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Green Leaf Lettuce
Green Peppers
Easter Egg Raddish
Bi Color Corn
Apples Gold Supreme
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Friday October 21st 2016
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
Reduce High Blood
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Green Leaf Lettuce
Green Leaf Lettuce and Blue Cheese Salad

1 head green leaf lettuce
1/2 cucumber
1 medium tomato
1/2 bell pepper
3 radishes
1/2 cup crumbled blue cheese
2-3 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Select a head of leaf lettuce that still is bright white where the cut was made — a sure sign of freshness. The cucumber should be firm and dark
green. The tomato should be soft, usually bright red and smell like a tomato. The bell pepper should be blemish free and also smell like a pepper.
Wash all vegetables thoroughly in cold running water. Remove the top and bottom of radishes, peel the cucumber, and seed the pepper. Slice all to a
size that fits on a fork. I purposely left out onions as I find that their strong taste fights with the blue cheese.
Crumble the blue cheese over the top. When you’re ready to serve that salad, pour over it the oil and vinegar and sprinkle it with salt and pepper.
Serve with a warm loaf of crusty whole grain bread.

Orchard Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice (from a wedge of lemon)
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/3 cup extra virgin olive oil (EVOO)
Salt and coarse black pepper
8 ounces sharp cheddar cheese, thinly sliced

Coarsely chop the lettuce. Squeeze a little lemon juice over the apples and pears and toss with the greens. Combine the cider, cider vinegar and
sugar in a bowl and whisk in the EVOO in a slow stream (eyeball it).

Pour the dressing over the salad and season with salt and pepper. Toss the salad to combine and coat evenly with the dressing. Serve with a garnish
of sliced sharp cheddar cheese


2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with
almonds and remaining pomegranate seeds.

Radishes Braised with Wilted Arugula

15 large radishes (long French radishes work especially well)
2 T butter
Splash white wine
1 med shallot diced
1 handful arugula
1 t fresh thyme chopped
to taste salt and pepper freshly ground

Trim and scrub the radishes. The radishes can be braised whole or cut into quarters or halves. Melt the butter over medium heat but do not brown.
Add the shallots and saute for 1 minute until fragrant and lightly golden. Add the thyme and stir to coat, then deglaze the pan with a splash of white
wine. Add radishes and a little salt and pepper (you can check the seasoning at the end), then add water to just cover the radishes. Cover the pan
and simmer 3-4 minutes until the radishes are tender. Remove the radishes to a dish with the arugula in it and swirl to wilt the greens. Meanwhile, boil
the braising liquid until about ¼ cup remains, adding an extra teaspoon of butter and more salt and pepper if necessary. Pour over radishes and
greens and serve warm.

Roasted Radish and Arugula Salad

two bunches French breakfast radishes, cleaned and trimmed*
best quality extra virgin olive oil
kosher salt
four cups baby arugula
strained juice of one large lemon
one level tablespoon Dijon mustard
one half cup shaved pecorino romano cheese
coarse ground black pepper
flaky sea salt (I like Maldon)
*save greens for another salad if desired

Preheat oven to 425.
On large heavy sheet pan, toss radishes with one half tablespoon olive oil and a pinch of kosher salt.
Roast for 15 minutes and cool to room temperature.
In small bowl, whisk lemon juice with mustard.
To plate, arugula is scattered on serving dishes, then topped with radishes.
Drizzle the lemon mustard mixture, then olive oil in drops, then flaky salt and black pepper.
Scatter shavings of cheese atop salad and serve immediately.

Apple, Pomegranate and Arugula Salad with Apple Cider-Honey Vinaigrette

1 crisp apple (I used Honeycrisp)*
fresh lemon juice (if needed)
6-7 cups arugula, washed and dried (or mix in other micro greens- I added some pretty mache)
¼ cup pomegranate seeds**
¼ cup pecans, toasted and chopped***
Goat cheese, crumbled (about 1/3 cup after crumbled)

Apple Cider Honey Vinaigrette
2 tablespoons apple cider vinegar
1 ½ teaspoons honey
6 tablespoons olive oil
2 pinches of salt
a few grinds of fresh black pepper

Wash the apple and cut into quarters, leaving the skin on. Put half the apple aside for another use (or to snack on while cooking).  Chop the apple in
small cubes—if prepping the salad for a later use, use a bit of lemon juice to keep the apple from browning.

In a small bowl, make the vinaigrette by whisking together the vinegar, honey, olive oil and salt.

Prep the rest of the ingredients: seed the pomegranate (see below for tips), candy or toast the nuts, crumble the goat cheese. If you aren’t planning
on serving this salad right away, put each ingredient in its own small container or plastic bag to keep fresh.

Just before serving, toss the greens, apples, nuts, goat cheese and pomegranate seeds together with just enough dressing to lightly coat the leaves.
If you are looking to serve this elegant salad to a group, reserve a small portion of pomegranate seeds to sprinkle on top of the salad so that they
really stand out!

Arugula, Corn and Herb Salad

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
¼ cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic
vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Green Peppers

1/4 cup olive oil
2 red bell peppers, cut into 1/4-inch strips
2 yellow bell peppers, cut into 1/4-inch strips
2 orange bell peppers, cut into 1/4-inch strips
3/4 cup golden raisins
1 tablespoon fennel seeds
2 tablespoons balsamic vinegar
8 cups arugula, plus additional for garnish

Heat oil in very large heavy skillet over medium-high heat. Add all peppers; sauté until slightly softened, stirring occasionally, about 7 minutes. Add
raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. (Can be made 1 day
ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish
with additional arugula and serve.

Arugula, Bell Pepper and Fresh Herb Egg White Frittata

1/4 cup Cilantro
1 cup Arugula Lettuce
1 cup Egg White
1 dash Black Pepper
2 tbsp Basil
1 dash Salt
1 medium (2-1/2" dia) Onions
1/2 medium (approx 2-3/4" long, 2-1/2" dia) Green Peppers
1/2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
1/2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
1 tsp Extra Virgin Olive Oil
1 serving (serving = 1/4 tsp.) Mrs. Dash Garlic & Herb Seasoning Blend

Arugula, bell pepper and fresh herb egg white frittata! I love making frittatas as breakfast prep for the week. I cut into slices and take them with me to
work in a Tupperware. Great topped with salsa! Recipe: In 1 tsp olive oil, sautee 1 chopped onion, 1/2 chopped red pepper, 1/2 chopped yellow
pepper, 1/2 chopped green pepper, 3 cups arugula, 1/4 cup chopped cilantro, 1/8 cup chopped basil. Sprinkle with salt, pepper and mrs dash. Pour
in 2 cups of egg whites, then transfer pan into oven set at 375 for approx 40-50 min or until eggs are set. Makes 8 slices.

Cucumber & Green Pepper Macaroni Salad Recipe

8 ounces elbow macaroni
1 bell pepper, chopped
1 cucumber, chopped
1/2 cup celery, diced
2 hard boiled eggs
1/2 cup shredded cheddar cheese
1/2 cup Mayonnaise
1/4 cup sugar
1/4 cup milk
2 tablespoons red wine vinegar

Cook macaroni and rinse in cold water. Drain and place in large bowl.
Add chopped bell pepper, cucumber, celery, eggs and cheese.
Mix dressing separately. Add to salad just before serving.



12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth

3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces fettuccine
Additional grated Parmesan cheese


Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides,
about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes.
Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens
slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to
sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve,
passing additional Parmesan separately.

Cucumber Dill Salad With Radish and Feta

3 cucumbers, seeded, thinly sliced
4 large radishes, thinly sliced
2 tablespoons lemon juice
1 1⁄2cups feta cheese
2 tablespoons white wine vinegar
1 tablespoon fresh dill, finely chopped
1⁄2 teaspoon sugar
1 garlic clove, finely chopped
1⁄4cup olive oil, plus
1 tablespoon olive oil
salt and pepper, to taste

Mix cucumber, radishes and cheese together.
Whisk together lemon juice, vinegar, dill, sugar, and garlic in a bowl until sugar has dissolved.
Whisk in the oil in a slow steady stream until emulsified.
Add vinaigrette to cucumbers and toss well.
Add salt and pepper to taste.


1 head romaine lettuce
1-2 small cucumbers – thinly sliced
1 ear of corn
1/4 cup tomato basil feta – crumbled
4 leaves basil- cut into ribbons
For the dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 generous pinches coarse salt
2 generous pinches freshly ground black pepper

Cut romaine lettuce into thin ribbons. Slice cucumbers into thin rounds. Cut corn from cob. Roll basil leaves into a tube and cut into thin ribbons.
Place all ingredients into a bowl and toss.
For the dressing:
Pour olive oil & balsamic vinegar into a Ball glass jar (or other container) add salt & pepper and vigorously shake until emulsified. Pour onto salad.
Toss again until salad is coated.
Sprinkle on feta.


1 tbsp. unsalted butter
1 cup fresh or frozen corn kernels
3 tbsp. rice vinegar
1 tbsp. olive oil
1⁄2 tsp. sugar
1 tsp. toasted sesame oil
Kosher salt and freshly ground black pepper
3 kirby cucumbers (about 1 lb.), thinly sliced crosswise
1⁄4 cup pomegranate seeds
1 tbsp. poppy seeds

In a 10-inch skillet, heat the butter over medium-high. Add the corn and cook, stirring, until tender, about 3 minutes. Scrape the corn into a large bowl
and let cool completely.
In a small bowl, whisk the rice vinegar with the olive oil, sugar, and sesame oil, and season with salt and pepper. Add the cucumbers to the corn along
with the pomegranate and poppy seeds, and then add the dressing and toss to combine.

Chinese Radish Salad

20 thinly sliced radishes with ends trimmed off
1 green pepper
2 tablespoon vinegar
4 teaspoons soy sauce
1 tablespoon sugar

Cooking Preparation
1. Combine the radishes and green pepper in a bowl.
2. In a cup mix all the dressing ingredients, stirring them well to dissolve the sugar.
3. Add the dressing to the vegetables and mix well.

Corn and Radish Salad

4 ears corn
6 radishes, trimmed, halved, and thinly sliced
1 jalapeno, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
1 tablespoon olive oil
Coarse salt

In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely
Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno, lime juice, and olive oil. Season generously with
coarse salt. Serve chilled or at room temperature.


1/2 pound trimmed radishes, quartered (1 1/4 cups)
3/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
2 cups well-shaken chilled buttermilk
1 teaspoon salt
1 teaspoon seasoned rice vinegar
1/2 teaspoon sugar
Garnish: thin slices of cucumber and radish

Purée all ingredients in a blender until very smooth. Serve immediately.

Bi-color Corn
Grilled Corn and Bacon Pizzas with Baby Arugula

8 oz. bacon
4 ear corn
1 lb. pizza dough
6 oz. crumbled goat cheese or ricotta cheese
2 c. baby arugula
½ c. Shaved Parmesan

Prepare grill for covered direct grilling on medium-high.
Meanwhile, in 12-inch skillet on medium-high, cook bacon 8 minutes or until crisp. Place bacon on paper towels; reserve drippings. Crumble bacon.
Cut kernels off ears of corn.
Divide pizza dough into 4 pieces; stretch into 8-inch rounds. Brush rounds with half of drippings. Grill, brushed side down, covered, 3 minutes or until
bottoms are crisp. Turn over; brush with remaining drippings. Divide crumbled goat cheese or ricotta cheese, corn, bacon, and baby arugula among
crusts. Cover; grill 3 minutes or until bottoms are crisp.
Top with shaved Parmesan; sprinkle with pepper.

Corn And Green Pepper Salad

8 to 10 ears of corn (enough for about 6 cups fresh corn kernels)
2 cups finely chopped green peppers
¾ cup minced red onion
2 tablespoons chopped hot green chilies, optional
½ cup malt or white vinegar
4 teaspoons sugar
2 teaspoons ground cumin
Freshly ground black pepper to taste

Shuck corn and cook in boiling water 1 minute. Cool corn by running under cold water. Scrape kernels off ears.
Mix kernels with remaining ingredients and serve.


2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

For vinaigrette:
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
For salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds,
tarragon, and cheese.

Baked Apples Stuffed with Nuts and Pomegranate Seeds pomegranate-seeds/

4 apples (honey crisp are nice, or a green variety will work well too)
1/4 cup of apple juice
1/2 cup of hazelnuts, pistachios or walnuts, roughly chopped (I used hazelnuts)
1/2 cup of pomegranate seeds
1 cup of rolled oats
1/2 tsp of cinnamon 1/2 tsp of nutmeg 1/4 teaspoon of salt
1 tsp of vanilla extract
2 tablespoons of maple syrup

Preheat the oven to 375 degrees.
Cut each apple in half. Then, using a melon baller, scoop out the center core and the seeds so you have a small circular well to place the filling. Place
the apples cut side down on a parchment lined baking sheet, and pour the apple juice along the bottom.
Carefully place the apples and the apple juice in the oven for about 10-15 minutes (until most of the juice has evaporated).

While the apples are pre-baking, prepare the topping. In a mixing bowl, combine the nuts, pomegranates, and rolled oats and toss to combine. Then,
add the cinnamon, nutmeg, salt, and toss again. Lastly, add in the vanilla and maple syrup and stir until everything is combined.
Remove the apples from the oven. Using tongs or a fork, flip the apples over so they are cut side up. Then, fill and top each apple with a healthy
helping of the filling. It's okay if overflows onto the pan.

Cook the apples for another 40 minutes until the apples are nice and soft and the topping is slightly browned.

Gold Supreme Apples

1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil

6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts

Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.

Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples
and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer.
Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing

Arugula, Apple, and Radish Salad with Cider Vinaigrette

1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1 shallot, minced
Salt and freshly ground black pepper
2 bunches arugula, thick stems removed, rinsed and dried
1/2 pound radishes, thinly sliced on mandoline
1 red apple, peeled, cored and finely diced

Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before
Recipe courtesy of Dave Lieberman

Pomegranate Melon Salad

1 Head of Radicchio
1 Bunch of Arugula
1 Bunch of Green Leaf Lettuce
2 Cups of sliced Cantaloupe
8 Slices of Prosciutto di Parma sliced or torn
1 Smallish Red Onion, finely chopped
1/2 of a fresh Pomegranate
2 tablespoons pomegranate juice
1 teaspoon lemon zest
1/4 cup red wine vinegar
1 shallots, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil

Rinse and tear lettuces.  Toss in a large bowl.  Place Red onion, cantaloupe and prosciutto on top. Remove pomegranate seeds from pomegranate
and sprinkle on top.
In a small bowl combine pomegranate juice, lemon zest, vinegar, shallot, salt pepper and mustard. Mix well. Slowly pour in the olive oil until mixed well.
Drizzle over salad. Mix lightly to coat lettuce with dressing.
Option: add large parmesan curls or chunks of goat cheese or fresh mozzarella go make a light lunch or heavy appetizer.

Corn, Cucumber and Cantaloupe Salsa

1 cup corn kernels (fresh or frozen)
1 cup diced seedless or European cucumber
1 cup diced cantaloupe
½ cup chopped tomato
¼ cup minced parsley or cilantro
1 teaspoon extra virgin olive oil
½ teaspoon cumin
Kosher salt and freshly ground pepper to taste

1. Fill a small pot with water and bring to a boil over high heat.  Add the corn (either fresh or frozen), simmer for 2 minutes, then drain in a colander
and rinse well with cold water to stop the cooking.  Pat the corn dry with a dishtowel.
2. In a medium bowl, add the corn, cucumber, cantaloupe, tomato, parsley or cilantro, olive oil, cumin, and salt and pepper, and stir to combine well.

Savory Shaved Cantaloupe Salad

½ medium cantaloupe
Olive oil (for drizzling)
Tarragon leaves and Aleppo-style pepper (for serving)
Flaky sea salt

Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by
hand to make ribbons. 

Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.

About Aleppo pepper
Aleppo peppers are moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper,
Aleppo pepper, is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavor and fragrance.

Substitute for Aleppo pepper
To make an aleppo pepper substitute, combine four parts sweet paprika plus one part cayenne pepper
OR purchase Korean Gochugaru pepper

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Melon Pomegranate Almond Smoothie

¼ cup freshly squeezed pomegranate juice
½ pound cantaloupe or another sweet yellow-fleshed melon, like Crenshaw or Persian melon
12 almonds, soaked overnight or blanched and skinned
1 tablespoon fresh lime juice
1 drop almond oil
1 slice fresh ginger (optional)
1 teaspoon honey or agave nectar

Place all of the ingredients in a blender and blend at high speed for a full minute. Pour into a glass and enjoy.