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This week's Recipes ...
Festive Kale with Fennel, Cranberries, and Walnuts
2 tablespoons olive oil
1 fennel bulb
2 pounds kale (roughly 8 cups, packed),
stemmed and cut into bite-sized pieces
1/4 cup sherry
1 pinch red pepper flakes
1/3 cup dried cranberries
1/3 cup walnuts
sea salt and pepper to taste
Heat oil in a large pot over medium high heat.
Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes, roughly 1 1/2 inches. Add chopped fennel to
pot and saute 10 minutes or until tender. Add kale by the handful, stirring gently until wilted, but still bright green, about 8
minutes. Stir in sherry, pepper flakes and cranberries.
Recipe may be made up to a day ahead at this point. Cover well and refrigerate. Return to room temperature before
Preheat oven to 350º F.
Spread walnuts on a rimmed baking sheet. Toast for 10 minutes or until golden brown and fragrant. Remove from oven and
chop walnuts coarsely.
To serve: Gently reheat kale on stovetop over medium heat until heated through, about 8 minutes. Stir in walnuts. Add salt
and pepper to taste. Serves: 6 to 8
Kale, Sweet potato & Lentil Salad
2 pounds sweet potatoes, cut into small cubes
5 teaspoons olive oil, divided
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon ground cumin
1 teaspoon turmeric
1 bunch kale, stems removed, leaves sliced into wide ribbons
1 cup lentils
1 cup low-sodium vegetable broth
¼ teaspoon Kosher salt
Freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
3 tablespoons olive oil
- Preheat oven to 400 degrees F. Toss cubed sweet potatoes with 1 tablespoon (3 teaspoons) olive oil and spread on a foil-
lined baking sheet. Roast sweetpotatoes for 20-25 minutes, until tender, shaking pan one or two times during cooking.
- Meanwhile, heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3
minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. Add kale and ½ cup
water and cook, stirring frequently, until the kale is cooked down. Remove kale and onion mixture from heat and transfer to a
large mixing bowl.
- Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until
water is absorbed and lentils are cooked, but not mushy.
- In a small bowl, whisk together all the dressing ingredients.
- Combine lentils and roasted sweet potatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve
warm or room temperature.
1/2 cup butter
1/2 cup minced onion
2 cups diced celery, with leaves
3 cups chicken broth ( or vegetable broth)
4 quarts bread cubes
3 eggs, beaten
1 tablespoon salt
1 teaspoon ground black pepper
1/4 teaspoon sage
1 pinch dried thyme
1 pinch dried marjoram
-Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups of broth.
Bring to a boil.
-Cover and simmer for 10 minutes.
-Place bread cubes into large mixing bowl.
-Add eggs, salt, pepper, sage, thyme, and marjoram.
-Add onion-celery mixture; combine thoroughly.
-If still too dry, add more chicken broth (Makes enough to stuff a 10 to 15 pound turkey)
MINTY GREEN OLIVE-CELERY SALSA
2 tablespoons extra-virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 cup finely diced celery (3 ribs)
1 cup finely chopped pitted green olives (5 ounces)
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
-In a small skillet, heat the olive oil. Add the garlic cloves and cook over moderate heat until golden, about 2 minutes.
-Let the oil cool, then discard the garlic cloves.
-Transfer the garlicky oil to a bowl and add the diced celery, chopped green olives, capers and mint.
-Toss the salsa, season with freshly ground pepper and serve.
Vegan Green Bean Casserole
1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
1/4 cup nutritional yeast
1 1/2 cups water
1 1/2 teaspoons fine sea salt
1 lb. fresh green beans
Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about
45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
Green Beans With Fresh Cranberries
1/2 lb. green beans, trimmed and cut on the diagonal
2 Tbsp. vegan margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
-Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.
-Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper
towel to remove the excess water.
-Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the
margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.
-Cook until heated through.
24 ounces, weight White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Spinach Mushroom Quiche
For the crust:
1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour or whole spelt flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
1/3 cup unflavored soy milk or water
1/3 cup light sesame oil or pure olive oil plus more for brushing the pan
For the filling:
7 tablespoons extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tablespoons dry white wine or water
1 1/2 teaspoons coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 pounds fresh spinach
Paprika for dusting
1. Preheat the oven to 350.
2. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes.
3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour,
baking powder, salt, and pepper, and process until the oats are finely ground.
4. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.
5. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough
and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate
while you make the filling.
6. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom,
raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add
the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the
salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
7. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red
pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter.
With a rubber spatula, scrape the garlic oil into the bowl of a food processor.
8. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and
puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
9. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water.
Transfer the spinach to a pot and cooke, covered, over high heat for several minutes, just until wilted. Drain in a colander
and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and
chop fine. Add the spinach to the rest of the filling and stir well to combine.
10. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika.
Bake for 45 to 50 minutes,until firm.
11.Let the tart cool for 8 to 10 minutes before slicing and serving.
Roasted Carrot and Parsnip Soup
1 pound carrots, peeled and cut into 1/2-inch rounds
1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
Kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Heat oven to 400° F.
In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1 1/2 teaspoons salt, and 1/4
teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown,
about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of
roasting time, toast the slices until crisp.
Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until
smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast
Vegan parsnip-butternut squash soup recipe
2 pounds butternut squash, cubed
1/2 pound parsnips, chopped
1/2 pound carrots, chopped
1 large sweet onion, chopped
3 garlic cloves
Kosher salt and pepper
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
4-5 cups vegetable stock
1 (14 ounce) can full-fat coconut milk
1. Preheat the oven to 400 degrees F, and line a large, rimmed baking sheet with parchment paper.
2. Add the squash, parsnips, carrots, onion, garlic, kosher salt and pepper to the baking sheet. Drizzle with a little olive
oil, and toss to coat.
3. Roast the vegetables until lightly browned and soft, about 45 minutes.
4. Once the vegetables are roasted, add them to a large blender container. Add in the fresh thyme and cayenne pepper.
5. Add in 2 cups of vegetable stock and the can of coconut milk. Blend until smooth, adding more stock as needed until
the soup reaches the desired consistency.
6. Your soup should still be hot, but if it's not, then simply pour it into a large pot set over medium heat, and heat until it's
Pumpkin PIe from Fresh Pie Pumpkin
Click on this link
Cranberry & Rosemary White “Christmas” Sangria
1 Granny Smith Apple
1 Braeburn Apple
1 heaping Cup Fresh Cranberries
1 large Sprig Rosemary
1 Bottle Pinot Grigio
½ Cup White Grape Juice
¼ Cup Sugar (more, for garnish)
1 Can Club Soda
- Chop up the apples in small cubes
- In a large pitcher, combine all of the ingredients.
- Mix it well, so that the sugar fully dissolves.
- Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary, it will infuse your
-While that chills, make the garnish for this drink- place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the
rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated
as you please.
-Once the pitcher has chilled for about an hour, it should be ready to serve.
Creamy Brie and Apple Soup
1 tablespoon extra-virgin olive oil
1/2 medium sweet onion, chopped
2 stalks celery, chopped
2 Granny Smith apples, peeled, cored and chopped
2 Braeburn apples, peeled, cored and chopped
4 cups vegetable broth
3 ounces Brie, rind removed (1/2 cup chopped)
1/4 teaspoon coarse salt
2 teaspoons fresh thyme leaves
In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until
browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and
simmer about 10 minutes or until apples are very tender.
Add the Brie and salt, and purée with an immersion blender (or carefully transfer mixture to a blender) and blend until
Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.
9 medium oranges
1/2 cup sugar
1/2 cup water
1 tablespoon unsalted butter
Squeeze enough juice from 3 oranges to measure 1 cup.
Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil
syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around
edges begins to turn golden brown, about 10 minutes. Tilt pan and carefully add orange juice (caramel will harden and
vigorously steam). Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into
Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then
sauté 6 orange slices until golden, 2 to 3 minutes on each side. Transfer to a plate. Sauté remaining orange slices in butter
in same manner, wiping out skillet between batches if necessary. Return all orange slices to skillet along with caramel sauce
and cook over moderate heat until heated through, about 1 minute.
Orangcha glad u made margaritas
2 ounces 100 percent agave silver/blanco tequila, divided
1 tablespoon kosher salt
4 limes, divided
1/2 small Hamlin or Valencia orange
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4
Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini
or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight
evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style
cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the
agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into
the top of the shaker and discard the solids.
Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer.
Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared
glass, garnish with reserved lime slice, and serve immediately.
|Garnet Sweet Potaotes|
|White Button Mushrooms LG bags|
|Parsnips Lge, jumbo bags|
|Fresh Cranberries jumbo bags|
(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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