Healthy Recipes for Nov 6th, 2025 Veggie Basket
- greendoororganics
- Nov 5
- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Portobello, Lettuce, and Tomato (PLT) Sandwich/Burger
Serves 1
Ingredients
1 Large Portobello Cap
Red leaf lettuce
Tomato slices
Burger bun or crusty bread
2 Tbsp Olive oil
1 Tbsp Balsamic vinegar
1 clove minced garlic
Salt & Pepper to taste
Preparation:
Marinate portobello mushroom cap in a mixture of olive oil, balsamic vinegar, garlic, salt, and pepper for at least 30 minutes. Grill or bake the mushroom until tender (about 8-10 minutes per side).
Assembly: Toast bread or a burger bun.
Spread with a little vegan mayonnaise or aioli.
Layer a generous amount of fresh red leaf lettuce, slices of tomato and the whole portobello mushroom cap. Season with salt and pepper to taste.
Serves 1
Entrée # 2
Creamy Roasted Golden Beet And Apple Soup
Prep 15 mins Cook time 45 mins Servings 2
Ingredients
3 medium golden beets, peeled, roots and leaves trimmed, medium dice
2 medium apples peeled and cored and medium diced
2 Tbsp olive oil,
Salt to taste
2 tbsp butter or more olive oil
1 medium yellow onion or 4 small shallots peeled and diced small
3 stalks celery, diced small
1 carrot, peeled and diced small
4 cups chicken or vegetable broth
½ tsp smoked paprika
3 cloves garlic minced
½ cup heavy cream or coconut cream plus more to swirl in before serving
Directions
Preheat oven to 425°F, and line a baking sheet with parchment paper.
Toss beets and apples in 2 tablespoon olive oil and a pinch of salt, and spread evenly onto prepared baking sheet.
Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat.
Add onion and garlic then sauté for a couple of minutes.
Add celery, carrot and a pinch of salt; stir, and sauté until tender 7-10 minutes.
Once veggies are done remove from oven and carefully add them to the pot.
Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender.
Remove from heat.
Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.)
Return soup to pot if using stationary blender and stir in the cream if using - heat through and remove from heat and serve with a swirl of cream
Sides
Side/Appy #1
Celeriac & Garlic Mashed Potatoes
Yield: 6 servings Prep:20 min Cook:15 min
Ingredients
3 medium potatoes, peeled and cubed
1 large celery root, peeled and chopped
3 garlic cloves, peeled
2 tablespoons butter
2 tablespoons 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives
Directions
Place the potatoes, celery root and garlic in a Dutch oven, cover with water. Bring to boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly.
Mash vegetables with butter, milk, salt and pepper. Stir in chives. Serve
Side/Appy #2
Creamy Celery Root Salad with Apple
This bright and fresh celery root and apple salad makes a perfect light meal or side dish on cold days.
Prep Time 10 mins Cook Time10 mins Total Time 20 mins Servings: 8 serves
Ingredients
1.5 lb. (700g) celery root, peeled and coarsely grated
1 large apple, cored and cut into matchstick-size pieces
1 cup plain yogurt
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
2 tablespoons fresh parsley-finely chopped.
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Instructions
In a large bowl, whisk together the yogurt, apple cider vinegar, Dijon mustard, chopped parsley, salt, and black pepper. Add the grated celery root and apple to the bowl with the dressing and toss to coat. Serve.
Side/Appy #3
Creamy Beet Hummus
Ingredients
1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
¼ cup freshly squeezed lemon juice
3 tablespoons tahini
1 ½ cups diced cooked beets
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
¾ teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
Make the beet hummus: In a food processor fitted with the ‘S’ blade, blend together all of the ingredients until smooth.
Serve with crackers or fresh vegetables.
Or
Use as sauce for pasta:
Cook 1 pound of pasta according to the directions on the package. Drain, reserving 1 ½ cups of the water that the pasta was cooked in.
Return the pasta to the pot. Add 1 cup of the hummus,1/2 cup shredded parmesan, 2 Tbsp olive oil, and 1 cup of reserved water. Toss together until combined, adding more water if needed to thin. Taste and season with additional sea salt or lemon juice if desired.
Serve with additional parmesan and fresh herbs.
Side/Appy #4
Marinated Golden Beet Salad with Carrots, Dill, and Pistachios
Prep time10 mins Cook time 40 mins Total time 50 mins Serves: 4
Ingredients
13-16 ounces small golden beets (about 8 baby beets)
1 large or 2 small carrots
1-2 small red cippolini onions (or ¼ of a red onion)
1 cup fresh squeezed orange juice (about 2 oranges)
1½ teaspoons red balsamic vinegar
1½ teaspoons extra virgin olive oil (optional)
2 teaspoons chopped fresh dill (plus extra for garnish)
pinch of salt
¼ cup crushed roasted salted pistachios
Instructions
Place the beets in a steamer basket over a pot of boiling water and steam for 30-40 minutes until beets are tender. Allow more time for larger beets. Remove from heat, allow them to cool slightly, then peel the beets and cut horizontally into ¼" thick slices.
While the beets are cooking, peel and thinly slice the carrots and red onion.
In a medium bowl or container, combine the orange juice, balsamic vinegar, olive oil, dill, and salt. Add the carrots, onions, and sliced beets. Allow the vegetables to marinate overnight for the best flavor, or as long as time allows.
When ready to serve, remove the vegetables from the marinade onto a serving plate, then drizzle desired amount of citrus marinade over the top. Sprinkle with crushed pistachios and garnish with fresh dill.
Notes
This is a great salad to prepare ahead of time, as the flavor and texture improve the longer the vegetables marinate. It will keep for several days in the fridge in an airtight container.
Side/Appy #5
Honey Maple Roasted Carrots
These are like candy; everyone always wants second helpings! This recipe definitely transforms everyday lowly carrot into something spectacular!
Prep Time20minutes mins
Cook Time20minutes mins
Total Time40minutes mins
Servings6
Ingredients
2 pounds carrots, peeled and sliced on a long angle into pieces approximately 3 inches long
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
2 tablespoons honey
1 ½ teaspoons ground coriander
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon sesame seeds
1 tablespoon fresh thyme leaves
1 tablespoon thinly sliced fresh chives
Instructions
Preheat oven to 450˚F. Lightly oil a sheet pan.
Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.
Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.
Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.
The Easy Way to Remove Pomegranate Seeds
This Easy Way to Remove Pomegranate Seeds is utterly amazing! And it takes less than a minute with no fuss, no mess, no water!
Prep Time1minute min
Total Time1minute min
Servings8
Calories29
Ingredients
1 pomegranate
a sharp knife
a sturdy spatula or wooden spoon
a medium size bowl
storage container or zippered bag
Instructions
Wash the pomegranate well. Any time you’re cutting into a fruit or vegetable with a skin or rind, you take the chance of introducing bacteria from the outer surface into the edible portion.
Slice the pomegranate in half horizontally.
Take one of the halves and hold the cut side down in the palm of your non-dominant hand over a medium-size bowl. Spread your fingers a bit and position the pomegranate over them.
Take a sturdy spatula or a wooden spoon and begin to tap firmly on the top surface of the pom. Don't be afraid to give it some good whacks. If you tap too gently the seeds will not be released.
The seeds will begin to fall through your fingers into the bowl. Continue to firmly tap (whack) until all seeds have been removed. Repeat with the other half.
Store pomegranate arils (seeds) in the refrigerator in an airtight container or zippered bag. Arils will keep this way for 4-5 days. They can also be frozen and stored for several months. To freeze, line a sheet pan with parchment paper or waxed paper. Spread arils in a single layer, uncovered, until frozen, 1-2 hours. Once frozen, transfer to an airtight storage container or a zippered freezer bag.
Side/Appy #6
Flavorful Potato and Lettuce Salad
Ingredients
For the pickled celery:
3 celery stalks (thinly sliced)
1/4 cup white sugar
1/4 cup white vinegar
1/2 cup water
For the dressing:
1/4 tsp black pepper (freshly ground preferred)
1 tbsp lemon juice (freshly squeezed for best flavor)
4 tbsp sour cream (full-fat for richness)
2 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)
1/2 tsp salt
For the salad:
4-6 small cooked potatoes (cooled and quartered)
fresh chives or dill (for garnish)
1 green onion (thinly sliced)
1 lb romaine lettuce (roughly chopped)
4 soft-boiled eggs (peeled and halved)
Step 1: Prepare the Pickling Brine and Celery
In a small saucepan, combine ½ cup water, ¼ cup white vinegar, and ¼ cup granulated sugar.
Bring the mixture to a simmer over medium heat and cook until the sugar has completely dissolved.
Meanwhile, in a glass jar, add 3 sliced celery stalks.
Pour the hot brine over the celery slices.
Allow the mixture to sit at room temperature for about 1 hour or until it has cooled to room temperature.
Step 2: Make the Dressing
In a small bowl, whisk together 4 tablespoons sour cream, 2 tablespoons mayonnaise, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Mix until the dressing is smooth and well combined.
Set aside for later use.
Step 3: Assemble the Potato and Lettuce Base
In a large bowl, combine 4 to 6 cooked small potatoes, diced with skins on, and 1 pound of cleaned and coarsely chopped cos/romaine lettuce.
Ensure the potatoes are thoroughly mixed with lettuce.
Step 4: Dress and Toss the Salad
Pour the prepared dressing over the potato and lettuce mixture.
Toss everything together until the dressing is evenly distributed and every potato and lettuce piece is coated.
Step 5: Top and Garnish the Salad
Transfer the dressed salad to a serving tray.
Top the salad with 1 diced spring onion, the pickled celery prepared earlier, and 4 soft-boiled eggs if desired
Garnish the assembled salad with fresh chives or dill for an added burst of flavor and color.
Step 6: Serve and Store
Enjoy the salad immediately for the freshest taste.
If you prefer to serve it later, store the salad in the refrigerator and ensure you consume it within a day for optimal freshness and flavor.
Deserts
Dessert #1 Easy Pumpkin Puree (Make ahead for Thanksgiving)
Homemade pumpkin puree is easy, smells incredible, and works perfectly in your favorite pumpkin recipes.
Freeze the puree so it’s ready for you to make Thanksgiving Fresh Pumpkin Pie (not from a can)
Makes 5 to 6 cups pumpkin puree
You Will Need
1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional
Directions
1 Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
2 Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
3 Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
4 Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
5 Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
6 Process until very smooth, 3 to 5 minutes.
Adam and Joanne's Tips
Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
Cutting the pumpkin: Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
Dessert #2
Mom’s Polish Apple Cake
Prep Time 30 minutes Cook Time 40 minutes Servings 10 people
Instructions
Make the filling
8-10 small Apples, or six large apples
1 Tablespoon Lemon juice
1/2 Cup Sugar
2 teaspoons Cinnamon
2 1/2 Cups All-purpose flour
1 teaspoon baking powder
1/2 teaspoon Salt
1/2 Cup Sugar
14 tablespoons Unsalted cold butter
2 Large Egg yolks
1 teaspoon Vanilla extract
1 extra egg yolk for brushing the dough (optional)
Powdered sugar for serving
Ingredients
Apple Filling
8-10 small Apples, or six large apples. (600g)
1 Tablespoon Lemon juice
1/2 Cup Sugar (100g)
2 teaspoons Cinnamon
Dough
2 1/2 Cups All-purpose flour (300g)
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 Cup Sugar (100g)
14 tablespoons Unsalted cold butter (200g)
2 Large Egg yolks
1 teaspoon Vanilla extract
1 extra egg yolk for brushing the dough (optional)
Powdered sugar for serving
Instructions
Make the filling
Preheat the oven to 375F and grease the bottom of an eight-inch springform pan, or line a regular pan with parchment paper, making sure there is extra paper hanging over the edges of the pan for an easy invert.
Peel, core, and slice the apples into 1/4-inch slices.
Place the apple slices into a medium-sized saucepan and toss with the lemon juice.
Add the sugar and cinnamon, mix to incorporate, and cook over medium heat for about 15 minutes, stirring occasionally, until the apples are tender but still hold their shape and most of the liquids has evaporated.
Remove from the heat into a container and allow to chill while you make the dough.
Make The Dough
Pulse the flour, baking powder, sugar, and salt a few times in a food processor.
Add the butter and process until the mixture resembles coarse sand.
Add the egg yolks and vanilla and process until you have a smooth dough.
Divide the dough into two parts: 2/3 and 1/3. Press the large part into the bottom of your prepared pan. Wrap the small part with plastic wrap and place it in the freezer.
Baking
Prick the dough and bake it for 15 minutes.
Remove from the oven and allow the dough to cool for about 20 minutes.
Reduce the oven temperature to 350F.
Top the dough with the apple filling in an even layer.
Remove the dough from the freezer and crumble it with your fingers over the apple layer. (or use a cheese grated).
Brush the top crumbs with an egg yolk (optional).
Bake for 35-40 minutes, until the top of the cake is light brown.
Remove from the oven and let the cake cool in the pan before inverting and serving.
Notes
Store the cake at room temperature for up to 4 days, or wrap it with plastic wrap, place in a plastic bag and freeze for up to six weeks. When ready, unwrap and allow to reach room temperature.
Topping the cake. The traditional Polish recipe tops the cake with streusel-like crumbs, but I remember my mom rolling and cutting the dough into stripes and then arranging them in a lattice pattern.
Apple Variety: For this recipe, I prefer sweeter apples like golden delicious ones. However, tart apples will hold their shape better. Taste the apples and adjust the amount of sugar to your liking.
Prevent Soggy Bottom: Ensure the apple filling is not too watery to prevent a soggy crust. There is such a thing as too much water. In this case, add two teaspoons of cornstarch mixed with one tablespoon of water and cook until thickened, or strain the apple filling through a sieve.
Topping options: Dust the top with powdered sugar or drizzle with a simple sugar glaze for extra sweetness.
For the meringue topping, spread the meringue over the crumbs halfway through the baking.
Dessert #3
21 Day Fix Pumpkin Blondies
Yield: 9 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These deliciously indulgent pumpkin blondies are whipped up in one bowl and are so easy to make!!
5.0 Stars (157 Reviews)
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Ingredients
¾ cup pure pumpkin puree*
1 whole egg
1 egg yolk
1 teaspoon pure vanilla extract
1 Tbs water
7 ½ Tbs dark brown sugar, packed (light brown is fine, too)
¾ cup + 1 Tbs whole wheat pastry flour or 1:1 Gluten-free flour
1 Tbs pumpkin pie spice
1 teaspoon cinnamon
¾ teaspoon baking powder
½ teaspoon salt
4 Tbs butter, melted
· ¾ cup pomegranate seeds
4 Tbs semi-sweet chocolate chips, divided (optional) - 3 Tbs for the batter, 1 Tbs to sprinkle on top! (OPTIONAL)
Instructions
Spray a square 8X8 or 9X9 baking dish with olive oil or coconut oil cooking spray, set aside.
Preheat your oven to 350°.
In a large bowl, whisk together the pumpkin, eggs, vanilla, water and brown sugar until well combined. Add the remaining ingredients to the bowl (except the chocolate chips if you're using them) and then whisk until just well blended. Stir in Pomegranate seeds and 3 Tbs of the chocolate chips if using.
Pour the mixture into your prepared baking dish (sprinkling with your remaining chocolate chips if you're using them) and bake for about 25 minutes or until a toothpick inserted about an inch from the edge of the pan comes out clean.
Let cool completely if you can manage it (I pretty much never can), cut into 9 squares and enjoy! I like them best at room temperature, but they're also great cold and keep a little longer that way. P.S. - warming them up in the microwave for a few seconds isn't a bad way to go either
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