Healthy Recipes for April 17th, 2025 Veggie Basket
- greendoororganics
- Apr 17
- 16 min read
Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
A Big thank you to the authors of this week's delicious healthy recipes. We encourage you to visit their websites and show them your support. Thanks.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
MEAL 1
Main Dish
Beet Pesto Pizza with Kale and Goat Cheese
Total Time: 1 hour 30 mins Yield: 1-12" pizza
Ingredients
1 lb favorite gluten-free pizza dough
1 cup beet pesto***
2 cups kale leaves, thinly sliced***
1.5 cups mozzarella cheese, grated
2 ounces goat cheese
****Beet Pesto
1 cup red beets, chopped and roasted (about 1 medium beet)
3 cloves garlic, roughly chopped
½ cup walnuts, roasted
½ cup parmesan cheese, grated
½ cup olive oil
2 tablespoons lemon juice
Salt to taste
Instructions
Beet Pesto
Preheat the oven to 375 degrees F.
Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet.
Place the packet on a baking sheet.
Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
Allow beets to cool completely.
Add all ingredients except for the oil to a food processor or blender and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
Pizza
Prepare the beet pesto and the pizza dough.
Preheat the oven to 415 degrees F.
Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
Bake the dough for 5 to 7 minutes with no toppings.
Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
Bake pizza for 20 to 25 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving.
Notes
I used lacinato (dino) kale
Side/Appy
Tabbouleh
Prep 30 min Cook 20 min Serves 4
Ingredients
0.5 oz medium bulgur wheat (optional)
1 oz fine bulgur wheat
14 oz ripe tomatoes
6 spring onions
2 lemons
½ tsp ground black pepper
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground coriander
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
6 oz flat-leaf parsley
1.5 oz bunch mint
5.5 tbsp extra-virgin olive oil, plus extra for greasing
Salt
2 tbsp pomegranate seeds (AKA arils), optional
Cos or little gem lettuce, to serve, optional
Instructions
1.Toast the medium bulgur . Traditionally, tabbouleh is made with fine bulgur wheat, but I like to add some crunch in the form of some toasted coarser grains. If that appeals, heat the oven to 160C (140C fan)/310F/gas 2½, put the medium bulgur in a sieve, rinse with boiling water, then drain well. Spread out on a lightly greased oven tray and bake for 20 minutes.
2. Meanwhile, put the fine bulgur in a sieve, rinse under cold running water until it runs clear, then drain well – it’s important to spend time on this, or your salad will be soggy. Tip into a bowl and fluff up with a fork. Once the medium bulgur is toasted, if you’re using it, fluff that up similarly and put to one side.
3. Put the fine bulgur in a salad bowl. Cut the tomatoes into smallish dice, retaining all the juices, and trim and finely slice the spring onions, using most of the green parts as well as the white bases. Add both, plus the juices from the tomatoes, to the bowl and mix briefly.
4. Roll the lemons across a hard surface (or microwave them for 10 seconds) – this helps them release their juices – then cut in half and squeeze three of the halves directly into the bulgur bowl, taking care not to let any pips slip in there, too, because they’re hard to retrieve and bitter to crunch down on (a small sieve is helpful here).
5. Mix all the spices in a small bowl , and add a teaspoon’s-worth to the bulgur bowl. This mix is based on the classic Lebanese seven-spice blend, which you could use instead, if you come across it; Or if you prefer a more savory flavor, substitute Baharat, the generic Arabic term for spice (the versions most commonly sold in this country tend to be more cumin-heavy).
6. Douse the parsley and mint in cold water, shake well to dry, then gently roll them in a clean tea towel to absorb any remaining moisture. Remove and discard most of the stalks from the parsley, unless they’re very young and tender.
7. Slice the parsley Take a small bunch of the parsley, gather it tightly on a board, and slice as finely as you can. Don’t be tempted to chop – we’re making a salad, here, not a pesto. (And don’t use a food processor – it will turn the herbs to mush!) Put the sliced parsley in the bowl and repeat with the remaining parsley. Take your time because it is the star ingredient.
8. Pick the leaves off the mint sprigs and slice in the same way as the parsley, though this time being as gentle as possible, because mint bruises and wilts very easily. Add to the bowl with the oil and a pinch of salt, toss well and taste. Add more salt, lemon juice or spice as required.
9. Finishing touches- Scatter the pomegranate and toasted bulgur wheat, if using, all over the top only just before serving – I love the sweetness that the seeds bring to the dish, though, like the toasted bulgur, they’re not traditional. Serve with lettuce leaves to scoop up the salad, as part of a meze selection, as a side dish or with flatbread for a light lunch.
Side/Appy
Spicy Italian Red Bell Pepper Spread
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings 6 to 8 as a party spread or 1 cup total
Ingredients
▢1 tablespoon extra virgin olive oil
▢1 to 2 red bell peppers, white pulp and seeds removed, and cut into thin strips About 255 to 265 grams
▢2 teaspoons balsamic vinegar, separated
▢¼ teaspoon dried crushed chili or red pepper flakes
▢¼ teaspoon garlic powder
▢½ teaspoon dried basil
▢Salt to taste
▢½ cup fresh parsley leaves without the stems About 25 grams
Instructions
Cover the bottom of a medium-sized saute pan with olive oil and heat over medium heat.
Stir in the bell pepper strips and one teaspoon of balsamic vinegar.
Season with crushed red pepper flakes, garlic powder, dried basil, and salt to taste.
Cook and stir for about 7 minutes or until softened and a bit charred around the edges. Then lower the heat and cook for 2-3 minutes, covered.
Remove from the stove and let the mixture cool slightly.
Transfer the sautéed bell pepper mixture to a small food processor or blender (with all its juices).
Add the parsley and 1 teaspoon of balsamic vinegar.
Blend until you have a beautiful dark-reddish or orange paste (color might vary based on the color of the bell pepper).
Transfer to a small serving bowl or ramekin.
Spread the red pepper dip on Italian bread or garlic crostini, or serve with Italian cheeses as an appetizer.
Add to a Mediterranean Platter as a spread, dip, or spicy condiment.
Helpful Notes:
Feel free to use onion powder instead of garlic powder.
This spread is already pretty spicy, so taste test first before adding more crushed red pepper flakes.
You can prepare this in advance and store it in an airtight container in the fridge for up to 5 days.
Dessert
Banana Mandarin Bread
Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins
Ingredients
2 cups Flour all-purpose, unbleached
3/4 cup Brown sugar
1 teaspoon Baking soda
2 Eggs beaten
1/4 teaspoon Salt
2 cup Bananas overripe, mashed
2 Mandarin Medium large, cut into 1 inch cubes
1/2 cup butter melted
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the loaf pan. Or use the parchment paper to cover the bottom of the pan.
In a large bowl, combine flour, baking soda & salt. In a separate bowl, mix the butter and brown sugar together. Stir in eggs, mashed bananas and mandarin cubes until well blended. Stir banana mandarin mixture into flour mixture; stir just to moisten then fold them by a spatula to make sure the flour is mixed well.
Bake in preheated oven for 50-60 minutes. Test the bread using a toothpick inserted into center of the loaf. It’s done if the toothpick comes out clean. Let the bread cool in pan for 10 minutes then bring the bread to a cooling rack.
Meal #2
Main Dish
Braised Cabbage
Cook Time: 10 mins Total Time: 1 hr 30 mins Yield 4 - 5 serving(s)
Ingredients
For The Braised Cabbage
2 Tbsp. extra-virgin olive oil
1 medium cabbage, cut into 8 wedges with core intact
2 Tbsp. butter
8 oz. mushrooms, sliced
3 shallots, thinly sliced
1 large carrot, chopped
3 cloves garlic, minced
1 1/2 tsp. caraway seeds
2 sprigs thyme, stems removed
1 Tbsp. Dijon mustard
1 Tbsp. all-purpose flour
1 1/4 cups beer, such as a pilsner or lager
1 1/2 cups vegetable stock
1 Tbsp. apple cider vinegar
Kosher salt
Freshly ground black pepper
For The Garlic Croutons
2 sliced white beard, crusts removed, cut into ½” cubes
2 tsp. extra-virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. Kosher salt
Directions
Step 1 Make the Cabbage and Braising Liquid: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil until it starts to shimmer. Working in batches if necessary, add cabbage wedges in one even layer and cook, turning once, until thoroughly browned on each side, about 6 minutes. Transfer to a plate and set aside.
Step 2 Wipe out the pot, melt butter over medium heat until foamy. Add mushrooms and cook until they begin to become golden brown, 6 to 7 minutes. Stir in shallots and carrots, and cook until softened, about 5 minutes more.
Step 3 Add garlic, caraway seeds, and thyme, and cook until just fragrant, about 1 minute. Add Dijon and cook for about 1 minute more. Sprinkle the flour over the mixture, mix thoroughly, and cook until the smell of raw flour dissipates, about 1 to 2 minutes.
Step 4 Pour in the beer, vegetable stock, and apple cider vinegar, making sure to scrape any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer, allowing the liquid to cook down until reduced by about one-third, about 8 minutes.
Step 5 Season the braising liquid to taste with salt and pepper, then add the cabbage back to the pot. Cover and cook, flipping the cabbage once halfway through, for about 40 minutes.
Step 6 Meanwhile, Make the Croutons: Adjust oven rack to center position, and preheat oven to 350ºF. On a baking sheet, toss
cubed white bread, oil, garlic powder and salt. Transfer to the oven and bake for about 15 to 17 minutes, or until golden brown and crispy. Remove from the oven and set aside.
Step 7 To serve, add cabbage to a bowl and top with braising mixture and a few croutons.
Side/Appy
Campari Tomato Salad
Yield: 4-5 servings
Ingredients
¼ cup extra virgin olive oil
1 lemon, juice and zest
1 tsp. coarse black pepper
½ tsp sea salt
1 tsp. Italian seasoning
10 Campari tomatoes, cut in halves
1 ½ cups sweet onions, thinly sliced half moons
1 cup olives, green and black, pitted
½ cup fresh basil, chopped
½ cup fresh flat parsley, chopped
Instructions
In a small bowl, whisk together the olive oil, lemon juice and zest, pepper, salt and Italian seasoning. Set aside.
In a medium bowl, combine the tomatoes, onions, olives, basil and parsley. Toss
Drizzle on the dressing. Toss and blend. Refrigerate about 30 minutes prior to serving.
Side/Appy
Eingemacht (Beet Preserves)
Yield: 2 pints Time: 3 h
Ingredients
1 ½ pounds beets
1 ⅓ cups granulated sugar
⅓ cup light honey
¼ cup cold water
1 lemon, cut into segments without the pith or peel
½ teaspoon ground ginger
½ cup blanched slivered almonds or chopped walnuts
Step 1
Place the beets into a large pot, or a few large pots over high heat. Cover the beets completely in water and bring to a boil, about 15 minutes. Reduce the heat to medium and continue cooking the beets over a moderate simmer for about 1 hour or until fork tender. Drain and set the beets aside until cool enough to handle. Peel the beets and cut them into about ¼ inch by 1 ½ inch pieces, long slivers.
Step 2
Transfer the cooked and cut beets into a large heavy bottomed pot. Add the sugar, honey and cold water. Place the pot over medium heat, stir and gently bring the mixture to an active simmer. Continue cooking for 30 minutes, stirring often to avoid scorching. Add the lemons, stir, and continue cooking for 30 more minutes, stirring often, until the mixture reaches a jam-like consistency. To test for the right consistency, place a freeze proof plate in the freezer for fifteen minutes. Take out the plate, place a teaspoon of the jam onto the plate. Wait a few minutes and gently push through the jam with your fingertip. If the jam forms a skin that wrinkles on the surface, it is ready.
Step 3
Add the ginger and nuts and mix well. Carefully transfer the beet preserves into sterilized heat proof jars.
Serve on matza
Make ahead: Store the Eingemacht in airtight jars in the refrigerator for up to 3 weeks.
Dessert
Banana Bread Cinnamon Rolls
Prep Time: 20 mins Total Time: 4 hrs. 10 mins Yields: 9
Ingredients
Dough
1/4 cup whole milk
2 Tbsp. unsalted butter
3 3/4 cups (450 g.) all-purpose flour
1/4 cup (50 g.) granulated sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1 (1/4-oz.) package instant yeast
1 large egg
1 cup mashed overripe bananas (from 2 to 3 large)
1 tsp. pure vanilla extract
3 Tbsp. unsalted butter, softened, plus more for pan
Filling
1/3 cup (72 g.) packed light brown sugar
2 tsp. ground cinnamon
All-purpose flour, for surface
1/2 cup chopped walnuts
Frosting
6 oz. cream cheese, softened
3/4 cup (85 g.) confectioners' sugar
3 Tbsp. pure maple syrup
Directions
Dough
In a small heatproof bowl, microwave milk and butter until butter is melted. Let cool slightly.
In a large bowl, whisk flour, granulated sugar, salt, and cinnamon until combined. Whisk in yeast.
Beat egg and banana together. To that add the warm milk mixture and the vanilla. Combine the milk mixture with the flour mixture and stir with a wooden spoon to combine (it might seem dry at first, but keep mixing until everything is combined). Cover with plastic wrap and a kitchen towel and let rest for 30 minutes up to 1 hour.
Filling
Grease a 9" round cake pan with butter. In a small bowl, whisk brown sugar and cinnamon until combined.
On a lightly floured surface, roll out dough to an 18" x 12" rectangle with the long side facing you. Spread top of dough with remaining 2 tablespoons butter. Sprinkle brown sugar mixture in an even layer over butter. Top with walnuts.
Starting with a long end, roll dough away from you into a tight log. Trim off ends. Cut log into 9 pieces (about 2" wide).
Arrange pieces cut side down in prepared pan. Cover and let rise in a warm spot until dough has risen slightly and feels relaxed when poked, around 1 hour and 20 minutes.
Preheat oven to 375°. Bake rolls until tops are golden brown and center is set, 20 to 25 minutes. Let cool 20 minutes.
Frosting
In a medium bowl, stir cream cheese and confectioners’ sugar until no lumps remain. Stir in maple syrup.
Frost tops of rolls while still slightly warm.
Meal #3
Main Course
Smoky Black Bean Beet Burgers
Prep Time 20 minutes Time 40 minutes Total Time1hour Servings 8
Ingredients
3/4 cup cooked quinoa
1/2 large red onion (finely diced // 1/2 onion yields ~3/4 cup)
1 cup finely chopped mushrooms (shitake, baby bella, or white button)
1 pinch each salt & pepper
1 15-ounce can black beans (well rinsed and drained)
1 cup finely grated raw beet
1 tsp cumin
1/2 tsp chili powder (or sub extra cumin)
1/4 tsp smoked paprika
~1/2 cup raw walnuts (crushed or ground into a loose meal)
Instructions
If you do not already have cooked quinoa, prepare it at this time. 1/4 cup uncooked quinoa will yield ~3/4 cup cooked.
Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan Worcestershire or A-1 sauce (optional). Taste and adjust, adding more salt for overall flavor (we added another 1/4 tsp).
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (190 C) (skip this step if cooking on the stovetop – see notes).
Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 1/3-cup sized patties (8-9 patties // adjust if altering batch size). I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties.
Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping after 25-30 minutes. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.
Notes
*For a quicker prep time, you can use a food processor to chop the walnuts, mushrooms, and beets. Use the “s blade” for the walnuts and mushrooms and the grater attachment for the beets.
*Prep time does not include cooking quinoa. You can use leftover quinoa.
*For a quicker cook time, form into slightly thinner patties and brown in a skillet over medium heat lightly coated with olive, avocado or coconut oil. Cook until brown on both sides – 3-4 minutes each. NOTE: This method doesn’t get them as well done in the middle, but the crust is more pronounced.
* FREEZING: If you don’t want to cook the whole batch at once, form into 10 patties, par-bake them at 375 degrees F (190 C) for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, place on baking sheet still frozen and bake at 375 degrees F (190 C) until desired texture/color is reached – roughly 25-35 minutes.
****If they are falling apart when flipping, that likely means they were formed too large or flipped too early. If that happens with one burger, cook longer before flipping the rest.
Side/Appy
Mango Slaw
Prep: 15 mins Total: 15 mins Servings: 8
Ingredients
1 pound green cabbage, thinly shredded
1 large ripe mango, pitted & diced
3 tablespoons basil, parsley, or cilantro, finely chopped
1 tablespoon any light colored vinegar
1/2 teaspoon salt
Instructions
In a large salad bowl, add cabbage, mango, basil, vinegar and salt.
Gently toss to combine.
Serve with salmon burgers, chicken street tacos, shrimp tacos or cilantro lime chicken.
Notes
Store: Refrigerate in an airtight container for up to 2 days.
Double the recipe if serving more than 4 people: It is enough as a side for up to 10 burgers.
Side/Appy
Roasted Red Pepper Hummus
Prep Time: 5 mins Total Time: 10 mins Yields: 3 c.
Ingredients
1 12-oz. jar or homemade **( see below) roasted red peppers, drained
2 15-oz. cans chickpeas, drained and rinsed
1/2 cup tahini
1 garlic clove
1/4 cup lemon juice
3/4 tsp. kosher salt
1/2 tsp. ground cumin
1/4 cup olive oil, plus more for serving
Chopped parsley, for serving
Paprika, for serving
Toasted pita and crackers, for serving
Olives, for serving
Directions
Pat the roasted red peppers very dry, removing as much water as possible.
Combine the peppers, chickpeas, tahini, garlic, lemon juice, salt, and cumin in the bowl of a food processor. Process until the mixture is smooth and well combined, 3 to 4 minutes, adding 1 tablespoon of cold water at a time, as needed, to keep the processor moving. Add the olive oil and process for 10 more seconds.
Transfer the hummus to a serving bowl and make a pretty swirl on the top. Top with parsley, a sprinkle of paprika, and a drizzle of olive oil, if you like. Serve with toasted pita, crackers, and olives.
Hummus is a great make-ahead appetizer—the flavors meld as it hangs out in the fridge. Chill in an airtight container for up to 5 days.
**Homemade roasted red peppers
Preheat the oven to 450ºF*. Line a rimmed sheet pan with parchment paper (for easy clean up — make sure it extends over the edges).
Meanwhile, cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don’t be impatient here: If the skin isn’t blistery enough, the peppers will be difficult to peel.
Place the peppers in a large bowl and cover with plastic wrap or a cloth bowl cover or tea towel. Let sit for at least 20 minutes and up to 4 or 5 hours (or longer.) When cool enough to handle, remove the skin and discard.
Store in an airtight container in the refrigerator until ready to use. You can also store the peppers with the skins still on — I do this when I can’t get around to peeling them right away.
Dessert
Mango and Mandarin Orange Paleo Cheesecake Tart
Ingredients:
Tart Crust:
2 cups walnuts
8 Medjool dates
1/2 cup unsweetened coconut flakes
Cheesecake layer:
2 cups raw cashews (soaked in 2 cups of water, then drained)
1 cup fresh squeezed Mandarin orange juice (or an type of orange you can find)
2 tablespoons Mandarin orange zest
1/2 cup virgin coconut oil
1/2 cup honey
Mango and Orange layer:
6 cups diced mango (I used a combination of fresh and frozen)
1/2 cup honey (or more depending on the sweetness of the mangos and your taste)
1/2 teaspoon sea salt
1/4 cup Mandarin orange juice
1 packet gelatin** (1/4 ounce)
Instructions
Combine the crust ingredients in a food processor and pulse until you get a course mixture. Pour the mixture into a 9 inch springform pan. (I recommend you lightly oil the sides of the pan to make it easier to remove once the tart is frozen.)
Press down with your fingers or the back of a spoon to pack it evenly into the bottom of the pan to create a base.
Drain the soaked cashews and place into a food processor with the orange juice, zest, coconut oil and honey and process for several minutes until very smooth and creamy. Pour into the springform pan on top of the tart base. Place into the refrigerator or freezer until set.
Combine the mango, honey and salt in a food processor and process until smooth.
Heat the 1/4 cup orange juice in a small bowl, add the packet of gelatin and stir until the gelatin melts. Immediately add it to the food processor with the mango mixture and continue to process for another minute or two. Pour the mango mixture on prepared “cheesecake” tart base.
Top with some extra orange zest, if desired, cover with plastic wrap and freeze.
Before serving, allow the tart to defrost slightly so you can remove the sides of the springform pan and so it can be cut but is still mostly frozen.
Enjoy!
**Gelatin is somewhat optional in this recipe. If you leave it out the recipe (unless I am mistaken) would be considered raw and vegan. If you serve it frozen you probably don’t need it but I have only made it with gelatin to ensure it holds its form a little better when defrosted than it otherwise might. It’s really up to you.
*****Daffodils on the cake are for decoration only. Keep in mind daffodils are poisonous if ingested.
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