Healthy Recipes for April 24th, 2025 Veggie Basket
- greendoororganics
- 3 minutes ago
- 11 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
Seared Asparagus with Portabellas
Ingredients
1 pound fresh portabellas, sliced 1 inch thick
1 pound asparagus, cut 3-4 inch lengths
1 red bell pepper sliced into strips
1-2 Tablespoons olive oil
salt to taste
2-3 cloves of garlic sliced
Directions
Heat oil until very hot in a large skillet. Add asparagus and garlic, stir 1-2 minutes.
Add the mushrooms and peppers, continue stirring 2-3 minutes.
Salt to taste. Serve Hot.
Recipe Note
The key to searing is to get the pan with oil really hot before you add any ingredients!
Side/Appy
Roasted Sweet Potatoes and Pineapple
Makes 4-6 servings
Ingredients
2 medium-large sweet potatoes
1/4 fresh pineapple
2 tablespoons coconut oil
2 tablespoons maple syrup
2 teaspoons finely grated fresh orange peel
1 teaspoon finely chopped fresh ginger
1/4 teaspoon grated nutmeg
salt to taste
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut the flesh into bite sized chunks. Place the chunks on the parchment. Cut the soft flesh of the pineapple quarter into bite size chunks. Place on the baking sheet. In a small saucepan, combine the coconut oil, maple syrup, orange peel, ginger and nutmeg, stir and cook over medium heat just briefly enough to melt the coconut oil. Pour the mixture over the potatoes and pineapple and toss to coat all the pieces. Salt to taste. Roast for about 30 minutes, or until tender, tossing the pieces once or twice.
Side/Appy
Apple, Orange, and Cucumber Salad
Ingredients
½ Cucumber diced.
½ Apple, seeded, and diced.
½ Orange peeled and diced.
1 packet dried cranberries
1 packet of Italian Dressing
Salt and Pepper
Instructions
Wash all produce.
In a large bowl, add dressing, dried cranberries and set it aside.
Peel the orange and cut it into small pieces.
Core the apples and cucumber, and cut them in small pieces.
Add the oranges, apples, and cucumber to the bowl with dried cranberries. Add salt and pepper to taste.
Toss everything together very well and serve.
Dessert
Cucumber Citrus Smoothie
Ingredients:
1/2 cup of water (can substitute for coconut water)
1/4 cup of cucumber chunks (fresh)
1/4 cup of orange (fresh)
Optional 1/4 cup of pineapple (fresh or frozen)
1/4 cup of spinach (frozen)
Instructions
Peel your orange and cut wedges into 1 inch chunks. Cut cucumber in half and then in a quarter and cut half-inch wedges. Do the same if you're adding pineapple.
Add 1/2 cup of cold water (or coconut water) to your Blender first.
Then, add your fresh fruit followed by your frozen fruit based on the Ingredients measurements.
Power on your Blender to blend a full 40-second cycle or until your desired consistency.
Find a shady spot in the outdoor heat and sip on blended freshness.
Meal #2
Main Dish
Loaded Baked BBQ Sweet Potato
Ingredients:
* 2 sweet potatoes
* 2 large portobello mushrooms
* 1/3 cup mushroom and walnut meat (optional)
* 2 tbsp vegetable broth
* 2 tbsp coconut aminos
* 2 tsp steak seasoning
* Olive oil for cooking
* Salt and black pepper to taste
* Toppings: diced red onions, diced green onions, BBQ sauce, dairy-free sour cream (I used the Forager brand), dairy-free cheddar cheese (I used the Follow Your Heart brand)
Directions:
Preheat your oven to 375 degrees.
Clean the sweet potatoes and slice them in half. Use a fork to poke them a few times. Coat each half with a bit of olive oil. Place the sweet potato halves face down on a baking sheet and bake them for about 30 minutes or until they are tender all the way through.
While the sweet potatoes are baking, prepare the portobello mushrooms. Remove the gills and slice the mushrooms.
Heat a skillet over low-medium heat and add a bit of olive oil. Add the sliced mushrooms to the skillet and cook them for about 5 minutes.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Use a fork to fluff the inside of each sweet potato half. Top each sweet potato half with vegan butter, the cooked mushrooms, diced red onions, dairy-free cheddar cheese, BBQ sauce, dairy-free sour cream, and diced green onions.
Serve and enjoy your delicious stuffed sweet potatoes!
Side/Appy
Roasted Asparagus and Kale Salad
Prep Time:10 mins Cook Time:15 mins Total Time:25 mins Servings:4
Ingredients
1 bunch fresh asparagus, cut in half
2 tablespoons olive oil
1 clove garlic, minced
4 cups chopped kale
salt to taste
1 cup cherry tomatoes, halved
1 (3 ounce) package feta cheese
1 avocado, peeled and chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
Side/Appy
Pineapple, Corn, & Kale Salsa
Prep: 10 mins Total: 10 mins Yield: 4 cups salsa
Ingredients
2 cups loosely packed dinosaur kale leaves (thinly sliced)
3 tablespoons lime juice
3/4 cup finely diced red onion
2 jalapeno peppers (seeded and finely diced)
1 ear corn (cooked, kernels removed)
2 cups fresh pineapple (chopped)
1 teaspoon fresh ginger (peeled and grated)
1 tablespoon cilantro leaves (finely chopped)
Pinch of salt
Instructions
Add kale to a large mixing bowl and drizzle the lime juice over the top. Stir to coat the leaves. Allow leaves to sit about 5 minutes to allow lime juice to break down some of the fiber.
Add the remaining ingredients to the bowl and stir together.
Serve with chips, on tacos, or in burritos.
Dessert
The Best Jewish Apple Cake
Prep Time 35 minutes Cook Time 1 hour 30 minutes
Ingredients
4-6 Medium Apples (red delicious or gala)
3 tsp Ground cinnamon
3 TBS Sugar (35 g / 1.5 oz)
3 Cups AP Flour (360 g / 12.5 oz)
3 tsp Baking powder
1/3 Cup Orange juice (80 ml / 3 oz)
3 tsp Vanilla extract
2 1/2 Cups Sugar (500 g / 18 oz)
4 Large Eggs
1 Cup Vegetable oil (240 ml / 8 oz)
Instructions
Prepare the apples
Peel, core and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.
Sprinkle the first amount of sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly . Set aside while you make the cake.
Making the cake
Preheat the oven to 350F and grease and flour a tube pan. Set aside
In a medium bowl, sift the flour and baking powder, and set aside.
Mix the orange juice and vanilla extract and set aside.
In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.
Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.
Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.
Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).
Assembling the cake
Pour 1/3 of the cake batter (about 400 g /14 oz) into the greased pan and evenly spread using a rubber spatula.
Spread an even layer of the sliced apple on top of the batter.
Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.
Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.
Remove from the oven and let cool before removing the cake.
To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake
Meal #3
Main Course
Sweet Potato Salad with Asparagus
Prep Time15 mins Cook Time 25mins Total Time 40 mins Servings 4
Ingredients
2 medium sweet potatoes - peeled and cut into ½ inch cubes
1 bunch fresh asparagus
½ teaspoon garlic powder
Olive oil
Salt and pepper
4 to 5 cups mixed greens - packed
¼ cup crumbled feta cheese
Honey Apple Cider Vinaigrette:
½ cup extra virgin olive oil
2 to 3 tablespoons apple cider vinegar - to taste
1 clove garlic, finely minced
1 tablespoon honey
Salt and pepper - to taste
Instructions
Preheat oven to 425 degrees F.
Roast sweet potatoes: On a large sheet pan, toss the cubed sweet potatoes with about ¼ cup olive oil, ½ teaspoon garlic powder, 1 ½ teaspoons Kosher salt, and ¼ teaspoon ground black pepper. Roast for 20-25 minutes until tender, flipping halfway through.
Roast asparagus: Meanwhile, cut the tough ends of the asparagus and discard. Then, chop the asparagus into 2-inch pieces. On a medium sheet pan, toss asparagus with a few drizzles of olive oil, salt and pepper to taste. Roast for 8 to 10 minutes until crisp tender.
Make the vinaigrette: In a mason jar, combine all vinaigrette ingredients. Seal and shake well until combined.
Assemble: In a salad bowl, toss the mixed greens with some of the prepared vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and crumbled feta. Drizzle more of the vinaigrette on top and toss to combine. Serve warm or cold. Enjoy!
Side/Appy
Tropical Salad With Pineapple and Tomatoes
Ready In:15mins Serves:4-6
Ingredients
1 lettuce or 1 other green salad
2 cups pineapple, chunks (fresh is best)
1⁄4 cup onion, sliced (if possible red onion)
1lb tomatoes (cut into 1/2-inch cubes, or sliced or whole cherry tomatoes)
1⁄2 cup celery, green chopped or 1/2 cup celery, trimmed
Sauce
1⁄2 cup plain nonfat yogurt
1⁄4 cup olive oil
1 lime, juice of
salt and pepper
Topping
1⁄2 cup peanuts, rough chopped (if possible fresh roasted in the pan)
Directions
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
Stir dressing well just before using, and spoon over salads.
Top with peanuts and serve.
Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
Side/Appy
Portabella Satay with Spicy Cucumber Relish and Peanut Sauce
Prep Time 20 minutes Cook Time 4-6 minutes Total Time 24-26 minutes Yield 6-8 as an appetizer
Ingredients
1 English cucumber or 2–3 Persian cucumbers, cut into 1/4-inch dice
2–4 red Thai chiles or 1 Fresno chile or jalapeño, finely chopped
1 shallot, finely chopped
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup granulated sugar
1 teaspoon kosher salt, divided
4 portabella mushrooms, wiped clean and bottom of stem trimmed
Vegetable oil, for brushing
1/2 cup store-bought Asian-style peanut sauce
Equipment: Skewers for grilling. If using wooden skewers, soak for at least 20 minutes before grilling. This can be done while preparing the recipe ingredients.
Instructions
In a small bowl, combine cucumber, chiles, shallot, vinegar, sugar and 1/2 teaspoon of salt. Cover and refrigerate relish for at least 1 hour and up to 8 hours before serving.
Prepare a fire in a charcoal grill, preheat a gas grill to medium-high or heat a grill pan over medium-high.
Cut portabella mushrooms into 1/3-inch-thick slices. Thread mushrooms lengthwise onto skewers, then brush the mushrooms lightly with oil and season with remaining 1/2 teaspoon salt.
Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 to 3 minutes per side.
Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce. Spoon some of the cucumber relish over the mushrooms and around the platter. Serve the rest of the relish and more peanut sauce on the side.
Dessert
Sweet Potato and Apple Crumble Pie
Prep 20 mins Cook 80 mins Macerating and Cooling Time 5 hrs 15 mins Total 6 hrs 55 mins
Serves 8 to 10 Makes 1 9-inch pie
Ingredients
For the Crumble:
3 ounces all-purpose flour (about 1/2 cup; 85g), such as Gold Medal
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon ground cinnamon
1/4 teaspoon ground Chinese five-spice powder
2 ounces (1/2 cup; 60g) sliced almonds
2 ounces (1/4 cup; 60g) granulated sugar
2 ounces (1/4 cup; 60g) light brown sugar
2 tablespoons (4g) fresh thyme leaves
3 ounces (6 tablespoons; 85g) unsalted butter, melted
For the Filling:
6 ounces (3/4 cup; 170g) light brown sugar
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
3/4 teaspoon ground cinnamon
3/4 teaspoon ground Chinese five-spice powder
1/4 teaspoon ground white pepper
4 medium tart apples (about 2 pounds; 900g), such as Granny Smith (see note)
2 medium sweet potatoes (about 1 1/2 pounds; 680g)
1 ounce tapioca starch (1/4 cup, spooned; 25g), such as Bob's Red Mill
Old-fashioned flaky pie dough, rolled and chilled per directions for a single-crusted pie
Directions
For the Crumble:
In a medium heatproof bowl, combine all-purpose flour, salt, cinnamon, and five-spice powder.In a blender, quickly pulse almonds until roughly chopped, about 5 seconds. Add to flour mixture.
In the same blender, combine granulated sugar, brown sugar, and thyme. Process until thyme is finely chopped and evenly incorporated into sugar (the mixture should resemble wet sand), about 30 seconds. Add to bowl with flour mixture, then whisk together until well combined, about 30 seconds.
Pour melted butter over flour mixture. Using a flexible spatula, thoroughly mix until no dry flour remains and a damp, crumbly meal has formed, about 1 minute. Set aside.
For the Filling:
In a 1-gallon zipper-lock bag, combine brown sugar, salt, cinnamon, five-spice powder, and white pepper.
Peel, quarter, and core apples. Slice each quarter lengthwise into 1/2-inch thick wedges (you should have about 20 ounces/565g of sliced apples, measuring about 5 rounded cups). Add sliced apples to bag, seal, and shake until coated. Macerate at room temperature, flipping the bag occasionally to distribute the syrup, until apples have lost a third of their volume, at least 3 hours. The apples can be held up to 8 hours in the refrigerator.
Meanwhile, peel then quarter sweet potatoes lengthwise. Slice each quarter crosswise into 1/2-inch thick wedges (you should have about 20 ounces/565g of sliced sweet potatoes, measuring about 4 rounded cups).
Place sweet potatoes in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low to maintain a simmer. Cook until sweet potatoes are tender enough to be pierced with a knife, but not completely cooked through, about 5 minutes. Drain sweet potatoes and run under cold water until cooled to stop cooking. Set aside to let cool to room temperature, about 15 minutes.
Adjust oven rack to lower-middle position and preheat to 400°F (204°C).
When apples are ready, add sweet potatoes and tapioca starch to bag, reseal, and toss to combine. Pour sweet potato and apples, along with accumulated syrup, into the prepared pie shell, gently pressing the slices into a flattish mound.
Evenly distribute crumble topping over pie filling, breaking up any large chunks with your fingers.
Place pie on a parchment-lined half-sheet tray. Bake to an internal temperature of around 195°F (91°C) in the very center, about 1 hour 15 minutes (if crumble topping starts to darken beyond chestnut brown in color, loosely cover pie with aluminum foil for remainder of baking time).
Transfer pie to a wire rack and let cool to room temperature, about 1 hour. Slice and serve.
A little extra treat
Bloody Mary Ice Pops
Prep Time 5 mins Cook Time 10 mins Freezing time @ least 3 hrs. Total Time 15 mins Servings 4 Popsicles
Ingredients
5 Campari Tomatoes
½ cup tomato sauce
½ cup V8 Tomato Juice
½ cup vodka
1/2 cup celery roughly chopped
4 pieces celery
1 tsp salt
Instructions
In a blender, blend Campari tomatoes and chopped celery
Using a sieve, separate the liquid from the pulp.
Add the remaining ingredients to the sieved tomato juice (except the 4 celery stalks)
Fill Ice Pops molds 3/4 of the way with this Bloody Mary Liquid
Cover the molds with aluminum foil and pierce a small hole in each mold
Place the celery stick in the hole
Wrap the other end of the Celery stick with foil to prevent celery from freezing
Place the Bloody Mary ice pops in the freezer
Freeze overnight before serving
Notes
- 15 Minutes to make, but, freeze overnight
- Don’t discard the pulp after sieving. You can use it for various recipes in place of vegetable stock.
- The number of popsicles you get will depend on the type of mold you use
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