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This week's Recipes ...

Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk Dressing
For dressing
1/2 cup well-shaken low-fat buttermilk
2 tablespoons low-fat sour cream
1 tablespoon mayonnaise
3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dry mustard, or to taste
For salad
1/2 cup finely chopped red onion
1 small head red leaf lettuce (1/2 pound), torn into pieces
1 bunch watercress, coarse stems discarded
1 cup thinly sliced seedless cucumber (usually plastic-wrapped)

Make dressing:
Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.

Make salad:
Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.

Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle
salads with onion.

Red Lettuce with Balsamic Onions
3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.
Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:

1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Bake for 12 to 15 minutes, until the onions are tender.

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.

Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While
whisking, add 3/4 cup olive oil until emulsified.

To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions
on top. Sprinkle with salt and pepper and serve.
Red Leaf Lettuce Green Smoothie Recipe
1/2 bunch Red Leaf lettuce
4 Red Delicious apples
1 TBS ground flax seed, optional
1/8 tsp cinnamon
2 cups ice
Directions: Blend. Sip.

Collard Greens with Carrots, Feta Cheese, and Brown Rice
2 carrots, shredded
2 bunches collard greens tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 pound feta cheese, crumbled
1 (20-ounce) package frozen brown rice, cooked
Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over
medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon
over brown rice.

Pinto Beans with Collard Greens
1 medium-sized onion, chopped
4 cloves garlic, chopped
1-1/2 lbs collard greens
3 TBS + 1/2 cup vegetable broth
15 oz can of diced tomatoes, drained
2 cups pinto beans or 1 15 oz can pinto beans (BPA free), drained 2 TBS lemon juice
1 TBS olive oil
salt and pepper to taste
Chop onion and garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
After remove stems from colllard greens, rinse and chop the greens. Let sit for 5-10 minutes.
Heat 3 TBS vegetable broth in large sauté pan. When the broth begins to steam, add onions, and Healthy Sauté for 3
Add garlic and continue to sauté for another minute.
Add 1/2 cup vegetable broth, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard
greens and simmer for 5 minutes. Season with salt and pepper.
Remove from heat and stir in olive oil and lemon juice. Serve hot.

Lemon-Garlic Chicken Thighs
8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.

Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.

In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add
the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add
the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice,
chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven.
Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl
with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle
lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Sauteed Garlic Collard Greens
2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook
collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic,
collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Roasted Garlic White Pizza with Garlic Sauce
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring.
Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the
heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat
and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer
to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.

Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough
circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle
the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10
minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and
sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic:

3 to 4 heads garlic, upper quarter removed

4 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and
pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from
the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of
garlic to expel any cloves that you cannot remove individually. Set aside until needed.

Yield: enough for 1 pizza

Parmesan Pizza Dough:
1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

2 3/4 cups unbleached all-purpose flour

1/2 cup finely grated Parmesan

Pinch salt

Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy,
about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding
the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the
dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic
wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Yield: dough for 1 (15-inch) pizza

Ginger, Cucumber, Carrot and Cabbage Slaw
1 small cucumber, peeled and julienned
1 medium carrot, peeled and julienned
2 cups shredded green cabbage
1 cup shredded red cabbage
Salt and pepper
2 teaspoons peeled and grated ginger
Juice of 1 large lime.
1. Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.

2. Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.
Cucumber and Melon Smoothie

½ ripe cantaloupe

1 cucumber

1 cup watermelon

1 tsp lime juice

1 cup leafy green (spinach or kale)

1 cup water

Ice as needed


Blend in your blender until smooth and enjoy!

Yogurt Cucumber Smoothie

6 oz yogurt

1 cucumber

1 tbsp honey

1 ½ tbsp lime juice

3 mint leaves (or more to taste)

½ cup almond milk

1 cup ice – and more if needed


Blend in your blender until smooth and enjoy!

Rosemary and Garlic roasted Purple Potatoes
Things you’ll need:

1 lb purple potatoes
1-2 tbsp extra virgin olive oil
1 tsp fresh rosemary leaves (about 1 sprig), minced
2 garlic cloves or per taste
freshly ground black pepper
sea salt

baking tray
aluminium foil to line the tray
How it’s done:

Preheat oven to 400°F

Line baking tray with aluminium foil and either brush or spray some olive oil.

Wash, dry and quarter the potatoes into wedges. To easily release rosemary leaves, hold the end of the sprig in one hand
and pull the leaves backwards in a swift motion. Hold them all together to chop.

To easily mince garlic, let’s use the “smash the garlic clove with the knife” trick. Place the chef’s knife sideways on the garlic
clove with one hand and smash it against the cutting board with the other palm as the hammer. Then peel and run your knife
back and forth like a saw to chop/mince it.

In a large mixing bowl, quickly combine all the ingredients, salt being the last (to avoid sogginess) making sure that all the
potato wedges are well coated with olive oil, herb and spices.

Arrange the wedges facing up on the baking tray and bake for 20 mins or until edges are brown and crisp and fork tender.

Do not over bake or leave the potatoes in the oven longer than the baking time or they’ll shrink.

Stacey's Fabulous Purple Potato Gratin
1 leek, sliced
8 purple potatoes, thinly sliced
3 tablespoons all-purpose flour
1/2 cup milk
6 ounces crumbled goat cheese
3/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese
is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.
Warm Purple-and-Red Potato Toss
1 1/4 pounds small purple potatoes
1 1/4 pounds small red potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
3 green onions, sliced
5 cooked bacon slices, crumbled $
Salt to taste
Garnish: fresh arugula
1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 to 20 minutes or just until
tender; drain well. Cool 15 minutes, and slice into wedges.
2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add potatoes, green onions, and 3 Tbsp. crumbled
bacon; gently toss to coat. Season with salt to taste. Sprinkle with remaining bacon. Garnish, if desired.

For the Carrot Pasta:
5 large carrots, peeled and spiraled into noodles
1/3 cup roasted cashews
2 tablespoons fresh cilantro, finely chopped
For the Ginger-Lime Peanut Sauce:
2 tablespoons creamy peanut butter
4 tablespoons coconut milk
2 tablespoons liquid aminos
Pinch cayenne pepper
2 large cloves garlic, finely chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon lime juice
Kosher salt to taste

To Prepare the Ginger-Lime Peanut Sauce:
Combine all ingredients in a small bowl and mix together until smooth and creamy.
To Prepare the Carrot Pasta:
Wash carrots well, peel them, and pat them dry.
Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a
few inches of carrot left, so you can grate what’s left of the carrot.
Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss
together (I use my hands for this part).
Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. :D

Carrot Chips
2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper
Basic Ranch Dressing for dipping (optional)
Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips
in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any
remaining carrot slices for another use.)
Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden
brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes.
Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight
container for up to 5 days.

Healthy Carrot Cake Smoothie
2 Cups Dairy Free Milk
½ Cup Water (or enough so your blender can blend your carrots easily)
2 Bananas
10 small to medium Carrots
¼ Cup Pecans
¼ Cup Dates
1 Teaspoon Cinnamon
Juice ½ Lemon
Optional: 1 Cup of Oats or other Filler

Blend the ingredients in the following order:

1. Blend the dry ingredients and liquid first for a short time

2. Blend the greens next for a short time (if using)

3. Blend the fruit and the rest of the ingredients until smooth (or as smooth as your blender will allow. High speed blenders
may need 2 minutes for a Green Thickie, less powerful blenders may need a lot more, sometimes 5-10 minutes)

Pineapple and Banana Smoothie
4 ice cubes
1/4 fresh pineapple - peeled, cored and cubed
1 large banana, cut into chunks
1 cup pineapple
Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.
Avocado, grape, banana, and cilantro green smoothie

1 small banana, peeled, cut into pieces, and frozen
1 cup green grapes, frozen
1/2 cup cucumber, chopped
1/4 large or 1/2 small Hass avocado
1 heaping cup spinach or kale
1/4 cup fresh cilantro or parsley, washed well and tightly packed
1 cup coconut water (+ extra as needed)
optional: 1 teaspoon freshly grated ginger

Blend all ingredients in a high speed blender till smooth, adding more coconut water as needed. Serve, garnished with herbs.

Banana Muffins
        1-1/2 cups all-purpose flour
        1 cup sugar
        1 teaspoon baking soda
        1/2 teaspoon salt
        3 medium ripe bananas
        1 egg
        1/3 cup vegetable oil
        1 teaspoon vanilla extract
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the
dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove
from pan to a wire rack to cool completely. Yield: 1 dozen.

Chicken Salad With Grapes and Pecans
1/2 cup light or regular mayonnaise
1/2 cup light or regular sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)

1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently
to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve in stemware lined with lettuce leaves, if

Green Grape Salad
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix
until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Green Grape Marmalade
8 cups green grapes
4 cups sugar
1 lemon,squeezed
Wash, stem, and measure your grapes.
Add 1 cup of water and boil until soft, about 5-10,minutes.
Add sugar and stir til all sugar is dissolved.
Continue cooking and stir occasionally until almost jellying point - 220 degrees.
This could take well over an hour depending on how many grapes you're cooking.
About 10 minutes before it's done add at least 1-2 tablespoons of lemon juice for above amount.
Pour, boiling hot, into hot canning jars and seal.
It will be a reddish caramel color when done.

Pineapple Tofu Stirfry
1 cup of pineapple tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips
Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place
tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining
sauce and whisk until smooth.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon.
Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9
minutes total. Transfer the tofu to a plate.
Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring
constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in
the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook,
stirring gently, until heated through, about 2 minutes more.

Pineapple Curry Sauce

1 cup of crushed pineapple in its own juice
1 tsp red pepper flakes
1 tsp minced ginger root
2 tsp curry powder
1/4 tsp black pepper
1/2 tsp cumin
2 T brown Sugar (use sweeteners of preference)
2 T white sugar
1/3 Cup vinegar
2 T corn starch

Bring all ingredients to a boil, add cornstarch (mixed with enough water to make a slurry) stir till it turns clear. Blend half of
the sauce til smooth and return to the pan. Makes about 3 cups. 1 cup is enough for 4-6 servings of curry when added to
diced chicken, vegetables, or shrimp.

Creamy Pineapple Smoothie
1 cup frozen pineapple
½ medium banana
½ cup crushed ice
½ cup vanilla yogurt (or greek vanilla yogurt)
1½ cups fat free milk OR coconut milk
Add pineapple, banana, yogurt and ice to blender. Add 1 cup of the milk. Pulse until mixture is smooth. Add more milk about
¼ cup at a time until desired consistency is reached (I wanted to be able to slurp mine with a straw and it ended up being
about 1½ cups of milk). Pour into a glass and drink up!
***DAIRY FREE OPTION: use coconut milk and leave out the yogurt.

Red Leaf Lettuce
Collard Greens   LG, LGE, Jumbo
White Colossal Garlic
Purple Potatoes
Green Seedless Grapes
Pineapple (Jumbo bags)
Friday August 29th
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
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