Healthy Recipes for Oct 23rd, 2025 Veggie Basket
- greendoororganics
- 1 day ago
- 7 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Sheet Pan Garlic Butter Steak Bites with Veggies
Ingredients
1 pound red and/or yellow potatoes, halved
12 ounces green beans, trimmed
1 small red onion, cut into 1-inch wedges
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 pound beef sirloin steak, cut into 1 1/2-inch pieces
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 clove garlic, grated
2 teaspoons chopped fresh rosemary or parsley
Directions
Set an oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a 10x15-inch baking sheet with cooking spray.
Toss together potatoes, green beans, onion, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a medium bowl. Spread vegetable mixture in an even layer on the prepared pan.
Roast vegetables in the center of the preheated oven, stirring halfway through, 15 minutes.
Meanwhile, toss together steak; Worcestershire sauce; and remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in same medium bowl.
Preheat the broiler. Push vegetables to edges of pan. Arrange steak in an even layer in center of pan. Broil, turning steak halfway through, until desired doneness (140 to 145 degrees F (60 to 63 degrees C) for medium), 6 to 8 minutes.
Melt butter in a small saucepan over low heat. Add garlic and cook until fragrant, about 30 seconds. Drizzle garlic butter over steak and vegetables. Sprinkle with rosemary.
One Pot Green Beans and Potatoes in a Fresh Tomato Sauce
Ingredients
4 large yellow potatoes cut into quarters then cut in half
3 large tomatoes cut into quarters then cut in half
16 ounces Green Beans
1 ½ cups chicken stock or water
3 tablespoon Olive oil
2 teaspoon Fresh garlic minced
2 teaspoon Kosher salt plus more to taste
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
thick slices of Fresh Parmigiano Reggiano optional
Instructions
1. Preheat a large pot with a lid over medium heat.
2. Add olive oil.
3. Add the potatoes and cook for about 3-4 minutes until they just start to brown a little.
4. Add the green beans and garlic and cook for another 2-3 minutes.
5. Now add the tomatoes, stock, red pepper flakes, salt, and Italian seasoning and stir well.
6. Bring to a light simmer then cover and reduce the heat to low heat.
7. Cook for about 15-30 minutes, stirring occasionally until the potatoes are fork tender.
8. Serve by ladling the veggies into a bowl and top with a few thick slices of parmigiano Reggiano.
Main Course: Grilled Portobello Mushroom Salad
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 2-3 servings
This Grilled Portobello Mushroom Salad features grilled corn, sweet onions, tomatoes, and avocado, making it both healthy and vegan!
Ingredients
4 large portobello mushrooms
2 tablespoons olive oil
2 tablespoons soy sauce or gluten-free Braggs
2 tablespoons balsamic vinegar
1 sweet onion
1 ear corn
1 pint cherry or grape tomatoes or heirloom tomatoes
1 avocado
Handful of cilantro or parsley, chopped
4 ounces favorite greens
Crumbled cheese (optional)
Dressing Ingredients:
1/8 cup olive oil
1 tablespoon lime zest
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon smoked paprika
1/4 teaspoon salt and pepper (to taste)
2 teaspoons maple syrup (or honey/agave)
Pinch of cayenne or chipotle powder (or chili powder)
Instructions
Preheat grill on high heat.
Mix oil, soy sauce, and balsamic in a bowl.
Remove portobello stems and brush mushrooms with the marinade.
Peel and slice the onion.
Shuck the corn.
Whisk the dressing ingredients together in a small bowl.
Grill portobellos, onions, and corn for 5-10 minutes, basting as needed.
To assemble, lay a bed of greens on a platter and top with grilled vegetables.
Drizzle with dressing and serve with optional cheese.
Get the whole recipe here.
Main Dish: Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli
Total: 25 mins
Prep: 10 mins
Cook: 15 mins
Yield: 4 servings
Ingredients
4 portobello mushrooms, stemmed
5 ounces goat cheese
1 ounce thyme leaves
2 teaspoons lemon juice, divided
2 lemons, sliced
4 whole wheat buns
2 bunches arugula
1 tablespoon minced garlic
1/2 cup mayonnaise
Directions
Clean the gills from the mushrooms. Combine goat cheese, thyme, and 1 teaspoon lemon juice in a bowl. Stuff the goat cheese mixture into each mushroom cap.
Grill stuffed mushrooms for 10-15 minutes. Add lemons and bread to the grill.
Mix garlic and mayonnaise with the remaining lemon juice for aioli. Spread aioli generously on buns.
Add arugula, grilled mushrooms, and grilled lemons to each burger.
Find the recipe here.
Sides
Zucchini Fritters
Ingredients
Fritters
3 medium (9 oz. each) zucchini or summer squash, grated (5 cups packed)
2 tsp. kosher salt, divided
1/2 cup (about 2 1/8 oz.) all-purpose flour
1 1/2 oz. Parmesan cheese, grated (about 1/3 cup), plus more for garnish
1/4 cup chopped scallions (from 2 small scallions)
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 large egg, lightly beaten
2 tsp. grated lemon zest (from 1 large lemon), divided
1/4 cup canola oil or vegetable oil
Dipping Sauce
1/3 cup mayonnaise
2 Tbsp. ketchup
1 tsp. fresh lemon juice (from 1 lemon)
1/2 tsp. hot sauce
1/4 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
Directions
Prepare the zucchini:
Gently stir together zucchini and 1 3/4 teaspoons of the salt in fine mesh strainer; let drain for 10 minutes, pressing slightly to remove liquid. Transfer zucchini to cheesecloth; wrap up and wring out as much liquid as possible.
Prepare the Dipping Sauce:
Stir together mayonnaise, ketchup, lemon juice, hot sauce, Worcestershire sauce, dry mustard, smoked paprika, and garlic powder in a small bowl. Cover, and place in refrigerator until ready to use.
Make Fritters:
Transfer zucchini to a large bowl, and add flour, Parmesan, scallions, garlic powder, black pepper, egg, and 1 teaspoon of the lemon zest; stir with a fork until combined.
Cook Fritters:
Heat oil in a large cast-iron skillet over medium until shimmering. Working in 3 batches, scoop 2 tablespoons batter for each Fritter into skillet and flatten carefully with a spatula. Cook Fritters over medium until golden-brown, about 3 minutes per side per batch. Transfer Fritters to a paper towel-lined plate. Sprinkle all cooked Fritters evenly with remaining 1/4 teaspoon salt and 1 teaspoon lemon zest. Garnish with additional Parmesan. Serve with Dipping Sauce.
Side/Appetizer: Yellow Squash and Corn Sauté
Ready In: 35 mins
Serves: 8
Ingredients
2 ears corn, husked and cleaned
2 yellow squash, diced - substitute Zucchini
1/2 cup water
2 tablespoons butter (to taste)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Place corn in a large pot and cover with salted water. Bring to a boil.
Reduce heat and simmer until tender (10-15 minutes). Drain and cool the corn. Cut corn off the cobs.
Cook squash in a skillet with water over medium heat until tender (5-10 minutes). Drain any excess water.
Add corn, butter, parsley, salt, and pepper to the squash. Cook until heated through (about 5 minutes).
See the recipe here.
Side/Appetizer: Simple Roasted Eggplant
Roasted Eggplant is a simple dish with a creamy texture and smoky flavor, perfect for any gathering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients
1 large eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or grease it with olive oil.
Slice the eggplant and lay them in a single layer on the prepared baking sheet.
Brush each slice with olive oil and sprinkle garlic, salt, and pepper.
Roast for 20-22 minutes, flipping halfway through.
Mix lemon zest, lemon juice, and parsley in a bowl. Drizzle over eggplant once it comes out of the oven.
Serve immediately, garnished with extra parsley if desired.
See the full recipe here.
Deserts
Air Fryer Apples
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings 2 servings
Ingredients
2 medium apples, peeled, cored and sliced or diced
1 tablespoon (15 ml) coconut oil or other neutral oil
1 teaspoon ground cinnamon or apple pie spice
2 tablespoons (30 ml) maple syrup, divided
Instructions
Preheat the air fryer to 375 (190 C).
Peel, core and cut the fresh apples into slices or chunks. Make sure to cut the apples into even sized pieces. This ensures the apple pieces fry evenly and at the same time.
Toss the apples in a bowl with oil, 1 tablespoon of maple syrup and ground cinnamon until all the apple chunks or slices are fully coated.
Lightly spray the air fryer tray or basket with a non stick cooking spray. Place the diced apple pieces in a single layer.
Air fry for 5 - 6 minutes. Then carefully pull the air fryer basket out, flip each of the apple pieces and return to the air fryer for an additional 5 - 6 minutes. Air fry the apples for 10 - 12 minutes total or until your preferred level of caramelization.
After the apples are air fried, cool the them slightly until warm. Serve as is or with ice cream, whipped cream, yogurt or to top a simple bowl of oatmeal.
Notes
I recommend buying apples that would normally be used for baking such as Honeycrisp, Granny Smith, Braeburn, Cortland, Jonathan, Fuji or Gala.
Store: Transfer any leftover caramelized apples into an air tight container to store in the fridge for up to 4 - 5 days. Enjoy cold from the fridge or reheat in the microwave for 20 - 30 seconds.
Easy Bananas Foster
Ingredients
· 2 tablespoons butter
· 2 bananas, sliced
· 1cup light brown sugar
· 1 teaspoon vanilla
· 1⁄2 teaspoon cinnamon
· 1 pinch salt
· 2 scoops ice cream (vanilla or something more exotic like praline or wattleseed)
Directions
· Melt butter in a saucepan over medium heat.
· Add sliced bananas and stir for 2 minutes.
· Add brown sugar, vanilla, cinnamon, and salt.
· Lower heat and continue cooking, stirring constantly for 2 more minutes.
· Serve over a scoop of ice cream.
· Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off the heat- Beware of flaming.
Apple Banana Cake
Ready In:1hr 30mins Serves:12
Ingredients
Wet Ingredients
4 cups of peeled cored and grated apples (generous)
2 mashed bananas
1 teaspoon vanilla
1⁄2 cup vegetable oil
2 eggs
1⁄2 cup of chopped walnuts or 1/2 cup pecans (optional)
Dry Ingredients
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
Directions
Preheat oven to 350 degrees F.
Combine all the wet ingredients in large bowl and mix well.
Combine dry ingredients in a separate bowl and mix well.
Add dry to wet ingredients and mix thoroughly.
Pour into an Ungreased 9"x13" pan.
Bake for 1 hour.
Cool before slicing