Healthy Recipes for April 3rd, 2025 Veggie Basket
- greendoororganics
- Apr 2
- 12 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
Roasted Beet & Potato Salad
Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings:2
Ingredients
2 medium-large beets, peeled & cubed
2 medium potatoes, cubed
1 tbsp grapeseed oil
1 tsp oregano
1 tsp sea salt
½ teaspoon black pepper
2-3 small heads of lettuce, I used romaine, frisee, and bibb, chopped
2 cups cooked white beans, or 1 14-oz can, drained & rinsed
1/4 cup toasted pepitas
lemon vinaigrette
2 lemons
1 tablespoon dijon mustard
2 teaspoons maple syrup
1 teaspoon minced garlic
½ teaspoon sea salt
¼ cup Extra Virgin Olive Oil
Instructions
Preheat oven to 375° and line a baking sheet with a silicone baking mat or parchment paper.
Toss the cubed potatoes and beets with the oil, then spread them evenly onto the baking sheet. Sprinkle the oregano, salt, and pepper over them.
Roast for 35 minutes.
Place the lettuce into a large mixing bowl.
Add the roasted vegetables (as much as you'd like to add), and beans.
Drizzle on about half of the dressing and toss well.
Season to taste with more dressing and salt.
Garnish with pepitas before serving
lemon vinaigrette
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
**Double the lemon vinaigrette recipe to make plenty of dressing to last the week.
Side/Appy
Brussel Sprout & Pear Salad with Dijon Vinaigrette
Prep:10 mins Total:10 mins Servings: 6
Ingredients
For the Salad:
2 cups Brussel sprouts, about 15 sprouts
4 cups fresh greens of your choice, spinach is also great
1 pear, chopped
1/2 cup almonds or pecans
1/2 cup raisins, dried cherries, or cranberries, optional
For the Dressing:
1/2 cup avocado oil or olive oil
1 tbsp Dijon mustard
1 tbsp red wine vinegar or apple cider vinegar
1 tbsp fresh lemon juice
1 tsp dried basil
1/2 tsp salt, + more to taste
1/2 tsp freshly ground pepper
Instructions
Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been "chopped".
In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!
Season with additional salt and pepper to taste.
Side/Appy
Sauteed Zucchini and Tomatoes
Prep Time10 minutes Cook Time12 minutes Total Time 22 minutes Servings 4
Ingredients
1 tablespoon olive oil
½ cup diced onion
2 cloves garlic minced
1 large zucchini cut into ½-inch cubes
1 teaspoon dried parsley¼ teaspoon dried basil
1 large ripe tomato diced, any variety, about 1 cup
½ teaspoon seasoned salt
½ teaspoon black pepper
1 ounce mozzarella cheese shredded
½ ounce Parmesan cheese shredded
Instructions
Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Notes
Instead of cubes, you can cut zucchini slices 1/4-inch thick.
Optional: If your skillet is oven safe, zucchini can be broiled to brown the cheese instead of covering with a lid,
Zucchini cooks quickly and should be served tender-crisp. Do not overcook.
If using fresh basil, it should be added after the zucchini has cooked.
Sauteed Zucchini can be stored in an airtight container in the fridge for up to 3 days.
Leftovers are great on pizza or added to pasta sauce or pasta salads
Dessert
simply, healthy pumpkin beet muffins
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Servings 24 muffins
Ingredients
2 cups all-purpose flour
1 cup old fashioned oats ground or quick oats
½ cup sugar
½ brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
3 eggs
1 - 15 oz can pumpkin puree
½ cup pureed beets
¾ cup coconut oil in liquid state
¼ cup almond milk
Instructions
preheat oven to 375 degrees
grease muffin tins (2 -12 regular muffin tins)
in a large mixing bowl, whisk together flour, oats, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice
once the dry ingredients are combined well, add the rest of the ingredients (eggs, pumpkin puree, pureed beets, coconut oil, and almond milk) and stir until everything is just combined
portion batter into the muffin tins
bake at 375 for 25-30 minutes
remove from oven and let cool in tin 5 minutes and then move to cooling rack
enjoy!
Meal #2
Main Dish
Cavatappi with Brussels Sprouts, Sausage and Tomato
Serves 6
Ingredients
1 pound Brussels sprouts, ends trimmed
1/4 cup extra virgin olive oil
1/2 pound hot Italian sausage with fennel seed
4 large cloves garlic, minced
1 pound plum (Roma) tomatoes, peeled, seeded, in large dice
Kosher or sea salt
1/4 cup heavy cream
1 pound cavatappi, fusilli or farfalle
Grated Parmigiano-Reggiano or pecorino cheese, optional
Directions
Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts (I put them in a sieve so I can lift them out easily) and cook until they are tender when pierced, about 12 minutes. Lift them out of the boiling water and chill under cold running water. Halve them, then slice not too thin. Add a little more water to the pot and return to a boil.
Put the olive oil in a large skillet. Remove the sausage from its casing if necessary and add it to the skillet. Cook over moderately low heat, breaking up the sausage with a fork, until it has lost much of its pinkness. Add the garlic and cook for a minute or two to release its fragrance. Add the tomatoes and cook briefly to soften, but don’t let them collapse into a sauce.
Add the Brussels sprouts, season with salt, and stir to blend. Stir in the cream. Reduce the heat to low.
Add the pasta to the boiling water and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the sauce and toss well, moistening with some of the reserved pasta water as needed. Divide among warm bowls and serve immediately. Pass grated cheese for those who want it.
Side/Appy
Raw Cabbage And Zucchini Salad
Prep Time: 10 minutes Total Time: 10 minutes Servings: 4 people
Ingredients
For salad:
1/2 large head of white or green cabbage shredded
1 large zucchini spiralized
1/4 cup fresh or dried dill
handful fresh mint leaves
For dressing:
1/2 cup water
1/4 cup white wine (rice) vinegar
1 tbsp maple syrup
salt, pepper to taste
Instructions
Shred your cabbage and spiralize your zucchini. Transfer them in a large bowl.
Add dill and mint leaves to the bowl and mix all together well.
Prepare your dressing: Mix all the ingredients together in another bowl. Add salt and pepper according to your tasting. Add also more maple syrup for a sweeter taste or more white wine vinegar for sourer taste.
Pour the dressing over the vegetables and mix well.
Serve immediately.
Side/Appy
Beets for Dinner
Prep Time10 mins Cook Time 35 mins Total Time 45 mins Servings 4
Ingredients
3 pounds raw beets, peeled and cubed (small pieces) 1.5 kilograms
2-3 potatoes, peeled and cubed (or sweet potatoes) optional
1 to 2 shallots peeled and quartered (optional but recommended)
½ cup organic butter or coconut butter (to keep it vegan-friendly.) 114 grams
2 tablespoons maple syrup (you can also use coconut crystal) 50 ml
1 bunch dandelion greens 205 grams
1 cup pecan halves or chopped 60 grams
3 tablespoons extra virgin olive oil divided
Salt to taste
Fresh Rosemary sprigs 3 to 5 sprigs, leaves removed from stems and chopped
Instructions
Arrange a rack in the center of your oven, and preheat the oven to 400 ℉ or 205 ℃.
Take a large rimmed baking sheet and cover it with parchment paper; set aside.
In a small saucepan, melt the butter over low heat. Stir in the maple syrup.
Place the beets, shallots (and potatoes, if using) in a bowl and pour over the butter mixture. Season with ½ teaspoon salt and chopped rosemary leaves. Stir until all beets are well coated with the mixture and the herbs.
Place the coated beets on a large rimmed baking sheet and spread out. Bake for 35-40 minutes. Check the beets after 30 minutes and make sure they don't burn (I usually keep them in for exactly 35 minutes); reserve.
Prepare the dandelion greens and pecans 10 minutes before the end of the beets' baking time (ideal).
Place a medium bowl of cold water next to the stove. In a small saucepan, bring water to a rapid boil. Boil the dandelion greens for 1 to 2 minutes and immediately transfer to the bowl of cold water (blanching). Blanching the greens before preparing removes some of the dandelions' bitter flavors.
In a medium-to-large sauté pan, heat one tablespoon of olive oil over medium heat. Stir in the pecans and cook for about one minute, stirring occasionally. Add the blanched dandelion greens and coat with 1 to 2 tablespoons of olive oil—Cook and stir for 2 to 4 minutes. Season lightly with salt.
Place the sweet and buttery beets in the middle of a large serving plate surrounded by the sautéed dandelion and pecans. Enjoy!
Dessert
Easy Pear Sorbet
Ingredients
4 overripe pears, Bosc, Anjou, or Bartlett pears
1-2 tbsp maple syrup
1 tsp freshly squeezed lemon juice
1/2 tsp ground cinnamon
Instructions
Core and chop the overripe pears and place in a freezer safe container. Freeze overnight, or at least 6 hours.
Place the frozen pears in a food processor, and blend until it is the consistency of icy snow. Add the maple syrup, lemon juice, cinnamon and continue to blend until it is creamy and smooth.
Transfer to a deep freezer dish and freeze for at least one hour before serving. You can enjoy the pear sorbet right out of the food processor, but the texture will be more like soft serve.
Notes
Feel free to add more spices to your pear sorbet. Some great options are fresh or powdered ginger, cardamom, nutmeg, and cloves.
If you don’t have maple syrup, you can skip the sweetener, or replace it with another liquid sweetener, like agave, or sugar.
OTHER FRUIT SORBET:
This method of making fruit sorbet works for many fruits. For the best texture use a creamy fruit like mango, banana (we call banana sorbet “nice cream“), and berries.
Meal #3
Main Course
Crispy Roasted Red Potatoes and Cabbage
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
Ingredients
3 cups Red potatoes chopped
1 Onion peeled and sliced
½ head Cabbage sliced
2 tablespoon Olive oil
Salt and pepper to taste
1 teaspoon Thyme
5 slices Bacon chopped
Instructions
Pre-heat oven to 425 degrees F or 218 degrees C.
Line your baking sheet with aluminum foil. (You can thank us later)
Place your red potatoes, onion, cabbage, olive oil, salt and pepper and thyme on the line baking sheet and toss well to coat with the olive oil. Lay the ingredients flat on the baking sheet. Sprinkle your raw bacon on top of your other ingredients.
Bake for 15 minutes. Stir and toss the ingredients so everything has a chance to get crispy and return back to the over for about another 15 minutes or until the potatoes are fork tender.
Notes
We used a savoy cabbage but can also use regular red or green cabbage. If you like your cabbage less crispy, place the potatoes, bacon and onions tossed with olive oil and seasonings first in the oven alone for the first 15 minutes. Then add your cabbage to crisp for the last 15 minutes. Feel free to try other seasonings of choice like Italian Seasonings, chili, etc.
Use a large sheet pan and make sure your potatoes are evened out and not over lapping on the sheet pan. If they are crowded and top of each they will steam instead of brown.
Slather your potatoes, cabbage and onions well with olive oil to help with the browning process.
Put your bacon on top so they brown and then as they cook the bacon essence drizzles on top of your potatoes and cabbage. Oh, so good.
We placed everything on the sheet pan at the same time as we like our cabbage crispy like potato chips. If you like your cabbage a little less crispy, put your potatoes in for 15 minutes to bake first before adding your other ingredients.
After the first 15 minutes in the oven toss well so that all the ingredients have a chance to get crispy and toasty.
Side/Appy
Sig's Banana and Tomato Salad
Serves 4
Ingredients
2 ripe bananas sliced
4 sweet tomatoes, peeled if preferred and sliced
1 juice from whole lemon
3 tbsp olive oil
1 pinch each salt and fresh cracked black pepper
1/4 tsp mild curry powder
1 pinch wild garlic leaves (optional)
Cooking Instructions
Arrange the sliced bananas on top of sliced tomatoes, drizzle immediately with some lemon juice to prevent discoloring of the banana
Mix oil with rest of lemon juice and all other ingredients, drizzle over salad, sprinkle with a little extra barely cracked (color of your choice) pepper and a very small pinch wild garlic leaves.
Side/Appy
Red Leaf Lettuce & Pear Salad
Ingredients
Candied Nuts
1 cup nuts or seeds any kind, roasted or raw, i I love pecans here
1/4 cup sugar
1 tablespoon butter
couple shakes cinnamon powder
couple shakes cayenne powder
Creamy Apple cider Dressing
1/3 cup extra virgin olive oil
1 small shallot minced (we want a heaping tablespoon of shallot)
1/4 cup apple cider vinegar
1 tablespoon tahini
1 tablespoon honey
2 teaspoons Dijon mustard or just use more tahini if you don't like dijon
pinch of salt and pepper
Salad
1 head red leaf or butter lettuce or 4 cups mixed greens to make things easier
2 firm pears I used 1 red and 1 green
3-4 ounces Gouda or 2 ounces blue cheese
4 dates chopped into small pieces
Instructions
To Make the Nuts:
Add all ingredients to a non-stick skillet and cook over medium heat, stirring often, until the sugar melts. If it's not melting, then turn the heat up to medium-high but do not leave its side! It'll burn quickly. Stir to coat all of the nuts in sugar, then pour onto a piece of parchment paper on a baking sheet or just on your countertop. Leave to harden. **if the nuts do not harden and remain sticky, bake them for 10 minutes on 325*. It's a humidity thing but this typically solves it**
Dressing:
Add everything but the olive oil to a jar and shake vigorously to combine. Add the olive oil and shake again, for longer than you think, to get it all to emulsify. Taste and adjust how you like it.
Salad:
Cut out the core of the lettuce, then separate the leaves and wash them.
Place the washed leaves in a large, low bowl. Season the leaves with salt and pepper. Thinly slice the pears and add on top. Use a vegetable peeler to peel big pieces of Gouda onto the salad. No need to measure, just add as much as you like! Sprinkle the dates on top.
Use a cup to break the nuts apart once they're totally cool and hardened. Add them to the salad.
When you're ready to eat, toss your desired amount of dressing into the salad! You will not need all of the dressing, and it'll be good in the fridge for 10 days.
Dessert
Caramelized Banana Upside-Down Cake
Prep time 40 minutes Cook time 50 minutes Serves 8
Ingredients
For the caramelized bananas
1/4 cup unsalted butter
1/3 cup light brown sugar
4 large bananas, just ripe, sliced lengthwise
1/4 teaspoon table salt
For the yellow cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup vegetable oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 cup buttermilk, room temperature
Directions
Preheat the oven to 350° F.
Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside.
Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside.
Place the oil, sugar, and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again.
Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix.
Scrape the batter over the bananas and gently smooth the top.
Bake for 35 to 40 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two.
Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake.
Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Serve with vanilla ice cream or whipped cream.
The cake will keep wrapped in plastic on the counter for up to 3 days, but it is best the day it is made.
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