New Year's Eve Healthy Recipes for Wednesday Dec 31st Happy New Year 2026!
- greendoororganics
- Dec 30, 2025
- 14 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Swiss Chard with Black-Eyed Peas
Total: 20 min Active: 5 min Yield: 4 servings
Directions
Chop the stems and leaves of 1 large bunch Swiss chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
Entrée # 2
New Year’s Braised Pork Tenderloin with Apples and Cabbage
This easy braised pork tenderloin recipe combines sautéed cabbage, apples, cider, and tender, juicy pork to make a one-pan dinner filled with sweet and savory flavors.
Prep: 15 mins Cook: 40 mins Total: 55 mins Servings: 4 servings
Ingredients
▢1 pork tenderloin, 1 to 1-1/4 lbs
▢Salt and freshly ground black pepper
▢5 strips bacon, cut into 1/2-inch pieces
▢2 tablespoons butter
▢1/2 cup diced onion
▢1 clove garlic, minced
▢4 to 5 cups chopped green cabbage, about 1/2 medium head, cored
▢2 apples, peeled, cored, and cut into 3/4-inch chunks
▢3/4 cup apple cider
▢1 tablespoon Dijon-style mustard
▢1 tablespoon brown sugar
▢Chopped parsley for garnish, (optional)
Instructions
Using a sharp knife, trim the silver skin from the pork and season on all sides with 3/4 teaspoon kosher salt and freshly ground black pepper.
Fry the bacon until crisp in a large frying pan over medium-high heat. Transfer it to a paper towel-lined plate, then drain the pan, leaving some bacon fat for searing the pork.
Return the pan to the stove and add the pork tenderloin. Sear on all sides, about 2 minutes total, then transfer to a plate and set aside while you cook the cabbage.
Lower the heat to medium and add the butter. Add the diced onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant (do not brown).
Add the cabbage, season with 1/2 teaspoon salt and some freshly ground black pepper and cook until wilted, stirring often 5 to 6 minutes. Add the bacon to the pan and continue cooking until the cabbage is lightly caramelized, 4 to 5 minutes longer.
Stir in the apple chunks, cider, Dijon mustard, and brown sugar and combine well. Taste and adjust the seasoning if needed.
Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and cook over medium heat until an instant-read thermometer registers 135°F when inserted in the thickest part of the tenderloin, 7 to 10 minutes. Transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before slicing.
While the pork rests, increase the heat on the cabbage mixture to medium-high. Cook, stirring often, until any remaining liquid has evaporated and the apples are tender.
To serve, transfer the cabbage mixture to a serving platter. Slice the pork, arrange it on top of the cabbage, and garnish with chopped parsley if desired.
Notes
Scale This Recipe for Two Servings: This recipe is written for four servings, but if you for two (or even one), you have a couple of options. The first is to simply cut the ingredient quantities in half. The second option is to put away leftovers for another meal.
If you’ll only be using half of a pork tenderloin, follow the recipe instructions, but be sure to check the pork’s internal temperature after about 7 minutes and monitor it closely to avoid overcooking.
How to Reheat Leftovers: For best results when reheating, store the cabbage and apple mixture in a small casserole dish with the pork slices on top, cover tightly, and refrigerate for up to 72 hours.
When you’re ready to reheat, remove the pork first, then cover the casserole with foil, and place it in a 350°F oven for 15 minutes. Remove from the oven and arrange the pork on top of the cabbage mixture. Drizzle with a little bit of cider, re-cover, and return the casserole to the oven for 5 to 7 minutes to warm the meat.
Entrée # 3
New Year’s Day Cabbage Soup
Looking for a delicious way to enjoy cabbage? This savory cabbage soup recipe is hearty and perfect for cold winter days.
Prep 20 min Cook 3Hrs
Ingredients:
1 medium head of cabbage, torn into 2-inch pieces
½ pound beef cubes (or substitute with ham or sausage)
2 10-ounce cans of beef broth
1 can carrot juice
½ tsp sugar
1 tsp cinnamon
1 tsp ground cloves
½ tsp ground ginger
1 cup sliced carrots
1 cup sliced celery
1 tsp celery seed
1 cup coarsely chopped onions
Salt and pepper to taste
Directions:
Braise the beef cubes with a small amount of oil in a skillet until browned.
Combine beef broth, carrot juice, sugar, spices, vegetables, and braised meat in a large crockpot. Add the cabbage last.
Cook on high for 3 hours, stirring occasionally. Lower the heat to warm and serve with crackers or bread.
This robust and flavorful soup is more than a meal—it symbolizes good fortune and a comforting start to the year.
S
Sides
Side/Appy #1
Roasted Golden Beets
Roasted Golden Beets make a beautiful salad, side dish or appetizer. They are easy to make, juicy and flavorful. Sure to impress everyone!
Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 4
Ingredients
▢5-6 medium golden beets
▢3 cup mixed greens
▢⅓ cup goat cheese, crumbled
▢1 Tbsp honey
▢3 Tbsp green onions, chopped
Infused Garlic Dressing
▢⅓ cup olive oil
▢¼ cup raw almonds, chopped
▢3 cloves garlic, minced
▢¼ tsp salt
▢¼ tsp pepper
▢¼ tsp dried oregano
▢¼ tsp red pepper flakes
▢1 tsp lemon zest
▢2 Tbsp lemon juice
Instructions
Preheat the oven to 425°F.
Trim the greens off the beets. Place each beet on a large piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil lightly.
Roast on a baking sheet for 60 to 80 minutes, or until soft and fork tender. *The cooking time will depend on the size of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool enough to touch, peel off the skin. If the skins are stubborn, hold them with a paper towel and use a vegetable peeler
Slice the beets into quarters and set aside. In a large skillet add the olive oil, garlic, seasonings, chopped nuts. Simmer it over very low. Let it simmer for about 2-3 minutes. Take it off the heat. Add green onions, lemon juice and zest, whisk well
On a large serving dish, layer the mixed greens, top with the sliced beets and then pour the garlic oil dressing over. Sprinkle with goat cheese crumbles, drizzle honey and chopped parsley. Enjoy!
Notes
*red beets will also work.
*use feta or goat cheese
*use cashews or pistachios if needed.
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. I love to serve this room temperature or warm, the cheese gets nice and creamy melted. You can also serve it lightly chilled!
Side/Appy #2
Zucchini & Tomatoes
Fresh tomatoes and Zucchini with onion and basil make a perfect light & fresh summer (or anytime) side dish! A Bone Fish Grill Copy Cat Recipe.
Prep Time 5 mins Cook Time 5 mins Total Time10 mins
Ingredients
2 small green zucchini halved length wise and sliced into half-moons
2 medium tomatoes diced in large pieces
1 small sweet onion diced in large pieces
1 Tablespoon olive oil
2 Tablespoons butter
4 Tablespoons fresh Parmesan cheese grated
1/2 teaspoon fresh basil chopped
Fresh cracked black pepper and salt to taste
Instructions
In a large skillet over medium-high heat, melt butter and heat oil.
Add zucchini, onion and tomatoes, and sautè for about 5-8 minutes, or until veggies are desired tenderness.
Add basil, salt and pepper, stir.
Pour into a serving dish. Top with shredded Parmesan cheese.
Serve hot, with more cheese if desired.
Notes
Store leftovers in the fridge in an airtight container for up to 3 days.
Side/Appy #3
Mini Zucchini Appetizer Quiches
Mini bite size quiches in phyllo cups with fresh zucchini and pesto are an ideal appetizer. This easy to make zucchini appetizer is not only delish right out of the oven but still holds its flavor at room temperature.
PREP: 20 minutes COOK: 15 minutes Servings: 45
Ingredients
▢45 phyllo cups
▢2 clove garlic minced
▢1 ½ cup zucchini grated
▢3 eggs
▢¾ cup heavy cream
▢salt and pepper
▢PESTO
▢1 cup fresh basil leaves packed
▢2 tablespoons parmesan cheese grated
▢2 tablespoons heavy cream
▢1 tablespoon olive oil
▢1 clove garlic
▢⅓ teaspoon salt
▢pepper to taste
▢Parmesan cheese For topping if desired
Instructions
Preheat oven to 400º. Place phyllo cups in mini muffin tins or on a rimmed baking sheet.
Heat a skillet over medium heat. Add a little olive oil and garlic and cook for 1 minute. Stir in zucchini and cook for 2-3 minutes more, until it is just tender and the pan is mostly dry. Salt and Pepper to taste. Drop a teaspoon of zucchini mixture into each phyllo cup.
Whisk together eggs, cream, salt and pepper.
Pesto: Place basil, cheese, cream, oil and garlic in the bowl of a food processor. Pulse until smooth. Season with salt and pepper. Whisk pesto into egg mixture. If using prepared pesto, use about 3 tablespoons.
Spoon egg mixture into phyllo cup, about 1 tablespoon per cup or enough to just barely fill them. Sprinkle the tops with parmesan if desired. Bake for 13-15 minutes or until tops are puffed and just starting to brown. Serve warm.
Barbara’s Tips + Notes
You can freeze extra pesto to use in soup or toss with pasta.
These are best made right before serving.
You can eat these warm or at room temperature.
Sprinkle the tops with a little parmesan cheese before baking for even more flavor.
Side/Appy #4
Greek Inspired Warm Bite-Size Carrot and Feta Cheese Appetizers
Prep 20 Min Cook 20 mins Total time 40 mins Servings: 24
Ingredients
4 medium sized carrots grated
1 1/2-ounce crumbled feta
2 tablespoons finely chopped onion
1/4 teaspoon ground cumin
A bunch of chopped parsley
1 Tablespoon dry oregano
2 eggs
1 Tablespoon olive oil
1/2 cup breadcrumbs
Grated parmesan optional
Pepper
Instructions
Preheat the oven at 400 degrees F
Grate the carrots and put in a bowl. Finely chop onion and add to carrots.
In another bowl whip the eggs and add parsley, crumbled feta, cumin, pepper and oregano.
Add egg mixture to carrots and stir well.
Add 1 tablespoon olive oil and mix.
Add breadcrumbs and stir. At this point you can put the mixture in the refrigerator and use later or proceed to the next step.
If frying, heat a medium pan, add about 1 tablespoon olive oil and on low to medium heat lightly fry the carrot patties for about 2-3 minutes on each side. The will have an uneven shape.
If baking, line a mini muffin pan with muffin liners and drop a teaspoon n each muffin cup.
You may sprinkle the top with some grated parmesan.
Bake for about 20 minutes.
Remove and let them cool for 10 minutes.
Remove muffins from pan and carefully remove wrapper before serving
Side/Appy #5
Beet and Apple Carpaccio with Feta
Prep Time 15 mins Cook Time1 hr 15 mins Total Time 1 hr 30 mins
Ingredients
▢2 yellow beets
▢2 red beets
▢2 green apples
▢2 ½ cups feta
Vinegrette
▢3 tablespoons olive oil
▢1 tablespoon red wine vinegar
▢Salt to taste
▢Pepper to taste
Instructions
In 2 separate pots, cook your beets in water for 1 to 1 and half hour depending on the size. Put your knife through it, it should feel soft.
Allow to cool. In the meantime, wash your apples.
Cut beets and apples in horizontal thin slices. Build your 'tower' by alternating the yellow beet, red beet and apple.
Sprinkle with feta.
Vinaigrette:
Mix all the ingredients together. Drizzle towers with dressing.
Side/Appy #6
Crunchy Romaine Salad with Orange Vinaigrette
There’s something magical about a truly crunchy romaine salad recipe. You know the kind: crisp Romaine lettuce, vibrant veggies, and that irresistible, tangy dressing that makes every bite a little celebration. This is that salad.
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour Servings: 4
Ingredients
For the orange vinaigrette
1 teaspoon orange zest
1/4 cup fresh orange juice, from 1 orange
2 tablespoons olive oil
1 tablespoon rice vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the salad
2 large beets, washed and thoroughly dried
1 tablespoon olive oil
3 cups baby romaine, washed, thoroughly dried, and torn into bite-sized pieces
1/4 medium red onion, thinly sliced
1/4 cup walnuts, toasted
Instructions
Make the dressing: Zest the orange and measure out 1 teaspoon. Add that to a small bowl or Mason jar. Add 1/4 cup fresh orange juice (about half a juicy orange), 2 tablespoons olive oil, 1 tablespoon rice vinegar or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk or shake (if it's in a Mason jar) until combine.
Heat oven to 425°F and place beets in an oven-safe dish. Drizzle 1 tablespoon oil over beets and season generously with salt and pepper. Toss to coat beets in oil. Cover with foil and roast until a sharp knife is easily inserted in the beets, about 45 minutes to an hour. Carefully remove foil and let cool. When cool enough to handle peel beets by simply rubbing off the skin with your fingers or scraping off with a pairing knife. Cut off ends, cut into quarters, then slice in 1/2-inch thick wedges.
Place beets, 3 cups torn romaine, 1/4 of a red onion, thinly sliced, and 1/4 cup toasted walnuts in a large salad bowl.
Drizzle the dressing over the top and toss until well combined. Taste and add more salt or pepper as needed. Serve immediately.
Notes
Nut Substitutions: Toasted walnuts add great crunch, but you can swap them for sunflower seeds, pecans, or even crunchy ramen noodles for a fun twist.
Serving Suggestion: Serve immediately after tossing with dressing to keep the romaine crisp and the walnuts crunchy.
Beet Peeling Hack: Roasted beets are easy to peel—just rub the skins off with your fingers or a paper towel once they’re cool enough to handle.
Leftovers: If you expect leftovers, keep the dressing separate and add just before eating to maintain that signature crunch.
Deserts / Beverages
Dessert #1
Upside Down Apple Cake
Tender apples, rich caramel, and warm spices come together in this soft, moist, and luxurious apple upside down cake recipe that's a great fall dessert to try!
Prep Time 20 mins Cook Time 40 mins Total Time1 hr. 9 servings
8 x 8 or 9 x 9 inch cake pan
Ingredients
6 apples, peeled, cored, sliced
½ cup butter
1 cup brown sugar, packed
1 teaspoon cinnamon, ground to taste
Cake
1 cup all-purpose flour
¾ cup sugar
¼ cup brown sugar, packed
1 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
2 large eggs
6 tablespoons butter, unsalted, room temperature or ¾ of a stick
1 teaspoon vanilla extract
butter or cooking spray for pan
Instructions
Apple Topping
Prepare your 8-9 inch round or square pan with butter or cooking spray. Preheat your oven to 350 degrees.
Peel, core and cut apples into ¼ - ½ inch slices.
Melt butter in a large skillet over medium-high heat. Add brown sugar and combine with a wooden spoon. When foaming subsides, add apple slices and cinnamon. Stir regularly for 8-10 minutes.
Empty apple mixture in to prepared pan and lightly press into a level layer. Set aside.
Cake Batter
Mix flour, baking powder, and salt in medium bowl. Set aside.
In a large bowl combine sugar, brown sugar, butter, sour cream, vanilla and eggs. Add flour mixture and mix until combined.
Pour batter into pan on top of the apples and spread evenly. Bake until cake is golden brown and toothpick inserted into center comes out clean, 40 to 45 minutes. Let pan cool for 30 minutes.
Take a butter knife and push in around edges to loosen the cake. Place wire rack on top of the cake pan. Holding rack tightly, flip the pan over.
I usually do this over the sink. The cake usually drips a little. Then place the wire rack over a baking sheet or large plate. If any fruit sticks to the bottom of the pan just remove it and put it back on the top of cake. Place cake on serving plate and serve warm with whipped cream on top.
Notes
Choose the right apples: While you can use almost any kind of apple for this recipe, I would recommend using tart apples like Granny Smith for best results. Honeycrisp, Golden Delicious, Gala, and Fuji are other options for the best apples for apple cakes and other fall desserts with apples.
Slice them right: Slice the apples into pieces of equal thickness. I would recommend keeping them around ¼-⅛ inch thick for best results.
Use a deep pan: Make sure the pan or skillet that you're choosing for this recipe is at least 2 inches deep. This will keep the cake from overflowing in the pan.
Add mix-ins: To bring more texture and a bit of variation to the cake, you can also add mix-ins like chopped nuts (think pecans and walnuts).
Dessert #2
Orange Glazed Bananas
2-4 servings
We’re going bananas for this citrus twist on a dessert classic. Create the decadence found in an upscale restaurant right in your kitchen by adding a hint of citrus bliss from Uncle Matt’s Organic Orange Juice to your banana foster. Top with a side of your favorite vanilla ice cream to further satisfy your sweet tooth!
Ingredients:
4 firm unpeeled organic bananas
tablespoons organic unsalted butter
⅓ cup packed organic light brown sugar
½ teaspoon grated fresh organic orange rind
¼ teaspoon organic ground cinnamon
⅓ cup Uncle Matt’s Organic Orange Juice or fresh squeezed oranges
1 cup organic vanilla ice cream
4 teaspoons coarsely chopped organic pecans, toasted
Instructions:
Peel bananas. Cut each banana in half crosswise and then cut in half lengthwise. Set aside.
Melt butter in a large nonstick skillet over medium heat. Add sugar, followed by orange rind, cinnamon and orange juice. Cook until mixture is syrupy and bubbly, stirring often. Add bananas, and cook 3 minutes or until bananas are softened, basting frequently with syrup.
Serve bananas with vanilla light ice cream, and top with toasted pecans.
Dessert #3
Apple Orange Smoothie
Apple orange smoothie, a perfect breakfast drink to brighten up your day! While you can quite easily get your hands on an apple orange smoothie at your nearest café or juice bar, this homemade version is the best you can make with my easily customizable tips for optimal freshness and health.
Prep Time 5 min Cook Time Total Time
Ingredients
2 apples
large or (1 apple and 1 pear) / sweet tasting
2 to 3 oranges
or 1 cup orange juice with pulp
½ inch ginger
peeled (optional)
¼ teaspoon black pepper
Nuts (optional) crushed10 to 12 almonds or cashews, soaked
1. Wash apples under running water. Spray vinegar and leave them
aside for 2 to 3 mins.
2. Rub them well with sea salt and wash them under running water.
Method 1 - apple orange smoothie in blender
Method 2 - In a blender
If making apple orange smoothie in a cold press or slow juicer
3. Peel the skin if apples are not organic. Keep the skin on for organic
apples. Wash and peel the oranges.
4. Remove the pith of the oranges and halve the oranges, lengthwise.
Then make a deep cut in the halved oranges in the center, so you cut
all of the orange segments. Remove the seeds.
1. Optional - If using nuts, add them to the blender jar with ½ to ¾ cup
water or any liquid. Blend until smooth.
2. Add the oranges and the chopped apples. Add the optional
ingredients. Blend until smooth. If it is too thick for your liking simply
pour more liquid like water or juice & blend.
1. Method 2 - Juice the oranges in a orange juicer or a blender. Strain
the juice and then add the rest of the ingredients to the blender. We
need one cup of orange juice.
2. Blend well to make a smoothie. Adjust the consistency by adding
more orange juice or water.
1. Fix your smoothie attachments to the juicer, run your machine and
add all the ingredients one after the other into the juicer chute. Add
more oranges if you like a thin smoothie.
2. Serve apple orange smoothie immediately
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