.
You can also roast the cauliflower rice in the oven on a sheet pan. Use the same ingredients, but add the lime juice and cilantro after it’s cooked.
Side/Appy
Avocado Arugula Salad with Lime Dressing
Prep Time10 mins Cook Time 10 mins Total Time 20 mins Servings 6 servings
Ingredients
Lime Dressing
¼ cup lime juice
1 tablespoon lime zest
1 tablespoon honey
½ cup olive oil
salt and pepper to taste
Salad
4 oz arugula
¼ red onion sliced thin
4 Persian cucumbers sliced and halved
2 ripe avocados sliced
¼ cup microgreens for garnish
Instructions
For the Dressing:
Whisk together the olive oil, lime juice, lime zest, and honey. Season with salt and pepper.
Toss the arugula, cucumber, and red onion with half of the dressing. Place into your serving bowl or dish. Arrange sliced avocado pieces over the top. Finally, garnish with the microgreens.
Drizzle with remaining dressing, if desired or serve remaining dressing on the side. Serve immediately.
Notes
Wait to dress the salad until service, as the arugula can get weepy.
Do not slice avocados until right before service to avoid browning.
Side/Appy
Baked Zucchini and Tomato Fan Casserole
Ingredients:
3 young zucchini, sliced into finger-like strips, keeping them attached at the base
3-4 tomatoes, sliced into thin rounds
7 oz cheese, grated (choose your favorite, like mozzarella or cheddar)
Salt, to taste
7 tablespoons sour cream
2 cloves of garlic, minced
Smoked paprika, to taste
Directions:
Prepare the Vegetables:
Wash the zucchini and carefully slice them into finger-like strips, making sure to keep the base intact so the zucchini holds together like a fan.
Slice the tomatoes into thin rounds.
Arrange in the Baking Dish:
Gently fan out the zucchini slices in a baking dish. Tuck tomato slices in between the zucchini “fingers,” spacing them evenly.
Season the Vegetables:
Lightly sprinkle salt and smoked paprika over the arranged zucchini and tomato slices.
Make the Garlic Sour Cream:
In a small bowl, combine the sour cream with the minced garlic. Stir until well mixed.
Add the Sour Cream Mixture:
Spoon the garlic sour cream mixture evenly over the vegetables in the baking dish, making sure to cover the zucchini “fingers” and tomatoes.
Top with Cheese:
Generously sprinkle the grated cheese over the top of the zucchini and tomatoes.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Once baked, remove the dish from the oven and allow it to cool slightly. Serve warm as a beautiful and delicious side dish or light meal.
Cooking Tips:
Cut Carefully: When slicing the zucchini, ensure that you don’t cut all the way through the base so that the “fingers” remain attached.
Cheese Variations: Mix and match different cheeses for added depth of flavor.
Sour Cream Alternatives: Greek yogurt can be used instead of sour cream for a lighter option.
Nutritional Benefits:
Zucchini: Low in calories, rich in vitamins, and high in fiber.
Tomatoes: Contain antioxidants like lycopene, which may help reduce the risk of certain diseases.
Cheese: Provides protein and calcium.
Dessert
GF Pear Banana Almond Cakes (Muffins)
The sizes of the banana and pear may affect the amount of batter produced. I've baked them at 1/4 cup a batter each and produced 8 as well as 1/3 cup of batter each for 6. If you bake the larger version, you may need to bake them an additional 5 minutes.
Ingredients
1 ripe banana
1 ripe pear cored and chopped
1 egg
1 cup almond flour (I used Bob's Red Mill)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Confectioner’s Sugar for serving
Instructions
Heat the oven to 350°F. Spray a muffin tin, silicone cake mold, or individual molds with nonstick spray. Combine the banana, pear, egg, almond flour, baking powder, salt, and cinnamon in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
Spoon about ¼ cup into each, filling no more than 2/3 full into the prepared pans. Transfer to the oven and bake, rotating once, until golden brown, 30 minutes. Remove to a rack to cool slightly. Unmold and let cool completely on the rack. Store up to three days in an airtight container.
Meal #2
Main Dish
Sheet Pan Chicken with Red Onions and Rutabagas
4 servings Total Time: 60 minutes
Ingredients
1/4 cup apple cider vinegar
1 cup iced water
4 chicken leg & thigh pieces (with skin)
salt & pepper
1 large red onion; sliced into lengthwise stripes
1/3 cup peeled garlic cloves; halved
3-4 fresh thyme springs
1 lemon; cut into thick circles
2 tablespoons olive oil; divided
1 (14-1/2 oz) can Margaret Holmes Rutabagas; drained
Or
2 Cups steamed peeled Rutabagas, Diced
paprika and dried parsley for sprinkling
Directions
Heat oven to 350 degrees F.
Place iced water and vinegar in a large bowl.
Swish chicken pieces around in vinegar water to wash then pat dry.
Arrange chicken (skin side up) on a baking sheet and sprinkle with salt & pepper.
Place onions, garlic and thyme around chicken and drizzle all with olive oil. Rub lemon with olive oil and place on baking sheet.
Bake for 30 minutes then scatter rutabaga over the chicken and sprinkle everything on sheet pan with paprika and dried parsley.
Continue to bake an additional 20 minutes until juices from chicken run clear when pierced (meat thermometer should read 160 degrees F).
Side/Appy
Broccoli Cakes
Prep Time: 20 Cook Time: 10 Total Time: 30 minutes Yield: 4 patties
Ingredients
1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)
4–5 cups fresh broccoli florets (8 ounces)
1 scallion, diced
1/4 cup chopped herbs- basil, dill, Italian parsley, or cilantro (use what you have)
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely minced (or 1/2 teaspoon granulated garlic)
1/4 cup almond flour (or use bread crumbs), more as needed
1/2 cup grated cheese (cheddar, jack, mozzarella or vegan cheese)
2–3 tablespoons oil for searing.
Instructions
Cook Quinoa: Rinse quinoa in a fine-mesh strainer. Drain. Bring quinoa and 1 cup water to boil in a very small pot, cover, lower heat to low and simmer 10-12 minutes until tender and all the water is gone. Turn off heat, let stand 5 minutes covered.
Steam broccoli: While cooking the quinoa, steam the broccoli until tender, being careful not to overcook. Drain well, let cool, and pat dry. (It is imperative that broccoli is not overcooked and is patted dry in order for cakes to stick together.)
Combine and Pulse: Place broccoli, scallions, herbs, cooked quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse repeatedly until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and just be slightly sticky, easily forming a patty. If the mixture seems very wet, continue adding almond flour a tablespoon at a time until manageable. With damp hands, Form 4 large patties, pressing them together. You shouldn’t need to coat these in flour or breadcrumbs- but if they feel very wet, feel free to.
Sear: Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering heat to medium-low or low — resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan, and not stick- making flipping so much easier. (I like to use a thin metal spatula here. Rubber spatulas have thicker edges, much harder to get under delicate things.) Flip when golden and releasing, about 5 minutes. Pan-sear the other side until slightly puffed in the center (indicating the egg is cooked through) lowering heat more if need be. You can also finish cooking these through in 350F oven after pan-searing if they are getting too dark on the stovetop.
SERVE: At this point, you could refrigerate if making ahead, and reheat down the road. Or keep in a warm oven until serving. Serve with a slaw, side salad or sauteed greens. Top with a flavorful sauce if you like (see options in notes).
Notes
Feel free to sub 1 1/2 cups cooked short-grain brown rice for the quinoa.
Making sure the steamed broccoli is as dry as possible (pat it dry) will allow you to use less flour or bread crumbs. The first time I made this, I did not pat dry the broccoli, and it needed 1/2 cup almond flour. The second time, I patted the broccoli dry, and only needed 1/4 cup flour, if that.
Make sure the quinoa is dry and not watery.
Pick a sauce to serve these!
Chipotle mayo – https://www.feastingathome.com/chipotle-mayo/
Vegan Cilantro Crema - https://www.feastingathome.com/vegan-cilantro-crema/
Avocado Cilantro Sauce - https://www.feastingathome.com/oil-free-avocado-cilantro-sauce/
Side/Appy
Fresh Salsa
Prep Time 15 mins Total Time 15 mins Servings 2 to 16 servings Yield3 to 4 cups
When using fresh jalapeño peppers, always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.
Ingredients
2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
1/2 medium red onion
2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
Juice of 1 lime
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin, or more to taste
Prep the ingredients:
Roughly chop the tomatoes, chile peppers, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling, and avoid touching your eyes for several hours.
Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
Make the salsa:
Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
Adjust the seasonings:
Place in a serving bowl. Add salt and pepper to taste. If the chiles make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chiles, or add a little more ground cumin.
If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
Serve:
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or pinto beans, or black beans. The salsa will keep refrigerated for up to 5 days.
Dessert
Ginger-Lime Pear Cobbler
Prep Time 25 min Cook Time 50 min Yield 10 servings
Ingredients
3/4 cup sugar
1/8 teaspoon ground ginger
5 cups sliced peeled fresh pears
2 tablespoons finely chopped crystallized ginger
2 tablespoons lime juice
1/2 cup butter, melted
BATTER:
3/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon grated lime zest
1/8 teaspoon salt
Pinch ground ginger
3/4 cup 2% milk
Directions
In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside.
Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top.
Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.
Meal #3
Main Course
Orecchiette Broccoli Recipe
Prep Time: 5 Cook Time: 25 Total Time: 30 minutes Yield: 4
Ingredients
12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)
8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
3 tablespoons olive oil (don’t skimp here!)
1 fat shallot, diced -or half a white or yellow onion
6 garlic cloves- rough chopped
generous pinch chili flakes ( Aleppo or Urfa Biber is nice here)
generous pinch salt and pepper, more to taste
1 teaspoon anchovy paste ( or sub white miso paste)
2 cups veggie broth or chicken broth
1–2 teaspoons lemon zest
1/4 cup fresh grated pecorino cheese
small handful baby spinach (or arugula), chopped for more vibrant color
Optional Garnish: pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, truffle oil or kalamata olives– all optional.
Instructions
Steam small broccoli florets until very tender (easily pierced with a fork) then chop and set aside.
Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.
Bring to a gentle simmer and break apart the broccoli with a metal spatula into tiny pieces. As it cooks and softens it will get easier to break apart. You want the broccoli to melt down into a “sauce ” – take your time here, adding more liquid as needed.
Stir in the lemon zest and pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes.
Use an immersion blender right in the saucepan and add a small handful of chopped baby spinach and blend until smooth. Using the full 3 tablespoons of olive oil will help make the sauce “creamy”. (Alternatively, place the sauce in a blender with spinach).
Combine. Add the pasta to the sauce and add more hot pasta water as needed to keep it ” saucy.”
Taste once more for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this) or more pecorino if you like.
Divide among pasta bowls and top with any of the garnishes you like!
Notes
Pecorino. Pre-shredded pecorino or parmesan often have “caking agents” in them- that prevent cheese from fully incorporating into a sauce- resulting in unpleasant clumping. The cheese should just melt into the sauce. Always check the label.- some stores offer grated pecorino that they grate on-site without these caking agents. Also, pecorino is much saltier than parmesan, so if using parmesan, you may need more salt.
We adjusted the recipe to make this more vibrant in color. Adding the spinach is not traditional but does add a beautiful vibrance to the sauce.
Side/Appy
Cilantro Arugula Salad
Prep Time 5 mins Total Time 5 mins Servings 2
Ingredients
2 large handfuls arugula
1 small bunch cilantro chopped
½ cup carrot, shredded
2 mini cucumbers, sliced
2 Tbsp pickled red onion, chopped
2` tsp flax seeds
¼ cup feta, crumbled
1 lemon, juiced
2 tsp olive oil
1½ Tbsp agave syrup
1 pinch kosher salt
Instructions
In a small mixing bowl, whisk together the lemon juice, agave, olive oil, and salt until they emulsify and become a creamy vinaigrette.
In a large mixing bowl, add the arugula, cilantro, cucumber and carrot, seeds and vinaigrette (saving a pinch of the seeds and a small handful of cucumber slices for garnish at the end) and toss well.
Add the pickled onions and feta (saving a few of both ingredients for garnish at the end), and toss to combine.
Put the mixed salad into a serving bowl and garnish with the remaining feta, cucumber slices, and pickled cucumber so that the colors are well-represented on the top of the salad. Sprinkle the remaining flax seeds over the entire top of the salad and serve.
Side/Appy
Rutabaga Taco Fries
Prep Time 10 minutes Cook Time 40 minutes Servings 4-5
Ingredients
1 rutabaga
1 tbsp olive oil
2 tsp Taco Enhancer (Seasoning)
Dipping Sauce Option:
½ cup Sour Cream or Greek Yogurt
1 lime, freshly squeezed
2 tsp Taco Seasoning
salt to taste
Directions
Preheat the oven to 400°F
Peel the rutabaga using a potato peeler, or a paring knife once you start getting frustrated. Trim the ends off a little, then slice the rutabaga in half, then in ¼-inch disks. Then slice those disks into fries. (see YouTube video)
In a large bowl, add the rutabaga fries, Taco Enhancer and olive oil; toss so that everything is well coated. Lay a cooling rack over a sheet pan. (For super easy clean up, line pan with foil.) and arrange in a single layer.
Roast in the oven for 40 minutes, or until they get nicely browned.
Add to a bowl and toss lightly with salt to taste.
Dipping sauce
Combine sauce ingredient together in a small bowl. Taste, and adjust seasoning to your liking
Dessert
Zucchini Lime Cake with Cream Cheese Frosting
INGREDIENTS
For the cake batter:
3.5 oz. (100g) sugar
3.5 oz. (100g) brown sugar
6.3 oz. (180g) sunflower oil
4 medium eggs
1/2 tsp. vanilla extract
1 3/4 cups (230g) spelt flour
2 tsp. baking powder
1/2 tsp. salt
7 oz. (200g) zucchini, grated
2 organic limes, zest & juice (divided)
1 tsp. confectioners’ sugar
For the decoration:
2.5 oz. (70g) confectioners’ sugar
1 oz. (30g) butter, at room temperature
8.8 oz. (250g) cream cheese
1 organic lime, juice & zest
some chopped pistachios (optional)
DIRECTIONS
Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf tin* with baking parchment and grease lightly. Grate the zucchini, place it in a clean kitchen towel, and press out as much water as you can. Zest the limes finely. Collect the juice of one lime for the batter. Set aside.
Add both sugars and the sunflower oil to a large bowl and mix until well combined. Add the eggs one at a time and mix well after each addition. Next, add the vanilla extract and mix in. In a separate bowl, mix the spelt flour with baking powder and salt. Add to the large bowl and mix until just combined. Add the grated zucchini, lime zest, and juice and fold in. Transfer the batter to the prepared loaf tin and bake for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. If the top of the cake gets too dark, cover with a piece of aluminum foil and continue baking. Take the cake out of the oven and let cool down for 15 minutes inside the baking tin.
Mix the remaining lime juice from the batter with the teaspoon of confectioners’ sugar. Poke several holes in the cake using a wooden skewer, then drizzle the lime-sugar mixture all over the cake. Let the liquid soak in, then lift the cake out of the baking tin and let cool down completely on a wire rack.
For the frosting, mix confectioners’ sugar and butter in a large bowl until well combined. Add the cream cheese and lime juice and mix until well combined. Frost the cooled cake with this mixture and decorate with lime zest and some chopped pistachios (optional).
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