Healthy Recipes for Sept 25th, 2025 Veggie Basket
- greendoororganics
- Sep 25
- 5 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Potato and Corn-Stuffed Portobello Caps
Ingredients
2 tablespoons margarine or butter
1/4 cup chopped red bell pepper
1 garlic clove, minced
1 1/4 cups water
1 cup frozen corn
1 1/3 cups mashed potato flakes
1/2 cup milk
1/2 teaspoon salt
1/4 cup sliced green onions
2 oz. (1/2 cup) shredded Cheddar cheese
8 (3 1/2 to 4-inch) portobello mushroom caps
Nonstick cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
1. Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and salt; stir until liquid is absorbed. Add onions and cheese; mix well. Heat 1 to 2 minutes or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.
Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese.
Roasted Beet Salad with Kale and Maple Balsamic
Servings: 8 servings
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Ingredients
6 small roasted beets (red and/or golden)
1/2 cup pecans
1/3 cup maple syrup, divided
Dash of cayenne
1 bunch curly kale
2 tablespoons balsamic vinegar (good quality)
1 tablespoon fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta or goat cheese (optional – you may omit or substitute vegan goat cheese or vegan feta)
Instructions
1. For instructions on how to roast beets, click here. Peel your roasted beets, then slice them into wedges. Set aside.
2. Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant.
3. Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently, until most of the liquid evaporates.
4. Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
Sides
Sweet Corn and Potato Gratin
Ingredients
1 medium onion, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup whole milk
2 pounds medium Yukon Gold potatoes, peeled and cut into 1/8-inch slices
2 cups fresh or frozen corn
1 can (8-1/4 ounces) cream-style corn
3/4 cup panko bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350°. In a large saucepan, sauté onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes.
Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.
Kale Salad with Beets and Orange Vinaigrette
Ingredients
1 bunch curly kale about 5-6 cups
1 drizzle avocado oil or extra-virgin olive oil
1 cup cooked beets chopped, about 8 ounces (pre-packaged or cook your own)
⅓ cup crumbled goat cheese
¼ cup raw pumpkin seeds also called pepitas
¼ cup dried cranberries 50% less sugar or regular
salt to taste
black pepper to taste
For the Shallot Orange Vinaigrette
3 tablespoons avocado oil or extra-virgin olive oil
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1 ½ tablespoons white wine vinegar
1 ½ tablespoons finely chopped shallot
1 tablespoon honey
1 teaspoon Dijon mustard
1 pinch salt
1 pinch black pepper
Instructions
Prepare the kale: remove middle thick stem from kale by tearing the leaves with your hands or using a knife or herb stripping tool. Chop the kale, then wash it thoroughly. Dry it well using a salad spinner.
Add kale to a large bowl, drizzle a small amount of olive or avocado oil, then massage the kale with your hands for about 2 minutes until it feels more tender.
Wash an orange, using a zester or cheese grater zest the skin to get a good teaspoon of zest. Then juice the orange and reserve 2 tablespoons for the dressing.
Whisk together all ingredients to make the orange vinaigrette.
Assemble kale, chopped beets, crumbled goat cheese, pumpkin seeds and dried cranberries together. Sprinkle a little salt and black pepper, then toss in the vinaigrette. Serve and enjoy!
Notes
White wine vinegar can be replaced with champagne vinegar.
Deserts
Grape Clafoutis
Ingredients
1 pound green grapes washed and dried
1¾ cup milk
1 teaspoon vanilla extract
4 large eggs
¼ cup butter melted, salted
1 cup all-purpose flour
½ cup sugar granulated
Instructions
1. Preheat oven to 375°F.
2. Butter your baking dish with some of the melted butter.
3. Place the grapes on the bottom of the baking dish.
4. In a blender add the flour, sugar, vanilla extract, remaining butter, eggs, and milk. Blend everything together so that it makes a nice thin batter.
5. Pour the clafoutis batter over the grapes.
6. Bake for about 1 hour or until the center is set.
7. Dust with powdered sugar if preferred and serve warm.
Notes
Dry your grapes. Make sure to dry your grapes with paper towels to avoid a high water content in the clafoutis which could result in a wetter flan.
Make individual servings. If serving a crowd, use a muffin tin to make personal servings.
Your grape clafoutis will last up to 4 days refrigerated covered with plastic wrap. It's a great dessert that keeps really well in the fridge, so you can easily make this 1 or 2 days before serving.
Caramel Apple Grapes
Ingredients
45-50 seedless green grapes
1 cup caramel bits
2 tbsp heavy whipping cream
1 cup chopped peanuts
Instructions
1. Line your baking sheet with parchment paper and wash your grapes, then thoroughly dry them with paper towels. It’s important the grapes are super dry so the caramel sticks!
2. Finely chop your peanuts and add them to a bowl. Insert a toothpick into each grape, then set aside.
3. In a microwave safe bowl, combine the caramel bits and heavy cream. Microwave in 30 second intervals, stirring in-between until the caramel is completely melted and smooth.
4. Working one by one, dip each grape into the caramel, let the excess drip off, then immediately roll in the chopped peanuts.
5. Place back onto your lined baking sheet and repeat with all remaining grapes.
6. Refrigerate until ready to serve!
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