Healthy Recipes for March 27th, 2025 Veggie Basket

Explore Delicious Organic Recipes from this Week's Produce Basket

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Meal 1: Ratatouille-Stuffed Portobello Mushrooms

Main Dish

Ratatouille-Stuffed Portobello Mushrooms

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped

• 1 small eggplant, diced

• 1 small zucchini, diced

• 1 small yellow squash, diced

• 1 red bell pepper, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1/2 cup grated Parmesan cheese

  
  

Directions

1. Preheat the oven to 375°F (190°C).

2. Place the portobello mushrooms, gill side up, on a baking sheet. Drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 10-12 minutes or until the mushrooms are tender.

3. While the mushrooms are baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

4. Add the eggplant, zucchini, yellow squash, and bell pepper to the skillet. Cook until the vegetables are tender, about 10-12 minutes. Stir in the cherry tomatoes, basil, and parsley. Season with salt and pepper.

5. Remove the mushrooms from the oven and carefully drain any excess liquid. Spoon the ratatouille mixture into the mushroom caps, dividing evenly. Top each mushroom with Parmesan cheese.

6. Return the mushrooms to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.

7. Serve immediately, garnished with additional fresh basil and parsley if desired.

   
   

Learn how to make it here

Side/Appetizer: Roasted Beets & Sweet Potato Salad

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 4

Ingredients

Salad:

• 3 beets

• 1 sweet potato

• Pinch of salt

• 1/2 cup uncooked quinoa

• 3 cups spinach

• 1 tbsp goji berries

• 1 oz. goat cheese

  
  

Dressing:

• 1 tbsp flax seed

• 1 tbsp olive oil

• 1 tbsp agave

• 1/4 tsp pepper

  
  

Instructions

1. Cube beets and sweet potato. Place them on a baking sheet and lightly spray with coconut oil.

2. Add a pinch of salt and bake at 425°F for 30 minutes or until soft.

3. While roasting, cook quinoa according to directions and set aside.

4. Toss spinach with goji berries and goat cheese. Add beets and sweet potato. Enjoy!

   
   

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Side/Appetizer: Spinach, Apple & Radish Salad

Ingredients

• 10 ounces baby spinach, washed and dried thoroughly

• 4–6 large radishes, thinly sliced

• 1 large crisp apple, cored and thinly sliced (Fuji or Granny Smith apples work well)

• 1/4 cup thinly sliced red onion

• 3/4 cup glazed walnuts or pecans

• 1/2 cup dried cranberries

• 4 ounces soft crumbled feta or goat cheese

  
  

Honey-Dijon Vinaigrette Ingredients

• 1/3 cup walnut oil or extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tbsp honey

• 1 garlic clove, pressed or minced

• 1/2 tsp Kosher salt

• 1/4 tsp freshly ground pepper

  
  

Instructions

1. Combine all vinaigrette ingredients in a bowl or jar and whisk/shake well.

2. In a large bowl, combine spinach, radish, and apple slices. Toss with dressing.

3. Add nuts, cranberries, and cheese as desired. Serve, reserving extra dressing for individual portions.

   
   

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Dessert: Apple Mandarin Sugar

Prep Time: 5 mins

Cook Time: 10 mins

Servings: 4

Ingredients

• 2 apples

• 4 mandarins

• 1 cup sugar

  
  

Directions

1. Peel and core the apples. Cut them into bite-sized chunks.

2. Peel the mandarins and separate them into segments.

3. In a saucepan, combine the apple chunks, mandarin segments, and sugar.

4. Cook over medium heat, stirring until the fruit is soft and sugar has melted (about 10 minutes).

5. Remove from heat and let cool. Serve as a dessert.

   
   

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Meal 2: Bean, Kale, and Grain Bowl with Mandarin Dressing

Main Dish

Yields: 1-2 bowls

Ingredients

• 3–5 mandarin oranges, peeled and separated into segments

• 2 tbsp extra virgin olive oil

• 1 tsp maple syrup

• 1 tsp hummus

• Salt and pepper, to taste

• 3–4 large handfuls kale, stemmed

• 1/4 cup lentils, cooked

• 1/4 cup brown rice, cooked

• 1 handful chopped almonds

  
  

Instructions

1. Blend 2 oranges until smooth and strain to collect juice (about 1/4 cup).

2. Combine juice with oil, maple syrup, hummus, and seasonings in a container. Shake until smooth.

3. In a bowl, add kale and coat with some dressing. Massage for 30 seconds, then let it rest for 5-10 minutes.

4. Top kale with lentils, rice, almonds, and orange segments. Add dressing if desired.

   
   

Learn to prepare it here

Side/Appetizer: Lettuce Wrap Beet, Feta and Radish Salad

Ingredients

• 1 head small leaf Romaine

• 2 whole watermelon radishes

• 4-6 whole cooked and peeled beets

• 1/4 cup crumbled feta cheese

  
  

Instructions

1. Prepare balsamic dressing and set aside.

2. Separate Romaine leaves, cut larger leaves in half, and transfer to a bowl.

3. Cut beets into halves or quarters. Wash and slice radishes.

4. Arrange lettuce on plates, dot with beets, and tuck radishes between the leaves. Sprinkle with feta.

   
   

Balsamic Dressing Ingredients

• 1/4 cup balsamic vinegar

• 1 tsp honey

• 1 clove garlic, grated

• 2 tsp Dijon mustard

• 1/2 tsp kosher salt

• Fresh ground pepper, to taste

• 1/4 cup plus 2 tbsp olive oil

  
  

Instructions for Dressing

1. Mix dressing ingredients in a jar and shake to combine.

2. Serve alongside the salad.

   
   

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Side/Appetizer: Green Beans with Apples and Sage Butter

Prep Time: 5 mins

Cook Time: 15 mins

Servings: 8

Ingredients

• 1 tbsp kosher salt

• 1 lb green beans, trimmed

• 1/2 cup pecan halves

• 1 large firm sweet apple (Honeycrisp or Fuji), cored and thinly sliced

• 4 oz salted butter

• 1 bunch sage leaves

• Flaky salt and black pepper, to taste

  
  

Instructions

1. Boil water with salt, add green beans, and blanch for 3-5 minutes until bright green. Drain and cool in ice water.

2. In a skillet, toast pecans over medium heat until fragrant. Remove and set aside.

3. In the same skillet, melt butter, add sage, and simmer until crisp. Reserve sage for garnish.

4. Toss green beans, apples, and pecans in the butter until green beans are tender. Season and serve warm.

   
   

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Dessert: The BEST Sweet Potato Brownies

Servings: 16 brownies

Ingredients

• 1/2 cup whole wheat flour (or all-purpose flour)

• 1/2 teaspoon salt

• 1 cup brown sugar

• 1/2 cup unsalted butter (melted)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup unsweetened cocoa powder

• 4 ounces baking chocolate (or 1/2 cup chocolate chips)

• 1/3 cup sweet potato puree

• Optional: Spices (cinnamon, cloves, nutmeg)

  
  

Instructions

1. Preheat oven to 350°F.

2. Whisk liquid ingredients in a bowl. Mix dry ingredients and combine well.

3. Pour batter into an 8x8" baking pan lined with parchment paper.

4. Bake for 25-30 minutes. Cool for 5 minutes before slicing.

   
   

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Meal 3

Main Course: Apple + Kale Stuffed Sweet Potatoes

Prep Time: 5 mins

Cook Time: 30 mins

Servings: 4

Ingredients

• 2 large sweet potatoes, cut in half

• Olive oil

• 1 lb ground Italian sausage (or turkey/pork)

• 1/2 lb ground turkey

• 3/4 cup chopped red onion

• 4 cups chopped kale

• 2 gala apples, chopped

• 1 tbsp minced garlic

  
  

Maple Mustard Ingredients

• 3 tbsp maple syrup

• 2 tbsp brown mustard

  
  

Instructions

1. Preheat oven to 400°F. Drizzle halved sweet potatoes with oil and season. Roast cut side down for 30 minutes.

2. In a skillet, cook sausage and turkey with onion until browned.

3. Add apples, kale, garlic, and seasoning. Cook until kale wilts and apples soften.

4. Whisk syrup and mustard in a bowl.

5. Fill sweet potatoes with the meat mixture. Drizzle with the maple mustard before serving.

   
   

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Side/Appetizer: Roasted Portobello Steaks with Walnut Coffee Sauce

Ingredients

• 4 large portobello mushrooms

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper, to taste

• Walnut Coffee Sauce:

- 3 tbsp olive oil

- 2 large shallots

- 4 garlic cloves

- 1 cup walnuts

- 1 1/4 cup black coffee (or broth)

- 1 tsp miso

- 1 tsp balsamic vinegar

Instructions

1. Preheat oven to 400°F. Brush mushrooms with oil and vinegar, then bake for 20-25 minutes.

2. For the sauce, sauté shallots and garlic in oil. Add walnuts, stir, and deglaze with coffee.

3. Blend until smooth. Reheat before serving.

   
   

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Side/Appetizer: Green Bean and Baba Ghanoush Salad

Servings: 2 as a main, 4 as a side

Ingredients

For the Baba Ghanoush:

• 1 fresh eggplant

• 1 fresh garlic clove

• 1 1/2 tbsp tahini

• 3 tbsp lemon juice

  
  

For the Salad:

• 2 tbsp coarse sea salt

• 8 oz haricots verts

• 1 tbsp extra-virgin olive oil

• 2 tbsp sliced almonds

• 1 tbsp almond oil

• Fresh parsley and chives

• Zest of 1 orange

  
  

Instructions

1. Roast eggplant until charred, then cool and peel. Blend with garlic, tahini, lemon, and salt.

2. Blanch beans in salted water for 2 minutes, then cool.

3. Fry beans until blistered. Toast almonds.

4. Assemble salad on a platter, layering Baba Ghanoush and green beans.

   
   

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Dessert: Kale, Apple, & Banana Smoothie

Yield: 1 smoothie

Prep Time: 5 mins

Ingredients

• 1/2 large apple, chopped

• 1/2 banana, frozen

• A few large kale leaves, stems removed

• 1/2 cup orange juice

• Ice, if desired

  
  

Instructions

1. Blend all ingredients until smooth. Adjust consistency with more juice or ice if needed.

   
   

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