Healthy Recipes for Sept 18th, 2025 Veggie Basket

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Sauteed Swiss Chard With Zucchini & Carrots

This vibrant and savory dish combines the earthy flavors of Swiss chard with the sweetness of zucchini and carrots, making it a perfect, nutrient-packed side dish. The sautéing brings out the natural sweetness of the vegetables, and the hint of garlic and thyme adds a savory depth. This simple, plant-based dish is quick to prepare and will pair wonderfully with almost any meal, from grilled chicken to your favorite grain bowls.

Ingredients

·         1 bunch Swiss chard, stems removed and leaves chopped

·         2 zucchinis, sliced into rounds or half-moons

·         2 medium carrots, peeled and sliced into thin rounds

·         2 cloves garlic, minced

·         1 tablespoon olive oil (optional or adjust for your preference)

·         1 teaspoon dried thyme

·         Salt and pepper to taste

·         1 tablespoon lemon juice (optional for added freshness)

·         A pinch of red pepper flakes (optional for a little heat)

Directions

Prepare the vegetables: Rinse the Swiss chard well, then remove the stems and chop the leaves into bite-sized pieces. Slice the zucchinis into rounds or half-moons, and peel and slice the carrots into thin rounds.

Sauté the carrots and zucchini: In a large skillet, heat the olive oil (if using) over medium heat. Add the sliced carrots and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Add the garlic: Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Add the Swiss chard: Add the chopped Swiss chard to the skillet. Stir to combine, and cook for another 3-4 minutes until the chard wilts down.

Season the dish: Sprinkle in the dried thyme, salt, and pepper to taste. For a little extra brightness, squeeze in lemon juice. If you like a bit of heat, add the red pepper flakes.

Serve: Once everything is tender and well-mixed, remove from heat. Serve immediately as a side dish or over a bed of quinoa or rice for a complete meal.

Easy Roasted Carrots & Zucchini | Walder Wellness, RD

 Zucchini Carrot Fritters

Prep time: 15 Min Cook time: 10 Min Inactive time: 10 Min Total time: 35 Min

Ingredients

·         1 1/2 lbs. zucchini, shredded

·         1 large carrot, shredded

·         1/4 cup all purpose flour

·         1/4 cup grated Parmesan cheese

·         1 large egg, slightly beaten

·         1/2 tsp. kosher salt

·         1/4 tsp. black pepper

·         1/2 tsp. garlic powder

·         1/4 tsp. onion powder

Instructions

·         Combine shredded zucchini and carrot in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5 to 10 minutes, then with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl.

·         Add to bowl with zucchini and carrot, the remaining ingredients and stir to combine.

·         Over med/high heat, heat large skillet with 1 - 2 TBSP. olive oil until oil begins to shimmer. Spoon a heaping tablespoon into the pan for each fritter and flatten with the back of the spoon. Don't over crowd the pan!

·         Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip.

·         Cook for another 2 - 3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.

·         Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.

May be served with sour cream or a nice guacamole

Zucchini Carrot Fritters | Renee's Kitchen Adventures

Skillet Spicy Zucchini and Carrot

Ingredients

·         2 medium/large zucchini, sliced even rounds about ¼” 

·         4 medium sized carrots, peeled and sliced thinly 

·         2 teaspoons minced garlic

·         1 teaspoon dried oregano

·         salt and pepper, to taste

·         2 tablespoons olive oil

·         ¼ teaspoon red pepper flakes

Instructions

·         Add sliced zucchini and carrots to a large mixing bowl. Add garlic, oregano, salt and pepper, olive oil and red pepper flakes. Toss to combine.

·         Transfer tossed veggies to a large on-stick frying pan, and cover with a lid. Heat over medium-low and cook for 8-10 minutes, stirring occasionally until softened.

·         Once softened, turn the heat to medium-high remove the lid and cook 4-5 minutes more, until zucchini are lightly caramelized. Serve hot!

Skillet Spicy Zucchini and Carrot Recipe : Jawns I Cooked

Sides

Garlic Roasted Carrots and Onions

Prep Time: 5 minutes 

Cook Time: 35 minutes

Ingredients

·         2 pounds carrots, peeled (if you have larger carrots, slice them in half lengthwise)

·         1 red onion, cut into 8 wedges

·         3 garlic cloves, minced

·         3 tablespoons olive oil

·         1 tablespoon balsamic vinegar

·         1 tablespoon lemon juice

·         1 teaspoon kosher salt

·         freshly ground black pepper

·         a few sprigs of fresh thyme, optional

Instructions

·         Preheat oven to 400 degrees.

·         In a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, pepper, and garlic.

·         Add carrots and onions and toss to combine.*

·         Place carrots and onions into a baking dish and top with fresh thyme sprigs.

·         Roast in the oven, uncovered, for 30-40 minutes; until carrots are tender.

Garlic Roasted Carrots and Onions | OMGFOOD

Sauteed Watercress with Garlic

Prep time 15 mins

Cook time 5 mins

Serves: 3-4 (side dish) servings

Ingredients

·         2 tbsp olive oil

·         6 garlic cloves, minced or grated

·         2 bunches watercress, trimmed and rinsed thoroughly

·         ½ tsp kosher salt, or to taste

Instructions

·         Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.

·         Add watercress and salt; cook, stirring constantly, for about 40 seconds.

·         Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.

Sauteed Watercress with Garlic - Salu Salo Recipes

Dandelion Greens with a Kick

Prep Time:  10 mins

Cook Time:  15 mins

Additional Time:  10 mins

Total Time:  35 mins

Servings:   4

Ingredients

·         1 teaspoon salt

·         1 pound dandelion greens, torn into 4-inch pieces

·         1 teaspoon salt

·         2 tablespoons olive oil

·         1 tablespoon butter

·         ½ onion, thinly sliced

·         ¼ teaspoon red pepper flakes

·         2 cloves garlic, minced

·         salt and ground black pepper to taste

·         1 tablespoon grated Parmesan cheese (Optional)

Directions

·         Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.

·         Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

·         Heat olive oil and butter in a large skillet over medium heat.

·         Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes.

·         Stir in garlic and cook until fragrant, about 30 seconds more.

·         Increase heat to medium-high and add dandelion greens.

·         Continue to cook and stir until liquid has evaporated, 3 to 4 minutes.

·         Season with salt and pepper.

·         Sprinkle greens with Parmesan cheese to serve.

Dandelion Greens with a Kick Recipe

Zucchini Stewed with Onions and Chard

This makes a small amount, but is easily enough for 2-3 as a side dish.

3 Tbl. olive oil1 onion, sliced (1/4 to 1/2″ thickness)1 large clove garlic, thinly sliced12 ounces zucchini (2 medium zucchini), sliced into half lengthwise and then cut into 1 1/2″ pieces 1/2 tsp. salt1/4 tsp. pepper8 Swiss chard leaves (remove the stems), cut into large piece

Heat oil in 6 quart pot or Dutch oven over medium heat. Add the onions and garlic and cook a few minutes until translucent. Add the zucchini, toss it around to coat with oil. Add the salt and pepper and the Swiss chard and stir everything around a bit. Cover the pot and stew the vegetables over low heat about 20 minutes. Lift the lid and stir everything around gently. Replace the cover and heat the vegetables for another few minutes.

Adjust seasoning if desired by adding some extra olive oil and lemon juice.

You may want to opt for adding fresh dill instead of marjoram or oregano (1 tsp., fresh chopped herbs). Good warm or cold (with a squeeze of lemon juice). I May also add a garlic-yogurt sauce, or some grated Parmesan.

Zucchini Stewed with Onions and Chard | Pragmatic Attic 

Perfect Guacamole

PREP 10min

TOTAL 10min

6 Servings

·         3 ripe medium avocados

·         ¼ cup finely chopped onion

·         1 ½ tablespoons fresh lime juice

·         ¼ cup cilantro leaves and tender stems, chopped

·         1 small tomato, chopped, optional

·         1 to 2 teaspoons finely chopped jalapeño pepper, with seeds and membrane removed, optional

·         ½ teaspoon fine sea salt

Directions

·         Prepare onions: Add the onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This simple step tones down the raw flavor of the onions.

·         Mash the avocados: Cut the avocados in half lengthwise, remove the pit, scoop out the flesh, and add to a bowl. Use a fork to mash the avocado into a chunky dip.

·         Make the guacamole: Stir in the drained and rinsed onions, lime juice, cilantro, tomato (optional), and ¼ teaspoon salt. If you are adding it, add the finely chopped jalapeño. Taste the guacamole and adjust with more salt or lime juice (I usually end up adding ¼ teaspoon of extra salt and a spritz of extra lime).

Perfect Guacamole Recipe

Cilantro Lime Rice

Prep Time 5 mins

Cook Time 30 mins

Ingredients

·         2 tablespoons extra virgin olive oil

·         1 1/2 cups basmati rice, or other long-grain white rice

·         1 clove garlic, minced

·         2 1/4 cups water

·         1 teaspoon salt

·         Finely grated zest of one lime

·         3 tablespoons lime juice

·         1 cup lightly packed chopped cilantro (leaves and tender stems only)

Method

·         Brown the rice:

·         Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

·         Add the garlic and cook a minute more.

·         Add water, salt, and lime zest to the rice.

·         Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

·         Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.

·         Fluff the rice with a fork.

·         Stir in lime juice and cilantro:

·         Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Cilantro Lime Rice Recipe

Deserts

Avocado Banana Bread

Avocado Banana Bread is an easy delicious banana bread recipe that uses avocado instead of oil. This bread is moist and perfect without butter and is so yummy with chocolate chips.

Prep Time 20 minutes

Cook Time 45 minutes

Ingredients

·         1 large or 2 small avocados (½ cup mashed)

·         ¾ cup granulated sugar

·         2 overripe bananas

·         2 large eggs

·         6 tablespoons milk

·         1 teaspoon vinegar

·         1 teaspoon baking soda

·         2 cups sifted all-purpose flour

·         ½ cup mini chocolate chips or nuts

Instructions

·         Preheat oven to 375°. Spray a loaf pan with cooking spray.

·         Place avocados and bananas in a food processor or blender and pulse until smooth. Transfer to a large bowl. Add sugar to the bowl and mix with a hand mixer until well blended.

·         Stir eggs, milk, vinegar, and baking soda into the banana mixture. Add flour and mix until just combined. Stir in chocolate chips.

·         Pour into prepared pan. Top with additional chocolate chips (if desired) and bake about 40-50 minutes, until it’s browned on the top and a toothpick comes out only with slight crumbs (or clean). Cool at least 10 minutes before slicing.

Notes

Also make these into 12 muffins, bake time approximately 15 minutes.

Avocado Banana Bread Recipe (no oil) - Crazy for Crust

Bartlet Pear Muffins

INGREDIENTS

·         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

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

·         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

Pear and Banana Crisp

Prep Time 10 minutes 

Cook Time 40 minutes

Ingredients

·         1 tbsp cold unsalted butter

·         3 ripe but firm pears peeled, cored and cubed

·         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.

Pear and Banana Crisp - Salu Salo Recipes