Healthy Recipes for Oct 9th, 2025 Veggie Basket
- greendoororganics
- Oct 9
- 8 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Steak Stir Fry Recipe with Zucchini: One Pan, Big Flavor
Ingredients
1 ½ pounds Steaks – excess fat trimmed & cut into generous 1-inch pieces (SEE NOTES)
1 heaping TBS Fresh Thyme Leaves - chopped
1 tsp EACH: Smoked Paprika & Onion Powder
½ tsp Cayenne Pepper – or more to taste
to taste Kosher Salt and Ground Black Pepper
2 ½ TBS Good-Quality Olive Oil – DIVIDED, plus more as needed
4 TBS Butter – cut into pats
3-4 cloves Garlic – minced
1 medium Zucchini – medium dice or cut into ½-inch-thick rounds
1 large Red Bell Pepper – medium dice
1 whole Lemon – juice
Optional for Garnish: Garnishes and Serving: Fresh Basil and Lemon Wedges Rice, Quinoa, or Cauliflower Rice
Instructions
1. Mix Seasoning Together: In a small bowl, combine the thyme, paprika, onion and cayenne. Season with 1 teaspoon salt and ½ teaspoon pepper. Grab a small whisk or fork and mix well to combine.
Reserve 1 teaspoon of seasoning and then set both aside.
2. Season Steak: Pat the cubes of steak dry and add them to a medium bowl.
Sprinkle the seasoning mix (all but the reserved teaspoon), evenly over the steak and then use your hands or two spoons and toss until the steak is thoroughly and evenly coated with the seasonings. Then, set aside.
3. Stir Fry Zucchini and Peppers: Heat 1 ½ tablespoon of oil in a large skillet over medium-high heat.
When the oil shimmers, add the peppers and zucchini, and season with reserved teaspoon of seasoning.
Stir fry, stirring frequently, until the veggies are just tender-crisp, about 6-10 minutes.
Remove the vegetables from the skillet and transfer to a plate.
(Note: If you prefer softer vegetables, continue to cook, stirring for a few extra minutes.)
4. Stir Fry Steak: Return the skillet to between medium-high and high heat and add the remaining tablespoon of oil.
Once the oil shimmers, add the diced steak to the pan in a single layer (cook in two batches and add more oil if necessary).
Cook, undisturbed, for 3-4 minutes, or until the steak is brown on the bottom.
Then cook, stir-frying for 1 minute.
Remove the steak from pan and transfer to the plate with the zucchini.
(Note: If you prefer your steak well done, keep the steak cubes in the pan and go to next step.)
5. Add Butter and Garlic: Reduce the heat under the pan to medium and add the butter and the garlic to the pan.
Cook for 1 minute, or until the butter melts.
6. Add Steak and Veggies: Add the seared steak pieces and veggies to the pan.
Stir fry, tossing or stirring frequently to coat the steak and vegetables in butter sauce, for about 1-2 minutes, or until the steak is cooked to your liking.
7. Add Lemon and Herbs: Remove the skillet from the heat and stir in the lemon juice. Stir in fresh basil if using.
8. Serve Stir Fry Steak: Serve the stir fried steak and veggies as it is or serve over your favorite grains or noodles. Enjoy immediately.
Cheesy Spinach-Stuffed Chicken
Ingredients
Original recipe (1X) yields 8 servings
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons grated lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
4 (8-ounce) boneless, skinless chicken breasts
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice, plus wedges for serving
Directions
1. Preheat oven to 425°F. Stir spinach, fontina, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon salt and nutmeg together in a medium bowl until combined.
2. Cut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt. Stuff each pocket with about 1/2 cup spinach mixture. Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.
3. Heat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts top-sides down in the pan; cook, undisturbed, until golden, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.
4. Bake until an instant-read thermometer inserted into the thickest parts registers 165°F, 15 to 18 minutes. Let rest for 5 minutes. Remove the wooden picks. Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice. Garnish with parsley and serve with lemon wedges, if desired.
Baked Rigatoni with Butternut Squash and Kale
https://www.feastingathome.com/baked-rigatoni-with-butternut-squash/#tasty-recipes-57695-jump-target
Ingredients
3 tablespoons olive oil (or use 1/2 butter)
1 red onion,diced (2 cups)
4 garlic cloves, rough chopped
3-4 cups butternut squash, peeled, diced into 3/4 inch cubes
1-2 tablespoons fresh sage, chopped
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes, optional
1 bunch lacinato kale, thick stems removed, torn into bite-sized pieces.
3 cups veggie broth or chicken stock
Salt and pepper to taste
8 ounces dry pasta- penne, ziti, rigatoni, etc. (about 3 1/4 cups)
16 ounces whole milk ricotta
3-4 ounces fresh burrata or mozzarella cheese ball, or sub grated mozzarella
1/4 cup grated pecorino cheese or parmesan (pecorino elevates in the picture)
1/4 cup chopped pecans (or walnuts)
Instructions
Preheat oven to 400F
In a large, 12-inch, oven-proof skillet or braiser, saute onion in olive oil over medium-high heat for 3 minutes, stirring until fragrant. Add garlic, butternut squash, sage, and salt, lower heat to medium, and saute for 5 minutes, until about halfway cooked. Stir in nutmeg and kale, saute for 1-2 minutes until slightly wilted. Scoot this all to a plate and set aside.
To the same pan, pour in the broth and pasta and bring to a simmer, scraping up any browned bits.
Season the broth with salt and pepper – you want this to taste quite flavorful- otherwise pasta may be bland. Spoon in half of the butternut-kale mixture over the pasta.
Spoon the ricotta over the top in dollops, scatter with burrata (cut it up a bit) or mozzarella.
Cover with the remaining butternut/kale mixture, arranging it a bit. Tuck any pasta that has risen, underneath to ensure it cooks properly.
Sprinkle with pecorino cheese and crushed nuts.
Cover tightly with a lid, or use parchment and foil (parchment will prevent foil from touching food) and bring to a simmer.
Once simmering, place in the 400F oven for 25 minutes. You must have a tight seal here for the pasta to cook.
Uncover, tuck any pasta that has risen down underneath so it softens, and continue baking until golden, 12-15 more minutes. If it seems watery, continue baking or simmer gently on the stovetop, cooking off any excess liquid.
Notes
Leftovers reheat great and will keep up to 4 days in the fridge.
Sides
Green Beans and Potatoes
Ingredients
Olive oil. Avocado oil or butter are great substitutes.
Potatoes. I used baby potatoes but you can use chopped large potatoes too. Russet potatoes or Yukon Golds will work well here.
Fresh green beans.
Garlic powder. Fresh garlic cloves can be used instead.
Sea salt and black pepper. Adding a pinch of red pepper flakes/chilli flakes will add a bit of heat. dried herbs like thyme, oregano and sage will all be delicious additions. Other spices like paprika can be added but I don’t find it necessary.
Directions
Bring a large pot of salted water to the boil then add the halved potatoes. I prefer par-boiling the potatoes before sautéing to speed up the process and cook them evenly. Simmer for 10 minutes until fork tender then drain and set aside to dry while you preheat the pan.
Preheat a large frying pan over medium-high heat then add a few tablespoons of olive oil. Add the drained potatoes and cook for a few minutes until they are golden brown on all sides. Season with salt and pepper. Add the green beans then sauté for 5-8 minutes, stir regularly, until the green beans are al dente. Season with garlic powder, salt and pepper then serve with a squeeze of lemon juice.
Zucchini and Potato Bake
Prep Time: 15 mins
Cook Time: 1 hr
Total Time:1 hr 15 mins
Servings: 6
Ingredients
4 medium potatoes, peeled and cut into large chunks
2 medium zucchini, quartered and cut into large pieces
1 medium red bell pepper, seeded and chopped
½ cup dry bread crumbs
¼ cup olive oil
1 clove garlic, sliced
paprika to taste
salt and ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Toss together potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic in a medium baking pan. Season with paprika, salt, and pepper.
Bake in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown, about 1 hour.
Zucchini, Radish and Spinach Skillet (Low-Carb, Paleo)
Ingredients
2 medium zucchini
1 bunch fresh radishes
10 oz bag fresh spinach
2 tablespoons bacon grease or the grease left in the pan after cooking bacon
1/4 teaspoon Salt or to taste
Instructions
1. Add two tablespoons of leftover bacon grease to a large skillet. Alternatively, you can just use the pan you just finished cooking bacon in, with all the leftover grease still in the pan. Turn heat to medium and allow grease to heat up.
2. Chop up zucchini and radishes and place in the pan. Saute over medium heat for 5-7 minutes, or until they have softened.
3. Add in fresh spinach in handfuls, stirring until wilted.
4. Sprinkle salt over the top and allow to cool before serving.
Deserts
Homemade Apple Pie
Ingredients
For the filling
1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
For the pastry
225g butter room temperature
50g golden caster sugar, plus extra
2 eggs
350g plain flour, preferably organic
softly whipped cream, to serve
Instructions:
1. Start by preparing your apple filling. Place a layer of paper towels on a large baking sheet and then quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and make the pastry.
2. For the pastry, beat the butter and sugar in a large bowl until just mixed, then break in 1 whole egg and a yolk of another (keep the white for glazing later). Beat together for just under 1 minute – it will look a little like scrambled egg.
3. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball then wrap in cling film and chill in the fridge for around 45 minutes.
4. Now mix the sugar, the cinnamon and flour for the filling in a bowl that is large enough to fit the apples in later.
5. Once the pastry has chilled, remove from the fridge and then heat your oven to 190C/fan 170C/gas 5. Cut off around a third of the pastry and keep it wrapped while you roll out the rest. Roll out the pastry to around 20-22cm in diameter and 4cm deep – ensuring to leave a slight overhang.
6. Roll out the remaining pastry into a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
7. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape.
8. Lightly beat the leftover egg white with a fork and then brush the pastry with it, before sprinkling with a little caster sugar. Bake for 40-45 minutes, or until golden.
9. Remove the pie from the oven and let it sit for around 5-10 minutes. Sprinkle with more sugar and serve warm with softly whipped cream or ice cream.
Apple Grapefruit Ambrosia Dessert
This Is a refreshing and healthy brunch dessert that's easy to prepare and good for all ages!
AuthorBrandy @ Healthy Happy Life Secrets
Equipment
1 zester (optional)
serated knife
Ingredients
1/2 Grapefruit
1 Apple, medium
1 Banana
2-3 mint leaves
shredded coconut
Instructions
1. Chop apples into small bites. Add to the bottom of a bowl.
2. Cut grapefruit in half and squeeze. Then cut out the remaining parts and make small pieces to add to the bowl. Tip: use a serrated knife so you don't lose much of the juice or use a fancy grapefruit spoon shovel if you have one ;).
3. Slice up banana and add to bowl.
4. Add mint leaves and shredded coconut flakes. Zest with the grapefruit skin exterior.
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