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Healthy Recipes for May 29th, 2025 Veggie Basket

  • greendoororganics
  • 2 days ago
  • 14 min read

Delicious Recipes for Your Organic Fruit & Vegetable Basket


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Meal 1


 



Main Dish

Roasted Green Beans, Cauliflower And Broccoli

This IS extremely delicious. I know because I have tried it.

 

Ingredients

1 cauliflower

1 broccoli

1 bunch spinach or morning glory

1 bunch Thai basil or regular basil plant and half plant tarragon (with some basil you never get the same taste, tarragon helps)

8 oz green beans

4TBSP sesame oil- Divided

salt and pepper

garlic powder

onion powder

a clove of garlic

a shallot

thyme (fresh or dried)

roasted almonds, finely chopped

chili flakes

a piece of ginger, finely chopped

1 lemon (juiced)

 

Method

Preheat oven and preheat to 400 degrees F

Put the cauliflower into small florets and mix in a food processor until riced.

Clean the beans and the broccoli and toss with 2 tablespoons sesame oil, salt, pepper and some chili flakes. Cook on sheet pan in the oven, for about 15 minutes. Mix well and return to oven one more time about 10 minutes.

Heat 1 tablespoon of sesame oil in a deep wok/pan and put in the cauliflower rice. Season with onion powder, garlic powder, thyme, salt and pepper. Do this to taste. I'm a garlic fanatic ... maybe even chili powder

Stir until rice bakes a little brown. Remove from heat and set aside.

Cut the stems of the spinach in sticks of 5 cm and remove the leaves from the basil stalks. Discard stalks

Stir fry a chopped garlic clove and ginger (very fine) in some sesame oil.

Stir fry the stems of the spinach, along with a chopped shallot.

After five minutes put in the leaves of the spinach and basil.

Squeeze half a lemon over it.

Now mix the roasted vegetables with cauliflower rice and stir-fried vegetables.

Garnish with toasted almonds, black sesame seeds, extra sesame oil, pepper and salt.

 

 

 

 

 

Side/Appy

Summer Vegetable Sauté

Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Yield: 6 (3/4 cup) servings

Ingredients

1 tablespoon olive oil

½ a medium red onion, sliced thin

1 cup sliced carrots

1 cup sliced zucchini

1 cup sliced yellow squash

1 cup cut fresh green beans, cut into 1-inch pieces

1 cup corn kernels, I used fresh, raw kernels cut off the cob, but frozen kernels would also work

1 medium bell pepper, sliced and cut into 1-inch sticks (I used an orange one)

½ teaspoon table salt

¼ teaspoon black pepper

2 garlic cloves, minced

 

Instructions

Drizzle the olive oil into a large sauté pan and bring to medium heat. Add the onion and stir to coat. Cook for 1-2 minutes until softened.

Add the remaining vegetables (carrots, zucchini, yellow squash, green beans, corn, and bell pepper) as well as the salt and pepper and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, removing the lid briefly to stir halfway through, for 5 minutes, covered.

Remove the lid and turn the heat back up to medium. Add the garlic and stir to combine. Cook, stirring occasionally, for another 3-5 minutes until the vegetables are just tender.

 

 

 

 

Side/Appy

Peach and Tomato Caprese Salad

Prep Time: 15 mins Total Time:15 mins Servings:4

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon flaked salt, divided

2 large tomatoes, thinly sliced

2 ripe peaches - halved, pitted, and sliced into half moons

1 (8 ounce) ball fresh mozzarella, thinly sliced

6 leaves fresh basil

 

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.

Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

 

 

 

 

Dessert

FROSTED BANANA BARS

Ingredients:

For the Banana Bars:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 1/2 cups mashed ripe bananas (about 3 bananas)

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the Frosting:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (optional, for desired consistency)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 15×10-inch baking pan or line it with parchment paper.

Prepare the Banana Bars:

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the sour cream, vanilla extract, and mashed bananas until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the banana mixture, mixing until just combined.

Bake the Banana Bars:

Spread the batter evenly into the prepared baking pan.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bars to cool completely in the pan on a wire rack.

Prepare the Frosting:

In a medium mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.

Frost the Banana Bars:

Once the bars are completely cool, spread the cream cheese frosting evenly over the top.

Cut into squares or bars.

Enjoy your delicious Frosted Banana Bars, a perfect combination of moist banana goodness and creamy frosting that will delight anyone who takes a bite!

 

 

 

 

Meal #2




 

Main Dish

Green Bean Casserole with Almost-Burnt Almonds

Active Time:45 mins Total Time:1 hr 25 mins Servings:8 to 10

Ingredients

3/4 cup raw almonds

2 pounds fresh green beans, trimmed

1/4 cup unsalted butter, plus more for greasing baking dish

3 tablespoons extra-virgin olive oil, divided

1 medium-size yellow onion, chopped

6 garlic cloves, sliced

3 teaspoons kosher salt, divided

1 1/2 teaspoons jarred vegetable stock base (such as Better Than Bouillon)

1/2 teaspoon crushed red pepper

1/4 cup all-purpose flour

2 cups whole milk

2 cups water

2 teaspoons apple cider vinegar

1/2 teaspoon black pepper

1/2 cup panko

 

Directions

Preheat oven to 350°F. Spread almonds in an even layer on a rimmed baking sheet. Bake in preheated oven until well browned inside and out, 12 to 15 minutes. Let cool slightly, about 5 minutes. Chop and set aside. (Do not turn oven off.)

Bring a large pot of salted water to a boil over high. Add green beans; cook, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat. Using a slotted spoon, transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well and pat dry; set aside. Discard water in pot; wipe pot clean.

Add butter and 2 tablespoons oil to pot; cook over medium until butter melts. Add onion, garlic, and 1 1/2 teaspoons salt; cook, stirring occasionally, until softened and well browned, 8 to 10 minutes. Stir in stock base and crushed red pepper; cook, stirring occasionally, 30 seconds. Add flour; cook, stirring constantly, until mixture is bubbling, about 2 minutes. Gradually whisk in milk and 2 cups water; bring to a boil over medium-high. Reduce heat to medium-low; simmer, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat; whisk in vinegar. Fold in green beans, black pepper, and remaining 1 1/2 teaspoons salt.

Grease a 3-quart baking dish with butter; spoon green bean mixture evenly into dish. Stir together chopped almonds, panko, and remaining 1 tablespoon oil in a bowl; sprinkle evenly over green bean mixture. Bake at 350°F until casserole is bubbling and almonds are deeply toasted, 20 to 25 minutes. Remove from oven; let stand 10 minutes.

 

 

 

 

 

Side/Appy

Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

Prep Time : 15 mins Cook Time : 1 hr Total Time : 1 hr 15 mins

Ingredients

1 head garlic

1 tbsp (15 g) harissa paste

3 tsp (14.79 ml) olive oil - divided

½ tsp (1 g) ground cumin

½ tsp (1 g) ground turmeric

1 tbsp (8 g) cornstarch

3 pinch sea salt flakes

1 small cauliflower - chopped into florets

1 eggplant - diced

1 lemon - chopped in half

4 tbsp (16 g) fresh parsley finely chopped

1 tsp (4.93 g) dukkah*** See below***

1 cup (200 g) cooked black lentils

1 cup (236.59 ml) thick soy yogurt

1 tbsp (15 g) tahini

 

Instructions

Preheat the oven to 400 °F. Prepare the garlic by peeling and removing the outer layer. Cut 1/2 cm from the top of the cloves to expose them, wrap in foil, and bake for 40 minutes. Allow to cool.

Combine 2.5 tsp olive oil, harissa, turmeric, cumin, cornstarch, and a pinch of salt. Add the cauliflower and eggplant to this mixture, ensuring they are thoroughly coated. Transfer to a baking tray with the lemon and bake for 30 minutes.

While the vegetables are roasting, prepare the lentil mix by combining the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.

For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt. Layer the dip, lentils mix, and roasted veggies to serve.

 

***Dukkah***

Dukkah is an Egyptian spice blend made from crushed toasted nuts, seeds, and spices. This version is easy to make in the food processor, and it keeps in an airtight container at room temperature for a couple of weeks.

Prep Time: 6 mins Cook Time: 4 mins Total Time: 10 mins Serves 8 12

Ingredients

½ cup raw hazelnuts

¼ cup raw shelled pistachios

¼ cup sesame seeds

¼ teaspoon fennel seeds

3/4 teaspoon ground coriander

3/4 teaspoon ground cumin

½ teaspoon sea salt

Instructions

In a small skillet over medium heat, toast the hazelnuts and pistachios for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.

Transfer the nuts and seeds to a food processor and add the coriander, cumin, and ¼ teaspoon of the salt. Pulse until well chopped. Season to taste with more salt, if desired.

 

 

 

Side/Appy

Yield: 4 s

Romaine Salad

Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Yield: 4 servings

This Romaine Salad recipe is a quick and easy mix of Romaine lettuce, tomatoes, avocado, red onion, kalamata olives, Feta cheese and fresh basil all tossed in a simple lime vinaigrette. It's a perfect green salad to serve with any meal!

Ingredients

 1 head Romaine lettuce, rinsed and chopped

 1 cucumber, peeled and chopped

 2 large Roma tomatoes, cut in 6-8 pieces

 1/4 cup Kalamata olives

 1/4 cup Feta cheese

 1/4 cup red onion, peeled, sliced and soaked

 1 Hass avocado, peeled and sliced

Honey Lime Dressing

 3 tablespoons fresh lime juice

 1 teaspoon grated lime zest

 1/4 cup extra-virgin olive oil

 1-1/2 tablespoons clover honey

 2 teaspoons Dijon mustard

 1 clove garlic grated or freshly minced

 1/2 teaspoon salt

 1/2 black pepper

 

Instructions

Prepare produce

Prepare dressing

Add Romaine lettuce, cucumber, tomatoes, kalamata olives, red onion and Feta cheese to a large bowl and toss.

Drizzle dressing over the salad and toss so ingredients are lightly tossed.

Divide salad evenly on salad plates and garnish each plate with avocado slices and a sprinkling of more Feta cheese

 

Honey Lime Dressing

Add ingredients to a mason jar, seal the lid, and vigorously shake to blend well. Or add the ingredients to a small bowl and whisk to blend well.

 

 

 

 

Dessert

Mango Peach Coconut Crumble

Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes

This tropical crumble is an incredible combination of flavors that combine to make one fantastic comfort food dessert. A scoop of good vanilla or coconut ice cream makes it even better.

 

Ingredients

For the fruit layer

1/2 cup sugar

1 1/2 tbsp corn starch

pinch cinnamon

pinch salt

1 1/2 tsp pure vanilla extract

2 tbsp lemon juice

3 large peaches diced

2 small mangoes diced

For the coconut crumble topping

1 1/2 tsp baking powder

1 1/4 cups unsweetened dried coconut

3/4 cup brown sugar

1 1/2 cups flour

1 cup butter, cut in small cubes

 

Instructions

For the fruit layer

You will need about 5 - 6 cups of fruit in total between the mango and peaches.

Mix together the sugar, corn starch, cinnamon and salt.

Toss together with the fruit mixture.

Mix in the vanilla and lemon juice.

Mix together well and pour fruit mixture evenly into the bottom of a 9x9 or 8x12 inch glass baking dish. A 10 inch deep dish pie plate works well too.

For the coconut crumble topping

In a large bowl toss together the baking powder, coconut, flour and brown sugar.

Using your fingers, rub the butter thoroughly through the dry ingredients.

When the butter has been fully incorporated you should be able to press it together in your hands and it should hold together.

Break off small chunks and scatter them evenly over the surface of the prepared fruit. Press down lightly.

Bake for 40- 50 minutes at 350 degrees F. The fruit should be bubbling and the crumble should be evenly golden brown when it is fully baked.

Allow to cool for at least 20 minutes before serving.

 

 

 

 

Meal #3



Main Course

Taco Lettuce Wraps

Cook Time: 15 mins Total Time: 15 mins Servings: 6

Taco lettuce wraps are a healthy, flavorful and delicious protein packed, low-carb alternative to traditional tacos. They're paleo, gluten-free and an easy Whole 30 recipe!

 

Ingredients

1 ½ teaspoons olive oil

â…“ cup onion

â…“ cup red bell pepper

1 pound lean ground beef or turkey ( protein of choice)

1 teaspoon Kosher salt

½ teaspoon pepper

½ teaspoon cumin

½ teaspoon chili powder , omit if you don’t like spice

¼ teaspoon garlic powder

â…“ cup salsa

For serving: Lettuce cups or taco shells

Optional toppings: pico de gallo, avocado, sour cream, cheese

Instructions

In a large frying pan, sauté the onion and bell peppers in the oil over medium-heat. Once onions are translucent, add ground beef and brown. Remove any grease.

Mix in salt, pepper, cumin, chili powder, garlic powder and salsa. Let simmer for a couple minutes.

Serve the taco meat inside a lettuce wrap or taco cup. Add your favorite toppings and enjoy!

 

 

 

 

Side/Appy

Lebanese-Inspired Green Bean Stew

Green beans, tomatoes, almonds and chickpeas are simmered up in a lightly spiced tomato base to make this cozy and flavorful Lebanese-inspired green bean stew. It's comforting, healthy and delicious!

Prep Time 20 minutes Cook Time 1hour Total Time 1hour 20 minutes Servings 4

Ingredients

2 tablespoons olive oil

1 medium onion, diced

5 garlic cloves, minced

1 teaspoon ground cumin

1 ½ cups vegetable broth

1 (14 ounce/400 gram) can diced tomatoes ( sub 1 lb fresh)

2 tablespoons tomato paste

12 ounces fresh green beans, cut into 2 inch pieces

1 cup canned chickpeas drained and rinsed

½ cup slivered almonds

Salt and pepper, to taste

Fresh parsley, finely chopped, for serving

 

Instructions

Coat the bottom of a medium pot with the oil and place it over medium-low heat.

When the oil is hot, add the onion. Cook the onion for about 20 minutes, stirring occasionally, until it just begins to brown and caramelize.

Raise the heat to medium, then add the garlic and cumin to the pot. Cook the garlic and cumin with the onion for about 1 minute, stirring constantly, until the mixture becomes very fragrant.

Stir in the broth, diced tomatoes, tomato paste, green beans, chickpeas and almonds. Raise the heat to high and bring the liquid to a boil.

Lower the heat until the mixture is at a low simmer. Cover the pot and allow everything to simmer for about 10 minutes, just until the green beans begin to soften.

Uncover the pot and let the stew continue simmering for 20 to 30 minutes, until the beans are tender and the sauce has thickened up (see Note). You can add water during simmering if it thickens too much.

Remove the pot from heat and season the stew with salt and pepper to taste.

Divide into bowls and garnish with parsley. Serve.

Notes

Feel free to simmer the stew longer if you prefer softer beans, or more briefly if you prefer them firmer.

 

 

 

 

 

Side/Appy

Plant-Based Summer Squash "Mac & Cheese"

Prep time 10 minutes Cook time 25 minutes Serves 4

 

Ingredients

 

1/4 cup extra virgin olive oil

1 medium onion

4-6 garlic cloves

1.5 pounds yellow summer squash (about 3 longneck or zucchini)

1/2 teaspoon kosher salt

2 tablespoons white (shiro) miso

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional)

1 pound short pasta noodles (macaroni, rigatoni, fusilli, etc.)

 

Directions

 

Heat your olive oil in a very large skillet or pot over medium heat. Ideally, you’ll want one with plenty of surface area for browning your veggies and high enough sides to hold a LOT of squash (10"-12"+).

Peel and slice the onion and toss it in the pan to start cooking. Peel and smash the garlic cloves with the flat side of a knife. Then, toss them in with the onions. Give everything a quick stir or shake to coat in oil and distribute evenly over the bottom of the pan. Let them continue cooking for roughly 5 minutes, stirring occasionally to make sure they are cooking evenly while you prep your squash.

If you have yellow squash, we’ll be leaving the skin on. If you have green squash, peel off the skin and compost or save it for another dish. Remove the rough, stalk end and slice into roughly 1/2 inch disks or pieces. There’s no need for perfection here, but thinner slices will cook faster and have more surface area to caramelize in the pan.

At this point, your onions and garlic will likely be translucent and may just be starting to caramelize. Let’s turn up the heat to about medium-high. Add your sliced squash to the pan, and sprinkle with salt. Stir to coat in oil, and start separating the squash pieces from each other. Cover your pan with a lid to help the squash cook down evenly. The moisture the squash releases as it cooks will help to deglaze the pan and prevent your veggies from burning.

While your veggies are cooking, put a large pot of salted water on the stove to boil your pasta. When your water comes to a rolling boil, stir in your pasta. Boil, stirring occasionally, until it’s al dente or just shy of the firmness you prefer. Be sure to reserve a cup or two of your pasta water when you drain your noodles.

Continue cooking the squash for roughly 15 minutes, stirring occasionally so that your zucchini cooks evenly. You’ll see your vegetables transform from crisp to translucent and floppy, and finally to a caramelized light brown. Some bits of onion and garlic may get a bit darker. That’s ok and will give you a great depth of flavor. Just be sure to stop cooking before you veer from caramelized to burnt. If your veggies start to stick to the pan, stir in a couple of spoonfuls of water to loosen it off.

When you are satisfied with the color of the veggies and they smell mouthwateringly delicious, turn off the heat and spoon them into a blender. Add in the miso, smoked paprika, and red pepper flakes (if you like some heat). Blitz it all together until smooth and saucy. Add a little pasta water if needed (about 1/4 cup at a time) to loosen your sauce to a nice consistency. Give it a taste — it should be delightfully cheesy, salty, and umami. Adjust with more salt, paprika, or pepper flakes to your preference. Don’t fear if it tastes a little more salty than you prefer — pasta absorbs a lot of salt.

Pour your sauce back into the pot or pan with your drained noodles and stir. Taste again for flavor, but don’t blame me if you find yourself eating dinner straight out of the pot. I like serving it up in big bowls with a little extra smoked paprika on top.

 

 

 

 

Dessert

3-Ingredient Mango Nice Cream

Prep 5 minutes to 10 minutes Serves 2 to 4

Ingredients

2 pounds fresh mangoes (2 to 3 medium), peeled, pitted, and cut into 1/2-inch pieces (about 2 heaping cups)

1 medium banana, cut into 1/2-inch-thick rounds

1/8 teaspoon kosher salt

2/3 cup unsweetened nut milk or other non-dairy milk

Instructions

Line a rimmed baking sheet with parchment paper. Arrange the mango and banana on prepared sheet in a single layer. Freeze until solid, about 4 hours.

Transfer the fruit to a food processor fitted with the blade attachment. Add the salt. Process until the fruit is crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or rubber spatula. With the motor running, pour in the milk and blend continuously for 1 minute. The bottom portion of the mixture will start to become smooth, while the top is still crumbly. Stop the processor, scrape down the sides, and stir. Process until smooth and creamy, about 2 minutes more.

Serve immediately for a soft-serve consistency, or transfer to a lidded airtight container or a loaf pan and freeze until solid, approximately 2 hours. (If using a loaf pan, place a piece of wax or parchment paper over the surface of the nice cream, then wrap the pan in plastic wrap to prevent ice crystals from forming).

Recipe Notes

Substituting frozen mango: If using frozen mango, use 10 ounces.

Storage: The nice cream can be stored in an airtight container in the freezer for up to 2 weeks.

 

 

 

 

 

 

 



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