Healthy Recipes for Nov 13th, 2025 Veggie Basket
- greendoororganics
- 4 hours ago
- 9 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Mexican Stuffed Pepper Casserole (vegan)
Ingredients:
· 1 medium sweet potato, cubed (250g)
· 1 medium onion, chopped (125g)
· 2 medium bell peppers, chopped (180g)
· 1 can black beans (260g)
· 1 cup canned corn (175g)
· 1/2 cup dry quinoa (100g)
· 1 cup salsa (225g)
· 1 cup canned diced tomatoes and it’s juices (210g)
· 1.5 cup vegetable broth (375ml)
· 1 tbsp taco seasoning
· 1/2 tsp salt
· 1/4–1/2 tsp pepper
Optional Toppings:
· vegan cheese
· cilantro
· avocado
· vegan sour cream
· limes
Instructions
· Preheat oven to 375 F. Add all the ingredients into a large (9×13 inch) casserole dish and stir until well.
· Cover with foil and bake for 30 minutes.
· Remove foil and bake for another 10-12 minutes or until liquid is fully cooked off.
· If adding vegan cheese, spread about a cup on top and broil for 2 minutes.
· Carefully remove from the oven and let it sit for about 10 minutes.
· Serve and garnish with cilantro, vegan sour cream, vegan cheese and limes.
Ground Beef and Butternut Squash Casserole
Ingredients
· 1 lb frozen butternut squash, cubed (about 3-4 cups)
· 1 large bell pepper (sliced or chopped)
· 1 Tbsp olive oil
· 1 tsp paprika
· 1/2 tsp garlic powder
· Salt / pepper (to taste)
· 1 15 oz. can black beans (drained)
· 1 cup cooked ground beef
· 1 cup shredded cheese
· 1 cup chopped kale
· 1/4 tsp crushed red pepper (optional)
Instructions
· Preheat the oven to 375° F.
· Place the squash and pepper in the casserole dish and drizzle with olive oil.
· Bake for about 20 minutes, or until squash just begins to soften.
· Drain any extra liquid in the casserole dish.
· Mix in the paprika, garlic powder, salt and pepper, black beans, cooked ground beef, half of the cheese, and kale to the casserole dish.
· Top with remaining cheese.
· Bake for another 10 minutes (or until everything is soft).
· Top with crushed red pepper (optional).
High Summer Grilled Corn, Sweet Potato and Kale Salad
Ingredients
· 4 sweet potatoes peeled and chopped into bite-sized chunks
· 1 tsp. smoked paprika
· 1 tsp. honey optional
· Extra virgin olive oil
· 1 bunch of curly kale
· juice of 1/2 lime
· 1/2 cup frozen corn organic
· 1 can drained and rinsed black beans
· 1/4 cup chopped fresh cilantro skip if you don't like it!
· 1/2 tsp cumin powder
· salt and pepper to taste
Instructions
· Preheat oven to 400 F
· Put sweet potatoes onto a baking tray, drizzle with olive oil, honey, and toss in the paprika, salt & pepper. Roast for 35-40 minutes, or until potatoes and soft on the inside and just a little crisp on the outside.
· Remove the stems from the kale and chop the leaves into bite-size pieces. Put into a bowl, add lime juice & a pinch of salt, and then “massage” the kale with your hands for 3 minutes to soften.
· Heat a skillet until hot and add the corn, stirring frequently until slightly brown . Then add it to the kale.
· Add the sweet potatoes to the kale and corn when done.
· Toss it all together and serve
· May be served as a vegetarian entrée or add sauteed chicken or pork
Sides
Green Salad with Cranberry Vinaigrette
Ingredients
· 1 cup sliced almonds
· ⅓ cup olive oil
· ¼ cup fresh cranberries
· 3 tablespoons red wine vinegar
· 2 tablespoons water
· 1 tablespoon Dijon mustard
· ½ teaspoon minced garlic
· ½ teaspoon salt
· ½ teaspoon ground black pepper
· 1 pound mixed salad greens
· ½ red onion, thinly sliced
· 4 ounces crumbled blue cheese
Directions
· Preheat the oven to 375° F
· Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until nuts begin to brown, about 5 minutes.
· Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until vinaigrette is smooth.
· Toss mixed greens, almonds, onion, and blue cheese with vinaigrette in a large bowl until evenly coated.
Zucchini Kale Recipe
Ingredients
For the Zucchini:
· 4 medium-size zucchini, washed and peeled like fettuccini noodles
· 1 teaspoon salt
· 1 bunch, 4-5 leaves kale, washed
· 1 tablespoon olive oil
· 1 medium onion, chopped
· 1 small yellow pepper, seeded and chopped
· 2 cloves garlic, minced
· 3 scallions, chopped (both white and green parts)
· Handful of walnuts
· 2 tablespoon hemp seeds, optional
For the dressing
· 2 tablespoons vegan mayo
· 1 tablespoon red wine vinegar
· 1/4 teaspoon sea salt
· Pinch of black pepper
Instructions
· Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
· In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool.
· Once cooled, chop it into small pieces.
· Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
· Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
· Add the chopped kale, scallions, and walnuts in the mixing bowl.
· To make the dressing: Mix Vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly ground black pepper.
· Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
· If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
· Serve immediately.
Sweet Potato and Apple Casserole
Ingredients
· 3 sweet potatoes, peeled and quartered
· ½ cup firmly packed brown sugar
· 1 teaspoon ground cinnamon
· 1 teaspoon ground nutmeg
· 2 large cooking apples - peeled, cored and cut into 1/4 inch rings
· ¼ cup all-purpose flour
· ¼ cup firmly packed brown sugar
· ¼ cup butter
· ¼ cup chopped pecans
Directions
· Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm.
· Drain, cool and cut into 1/4 inch slices.
· Preheat oven to 350°F (175° C).
· Lightly grease a 7x11 inch baking dish.
· In a small bowl, mix brown sugar, cinnamon and nutmeg.
· Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
· In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
· Bake in the preheated oven 30 minutes, or until lightly browned.
Make Ahead Sweet Potato Casserole
Ingredients
· 3 cups sweet potatoes (fully cooked and peeled, about 2 1/2 pounds sweet potatoes)
· ½ cup sugar
· 2 eggs
· ½ cup milk (not skim)
· ½ tsp salt
· 1 tsp vanilla
Instructions
· Preheat oven to 400°F.
· In a large bowl, mash the sweet potatoes until smooth (a potato masher works great).
· Add sugar, eggs, milk, salt, and vanilla. Mix until well combined but not too liquidy.
· Spread this mixture into a 9×9 baking pan.
·
Topping
· 3/4 cup brown sugar
· ½ cup flour
· ½ stick cold butter
· 1 cup chopped pecans
Topping Instructions
· Combine brown sugar and flour.
· Cut in the cold butter with a fork until it looks crumbly.
· Mix in pecans.
· Sprinkle over the top of the sweet potato mixture.
Baking
· Bake at 400°F for about 30 minutes until the top is bubbly and lightly browned.
Freezing and Storing
· Follow the recipe, but don’t bake it yet.
· Pour it into foil pans, cover them with lids, and label them with the date.
· Pop them in the freezer. I’ve kept them frozen for up to a year, and they still taste great when finally baked.
Homemade Creamed Corn Recipe
Ingredients:
· 5 cups (750g bag) frozen kernel corn
· 2 slices of cooked bacon, crumbled
· 1 1/2 cups whipping cream
· 2 tablespoons granulated sugar
· 1 1/2 teaspoons salt
· 1/2 teaspoon ground pepper
· 3 tablespoons butter
For day of cooking:
· ½ cup milk
· 3 tablespoons flour
Assembly Instructions:
· Combine the frozen corn, cooked bacon, whipping cream, sugar, salt, pepper, and butter in a large freezer bag. Squeeze the ingredients together to combine the ingredients together.
· Remove excess air from the bag and seal to close.
· In a separate quart sized bag, add ¼ cup grated parmesan cheese. Staple the small bag to the larger bag above the seal.
· Freeze the ingredients until you’re ready to prepare the creamed corn casserole.
Make-Ahead Cranberry Sauce
Ingredients:
· 12 oz. bag cranberries
· 1 cup sugar
· 1/2 cup water
· 1/2 cup apple cider
Assembly instructions:
· Add cranberries, sugar, water, and cider to a stovetop pot and heat on medium heat.
· Bring the mixture to a boil.
· Reduce heat to low and simmer for 25 minutes.
· Continue stirring regularly until the cranberries fall apart and the mixture reduces to a thick, chunky sauce.
· Cool to room temperature.
· Pour into a medium-sized resealable freezer bag. Remove excess air, seal, and freeze.
Deserts
Cranapana Bread
Ingredients
· 2 ½ cups self-rising flour
· 1 cup white sugar
· 2 tablespoons vegetable oil
· ¾ cup milk
· 2 eggs, beaten
· 1 cup chopped cranberries
· 1 apple - peeled, cored, and chopped
· 1 banana, peeled and mashed
Directions
· Preheat oven to 350 degrees F (175 degrees C).
· Lightly grease a 9x5 inch loaf pan.
· In a medium bowl, stir together the flour and sugar.
· Add the oil, milk and eggs, mix until well blended.
· Stir in the cranberries, banana and apple, mix until fruit is evenly distributed.
· Pour into the prepared pan.
· Bake for 1 hour in the preheated oven, until a toothpick or knife inserted, comes out clean.
Cranberry Apple Crisp
For fruit filling:
· 5 ½ cups peeled, cored, and diced Granny Smith apple from 4 large or 5 medium apples
· 8 ounces fresh or frozen cranberries
· ⅔ cup light brown sugar
· 2 tablespoons granulated sugar
· 2 tablespoons flour
· ½ teaspoon cinnamon
For topping:
· 1 cup all-purpose flour
· ¾ cup packed light brown sugar
· ¼ teaspoon salt
· ¾ teaspoon ground cinnamon
· ½ teaspoon freshly ground nutmeg
· 1 cup rolled oats
· ½ cup unsalted butter melted
For serving (optional):
· Vanilla bean ice cream
· Whipped cream
· Sprinkle of cinnamon
Instructions
· Preheat oven to 350°F.
· Make the filling: Place the apples and cranberries in a large bowl. Add the brown sugar, granulated sugar, flour, and cinnamon. Toss to coat.
· Spread the mixture into a 13×9-inch glass or ceramic baking dish.
· Make the topping: In a large bowl, combine flour, brown sugar, salt, cinnamon, nutmeg, and oats. Stir in melted butter until evenly incorporated. Crumble topping evenly over fruit.
· Bake for 45-50 minutes or until the fruit is bubbly and the topping is golden brown.
· Allow to cool slightly. Crisp can be served warm or at room temperature with a big scoop of vanilla bean ice cream or a dollop of whipped cream. A sprinkle of cinnamon is always a nice touch, too.
Apple Banana Cupcakes
Ingredients
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon salt
· ½ teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ⅔ cup shortening
· 1 ¼ cups white sugar
· 2 eggs
· 1 teaspoon vanilla extract
· ¼ cup buttermilk
· 1 cup ripe bananas, mashed
· 2 apples - peeled, cored and shredded
Directions
· Preheat oven to 375°F (190°C).
· Grease and flour 24 muffin cups, or use paper liners.
· Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
· In a large bowl, cream together the shortening and sugar until light and fluffy.
· Beat in the eggs one at a time, then stir in the vanilla and buttermilk.
· Beat in the flour mixture, mixing just until incorporated.
· Fold in the mashed bananas and shredded apples.
· Fill each muffin cup half full.
· Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
· Allow to cool.