Healthy Recipes for Oct 2nd, 2025 Veggie Basket
- greendoororganics
- Oct 2
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Mexican Ground Beef and Potatoes
Spicy ground beef, tender potatoes, bell pepper, and onion come together in a simple skillet meal that will leave everyone grinning around the table.
Ingredients
· 2 tablespoons olive oil
· 1 large yellow onion diced into ½-inch pieces, about 1½ cups total
· 6 potatoes diced into ½-inch pieces, about 6 cups total
· ¼ cup taco seasoning divided
· 1 large bell pepper any color, diced into ½-inch pieces, about 1 cup total
· 1½ pounds ground beef
· ½ cup green onions thinly sliced
· ¼ fresh cilantro chopped
· 1-2 cups shredded cheese for serving
Instructions
· Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.
· Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.
· Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.
· Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn't be dry at all.
· Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.
Grilled Chicken and Squash with Tomato Feta Pasta
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Grilled Chicken and Squash with Tomato Feta Pasta – a delicious and complete meal! Full of savory cheesy tomato feta flavored sauce and, loaded with grilled zucchini, squash, and chicken!
Ingredients
· 1 pound Campari tomatoes
· 1 teaspoons salt (more for seasoning)
· ½ teaspoon pepper (more for seasoning)
· 1-2 tablespoons olive oil
· 8 ounces feta cheese (reserve some for garnish)
· 8 ounces medium or large pasta shells
· Canola oil cooking spray
· 2 small-medium zucchini
· 2 small-medium yellow squash
· 1 teaspoon garlic powder
· 2 pounds boneless skinless chicken breasts
· Fresh chopped parsley or basil for garnish
Instructions
· Cut tomatoes in quarters and place in a large bowl. Sprinkle about 1 teaspoons of salt and ½ teaspoon pepper over the tomatoes and stir, then let them sit while you prepare the rest of the dish. The salt will force the tomatoes to release all their juices and create a delicious base for the sauce.
· Crumble most of the feta cheese and add it to the tomatoes. (Reserve a little for garnish.) Use a fork to mash and stir until the juice from the tomatoes and the feta creates a sauce.
· Add 1 tablespoon of olive oil.
· Boil the pasta to al dente in salted water, reserve 1 cup of the pasta water, then drain remaining water and set the pasta aside.
· Cut the squash and zucchini in half lengthwise. Season them with salt, pepper and garlic powder, spray them with cooking spray, then grill for 2-3 minutes per side on a 400-450 degree grill.
· Slice the grilled squash and zucchini into 1-inch pieces and add them to the tomato mixture while they're still warm (you want the juices that run out of the squash to end up in the sauce, and the heat from the squash will blanch the tomatoes ever so slightly).
· Add ¼ cup pasta water to the tomato mixture and stir. (You can use more pasta water if there's not enough sauce).
· Next, season the chicken with salt and pepper, spray with cooking spray, then grill 5-6 minutes per side or until internal temperature reaches 165 degrees. Let the chicken rest for 5 minutes after grilling, then slice thinly.
· Add the sliced chicken and pasta into the squash and tomato mixture and fold together gently.
· If the dish is too dry add a bit more olive oil or reserved pasta water.
· Sprinkle the remaining feta cheese and garnish with fresh parsley or basil.
Taco-Stuffed Summer Squash Recipe
Switch up taco night with this amazing Taco-Stuffed Yellow Squash recipe. The prep time and ingredient list is short, making this a great weeknight option.
Ingredients
· 3 medium-sized yellow squash
· 1 lb. lean ground beef
· 2 Tbsp. taco seasoning*
· 1 tsp. salt
· 1 small onion, chopped
· 1/2 cup salsa
· 1 (14 oz.) can black beans, drained
· 12 tortilla chips, plus more for garnish
· 3/4 cup shredded cheese**
Instructions
· Preheat oven to 375°F.
· Halve the squashes lengthwise and the scoop out the inner flesh, leaving 1/4 inch wall all the way around. Chop half of the squash that was scooped out. Discard the remainder or save for another use.
· Heat a large skillet over medium-high heat. Add the ground beef and spread it out in the skillet. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
· Sprinkle beef with the taco seasoning and the salt, and then add the onion and the retained chopped squash. Cook until onion is softened, about 3-4 minutes, stirring occasionally.
· Stir in the salsa and black beans. Crush 12 of the tortilla chips over the mixture and then stir them in.
· Scoop the meat mixture into the hollowed out squash halves.*** Sprinkle each with 2 tablespoons of the cheese.
· Bake until squash is tender, 25-30 minutes. Garnish with more crushed tortilla chips, if desired.
Notes
*Two tablespoons of taco seasoning is equivalent to one 1 oz. packet. You can instead make your own following the taco seasoning recipe here. Or use a mixture of chili powder, cumin, onion powder, and dry oregano to make up the 2 tablespoons.
**Use shredded Mexican-style cheese, Monterey Jack, or Cheddar.
***You may have more filling than you need, depending on the size of the squashes. You can use leftover filling as a taco filling on another day, or add it to a soup.
Sides
Roasted Delicata Squash with Maple Miso Butter
Ingredients
· 2 T unsalted butter, melted
· 1 T yellow miso paste
· 1 T maple syrup
· ½ tsp kosher salt
· ¼ tsp chili flake
· Juice of half a lime
· 2 delicata squash, seeds removed, cut into ½ inch half moons
Instructions
· Preheat your oven to 400° F.
· Combine all ingredients except squash in a bowl and whisk until smooth.
· Toss squash with three tablespoons of the miso-butter mixture.
· Spread squash into one, even layer on a rimmed baking sheet – make sure the sheet it large enough so each slice of squash has some breathing room.
· Roast for 20 minutes.
· Baste with remaining maple miso butter and roast for 10 more minutes.
· Serve with lime wedges for garnish.
Parmesan Roasted Delicata Squash
Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side. There is no need to peel the squash. The peel is thin and is delicious once roasted.
Ingredients
· 1 medium delicata squash, about 1 ¼ pounds
· 2 teaspoons minced garlic, 2 small cloves
· 3 tablespoons melted butter or olive oil
· 1 ½ ounces grated parmesan cheese, about 1/3 cup
· 1/4 teaspoon fine sea salt
· 1/4 teaspoon fresh ground black pepper
Directions
· Heat the oven to 425°F (218°C). Set a 13×9-inch baking dish aside. You can also use a rimmed baking sheet.
· Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into 3/4-inch-thick slices.
· In a small bowl, stir together the melted butter and garlic.
· Spread half of the melted butter and the garlic over the bottom of the baking dish. Then, sprinkle all but 2 tablespoons of the Parmesan cheese on top.
· Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.
· Roast the squash for 20 to 30 minutes or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. If some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top.
· Adam and Joanne's Tips
o Vegetarian substitutions: Use a vegetarian-friendly cheese like cheddar instead of the parmesan.
o Vegan substitutions: Use olive oil or a vegan butter and substitute the parmesan cheese with 2 tablespoons nutritional yeast, vegan cheese, or leave the “cheese” out completely.
Squash, Potatoes and Onions- Oh My!
Ingredients
· 1⁄4 cup margarine (or a little bacon grease)
· 3 medium size yellow squash (cut in chunks)
· 2 medium potatoes (cut in chunks)
· 1 small onion (halved and sliced)
Directions
· Wash and Cut up squash, potatoes and onions.
· Melt butter in lg. fry pan.
· Add squash.
· Add potatoes on top of squash.
· Add onions on top of potatoes.
· Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
· Add salt and pepper to taste.
· Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Best Potato Wedges Recipe
Ingredients
· 2 pounds red potatoes - about 6-8 potatoes
· 2 tablespoons oil
· 1 teaspoon salt
· 1 teaspoon smoked paprika - may substitute regular paprika in a pinch
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· pinch black pepper
Dipping Sauce
· ⅓ cup mayo - regular, or reduced fat
· ⅓ cup bbq sauce - any favorite bbq sauce works
Instructions
· Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
· Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
· In a large bowl, combine potato wedges and oil, toss to coat.
· Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
· Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
· Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.
Notes
Serving size: Serves six as an appetizer, four as a side dish. My family of two adults and three kids almost always finish off this recipe when I serve it with our favorite meals!
Parchment paper: The parchment paper is key to achieving a really crispy, faux-fried exterior on the potato wedges. If you don’t have parchment paper, don’t stress! Simply lightly grease your baking sheet and proceed with the recipe, your potato wedges will be delicious!
Paper towel trick: Many recipes suggest soaking your potatoes to rinse off the excess starch and then letting them sit out for a period of time to dry off after soaking. I’ve found this step to be unnecessary – I simply lay all of my wedges out on paper towels, then take a couple of extra paper towels and rub them across the cut sides of the wedges to wipe off excess starch. They come out super crispy every time with no soaking or drying time needed!
Alternate dipping sauces: This bbq-mayo dipping sauce is one I grew up eating and everyone I’ve served it to goes crazy for it. I’ve used many flavors of bbq sauce and can’t say I have a favorite. Other sauce suggestions include ketchup, ranch dressing, blue cheese dressing, fry sauce (50/50 mayo and ketchup), or garlic aioli.
Summer Squash Tomato Gratin
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Ingredients
· 2 yellow squash, sliced into coins
· 2 large or 3 medium heirloom tomatoes, sliced
· 2 shallots, thinly sliced
· 1 orange bell pepper, diced
· 1 teaspoon kosher salt
· ½ teaspoon ground black pepper
· 1 teaspoon Italian seasoning
· 1 cup shredded gruyere cheese
· ½ cup panko breadcrumbs
Instructions
· Preheat oven to 400 degrees F.
· Arrange the sliced summer squash along the bottom of a 9x13 baking dish.
· Sprinkle with a little of the salt, pepper, and Italian seasoning. Then sprinkle with a small amount of panko breadcrumbs and shredded gruyere.
· Layer the tomatoes on top of the squash. Repeat with sprinkling on the salt, pepper, Italian seasoning, breadcrumbs, and cheese.
· Sprinkle the bell pepper and shallots in a layer across the tomatoes.
· Top the dish with the remaining salt, pepper, Italian seasoning, breadcrumbs, and cheese.
· Bake for 25 minutes or until the panko is golden brown.
· Serve immediately or save in the refrigerator for up to 3 days.
My Favorite Tomato Salad
A big, juicy tomato salad is a staple everyone should know how to make well! Rather than shaking up a dressing, sprinkle the garlic, eshallots/shallots and salt straight onto the tomato wedges. The flavour sticks better.
Use everyday red tomatoes though if you can get them, heirloom tomatoes will add a great splash of colour.
Ingredients
· 4 ripe tomatoes (180g/ 6oz each) (Note 1)
· 1 1/2 tsp finely minced eschalots (US: shallots) (Note 2)
· 1/2 tsp finely minced garlic (use a knife, not garlic press)
· 1 tbsp white wine vinegar (Note 3)
· 3 tbsp extra virgin olive oil
· 3/4 tsp cooking / kosher salt
· 2 pinches of white pepper
· 1 1/2 tbsp finely sliced basil leaves, plus extra for garnish (Note 4)
Instructions
· Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl.
· Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar.
· Gently toss to coat tomatoes. Add basil, toss again to disperse.
· Pour into bowl and serve immediately! (Tip: Bread for mopping up the tomato juices is on point).
Recipe Notes:
1. Tomatoes – Obviously the riper the better! But honestly, I made this yesterday in the middle of Aussie winter with just-okay, greenhouse-grown tomatoes and it was still so, so good. If you’ve got cherry tomatoes or grape tomatoes, try my Cherry Tomato Salad instead (it’s designed for them).
2. Eschallots – also known as French Onions and called “shallots” in the US. More delicate and sweeter than brown onions. Substitute with the white part of green onions, finely minced, or very finely minced red onions.
3. Vinegar – Or apple cider vinegar, sherry vinegar or champagne vinegar. Balsamic vinegar is fine too from a flavour perspective but will stain the tomatoes brown.
4. Basil – worth making even without. I like to add a pinch of dried oregano instead.
Deserts
Pear and Banana Crisp
This pear and banana crisp recipe consists of sliced fruit cooked in butter and spices and topped with a crumbly topping.
Ingredients
· 1 tbsp cold unsalted butter
· 3 ripe but firm pears peeled, cored and cubed (I used Anjou pears)
· 1 tbsp packed brown sugar
· ½ tsp ground cinnamon
· Pinch nutmeg
· 3 large bananas cut into ¼-inch thick slices
Topping:
· 1/3 cup all-purpose flour
· 2 tbsp packed brown sugar
· 2 tbsp granulated sugar
· 3 tbsp cold unsalted butter
Instructions
· In a large skillet, melt the butter over medium heat. Add pears, brown sugar, white sugar, cinnamon and nutmeg. Cook, stirring, occasionally, until pear has softened, about 5 minutes.
· Stir in bananas. Divide mixture among six (200 ml) ramekins. Set aside.
· Preheat the oven to 350 degree F.
· In a bowl, combine the flour, brown sugar and granulated sugar. Add the butter. Using your finger or a fork, work the mixture until it has the consistency of coarse bread crumbs. Divide the topping among ramekins.
· Place ramekins on a rimmed baking sheet and bake until topping is golden and fruit filling is bubbling, about 35 minutes. Let cool for 15 minutes before serving.
Tofino Banana-Pear Muffins
Ingredients
· 2-3 large very ripe bananas
· 1/2-3/4 cup sugar, white or brown
· 2 large eggs
· 2-4 Tbsp. canola or olive oil
· 1 tsp vanilla (if you have it)
· 1 ½ cups all-purpose flour, or half all-purpose and half whole wheat
· 1 tsp baking soda
· pinch salt
· 1 ripe pear, roughly chopped (don't bother peeling it)
· ½ cup chopped walnuts
Directions
· Preheat oven to 375F.
· In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed - don't worry about getting all the lumps out.
· Add the flour, baking soda and salt, and stir just until the batter starts coming together
· Add the pear and walnuts, or whatever additions you are using, and stir just until combined.
· Don't overmix, or your muffins could be tough.
· Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full.
· If you like, sprinkle the tops with coarse sugar.
· Bake for 20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.
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.
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