Healthy Recipes for Oct 30th, 2025 Veggie Basket

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Chicken With Spinach, Sweet Potatoes And Mushrooms

Ingredients  

·         2 lbs. chicken breasts skinless, boneless and sliced

·         2 sweet potatoes peeled and diced

·         10 mushrooms sliced

·         1 red onion sliced

·         2 garlic cloves minced

·         2 cups baby spinach

·         ½ cup chicken stock

·         1 cup coconut milk

·         1 tbsp. garlic powder

·         1 tbsp. onion powder

·         1 tbsp. paprika

·         1 tbsp. coconut oil

·         Sea salt and freshly ground black pepper

Instructions

·         Preheat oven to 375 F.

·         In a bowl, combine the garlic powder, onion powder and paprika, then season to taste.

·         Season the chicken pieces with the spice mixture.

·         Melt the coconut oil in a skillet over medium-high heat.

·         Brown the chicken in the skillet on both sides, 2 to 3 minutes per side; then transfer to a baking dish.

·         Cook the diced sweet potatoes for 5 to 6 minutes in the skillet over medium heat. Add more coconut oil if needed.

·         Add the onion, mushrooms, and garlic to the sweet potatoes and cook for another 2 to 3 minutes.

·         Add the sweet potatoes, onion, mushrooms, and garlic to the baking dish.

·         Pour in the coconut milk and chicken stock.

·         Top with baby spinach, give everything a toss.

·         Place in the oven and bake for 18 to 20 minutes, covered.

·         Bake another 10 minutes uncovered.

Chicken with Spinach, Sweet Potatoes, and Mushrooms Recipe

Sweet Potato, Chicken, and Spinach Stir Fry

Ingredients

·         Chicken breast 4 oz

·         Spinach 7 oz

·         Sweet potato 9 oz

·         Onion 1/2 unit

·         Salt 2 pinches

·         Olive oil 3 tbsp

·         Tomato puree 2 oz

Instructions

·         Peel the sweet potato and dice it into cubes.

·         Slice half the onion into strips.

·         Wash and cut the spinach.

·         In a pan with little olive oil, start cooking the chicken with a pinch of salt. Once cooked, chop it or dice it to your desired size and set aside.

·         Using the same pan, add olive oil and fry the onion and sweet potato for 5 minutes.

·         Add the spinach, crushed tomato, salt, and cook over medium heat for 7-8 minutes more.

·         Add the chicken you had reserved and mix well. Cook for 1-2 minutes.

·         Remove from the heat and serve.

Tips & Tricks

You can add a pinch or two of ground cumin to the dish to give it extra flavor.

If you don't have crushed tomatoes, add tomato sauce. If you don't have either, you can add fresh diced tomatoes and it will taste amazing.

Sweet Potato, Chicken, and Spinach Stir Fry | ekilu recipe

Guacamole Cilantro Lime Cheeseburger

Guacamole:

·         2 avocados - halved, peeled, and pitted

·         ½ cup diced tomatoes

·         ¼ cup minced onion

·         1 jalapeno pepper, seeded and minced

·         ½ lime, juiced

·         1 ½ teaspoons minced garlic

·         ¼ teaspoon salt to taste

Burgers:

·         2 pounds lean ground beef

·         ½ cup diced onion

·         ½ cup chopped cilantro

·         1 tablespoon minced garlic

·         ½ lime, juiced

·         1 teaspoon chili powder

·         6 slices Monterey Jack cheese

·         6 hamburger buns, split and toasted

Add tocart

Directions

·         Preheat an outdoor grill to medium heat.

·         Make the guacamole: Mash avocado, tomatoes, onion, jalapeño, lime juice, garlic, and salt together in a medium bowl.

·         Make the burgers: Mix ground beef, onion, cilantro, garlic, lime juice, and chili powder together in a large bowl. Form meat into 6 patties.

·         Cook burgers on the preheated grill to desired doneness. Add a slice of cheese to each burger during the last minute of cooking.

·         Serve on toasted buns with a dollop of guacamole.

Guacamole Cilantro Lime Cheeseburger Recipe

Sweet Potato, Pork and Spinach Breakfast Hash

Ingredients:

·         3 large sweet potatoes, peeled and cubed

·         3 cups baby spinach

·         1 lb. Farm Promise Ground Pork

·         1 small onion, julienned

·         1/8 tsp. red pepper flakes

·         ¼ tsp. chili powder

·         3 Tbsp. olive oil

·         4 large eggs, prepared sunny side up

·         Fresh thyme

·         Salt and pepper, to taste

Preparation:

·         Preheat oven to 375°F.

·         In a medium bowl, place the sweet potato, add 2 Tbsp. olive oil, salt and pepper. Toss and place on baking sheet.

·         Roast in the oven for 25 minutes or until potato are tender.

·         In a large saute pan, add the additional tablespoon of olive oil. Add the pork and cook until browned and no longer pink

·         Add the onions, red pepper flakes and chili powder.

·         Cook for another 2 minutes, add the potatoes and spinach.

·         Toss together in the pan, portion into grab and go containers and top with sunny side up egg on top.

Sweet Potato, Pork and Spinach Breakfast Hash - Food Service

Sides

Cilantro Lime Red Cabbage Slaw

Ingredients

·         4 Cups Finely Sliced Red Cabbage about ½ of a small red cabbage

·         ½ Cup Sliced Red Onion about ¼ of a large red onion

·         ½ Cup Cilantro, chopped

·         2 tablespoon Lime Juice

·         ½ teaspoon Kosher Salt half this amount if using table salt.

Instructions

·         In a large bowl, combine sliced red cabbage, red onion, cilantro, lime juice and salt.

·         Massage with your hands, squeezing the cabbage for about 3 minutes. This helps break the cabbage down a bit, making it easier to eat.

·         Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Cilantro Lime Red Cabbage Slaw (perfect for tacos!)- Earthly Provisions

Sweet Potato Frittata

Ingredients

  Sweet Potato Crust

·         1 teaspoon olive oil

·         1 large sweet potato

·         Sea salt and freshly ground pepper to taste

  Frittata

·         2 teaspoons olive oil

·         1 onion

·         sea salt to taste

·         8 eggs

·         1/2 cup spinach frozen, or use 4 cups fresh

·         1/3 cup parmesan cheese shaved or grated, omit if necessary

·         1/2 teaspoon Italian seasoning

·         1/4 teaspoon sea salt

·         freshly ground black pepper to taste

Instructions

·         Preheat oven to 425ºf.

·         Shred the sweet potatoes (peeling the sweet potato first is optional). I do this in my food processor, and it takes seconds.

·         Coat the bottom of a baking dish with 1 teaspoon olive oil.

·         Add the sweet potatoes, and lightly season with sea salt and black pepper.

·         Cover tightly with foil and bake for 30 minutes.

·         While the sweet potatoes are baking, thinly slice the onion, and add it to a frying pan with 2 teaspoons of olive oil. Cook over medium low heat, stirring occasionally, until the onions have softened. Season with sea salt. If they seem dry, rather than adding more oil, add a few tablespoons of water. Set aside when the onions are very soft and caramelized.

·         Beat the eggs and mix in thawed spinach (or chopped fresh spinach), parmesan, and spices.

·         When the sweet potatoes have finished cooking, remove the baking dish, and let cool for 5 or 10 minutes.

·         After it's cooled down a bit, loosen the foil. Use a dish towel to protect your hand from the heat and compress the sweet potatoes to form a crust. I allowed mine to cool for a bit longer so that I could form the crust up the sides of my baking dish as well and make the crust more uniform across the bottom-- hard to do when it's very hot!

·         Once the crust has been formed, add the egg mixture. Top the egg mixture with caramelized onions.

·         Cover the dish tightly with foil, and bake at 425ºf for another 20 minutes.

·         Remove the foil, and lower the oven temperature to 320ºf. Bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center.

·         Sprinkle with extra parmesan.

Sweet Potato Frittata with Spinach and Caramelized Onions

Garlicky Sauteed Sweet Potatoes & Spinach

Ingredients

·         4 teaspoons olive oil divided

·         1 sweet potato 12 ounces, peeled & grated

·         2 green onions thinly sliced, green & white parts separated

·         ¾ teaspoon dried thyme

·         ¼ teaspoon salt

·         ¼ teaspoon ground pepper

·         2 garlic cloves minced

·         2 cups spinach

Instructions

·         Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat.

·         Add the grated sweet potato and white sections of the green onions.

·         Sauté until the sweet potato is starting to soften, stirring constantly, about 3 minutes.

·         Stir in the thyme, salt and pepper.

·         Add the remaining 2 teaspoons olive oil, then add the garlic, spinach and remaining green onions.

·         Cook, stirring constantly, until the spinach is slightly wilted, about 1 minute.

·         Serve.

Garlicky Sautéed Sweet Potatoes & Spinach - 10 Minute Side Dish Recipe

Roasted Beet and Sweet Potato Salad

Ingredients

·         12 oz sweet potato or one large, cut into cubes

·         12 oz beets about 2 medium beets, cut into cubes

·         5 oz red onion about ½ medium onion, roughly chopped

·         1 ½ tablespoon olive oil

·         5 oz spring mix or other greens of choice

·         ⅓ cup walnuts roughly chopped

·         Salt and pepper

Ingredients – Maple Balsamic Dressing

·         6 tablespoon olive oil extra virgin

·         1 tablespoon balsamic vinegar

·         1 tablespoon pure maple syrup

·         ¾ teaspoon dijon mustard

·         ¼ teaspoon salt

·         ¼ teaspoon black pepper freshly ground

Instructions -- Dressing

·         Combine olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper in a small mason jar.

·         Close the lid and shake vigorously until smooth.

Instructions

·         Preheat the oven to 410°F.

·         In a large bowl combine peeled and cubed sweet potatoes, beets, chopped red onion and 1 ½ tablespoons olive oil.

·         Sprinkle with kosher salt and ground black pepper and mix gently to coat.

·         Line a large baking sheet with parchment paper (or aluminum foil) and spread the veggies in one even layer.

·         Roast for 30-35 minutes until the beets are fork tender and sweet potatoes lightly browned on the edges.

·         Once the beets, sweet potatoes and onions are out of the oven, leave them out to cool for at least 10 minutes.

·         Place spring mix (or other greens) in a large bowl or platter. Top with cooled roasted veggies, sprinkle chopped walnuts on top (you can toast them first, if you want) and drizzle with dressing.

·         Serve as is or toss the salad to distribute the dressing around right before plating.

Roasted Beet and Sweet Potato Salad - Wholly Tasteful

Maple Balsamic Dressing - Wholly Tasteful

Sauteed Spinach and Onions

Ingredients

·         1 1/2 Tablespoons olive oil

·         2 small or 1 large yellow onion

·         3 cloves garlic (minced)

·         8 cups fresh spinach (or 1 8 ounce bag)

·         Kosher salt and pepper

·         Pinch red pepper flakes (optional)

·         Squeeze of lemon juice (optional)

Instructions

·         In a large skillet with sides, heat olive oil over medium high heat.

·         Add the onions and sauté for 7-9 minutes, until soft and starting to brown on the edges.

·         Stir in minced garlic and red pepper flakes (if using) and sauté for about 30 seconds. Sprinkle with salt.

·         Add the spinach and stir into the onion mixture for 2-3 minutes, or until leaves are just wilted. Season to taste with salt and pepper. Add a squeeze of lemon right before serving, if desired.

Sauteed Spinach and Onions - NeighborFood

Deserts

Sweet Potato Cookies

Ingredients

·         1 cup butter softened

·         1 cup sugar

·         1 large egg room temperature

·         1 cup mashed sweet potato

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 teaspoon baking powder

·         1 teaspoon ground cinnamon

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1/2 teaspoon ground allspice

·         1 cup chopped pecans

·         1 cup raisins

Instructions

·         In a large bowl, cream butter and sugar until light and fluffy.

·         Add in the egg, sweet potato puree and vanilla.

·         Combine the flour, baking soda, baking powder, cinnamon, salt and allspice

·         Add to creamed butter mixture.

·         Fold in pecans and raisins.

·         Use a small mechanical cookie scoop to form balls. Place them about 1 in. apart on parchment lined baking sheets.

·         Bake at 375° until edges begin to brown, for 10-12 minutes.

·         Cool for 1 minute before removing to wire racks.

·         Store in an airtight container at room temperature for up to a week.

Delicious Desserts with Sweet Potatoes + Sweet Potato Cookie Recipe

Chocolate Beet Cake with Beet-Vanilla Glaze

Ingredients

Cake:

·         baking spray with flour

·         1 ¾ cups all-purpose flour

·         1 cup unsweetened cocoa powder

·         2 teaspoons baking soda

·         1 teaspoon baking powder

·         ½ teaspoon salt

·         4 large eggs, separated, at room temperature

·         1 cup firmly packed brown sugar

·         1 cup white sugar

·         ½ cup unsalted butter, at room temperature

·         ¼ cup vegetable oil

·         1 ¼ cups pureed cooked beets

·         1 tablespoon vanilla extract

·         1 cup buttermilk, at room temperature

·         1 ½ cups chocolate chips

Glaze:

·         1 cup powdered sugar

·         2 tablespoons heavy cream

·         2 teaspoons pureed cooked beets

·         1 teaspoon vanilla extract

·         1 pinch salt

Directions

·         Preheat oven to 350 degrees F (175 degrees C).

·         Grease a 10 cup Bundt pan with a baking spray containing flour.

·         Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

·         Separate eggs. Place egg whites into a bowl and whip on high speed until stiff peaks form. Set aside.

·         Cream together brown sugar, white sugar, butter, and oil in a large bowl with an electric mixer for 2 to 3 minutes. Add egg yolks and beat for another 3 minutes.

·         Mix in beet puree and vanilla.

·         Add in half of the sifted flour mixture and mix until just combined.

·         Pour in buttermilk and mix until just combined.

·         Add in remaining flour mixture and mix until just combined.

·         Fold in chocolate chips.

·         Add 1/3 of whipped egg whites to the cake batter, and gently fold to combine.

·         Add in remaining egg whites, and gently fold just until no streaks of egg white remain.

·         Pour batter into the prepared pan and gently smooth top into an even layer.

·         Bake in the preheated oven until top of cake springs back lightly when touched (or until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs), 50 to 55 minutes.

·         Allow cake to cool in the pan for 20 minutes before gently running a knife around the edges of the cake to loosen. Invert cake onto a wire rack, and cool completely.

·         To make the glaze combine powdered sugar, heavy cream, beet puree, vanilla extract, and salt in a bowl. Whisk until smooth.

·         If glaze is too thick, add more heavy cream; if glaze is too thin, add more powdered sugar until desired consistency is reached.

·         Drizzle glaze over cooled cake.

Chocolate Beet Cake with Beet-Vanilla Glaze Recipe

"Don't Knock It Until You Try It" Beet Cake!!

Ingredients

·         4 eggs

·         2 cups sugar

·         1 cup vegetable oil

·         2 cups flour

·         2 teaspoons baking powder

·         1 ¹⁄₂ teaspoons baking soda

·         1 teaspoon cinnamon

·         2 teaspoons vanilla

·         3 cups shredded fresh beets

·         1 cup chopped walnuts

Directions

·         Heat oven to 350 °, grease and flour 13x9 baking pan.

·         Beat eggs, sugar and oil until light and fluffy.

·         Sift together flour, baking powder, baking soda and cinnamon.

·         Add to egg mixture and mix well.

·         Add vanilla, beets and walnuts.

·         Beat for 1 minute on medium speed.

·         Pour into pan, bake for 45 minutes, or until a pick comes out clean.

"Don't Knock It Until You Try It" Beet Cake!! Recipe - Food.com

Banana Pear Bread

Ingredients

·         2 cups (spoon and sweep) all-purpose flour

·         1 cup granola or 1 cup toasted coconut

·         1 tbsp baking powder

·         1/3 cup sugar

·         1/2 tsp salt

·         1/2 tsp freshly grated nutmeg

·         1/2 tsp cinnamon

·         1/2 cup (1 stick) unsalted butter softened

·         1/2 cup brown sugar packed

·         2 eggs room temperature

·         2/3 cup milk

·         2 ripe pears (or 2 ripe bananas) cut into 1/2-inch chunks

·         1 cup 1 cup toasted nuts optional

Icing

·         1 cup confectioners' sugar

·         3 tbsp heavy cream

·         1 tbsp pear brandy (or rum)

·         1/2 tsp vanilla

·         2 tbsp butter melted

·         Pinch salt

Instructions

·         Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter.

·         In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.

·         Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition.

·         Spread the batter evenly into the prepared pan.

·         Bake for about 1 hour 15 minutes, or until a tester comes out clean.

·         Remove from pan and cool to room temperature.

·         Icing

·         In a small bowl combine all the ingredients until smooth. Spread it on top of the cooled bread.

Pear Bread Recipe - ZoëBakes