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This week's Recipes ...
Lacinato Kale

2 tablespoons lemon juice
1 1/2 teaspoon Dijon mustard
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish (about 1 ounce total)
1 (3-pound) bunch dino kale, stems and tough ribs removed, leaves thinly sliced

In a large bowl, whisk together lemon juice, mustard, anchovies, and garlic.  Slowly whisk in oil until combined and thickened.
Whisk in salt, pepper, and grated cheese.  Add kale, and toss for a few minutes to coat all leaves well. Use a vegetable
peeler to make ribbons of Parmigiano-Reggiano for topping the salad.

Raw Cauliflower Couscous with Kale

½ head cauliflower, grated (4 cups)
2 cups red cabbage, thinly sliced
2 cups tightly packed dino kale, thinly sliced*
5 stalks green onion, chopped (3/4 cup)
1 cup dried cranberries
1 cup raw walnuts, chopped
2 tablespoons olive oil
¼ cup fresh lemon juice
2 tablespoons stone ground mustard
Salt and cracked pepper to taste

Rinse all of the vegetables very well and pat dry.
Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can
also pulse cauliflower florets in a food processor). Add cauliflower couscous, cabbage, kale, green onion, dried cranberries,
and walnuts to a large serving bowl.  Whisk together the olive oil, lemon juice, and stone ground mustard together in a small
bowl. Pour it over the veggies and toss everything together well.

Kale and Quinoa Superfood Salad

For salad
1 cup quinoa
1 bunch dino kale, washed and chopped (about 2 cups)
1 medium carrot, grated
1/2 cup sliced almonds
1 cup grape or cherry tomatoes, halved
1 cup blueberries, washed
Toasted seaweed, such as nori, sliced thinly)

For dressing
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic, chopped
1 tablespoon honey or brown sugar
1 tablespoon peeled and minced ginger
1/2 teaspoon toasted sesame oil
1 tablespoon water

Prepare quinoa according to package instructions. Set aside to cool.  Meanwhile, make the dressing by combining all
ingredients into a blender and processing until smooth. Pour into a small jar with lid and set aside. Combine 1 tablespoon of
dressing with the sliced kale in a large bowl, mix to coat leaves evenly, and set aside. When quinoa is cool, add to kale along
with blueberries, almonds, carrot, and tomatoes. Mix to combine, adding more dressing if desired. Top with sliced nori and
serve. Save any remaining dressing for later. Makes three servings of salad and approximately 10 tablespoons of dressing.

Braised Celery

8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
1 tablespoon butter
Pinch of salt and freshly ground black pepper
½ cup of vegetable stock

Cut celery into 1-inch slices on the diagonal.   Heat butter in a large skillet over medium heat. Add celery, along with salt and
pepper and cook until it starts to become tender.  Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover
and cook for 5 minutes longer, allowing the broth to reduce caramelize a bit.  Taste for seasoning and serve immediately,
garnished with reserved chopped leaves.

Creamy Celery Soup Recipe

3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
1 cup chopped onion
1 1/2 cups sliced leeks, white and light green parts only
5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock
1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
1/4 to 1/3 cup of cream
Freshly ground black pepper to taste
Fresh chopped chives or parsley for garnish

1 Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leaks, and 5 cups of the
chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

2 Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted
stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to
a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

3While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan,
melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from
the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

4 Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup
in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't
explode). Return the puréed soup to the pot. Stir in the cream and the braised diced celery.

Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

Apple, Grape, and Celery Salad

1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes. In a
large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with
celery leaves.

Quinoa Stuffed Peppers

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili
powder, salt and pepper, to taste.  Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side
up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Skillet Pasta with Chicken Sausages and a Creamy Roasted Green Pepper Sauce:

* 3 green bell peppers, one diced
* 1 cup heavy cream
* 1 lime
* 1 package (of 4) chicken sausages (flavor up to you!), cut into 1/2 inch slices
* 1/2 pound rotini pasta
* 1 1/2 cup shredded mozzarella cheese
* coarse salt and freshly ground pepper

Place two peppers on a small baking sheet and broil until charred and black all over, rotating for even roasting. Place in a
plastic bag and let steam for 10 minutes. Remove the skins, stem and seeds.  Place roasted peppers in a food processor
along with the heavy cream and a good squeeze of lime juice, a pinch of salt and pepper. Blend until smooth and combined
and you want to punch it.  Cook the pasta in a large pot of salted boiling water until al dente. Drain.  Sauté the chicken
sausages in a large skillet over medium-high, until browned all over. Add the diced peppers and sauté another minute.  Add
the cream sauce and simmer on low for a couple of minutes.  Add the cooked pasta to the skillet and toss to combine.
Sprinkle the mozzarella on top and slide the skillet back under the broiler until the cheese is browned and bubbly, maybe 4

Green pepper with soba noodles

5 green peppers
2oz dry soba noodles
1 / 3 tsp salt
1 / 2 tsp black pepper
Olive oil

Cook the soba noodles according to the instructions on the packet, wash under cold water.
Cut the green peppers.  Heat the olive oil in a hot wok and stir fry the green peppers, salt and black pepper for 2 minutes.
Add the soba noodles and continue stir fry for 2 minute.

Sweet Potato Breakfast Cups

left over baked sweet potatoes
Oil for greasing muffin tin
½ cup lean diced ham
4 eggs
1 Tablespoon milk

Preheat oven to 400 degrees. Coat muffin tin cups with oil. Allow tots to thaw then place about 5-6 tots in each cup. Mash
potatoes with back of spoon or small glass to form cup shape in muffin tin. Bake for 10 minutes. Remove cups from oven and
add diced ham. Lower oven temperature to 350 degrees. Mix eggs and milk until evenly combined, add salt and pepper as
desired. Divide egg mixture between muffin cups. Bake cups for 15 minutes or until eggs are set.

Black Bean Sweet Potato Chili

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon ground chipotle pepper
½ teaspoon ground cumin
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried quinoa
4 teaspoons lime juice
serving suggestions: avocado, cilantro, crema, cheese

Heat a large heavy bottom pot with the oil over medium high heat.  Add the sweet potato and onion and cook for about 5
minutes, until the onion if softened.  Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.  Add the stock,
tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.  Cover the pot and reduce the
heat to maintain a gentle simmer.  Cooke for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.  
Add the lime juice and remove the pot from the heat. Season with salt as needed.  Garnish with avocado, cilantro, crema or
cheese before serving.


300g sweet potato, peeled and cut into 1 inch cubes
Juice of 1 lime
1 clove garlic
1 550mL can of chickpeas
2 tbsp tahini
3 tbsp olive oil
1 chipotle pepper
4 tsp adobo sauce {from a can of chipotle peppers}
½ tsp salt
½ tsp ground cumin
½ tsp ground coriander
½ tsp chili powder

Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are
completely soft. Drain and rinse under cold water.  While sweet potatoes are steaming, assemble the remaining ingredients
in the base of a 7-cup food processor fitted with a steel blade.  Add steamed sweet potatoes to remaining ingredients and
process on high for one minute.  Scrape sides of food processor and process on high for another minute.  Serve with pita
bread, veggies, crackers, or eat straight out of the bowl ;)

Spicy Pickled Green Beans

2 cups water
2 cups white vinegar
3 tablespoons kosher salt
1 1/2 tablespoons sugar
3 tablespoons thinly sliced garlic (about 8 cloves)
8 fresh dill sprigs
4 small dried hot red chiles
1 1/2 pounds green beans, trimmed

Combine first 4 ingredients in a large saucepan; bring to a boil. Remove from heat; add garlic, dill, and peppers to pan. Let
stand 1 minute. Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.

Potato and Green Bean Salad

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or
wire-mesh skimmer, and transfer to a bowl of ice water.
Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes,
and halve them.
Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss.
Season with salt.

Za'atar Roasted Carrots and Green Beans

1 pound carrots - peeled, sliced vertically
1 pound green beans - trimmed
¼ cup olive oil - divided
2 tablespoons za'atar - Middle Eastern spice blend - divided
1 teaspoon salt - divided
½ teaspoon pepper - divided

Pre-heat oven to 425 degrees and have two large baking sheets ready to go.  Using two large bowls or resealable plastic
bags, fill one with carrots and one with the green beans.  Drizzle each bowl with half of the remaining ingredients: olive oil
(two tablespoons for each), za'atar (one tablespoon each), salt (1/2 teaspoon each) and pepper (1/4 teaspoon each.)  Toss
both batches to coat and spread on to even layers in two separate baking sheets.  Place carrots and green beans in the
oven and roast until nicely browned: 15-20 minutes for the green beans and 20-25 minutes for the carrots.  Remove from the
oven and serve separately or in one dish.

Hot, Buttered Cauliflower Puree

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes.
Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.  In a small
saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.  
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium
microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute
intervals, stirring occasionally.

Sweet Potato Cauliflower Soup

1 lg cauliflower
3 medium sweet potatoes, peeled and cubed
1 sweet onion, diced
2 cloves of garlic, diced
1 c carrots, peeled and diced
2 celery stalks, diced
olive oil for drizzling
2 T butter
3 1/2 c. water
3 1/2 c. chicken stock
salt and pepper to taste

- Preheat the oven to 400 degrees. Chop the cauliflower from the stem and place on an ungreased cookie sheet, drizzle with
olive oil. Roast the cauliflower for 25 minutes.  While the cauliflower is roasting, begin to prepare the soup. In a large stock
pot, melt the butter. When the butter is melted add in the onion and garlic and sauté for 3-4 minutes until soft. Add in the
celery and carrots and sauté for an additional 4-5 minutes until soft.  When the veggies are soft, add in the stock and water
and turn up the heat to bring to a boil. Add in the cubed sweet potato. After it comes to a boil, turn the heat down to a simmer
and let cook until the potatoes are soft, about 25-30 minutes.  When the cauliflower is done roasting, let cool until potatoes
are ready
After the potatoes are soft, add in the cauliflower and use an immersion blender (or puree in batches in a blender) and blend
until the soup is the desired consistency. If it feels too thick (like mine did) add a 1/2 cup of water to thin slightly. Season to
taste.  Garnish with some parsley if desired.

Kale & Apple Salad with Honey

1 bunch kale
Juice of 1 lemon
1/8 c. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. ground black pepper
1 unpeeled apple, diced
2 T. honey
1/4 c. sunflower seeds (or chopped walnuts)

Wash kale well and pat dry.  Strip kale leaves from the stems, discarding stems; tear leaves into small pieces and place in a
large salad bowl.  Add lemon juice, olive oil, salt, and pepper.  With your hands, firmly squeeze and massage the kale leaves
for about 20 to 30 seconds to tenderize the greens. (Yes, you'll get your hands all messy ... but the resulting texture of the
kale is so totally worth it!)  Add diced apple and honey; toss well to combine. Sprinkle with sunflower seeds.  

Beet and Apple Salad

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered,
30-60 minutes or until tender. Remove from the water; cool.  
Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.  In a
small bowl, whisk the remaining ingredients. Pour over salad;
toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Baked Apple Slices

One apple per person
cinnamon, to taste
1/4 c. nuts
2 Tbsp. honey, divided (optional)
2 Tbsp. Butter or Ghee, divided

Cut the apples into slices and place in a cake pan or other lipped baking pan. Spread out so that they are not covering other
apples completely it’s ok if they overlap a bit! Sprinkle with cinnamon. Chop nuts and add if you would enjoy/can have nuts.
Drizzle honey on top. Lastly, add little bits on butter or ghee on top of the dish.  Cook in a 350* oven for 30 minutes

Summer Cantaloupe Slush

Freeze 4 cups of cantaloupe cubes – about 2 hours minimum. Put the cubes in a blender with 1 cup of water and the juice
and zest of one lime. Taste as you go – depending on your cantaloupe, you may need a little sweetener.

Fresh Cantaloupe Salsa

2 cups cantaloupe, diced to 1/4 inch (about 1/2 a medium cantaloupe, or 2 and 1/4 lb piece)
1/4 cup diced red onion
2 tbsp minced fresh cilantro
1 medium jalapeno pepper (about 3 inches), minced with seeds
2 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp chile powder

Combine all ingredients.  Toss well and serve.  

Cantaloupe and Coconut Milk Dessert Soup

3 cups Cantaloupe, diced
1 + 1/2 cup Coconut Milk
2 tablespoons Honey
1 Lime, juiced*
2 – 3 Fresh Basil leaves,chopped
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
Pinch of salt
Whip Cream, for serving
In a blender puree everything except the whip cream. Taste and adjust if needed by adding more honey, cantaloupe or
coconut milk. Chill well. Serve with whip cream.

Lacinato Kale
Green Peppers
Sweet Potatoes
Green Beans Lrg/ Jumbo
Cauliflower LG/Jumbo
Gala Apples
Friday September 12th
(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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