Healthy Recipes for May 15th, 2025 Veggie Basket
- greendoororganics
- May 15
- 10 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Fresh Green Fava Bean Stew with Olive Oil and Onions
Prep Time:10 mins Cook Time:30 mins
Ingredients
2 pounds Fava Bean tender stalks, cut into two-inch pieces
1 Onions sliced
1/2 cup parsley chopped
1/2 cup olive oil
2 cups of water
1/2 lemon juiced
1 teaspoon salt
1 teaspoon pepper
Instructions
In a sauté pan, drizzle half of the oil on the bottom and layer with the third of the fava bean.
Evenly distribute 1/3 of the onions and parsley and season with salt and pepper.
Continue the layers.
Drizzle the rest of the oil, lemon juice and add the boiling water.
Cover and cook for 20-25 minutes.
Serve hot or at room temperature with rice.
Side/Appy
Eggplant Parm Chips
Yields: 4 serving(s) Prep Time: 5 mins Total Time: 50 mins
Ingredients
1 medium eggplant
Kosher salt
2 Tbsp. extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 tsp. Italian seasoning
1 tsp. garlic powder
Freshly ground black pepper
Marinara, for dipping (optional)
Directions
Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.
Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated.
Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet.
Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.
Side/Appy
Mouthwatering Green Pepper Casserole
Ready In:45mins Ingredients:6 Serves:4-6
Ingredients
2 cups fresh green peppers, chopped
2 cups crumbled cracker crumbs
2 cups American real cheese or 2 cups cheddar cheese, grated
1⁄2cup butter (do not use margarine)
2 - 2 1⁄2cups milk
salt and pepper
Directions
Layer in greased casserole dish.
Bake @ 350 degrees for 30 - 35 minutes or until done.
Dessert
Cantaloupe Banana Smoothie
Ingredients
2 cups cantaloupe chunks
2 bananas
¼ cup almond milk, dairy, or nondairy beverage should work well
5 ice cubes
Instructions
Add all ingredients and blend until smooth. Serve immediately
Meal #2
Main Dish
One-Pot Dirty Rice
Serves: 6 Prep Time: 15 minutes Cooking Time: 1 hour
Ingredients
¼ cup vegetable oil (i.e. sunflower or avocado)
1 (16 oz) block extra-firm, high-protein tofu
½ teaspoon sea salt
2 tablespoons nutritional yeast
1 cup green bell pepper + ½ cup (to add later), chopped
1 cup yellow onion, chopped (about half an onion)
1 cup celery + ½ cup (to add later), chopped
¼ cup fresh jalapeño, chopped (deseeded for less spicy)
2 tablespoons tamari
2 tablespoons vegan Worcestershire
1 teaspoon ground sage
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon liquid smoke
½ cup dry red wine
2 cups long-grain white rice, rinsed thoroughly
2 cups filtered water
4 cloves garlic, peeled
¾ cup fire roasted tomatoes (diced or crushed variety)
1 stalk green onion, chopped + ½ cup sliced to garnish
3 fresh bay leaves (dried is ok but fresh is best!)
1 teaspoon sea salt
2 tablespoons vegan butter
½ cup fresh parsley, chopped, to garnish
Instructions
Preheat oven to 350° F.
In a large pot, heat the vegetable oil over medium-high heat. Using your hands in a colander, drain and crumble the tofu into small crumbly bits. Add to the hot vegetable oil. Sprinkle the salt and nutritional yeast over the tofu. Stir until incorporated. Every so often, scrape the bottom of the pan. The tofu will start to turn a crispy brown after about 10 minutes.
Add the bell pepper, yellow onion, jalapeño, and celery to the browned tofu. Cook the vegetables down for a good 5 minutes, stirring every so often. Add in the tamari and the Worcestershire. Stir and combine. Cook down for 5 minutes, stirring often. Lower heat to medium-low. Add in your sage, oregano, thyme, cumin, paprika, cayenne pepper, and liquid smoke. Stir and toast your spices until fragrant, stirring often. Add in the red wine to deglaze the pan, scraping up the bottom tidbits from the bottom of the pot.
Rinse rice under warm water until water runs clear. Add to the pot. Stir to combine and toast the rice for 5 minutes. In a high-speed blender, add water, garlic, green onion, bay leaves, salt and tomatoes. Blend until smooth. (Yes, the bay leaves will blend up!) and add the second round of bell pepper and celery mixture to the rice.
Pour in blended liquid. Place in the center rack of the oven and cook for 40 minutes, with the lid tightly on. Remove from oven, remove lid, fluff with a fork, place lid back on and let sit for 5 minutes. Add the vegan butter and mix. Season with more salt if desired. Serve and garnish with fresh chopped parsley and sliced green onions.
notes
If you don’t have a high speed blender and you are concerned that the bay leaves will not blend effectively, you can simply add them separately before cooking in the oven and remove them when ready to serve.
If you want to be fancy and serve this rice in a more sophisticated way than straight out of the pot, try pressing a good amount into a medium sized bowl using a spoon. Then, using the back of the spoon, press the rice into the bowl firmly. Place the plate on top of the bowl, press everything together securely, and flip. Remove the bowl and there you go! A beautiful mound of dirty rice.
To make this a more complete meal, I suggest serving it with any of these suggestions: BBQ tempeh or slow roasted mushrooms, sautéed collard greens or kale, cornbread muffins, grilled asparagus, coleslaw, roasted cauliflower, a simple side salad with a light dressing.
Side/Appy
Roasted Broccoli and Spinach
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
Ingredients
1 pound broccoli, cut into florets
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
Crushed red pepper, to taste
1 lemon
3 ounces baby spinach
3 tablespoons finely grated Parmesan cheese
2 tablespoons fresh parsley, minced
Salt and pepper to taste
Instructions
Preheat oven to 425ºF.
Arrange the broccoli on a baking sheet and drizzle with extra virgin olive oil. Season with salt, pepper, Italian seasoning, and a pinch of crushed red pepper to taste. Toss to coat and transfer to the oven for 20 minutes, flipping once midway through cooking. The broccoli should be nicely browned and tender-crisp.
Prep the lemon:
Use a microplane to grate off 1 teaspoon of lemon zest from the lemon. Cut the lemon in half. Cut half of the lemon into four wedges for serving and juice the other half. Set aside.
Roast the spinach:
Remove the broccoli from the oven and arrange the baby spinach on top. Season the spinach lightly with salt and add the lemon juice. Return the baking sheet to the oven for 5 minutes or until the spinach is bright green and wilted. Remove from the oven.
To serve:
Transfer the broccoli and spinach to a serving platter. Garnish with lemon zest, Parmesan, and freshly minced parsley. Serve with lemon wedges on the side. Enjoy!
Side/Appy
Eggplant Rings
Yields: 4 serving(s) Cook Time: 20 mins Total Time: 20 mins
Ingredients
1 medium eggplant
1/2 cup all-purpose flour
kosher salt
3 eggs, lightly beaten
1 1/2 cups italian breadcrumbs
1/2 cup finely grated Parmesan
1 cup marinara, for serving
Directions
Preheat oven to 425 degrees F. Line a baking sheet with a wire rack.
Slice eggplant crosswise into 1/4" rounds.
Using the wide end of a pastry tip, cut holes into the center of eggplant rounds to create rings. Discard centers.
In medium bowl, toss together flour and salt. Dredge eggplant rings in flour.
Whisk together eggs in a separate bowl, then dunk rings in beaten eggs to coat.
In a third bowl, whisk together breadcrumbs and Parmesan. Toss the rings in the breadcrumbs to coat.
Place breaded rings on the wire rack on the baking sheet. Bake for 20 minutes, until golden brown and crispy.
Serve warm with marinara.
Dessert
Easy Cantaloupe Dessert Recipe (No-Bake)
Total Time: 2 hours 15 minutes Yield: 2 servings
Ingredients
2 cups cantaloupe juice (about 4 cups cubed cantaloupe)
4 TBSP arrowroot starch
2 TBSP maple sugar
pinch of salt
fresh mint (optional, for garnish)
fresh raspberries (optional, for garnish)
Instructions
Make the cantaloupe juice by blending cubed cantaloupe in a high powered blender until it becomes a smooth liquid. Strain through a fine-mesh sieve to remove pulp, then measure out 2 cups of cantaloupe juice.
In a small saucepan, whisk together cantaloupe juice, arrowroot starch, maple sugar, and pinch of salt until fully combined.
Then, set the saucepan over low heat and continue stirring the mixture frequently until it thickens, about 3-5 minutes.* Once thickened, remove from heat.
Allow the mixture to cool slightly or to room temperature before pouring evenly into 2 serving glasses or dishes of choice.
Cover with plastic wrap and refrigerate to set for at least 2 hours or overnight, noting that the longer the chill time the firmer the pudding will be.**
When ready to serve, garnish with fresh mint leaves and fresh raspberries or other toppings of choice and serve chilled.
Meal #3
Main Course
Vegetarian Italian Sub
Yields: 4 - 5 serving(s) Prep Time: 15 mins Total Time: 1 hr 30 mins
Ingredients
1/2 cup pitted green olives, such as Castelvetrano or Manzanilla
1/2 cup pitted dark olives, such as kalamata or niçoise
1/3 cup canned artichokes, roughly chopped
1/3 cup roasted peppers (fresh or jarred), roughly chopped
3 cloves garlic, roughly chopped
3 Tbsp. extra-virgin olive oil
1 Tbsp. capers
1 Tbsp. red wine vinegar
For The Sandwiches
2 medium eggplants (about 1 ½ lb), sliced into ¼” planks
2 medium zucchini (about 1 ¼ lb), sliced into ¼” planks
Kosher salt
9 Tbsp. extra-virgin olive oil, divided
1 Tbsp. soy sauce
2 tsp. oregano, divided
1 tsp. garlic powder
1 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 foot long (or four 6’) Italian style sub rolls
1/4 cup red wine vinegar
1/4 lb. provolone cheese
2 tomatoes thinly sliced
1 small red onion, thinly sliced
1/2 cup jarred peppers, such as banana, Calabrian or sweet peppers
1 small head iceberg, thinly sliced
3 Tbsp. mayo, optional
Directions
For The Olive Salad
Add all ingredients to a food processor and pulse until ingredients are broken up into similar-sized small chunks. You can accomplish the same results without a food processor by finely chopping all the ingredients then stirring in the oil and red wine vinegar.
Season to taste with salt and pepper then refrigerate until ready to use
For The Sandwiches
Set one oven-safe wire racks into each of two baking sheets. Place the eggplant slices on one, and the zucchini on the other. Salt both eggplant and zucchini slices with about 1 tablespoon salt on all sides. Let sit for at least 30 minutes and up to 1 hour. Then pat dry vegetables thoroughly with a paper towel.
Adjust oven racks to lower and center positions, and preheat to 425º.
In a large bowl, combine 5 tablespoons oil, soy sauce, 1 teaspoon oregano, garlic powder, paprika, 1 teaspoon salt, and ½ tsp black pepper. Toss the zucchini in the mixture until fully coated then transfer it to its rack on the baking sheet. Then toss the eggplant in the mixture and transfer it to its rack on the baking sheet.
Transfer the sheets (with the veggies still on their wire racks) to the oven and roast for about 20 to 25 minutes, switching the sheets halfway through, until the veggies are tender and have browned slightly. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons oil, red wine vinegar and remaining 1 teaspoon oregano. (These ingredients can also be added to a squeeze bottle and shaken.)
Assemble the sandwiches: Slice the bread and scoop out the inner bread of only the top half of each. Sprinkle both sides of the bread with the oil and vinegar mixture.
Begin layering with the roasted vegetables followed by provolone. Add the tomatoes, onion, peppers, and iceberg. Spread a layer of mayo (if using) to the top half of the bread then fill the space left by scooping out the bread with olive salad.
Slice the sandwiches into equal portions, stab with toothpicks and serve.
Side/Appy
Broccoli and Spinach Soup
Prep Time: 12 mins Servings: 4
Ingredients
1 small yellow onion diced
½ teaspoon sea salt, plus more to taste
2 garlic cloves minced
1 teaspoon finely grated ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch red pepper flakes
3 cups loosely packed broccoli florets
2 ¾ cups vegetable broth or water
1 cup frozen green peas
1 cup packed baby spinach
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon stirred tahini or 2 tablespoons cashews , optional
Freshly ground black pepper , to taste
Instructions
In a soup pot sauté the onions and salt with ¼ cup of water for 10 minutes until the onions are translucent. Stir often and add water as needed to prevent burning.
Add the garlic, ginger, cumin, coriander, and red pepper flakes and cook for another 30 seconds.
Add the broccoli and vegetable broth and bring to a simmer. Simmer, partially covered, for 3 minutes or until the broccoli is bright green. Next add the green peas and turn the heat off.
Carefully (but quickly) transfer the soup to a blender and add the spinach, lemon zest and juice, and tahini or cashews (if using). Blend on high until completely smooth. Taste and re-season with salt and pepper as needed. Add more broth if desired to thin the soup and blend again. Pour into bowls and enjoy!
Side/Appy
Fresh Watercress & Apple Salad
Prep Time: 10 minutes Total Time: 10 minutes
Ingredients
1 medium Roma tomato chopped
1 medium cucumber chopped
1 green bell pepper chopped
1 green apple sliced
1 small carrots chopped
Few cilantro leaves.
1 cup of watercress
10 pieces of walnut
Juice of half lemon
Olive oil for drizzling
A pinch of salt
Instructions
assemble all the chopped vegetables together
Add all ingredients in a big bowl .
Add lemon juice, salt, and olive oil.
Serve right away or keep in the refrigerator for couple of days.
Dessert
Apple Banana Cake
Ready In:1hr 30mins Serves:12
Ingredients
Wet Ingredients
4 cups of peeled cored and grated apples (generous)
2 mashed bananas
1 teaspoon vanilla
1⁄2 cup vegetable oil
2 eggs
1⁄2 cup of chopped walnuts or 1/2 cup pecans (optional)
Dry Ingredients
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
Directions
Preheat oven to 350 degrees F.
Combine all the wet ingredients in large bowl and mix well.
Combine dry ingredients in a separate bowl and mix well.
Add dry to wet ingredients and mix thoroughly.
Pour into an Ungreased 9"x13" pan.
Bake for 1 hour.
Cool before slicing
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