Healthy Recipes for Oct 16th, 2025 Veggie Basket

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Hamburger Potato Carrot Casserole

Ingredients

·         1 1/2 lbs. lean hamburger (85/15 or 90/10)

·         1 onion chopped

·         1 cup chopped celery (include celery leaves if possible)

·         1 teaspoon salt

·         1/2 teaspoon coarse black pepper

·         1 1/2 lb. carrots, sliced 1/2 inch

·         6-8 potatoes, peeled and cut in 1-inch cube

·         1/2-3/4 cup water

·         1 to 1 1/2 tablespoon Montreal Steak Seasoning

·         1 or 2 bay leaves

Instructions

·         In a large stockpot, add hamburger, onions, celery, and salt and pepper; brown until vegetables are tender.

·         Add carrots and cook while peeling potatoes, stirring occasionally.

·         Add potatoes, Montreal Seasoning, and bay leaf if using.

·         Add water and cover, simmering until potatoes and carrots are fork tender, approximately 25 minutes.

Stovetop Hamburger Potato Carrot Casserole

Baked Chicken Potatoes Carrots & Herbs

Ingredients

·        2 lbs potatoes I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes

·        2 lbs large carrots peeled and cut into chunks, about 6 large carrots

·        1 yellow onion medium-large, peeled and cut into large chunks

·        2 lbs chicken breasts 4 large breasts

·        3 tablespoons extra virgin olive oil

·        2 tablespoons fresh herbs such as thyme, oregano, parsley and rosemary- herbs should be destemmed and finely chopped

·        1 teaspoon salt

·        1/2 teaspoon garlic salt and onion salt/granules or powder

·        Pepper freshly cracked, to taste

Instructions

·        Preheat oven to 400.

·        Peel and cut the vegetables and herbs.

·        In a large baking dish scatter the onions, potatoes and carrots

·        Sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.

·        Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables.

·        Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.

·        Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

Baked chicken, potatoes, carrots and herbs from the farmers market

Chicken Stew With Potatoes, Carrots & Celery

Ingredients

·         3 tablespoon extra-virgin olive oil

·         2 pound skinless boneless chicken thighs

·         1 medium white onion, finely chopped

·         4 garlic cloves, finely chopped

·         Kosher salt

·         1 sprig rosemary

·         1 sprig thyme

·         3 medium carrots, peeled and cut into 1-inch pieces

·         3 ribs celery, cut into 1-inch pieces

·         1/4 cup all-purpose flour

·         32 ounce low-sodium homemade or store-bought chicken stock

·         1 pound Yukon gold potatoes, cut into bite-size pieces

·         1/2 teaspoon freshly ground black pepper

·         Chopped parsley, for garnish

Directions

·        In a large heavy-bottomed pot over medium-high heat, heat the oil. Sear the chicken for about 3 minutes on each side, until browned. Transfer to a cutting board and cut the chicken into bite-size pieces. Set aside.

·        In the same pot over medium heat, cook the onion and garlic, stirring, for about 3 minutes, until translucent and softened; season with salt.

·        Add the rosemary and thyme and cook, stirring occasionally, for about 2 minutes, until fragrant.

·        Add the carrots and celery and cook, stirring occasionally, for about 8 minutes, until translucent.

·         Add the flour and cook, stirring constantly, for about 3 minutes, until all of the vegetables are coated and the raw taste has cooked off.

·         Slowly pour in the stock, stirring to break up any lumps of flour.

·         Add the chicken, potatoes, and pepper and stir to combine.

·         Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, until the chicken and potatoes are fully cooked and the liquid has slightly thickened.

·         Taste and adjust the seasonings; discard the thyme and rosemary sprigs.

·         Divide the soup among bowls. Garnish with the parsley.

Chicken Stew With Potatoes, Carrots & Celery

Sides

Potato & Vegetable Hash

Ingredients

·         2 large sweet potatoes

·         4 medium russet potatoes

·         1 large white onion

·         4 stalks of celery

·         2 carrots

·         8 garlic cloves

·         ³⁄₄ cup butter

·         ¹⁄₂ tablespoon nutmeg

·         2 tablespoons salt

·         1 tablespoon pepper

·         ¹⁄₂ cup brown sugar

Directions

·        Chop the potatoes into 1/2 inch cubes.

·        Chop the celery, onion, and carrots into 1/4 inch cubes.

·        Mince the garlic.

·        Melt half a stick of butter in a large frying pan, over medium-high heat.

·        Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.

·        Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.

·        Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.

·        Cook for another 7-8 minutes, stirring frequently.

·        Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.

·        It is done when the sweet potatoes are crispy on the outside, and soft on the inside.

Potato and Vegetable Hash Recipe - Food.com

Oven Roasted Carrots and Potatoes Recipe

Ingredients

·         1 lb baby potatoes (cut in half)

·         1 lb carrots (chopped)

·         1 medium onion (diced)

·         2 tablespoons butter (melted)

·         2 tablespoons olive oil

·         1 tablespoon Italian seasoning

·         1 teaspoon EACH: garlic powder, onion powder, and pepper

·         ½ teaspoon salt

·         ¼ cup grated parmesan cheese

·         2 tablespoons minced parsley

Instructions 

·        Preheat your oven to 400 degrees Fahrenheit.

·        Line a baking sheet with parchment paper.

·        Place the potatoes, carrots, and onion in a large mixing bowl.

·        Add the butter, olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper and mix well.

·        Transfer the veggies to the baking sheet and spread them out so that they're in a single layer. Sprinkle the parmesan cheese over the top.

·        Bake for 40-45 minutes, until the potatoes and carrots are tender.

Oven Roasted Carrots and Potatoes

Ultra Crispy Smashed Potatoes

Ingredients

·         2.4lb medium potatoes (6 – 8)

·         1 tbsp salt (for boiling)

·         2 tbsp unsalted butter , melted

·         1 tbsp olive oil

·         3/4 tsp salt (for sprinkling)

·         1/4 tsp black pepper

·         Finely chopped parsley , optional garnish

Instructions

·        Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

·        Preheat oven to 390°F

·        Drain the potatoes and let them dry in the colander for 5 minutes or so.

·        Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

·        Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!

·        Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

·        Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

·        Serve hot, sprinkled with parsley if desired.

Ultra Crispy Smashed Potatoes - RecipeTin Eats

Baked Avocado

Ingredients

·        1 avocado

·        1/4 cup finely chopped onion

·        1/4 cup finely chopped tomato

·        1 jalapeno, finely chopped

·        1 teaspoon minced cilantro

·        1 tablespoon freshly squeezed lime juice (from about 1 lime)

·        Salt and pepper

·        1/4 cup pepper jack or cotija cheese, shredded or crumbled

·        Hot sauce, for serving

Instructions

·        Preheat the oven to 325 degrees and position a rack in the center.

·        Cut an avocado in half and remove the pit.

·        In a small bowl, combine the onion, tomato, jalapeno, cilantro, lime juice, and 1/4 teaspoon salt.

·        Season the avocado halves with salt and pepper. Divide the onion-tomato mixture between the avocado halves. Sprinkle the cheese on top.

·        Crinkle two small pieces of foil and place them on a small baking sheet. These will help secure the avocado halves and keep them from rolling around.

·        Place the avocado halves on the foil holders and place the baking sheet in the oven. Bake until the cheese has melted and the avocado is warm throughout, about 8-12 minutes.

Baked Avocado

Avocado Cucumber Salad Recipe

Ingredients 

·         2 English cucumbers, sliced

·         1 large avocado, pitted, peeled and sliced

·         1/3 cup green onion, half of a bunch, chopped

·         2 Tbsp lime juice, from 1 medium lime

·         2 Tbsp extra virgin olive oil

·         1 tsp sea salt, or 3/4 tsp table salt, or to taste

·         1/8 tsp black pepper

Instructions

·        In a medium salad bowl, combine sliced cucumbers, avocado and chopped green onion.

·        Drizzle with 2 lime juice,

·        2 Tbsp olive oil and season with 1 tsp sea salt and 1/8 tsp black pepper or season to taste.

·        Toss salad to coat with dressing and serve.

Avocado Cucumber Salad Recipe - NatashasKitchen.com

Creamy Cucumber Salad

Ingredients

·         ½ cup sour cream

·         2 Tbsp lemon juice 

·         1 tsp granulated sugar 

·         ½ tsp dried dill

·         ½ tsp salt 

·         1 large cucumber 

·         ¼ red onion 

Instructions 

·        To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.

·        Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.

·        Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.

·        Let the salad sit for 5-10 minutes, give it another stir, then serve.

Creamy Cucumber Salad - Budget Bytes

Deserts

Apple Crisp

Ingredients

Filling:

·         5 cups fresh apples, sliced

·         1/2 cup granulated white sugar

·         1/2 tsp cinnamon

·         1 teaspoon vanilla extract

Topping:

·         1/2 cup all purpose flour

·         1/3 cup old fashioned oats

·         2/3 cup packed brown sugar

·         1/4 tsp salt

·         1/2 teaspoon cinnamon

·         1/4 cup (1/2 stick) butter, melted

Instructions

·        Preheat oven to 350 degrees. Grease a deep-dish pie plate or large baking dish with butter or cooking spray and set aside.

·        Combine the sliced apples with sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

·        In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly.

·        Sprinkle the crumb mixture evenly over the top of the apples.

·        Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown.

·        Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

The Best Apple Crisp Recipe - Belle of the Kitchen

Pear Crisp

Ingredients

·          4 Bartlett pears

·          2 teaspoons vanilla extract

·          3/4 cup brown sugar; divided

·          1/2 cup + 2 tablespoons all-purpose flour; divided

·          2 teaspoons ground cinnamon; divided

·          1/2 teaspoon ground nutmeg

·          1/4 teaspoon ground ginger

·          1/2 cup butter (I used salted, but Tyler’s called for unsalted)

·          1/2 teaspoon kosher salt

·          1/2 cup oatmeal

Instructions

·        Preheat oven to 350°F and butter preferred baking dish.

·        Peel the pears and cut in half, use a spoon or a melon baller to remove core/seeds.

·        Slice lengthwise into smaller pieces; approximately eighths or smaller.

·        Place cut pears in a bowl and toss with the vanilla extract.

·        To the bowl of pears, add 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, nutmeg and ginger, toss again to coat pears well. Place coated pears in baking dish.

·        In a bowl combine the butter, the remaining 1/2 cup brown sugar, the remaining 1/2 cup all purpose flour, the remaining 1 teaspoon cinnamon, salt and oatmeal together. Use your hands if you need to in order for the butter to be incorporated well with the other ingredients.

·        Spread mixture over the pears in the baking dish and bake for 35-45 minutes, or until pears are very tender, and the top has browned. Be sure to check pears for tenderness and increase cook time by a few minutes at a time.

Pear Crisp Recipe - She Wears Many Hats

Bartlet Pear Muffins

Ingredients

·         1 cup diced USA Bartlett pears (about 2 medium pears)

·         2 cups all-purpose flour

·         ½ cup granulated sugar

·         3 teaspoons baking powder

·         ½ teaspoon salt

·         1 cup milk

·         1 egg, beaten

·         ¼ cup melted butter, cooled

·         Zest of 1 lemon

·         ½ cup chopped walnuts or pecans

Directions

·        Preheat oven to 425 degrees.

·        Sift together flour, sugar, baking powder, and salt.

·        In a separate bowl, beat together milk, beaten egg, butter, and lemon zest.

·        Mix pears and nuts into flour mixture.

·        Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.

·        Spray muffin pans with nonstick spray. Fill muffin cups ⅔ full.

·        Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.

Bartlett Pear Muffins - USA Pears