Healthy Recipes for May 22nd, 2025 Veggie Basket
- greendoororganics
- 4 days ago
- 10 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Course
Pepper and Egg Sandwich
Prep:10 mins Cook:20 mins Total:30 mins Servings: 4
Green bell and cubanelle peppers, onions, and scrambled eggs are piled on hero bread in this popular pizzeria sandwich.
Ingredients
10 large eggs beaten
2 large green bell peppers seeded and chopped, see notes below
1 large Italian frying pepper seeded and chopped
2 medium onions chopped
4 round deli-style rolls or 3 hero (sub, hoagie) rolls
3/8 cup olive oil
3 ounces water
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
Instructions
In a large pan saute the peppers and onions in a ¼ cup of olive oil over medium heat for 2 minutes then add the water and cover. Cook for 8 minutes or until peppers and onions are soft.
Remove the lid and continue to cook the peppers and onions for 2 minutes more to evaporate a bit of the water. Add the remaining olive oil and season the peppers and onions with salt and pepper.
Turn heat to medium-low and add the well-beaten eggs into the pan. Scramble the eggs until just cooked. Turn off the heat and taste test. Adjust salt and pepper if required.
Once satisfied, pile the pepper and eggs onto round or hero rolls and eat right away. Enjoy!
Notes
Makes 4 round roll sandwiches or about 3 hero sandwiches.
Green bell peppers and Italian frying peppers (cubanelle) are recommended over sweeter red or yellow bell peppers.
Traditionally this sandwich isn't served with anything but pepper and eggs, but you can certainly "upgrade" the sandwich with cherry peppers, Calabrian chili paste, or mozzarella cheese, and/or Pecorino Romano.
Leftovers can be saved for up to 3 days. Reheat in 350f oven or microwave until warm.
Side/Appy
Quick Vegetable Hash Skillet Dinner
Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4 servings
Ingredients
2 large potatoes, chopped and parboiled
2 carrots, chopped and parboiled
1 tablespoon natural coarse salt
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, sliced
1 bell pepper, chopped
½ teaspoon turmeric powder
pinch red chili powder (substitute with cayenne pepper),
(or cayenne pepper powder)
½ teaspoon Himalayan pink salt, or to taste
½ can black beans, drained
4 cups kale, (see notes)
⅛ teaspoon freshly ground black pepper
1 tomato, chopped (for garnish)
½ fresh lime, juiced (for garnish)
Instructions
Bring a pot of water to boil and add a tablespoon of natural coarse salt. Add chopped potatoes and carrots and boil until just cooked (about 12 minutes). Strain, and set aside until needed.
Heat olive oil in a large skillet on medium heat. Add garlic and sauté until starting to lightly brown. Add onions, red bell pepper, turmeric powder, red chili powder, and a pinch of salt, and continue to sauté until starting to soften (about 5 minutes).
Add parboiled potatoes and carrots, another pinch of salt, and a splash more oil if you like. Spread the vegetables out evenly on the bottom of the skillet and cook until they start to brown. Then toss. Spread evenly again, and caramelize again. Continue to sauté until the potatoes are nicely caramelized. Turn up the heat if the process is taking too long.
Add black beans, and washed and chopped greens, and stir well. Add a pinch of salt and black pepper and continue to cook until the greens are wilted and cooked.
Taste and adjust the seasonings to your taste. Add fresh tomato and a splash of fresh lime and give the skillet a final toss to boost the flavors.
Enjoy this with ketchup or salsa on the side. See notes for more topping ideas.
Side/Appy
Pears with Mandarins, and Cucumber in Citrusy Sesame-Ginger Pear Dressing
Prep Time 40 minute Serving 4
Ingredients
1 very ripe or overripe USA Anjou or Bartlett Pear, peeled, cored, and coarsely chopped
1 mandarin orange -juiced
unseasoned rice vinegar
grated fresh ginger
kosher salt
freshly ground black pepper
toasted sesame oil
1 large, perfectly ripe USA Green Anjou Pear, cut into 3/4-inch chunks
2 mandarin oranges, peeled and separated into segments
1 English cucumber, cut into 3/4-inch chunks
1 firm but ripe avocado, cut into 3/4-inch chunks (optional)
black sesame seeds, or toasted white sesame seeds
Directions
Combine the pear, mandarin juice, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week.
In a large bowl, combine the pears, mandarins, and cucumber with 3 tablespoons of the dressing, and toss to coat. Set aside for 10-20 minutes to marinate. Taste and adjust the seasoning with more salt and pepper, as needed. Add the avocado chunks now if using, to the mixture, and very gently toss to incorporate them without mashing. Spread the salad in an even layer in a wide, shallow bowl. Drizzle with another 2 tablespoons of the dressing and sprinkle with the sesame seeds. Serve immediately
Dessert
Lemon Carrot Loaf Cake
Prep Time: 10 minutes Cook Time: 50 minutes Inactive Time: 30 minutes Total Time: 1hour hour 30 minutes Servings: 10
Ingredients
For the cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup Vanilla Greek yogurt (you can use plain if you prefer)
1 cup packed brown sugar
2 Tbsp lemon zest
1 cup shredded carrots
1/4 cup freshly squeezed lemon juice
1/2 cup coconut oil, melted
1 tsp almond extract paste
For the Lemon Glaze
1 Tbsp lemon zest
1 1/2 cups powdered sugar
2 Tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
Instructions
Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan with butter and flour or a cooking spray with flour in it.
In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk the eggs. Add the yogurt, brown sugar, lemon juice and zest, shredded carrots, coconut oil, and almond extract and whisk until combined.
Stir the dry ingredients into the wet, mixing until full combined. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely.
For the Lemon Glaze
Whisk the zest, powdered sugar, lemon juice, and vanilla extract together in a large bowl until smooth. Pour it over the cake once cooled.
Meal #2
Main Dish
Roasted Beet & Potato Salad
Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings:2
Ingredients
▢2 medium-large beets, peeled & cubed
▢2 medium potatoes, cubed
▢1 tbsp grapeseed oil
▢1 tsp oregano
▢1 tsp sea salt
▢½ teaspoon black pepper
▢2-3 small heads of lettuce, I used romaine, frisee, and bibb, chopped
▢2 cups cooked white beans, or 1 14-oz can, drained & rinsed
▢1/4 cup toasted pepitas
lemon vinaigrette
▢2 lemons
▢1 tablespoon Dijon mustard
▢2 teaspoons maple syrup
▢1 teaspoon minced garlic
▢½ teaspoon sea salt
▢¼ cup Extra Virgin Olive Oil
Instructions
Preheat oven to 375° and line a baking sheet with a silicone baking mat or parchment paper.
Toss the cubed potatoes and beets with the oil, then spread them evenly onto the baking sheet. Sprinkle the oregano, salt, and pepper over them.
Roast for 35 minutes.
Place the lettuce into a large mixing bowl.
Add the roasted vegetables (as much as you'd like to add), and beans.
Drizzle on about half of the dressing and toss well.
Season to taste with more dressing and salt.
Garnish with pepitas before serving
lemon vinaigrette
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
Side/Appy
Carrot-Cucumber Salad
Active Time:20 mins Total Time:2 hrs 20 mins Servings:4
Ingredients
¼ cup rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame oil
¼ teaspoon salt
⅛ teaspoon chipotle chile powder
⅛ teaspoon ground pepper
1 medium cucumber, sliced into ¼-inch half-moons
2 medium carrots, cut into matchsticks (1 cup)
½ small red onion, thinly sliced (½ cup)
Directions
Whisk ¼ cup vinegar, 2 tablespoons cilantro, 1 tablespoon oil, ¼ teaspoon salt, ⅛ teaspoon chipotle powder and ⅛ teaspoon pepper together in a large bowl. Stir in sliced cucumber, matchstick carrots and sliced red onion. Toss to coat. Cover and refrigerate for at least 2 hours (and up to 4 hours) before serving.
Side/Appy
Za'atar Roasted Carrots & Cauliflower over Salted Yogurt
yields: 4 -6 appetizer servings
Ingredients
Carrots & Cauliflower
1 pound small carrots, peeled and sliced in half diagonally
1 pound of cauliflower, cut into 1-2 inch florets
¼ cup extra virgin olive oil
2 teaspoons ground sumac
2 teaspoons dried thyme, or 2 tablespoons fresh thyme
2 teaspoons sesame seeds
½ teaspoon kosher salt
1 teaspoon fresh thyme leaves, for garnish
Salted Yoghurt
1½ cups plain yoghurt
1 teaspoon fine lemon zest, from about ½ large lemon
¼ teaspoon kosher salt, or more, to taste.
Cinnamon Roasted Hazelnuts
2 tablespoons unsalted butter
⅓ cup chopped roasted hazelnuts
¼ teaspoon ground cinnamon
INSTRUCTIONS
Preheat the oven to 450°F.
Toss the carrots and cauliflower florets with olive oil, sumac, thyme, sesame seeds, and salt. Spread them out on a parchment-lined baking sheet and roast veggies for 12-15 minutes, until the carrots are tender, but still have a bit of crunch. Transfer to a bowl and refrigerate for at least 25 minutes, or overnight.
Meanwhile, stir the plain yoghurt with with lemon zest and salt. Taste and adjust salt as needed. Refrigerate until ready to serve.
Melt the butter in a small skillet over medium heat and cook, stirring occasionally, until the butter foams and turns lightly golden brown. Add the hazelnuts and cinnamon and cook, stirring for 1 minute longer.
When the vegetables are chilled (just above room temperature is fine!), spread the salted yoghurt on a serving platter. Top with roasted vegetables, cinnamon roasted hazelnuts, and garnish with fresh thyme leaves. Serve cold or room temperature.
Dessert
Mandarin Orange-Lemon Curd
This creamy Mandarin Orange-Lemon Curd has just the right balance of sweetness and tanginess. All you need is 15 minutes and you can put this fruit spread on anything you can imagine, like cakes, yogurt, pavlova, and scones.
Prep Time5 minutes Cook Time 10 minutes Total Time 1hour 15 minutes
Ingredients
4 large egg yolks
½ cup sugar (99 grams)
zest from ½ lemon
zest from 2 mandarin oranges
2 tablespoons fresh lemon juice (about 1 lemon)
¼ cup fresh mandarin orange juice (about 2 mandarin oranges)
Pinch of salt
6 tablespoons unsalted butter (86 grams) (at room temperature)
Instructions
Cut the butter into small cubes. Set aside and let it get to room temperature.
Prepare the double broiler by filling a medium pot with 1 – 2 inches of water. Set a medium heatproof bowl (glass or stainless steel) over. Check the bottom of the bowl to make sure it didn’t touch the water in the pot. Remove the bowl. Bring the water to a full boil over medium heat.
Once the water is boiling, reduce to low heat and keep at a simmer. Add egg yolks, sugar, zests, juices and salt to the bowl. Set it over the pot of simmering water. Whisk constantly until thicken like sour cream, about 10 minutes. Curd will thicken more as it cools. Remove from heat. Add the butter and whisk until smooth.
Transfer the curd to a small glass container or bowl. Cover with plastic wrap by pressing down to the surface of the curd. This will prevent a skin from forming on the curd. Refrigerate until cool.
When ready to serve, remove the plastic wrap and give a few stirs. It’s ready to be used.
Meal #3
Main Course
Spiced Carrot, Lentil and Kale Soup
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2-3 “ piece of fresh ginger, finely chopped
8 medium carrots, chopped
1½ cups red lentils
3 tsp dried cumin
2 tsp dried coriander
1 tsp dried turmeric
6½ cups vegetable stock (4 cubes), add more water if required at the end of cooking
2 oz kale, chopped
a handful of fresh cumin, chopped
a good grinding salt and black pepper
Instructions:
Sauté the onion, garlic and ginger in the olive oil until soft, then add the carrots and cook gently for a few minutes.
Rinse the lentils well and add them to the pot along with the spices and stock, then stir well.
Add the kale, bring to the boil, then reduce to a simmer and cook gently for 30 minutes until the lentils are soft.
Whizz with a hand blender, leaving some vegetables intact.
Add the coriander and season with salt and pepper, then serve.
Enjoy!
Notes:
FRIDGE: Once cool, keep soup in an air tight container for 3 to 4 days.
Because this soup contains red lentils it tends to thicken as it cools, so you may need to add some water or stock to think it down before reheating.
FREEZER: Once cool, soup can be frozen in portions in tubs or freezer soup bags.
Side/Appy
Beet Salad with Cilantro
Serves 4
Ingredients
• 2 large beets
• 1 onion
• 1 clove garlic
• 1 lemon
• Cilantro
• Olive oil
• Salt and pepper
Directions
1. Place the beets in a pot with cold water and cook them until done. When the beets are cold, cut
them into quarters and mix with olive oil.
2. Chop the onion in quarters. Chop the garlic and cilantro in small pieces and mix together.
Squeeze the lemon onto the onions, garlic, and cilantro. Let sit.
3. Mix together the beets with the onion and cilantro sauce, add a small amount of salt and
Side/Appy
Egg in a Pepper
Prep Time:5 mins Cook Time:5 mins Total Time:10 mins Servings:1
Ingredients
1 large egg
1 (¼-inch thick) ring bell pepper
salt and ground black pepper to taste
Directions
Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.
Dessert
Cauliflower Rice Pudding
Prep 30 min Cool 3 hr Serves 2
Ingredients
1/2 c cauliflower
1/2 c coconut milk, divided
2 tbsp organic brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4oz coconut cream (coconut milk from a can)
1/2 c almond milk
1 flax egg
1/2 c raisins, optional
Method
Clean and drain cauliflower florets. Place them in a processor and pulse until it forms a rice like texture.
In a saucepan on medium heat, put the rice cauliflower, brown sugar, 1/4c coconut milk, vanilla extract and cinnamon. Let cook for about 5-8 minutes and stir frequently.
When it’s done let it sit in the pot off of heat for 10 minutes.
In a small saucepan on medium heat, combine almond milk and coconut cream stirring frequently until it thickens. About 5 minutes.
Add that mixture to the cauliflower along with the whisked flax egg and the remaining 1/4 c coconut milk.
Keep on medium heat 5-8 minutes until thick. Stir often.
Fold in raisins if desired.
Once done put into ramekins, sprinkle with cinnamon and store in the fridge for 3 hours before serving. Enjoy!
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