Healthy Recipes for May 8th, 2025 Veggie Basket
- greendoororganics
- May 8
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Meal 1
Main Dish
Beet And Portobello Mushroom Salad
Total Time 65min Prep Time 20min Cook Time 45min Serves 4
Ingredients
3 medium beets
3 portobello mushroom caps
2 tablespoons olive oil
salt and pepper to taste
3½ ounces mozzarella cheese (optional)
10 ounces baby spinach or your favorite greens
¼ cup fresh parsley leaves
¼ cup toasted walnuts
2 green onions, white part only, sliced into thin rounds
¾ cup olive oil
¼ cup balsamic vinegar
½ teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Preparation
Preheat the oven to 400℉.
Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch.
Wipe off the mushroom caps, place them on another large sheet of foil, sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold the sides up to make a sealed pouch. Place both pouches in the oven.
Bake the mushrooms for approximately 20 minutes, or until cooked through.
Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.
Meanwhile, in a bowl combine the vinegar, mustard and olive oil and set aside.
When the beets and mushrooms are fully cooked, remove from the oven. Slice the mushrooms into strips. With a knife, remove the tops of the beets, slide the skins off with your hands.
Slice the beets and toss with the warm mushrooms and cheese, cover with foil so they stay warm until you serve them.
In a salad bowl, toss together the spinach, walnuts, onion, parsley and dressing.
Divide the salad onto 4 plates and top with the beet and mushroom mixture.
Side/Appy
Farmer's Market Vegetarian Quesadillas
Prep Time:15 mins Cook Time:15 mins Total Time:30 mins Servings:3-6 Yield:3 quesadillas
Ingredients
½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 ¼ cups shredded reduced-fat sharp Cheddar cheese
Directions
Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.
Side/Appy
Nourishing Beet, Cabbage, and Kidney Bean Borscht
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Yield: 4–6 servings
Ingredients
1 ½ tbsp extra virgin olive oil
1 medium yellow onion, diced
4 medium cloves of garlic, minced
½ tsp each fine sea salt and freshly ground black pepper
2 tsp paprika
¼ tsp cayenne
4 cups finely chopped peeled beets
3 heaping cups shredded red cabbage
2 cups finely chopped yellow potatoes
1 ½ cups cooked kidney beans
7 cups vegetable broth
¼ cup finely chopped fresh dill, plus more for garnish
2 tbsp apple cider vinegar
Garnish:
Yogurt of choice
Fresh dill
Instructions
Warm the oil in a large soup pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 4 minutes, stirring occasionally. Add ½ teaspoon each salt and pepper, the paprika, and the cayenne; stir to incorporate.
Add the chopped beets, shredded cabbage, and potatoes, followed by the kidney beans and vegetable broth.
Bring to a boil, then turn down heat to medium-low and simmer for 30 minutes, or until beets and potatoes are fork tender and cabbage is soft.
Finally, add the dill and apple cider vinegar. Remove from heat and garnish with yogurt and dill.
Dessert
2 ingredient Orange Sorbet/Sherbet
Prep Time 15 mins Freeze Time 4 hrs. Total Time 4 hrs. 15 mins Servings 3
Ingredients
3 Sumo citrus or other oranges – this doesn't have to be exact! *see notes for sweet varieties that I recommend!
1/2 cup Coconut yogurt or Greek yogurt *Use a thick variety. Up the yogurt to 3/4 cup if you want it extra creamy!
2-3 tbsp orange zest
1-2 tbsp maple syrup or honey *Totally optional! Just incase you want it a little sweeter.
3 tbsp vanilla protein powder *Totally optional! You'd just blend it in with the other ingredients.
Instructions
NOTES: There are two ways you can make this recipe (i prefer the first way, and like it best eaten straight away but the video shows the second way). If you do not have a Vitamix, use a food processor. The vitamix has a tamper that makes it easy to push the pieces into the bottom of the blender if it's having trouble blending. If you dont have one, you'll have to constantly stop and stir it around. So opt for a food processor!
First option: Peel the oranges and break them into small pieces. Place on a cookie sheet or in a large bowl and place in the freezer overnight. Add the coconut yogurt to an ice cube tray and freeze overnight as well. When ready to make, add the oranges, orange zest, and yogurt cubes to a food process or vitamix. Blend a few minutes, until completely smooth. You may need to scrape down the sides a few times. It'll seem dry at first but it'll get smooth! Take your time!
Enjoy right away or Store in an air-tight container in the freezer. I have reusable ice cream containers that I love linked in the blog post! For the best texture, let the sorbet thaw 15-20 minutes before enjoying, to allow it to defrost a bit and get creamy!
Second option: Peel the oranges and break them into small pieces. Freeze the oranges for a few hours. Once they're pretty frozen, add to a blender with the yogurt and orange zest. Once smooth, pour the mixture into an air-tight container. Freeze overnight. When ready to eat, let it thaw for 15-20 minutes to allow it to defrost and get creamy.
Meal #2
Main Dish
Mushroom, Beet and Goat Cheese Sandwiches
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 2
Ingredients
Marinated Mushrooms
2 Portobello mushrooms, sliced ½-inch thick
1 tablespoon balsamic vinegar
1 tablespoon tamari (or soy sauce)
Caramelized Onions
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons balsamic vinegar
For Assembly
4 slices bread (gluten free, if needed)
3 tablespoons Creamy White Bean Dip (or hummus)
3 tablespoons soft goat cheese
2 small roasted beets, sliced (or 1 large, see note 1)
2 leaves lettuce
1 tomato, sliced
Softened butter (for brushing)
Instructions
Marinate Mushrooms: Add the sliced mushrooms to a medium bowl. Pour balsamic vinegar and tamari over top. Toss to coat. Set aside.
Caramelize Onions: Meanwhile, melt butter in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and golden brown, 20 to 25 minutes. If the onions start to stick while cooking, add a splash or two of water. Pour in the balsamic vinegar and cook until the liquid is absorbed into the onions, about 2 minutes. Remove onions from pan and set aside.
Cook mushrooms: Return the skillet to medium-high heat. Scatter in the mushrooms and the marinade. Sauté the mushrooms until soft, 3 to 5 minutes(if the mushrooms start to stick, add a bit of oil).
Assemble: For each sandwich, spread the white bean dip and goat cheese on the inside pieces of bread. Layer the beets, lettuce, tomatoes, mushrooms, and caramelized onions. Brush a bit of butter on the exterior of the sandwich (both sides) and place in the skillet over low heat. Cook on both sides until golden brown, about 2 minutes per side.
Notes
Roasting beets: Wrap the trimmed beet in foil. Bake at 400°F (200°C) until fork-tender, about 45 minutes. Once cool enough to handle, peel and use as directed. Cooked beets can be refrigerated for 3 to 4 days.
Meal prep idea: Make a double batch of mushrooms, beets, and caramelized onions. That way, you can quickly assemble delicious sandwiches throughout the week.
Side/Appy
Tunisian Kaftaji
Kaftaji is a fast-food type Tunisian dish that my husband taught me how to make. This recipe is very simple and yet delicious. Serve it warm with bread.
Prep Time:30 mins Cook Time:25 mins Additional Time:5 mins Total Time:1 hr Servings:4
Ingredients
3 potatoes, peeled and cut into strips
3 tomatoes, chopped
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
2 hot chile peppers, chopped
5 eggs
salt and ground black pepper to taste
2 ½ tablespoons harissa ( see below)
3 teaspoons water
Directions
Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
Heat the same skillet over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
Mince eggs and vegetables, using 2 knives, until small pieces and well blended. It will look mushy.
Combine harissa with water, 1 teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.
Editor's Note:
Harissa is a flavorful condiment of ground chiles, garlic, and spices popular throughout North Africa. It's available at some grocers and specialty purveyors, or try this Tunisian Harissa recipe.
Ingredients
11 ounces dried red chile peppers
¾ cup chopped garlic
2 teaspoons caraway seed
½ teaspoon ground coriander seed
2 teaspoons salt
Directions
Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Side/Appy
Green Beans and Cabbage 'Scandia'
Ready In:40mins Serves:6
"My Grandmother made this when I was a kid, and I loved it. I was thinking about it recently, but I didn't have any cabbage, so I used cauliflower instead. That was good too. I never have any bouillon cubes around so I just use a teaspoon of miso instead."
ingredients
1lb green beans
2cups chopped cabbage
1tablespoon butter
1tablespoon vinegar
1teaspoon sugar
1bouillon cube or 1 tsp of Miso
1tablespoon minced fresh dill or 2 teaspoons dried dill
1tablespoon cornstarch
salt and pepper
directions
Wash, trim, slice and steam the green beans.
Save 2/3 cup of the cooking water.
Cool the beans in cold water to prevent them from cooking more from their own heat.
Chop the cabbage, and set both vegetables aside.
Over low heat, melt the butter with the vinegar, sugar, bouillon cube/or miso, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
Heat through and serve.
Dessert
Cocoa Puffs and Banana Pie
Yields: 8 serving(s)Total Time: 8 hrs 40 mins
Chocolate pie receives a major facelift with the help of Oreos and Cocoa Puffs.
Ingredients
1/2 cup (1 stick) unsalted butter, melted, plus more for pie plate
10 Oreo cookies, broken into pieces
4 cups Cocoa Puffs cereal, divided
2 Tbsp. cornstarch
1/2 cup plus 1 tablespoon sugar, divided
1 1/2 cups whole milk
3 large egg yolks
6 oz. bittersweet chocolate, chopped
2 tsp. pure vanilla extract
1/2 tsp. salt
2 ripe bananas, sliced
2 cups heavy cream
Directions
Butter a deep-dish 9-inch pie plate. Pulse cookies and 3 1/2 cups cereal in a food processor until finely crushed, 8 to 10 times. Add melted butter and process until combined, 30 seconds. Firmly press mixture into prepared pie plate. Freeze 30 minutes.
Whisk together cornstarch and 1/2 cup sugar in a medium saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat. Whisk in chocolate until smooth. Whisk in vanilla and salt.
Arrange banana slices in chilled crust. Top with warm filling. Cover with plastic wrap, pressing it directly on the surface of the pudding; chill at least 8 hours and up to 24 hours.
Beat cream and remaining 1 tablespoon sugar on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Top pie with whipped cream. Garnish with remaining 1/2 cup Cocoa Puffs.
Main Course
Grilled Zucchini Pizza with Goat Cheese
Prep time 30 mins Cook Time:10 mins Total Time:40 mins Servings:2
Ingredients
1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
¼ cup pizza sauce
½ cup chopped red onion
½ cup chopped roasted red pepper
½ cup chopped fresh mushrooms
¼ cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon Italian seasoning
Directions
Preheat grill for medium heat and lightly oil the grate.
Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
Grill zucchini pizzas on preheated grill until zucchini is tender, about 10 minutes.
Side/Appy
Beet Lentil Pasta with Feta Walnut Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 6 servings
Ingredients
Walnut Feta Sauce
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
½ cup toasted walnuts
4 ounces feta cheese, crumbled
Zest and juice of 1 large organic lemon (about ¼ cup juice)
1 tablespoon raw honey
1 tablespoon dijon mustard
Lentils and Vegetables
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
¼–½ teaspoon sea salt (to taste)
Freshly ground black pepper, to taste
1 fennel bulb, ends trimmed, finely chopped
2 medium beets, shredded
½ cup fresh herbs of choice (I used parsley and dill)
2 tablespoons balsamic vinegar
2 cups cooked French green or black lentils
4 cups uncooked rotini pasta
Instructions
Make the feta walnut sauce: Warm the oil in a small saucepan over medium heat. Add the minced garlic and cook until nicely browned and fragrant, stirring occasionally. In an upright blender, combine the toasted walnuts, feta, lemon zest and juice, honey, dijon mustard, and cooked garlic. Blend until smooth and pour into a glass container or jar until ready to use.
Make the rest of the pasta dish: Warm the oil in a skillet over medium heat. Add the onion, garlic, and a big pinch of sea salt. Cook, stirring occasionally, for five minutes. Next, add some freshly ground black pepper, the chopped fennel, and the shredded beets. Cook until the beets and fennel have softened to your liking, about 10 minutes. Finally, stir in the fresh herbs, balsamic, and cooked lentils. Cook for a few more minutes so that some of the liquid from the balsamic reduces.
Cook the pasta according to the directions on the package. Drain and reserve 1 cup of the cooking water. Return the pasta to the pot and add the beet lentil mixture, walnut feta sauce, and ½ cup of the reserved cooking water. Stir to combine. Add the remaining reserved water if desired.
Serve! This pasta pairs well with a simple salad of greens of your choice, tomatoes, cucumber, and a light lemon dressing.
Side/Appy
Beet, Green Bean & Cannellini Salad with Dijon Dressing
Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Yield: 3
Ingredients
For the dressing:
1 ½ tbsp dijon mustard
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Small squirt of honey
Pinch of salt
Fresh ground black pepper, to taste
For the salad:
8 oz green beans (fresh or frozen)
1-15oz can cannellini beans, drained and rinsed
1-15 oz can sliced beets, drained and chopped
¼ cup green onions, chopped
¼ cup walnuts, chopped
Instructions
In a small bowl, whisk together the dressing ingredients and set aside.
Cook green beans according to package directions. Set aside to cool.
Combine cooked green beans, cannellini beans, green onions and walnuts in a large bowl. Pour dressing over top and stir to combine. Season with salt and pepper to taste.
Serve cold.
Dessert
Banana Split Cheesecakes
Yields: 2 serving(s) Prep Time: 20 mins Total Time: 50 mins
Ingredients
4 graham cracker sheets
2 Tbsp. unsalted butter
1/2 cup sugar
2 Tbsp. sugar
8 oz. softened
1 small banana
1 large egg
2 large strawberries
2 Tbsp. chocolate sauce
Whipped cream
Extra Strawberries
Directions
Preheat the oven to 350°F. Have ready two 4 1/2-inch mini cheesecake springform pans with removable bottoms.
In a food processor or large plastic bag, crush the graham crackers. Add the melted butter and 2 teaspoons of the sugar and stir to combine.
Divide the crumbs between the prepared pans, pressing them firmly on the bottom and sides of the pans.
Bake the crusts for 7 minutes. After baking, remove the crusts, crack open the oven door, and lower the temperature to 300°F.
In a large bowl, using an electric mixer on medium speed, beat together the remaining 1/2 cup of sugar with the cream cheese, banana, and egg. Beat very well until homogenous. Pour one-fourth of this mixture into each awaiting crust. Divide the strawberries and sprinkle evenly on top of the cheese mixture. Next, drizzle on the chocolate sauce evenly. Swirl it in with a knife, if desired. Finally, add the remaining cheesecake batter to the pans, and place them on a small baking sheet.
Bake for 30 minutes, or until set in the middle.
Let cool completely in the pans, and chill overnight for best flavor. To serve, top with whipped cream, extra chocolate sauce, and strawberries.
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