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This week's Recipes ...
Red Butter Lettuce
Butter Lettuce, Radish and Avocado Salad with Mustard Dressing
1 tbsp red wine vinegar
2 1/2 tsps Dijon mustard
ground black pepper
2 tbsps other (or grapeseed, neutral oil)
2 tsps extra-virgin olive oil
1 head butter lettuce (torn)
8 radishes (French breakfast, or round red radishes, halved)
1 scallions (white and pale green parts only, thinly sliced at an angle)
2 tbsps fresh dill (roughly chopped)
1 avocado (halved, pitted, peeled and sliced)
1. In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady
stream to emulsify.
2. Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.
Moroccan Fennel Salad
1 orange rind (grated)
3 tbsps fresh orange juice
2 tbsps lime (or 2 tablespoons lemon juice)
3 tbsps virgin olive oil
2 fennel bulb (small)
1/2 purple onion (sliced)
6 radishes (thinly sliced)
1 bunch watercress
butter lettuce (to serve)
Combine orange juice, lime juice, salt and pepper. Whisk in 3 Tbls olive oil and set aside. Quarter the fennel bulbs length
wise and slice thinly Place in a bowl and add the sliced onion and radishes. Toss in some of the dressing, and then add the
watercress and rocket. Serve the salad on the butter lettuce.
Sweet Corn Salad Wraps
5 corn kernels (ears fresh, removed, 2 to 3 cups)
1 purple onion (small, chopped finely)
1/2 red bell pepper (chopped)
1 handful cherry tomatoes (sliced into thin rounds)
1/2 cup chopped fresh cilantro (well)
1 tsp chile powder (ancho, or regular chili powder)
1 pinch cayenne pepper (optional)
2 lime (small, juiced)
black pepper (sea salt and)
1 tsp olive oil (plus more for frying)
1 head butter lettuce (or white or green cabbage, optional, see notes)
2 corn tortillas (small, cut into little strips)
In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper
(if using) and the juice of two limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for
thirty minutes, if you can swing it.
Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce. I had trouble with this, I think it will be
easier if you cut off the base first (head smack!). Place each leaf on its own small plate.
In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin film on the surface. Add the
tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a
plate covered with a piece of paper towel.
Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about ½ cup of the salsa mixture onto
each leaf, then top with crispy tortilla strips and avocado. Serve immediately.
Non-GMO Bi-Color Corn
Sweet Potato, Black Bean & Corn Soup
1 medium onion, chopped
1 medium red bell pepper, coarsely chopped
2 lbs. sweet potatoes or yams, peeled and cut into 1-inch cubes
4 cups water
3 Vegetarian Vegetable Bouillon Cubes, crumbled
1 tsp. ground cumin
1 can (15.5 oz.) black beans, rinsed and drained, if desired
2 Tbsp. vegetable oil
1 cup coconut milk
1 can (15.25 oz.) whole kernel corn, undrained
2 Tbsp. chopped fresh cilantro
Heat oil in 4-quart saucepot over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender.
Stir in red pepper and cook, stirring occasionally, 2 minutes. Stir in cumin and cook 1 minute.
Stir in sweet potatoes, water and Vegetarian Vegetable Bouillon Cubes. Bring to a boil over high heat. Reduce heat to low
and simmer covered 12 minutes or until potatoes are tender.
Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro.
Serve, if desired, with lime wedges or hot pepper sauce.
Jamaican Sweet Potatoes and Corn Bake
15 ozs sweet potatoes (cut, lightly drained)
151/4 ozs whole kernel corn (lightly drained)
3 tbsps brown sugar
1/3 cup dark corn syrup (substitute light corn syrup or even pancake syrup if necessary)
1 dash cinnamon
1 dash nutmeg
11/2 tsps butter (cut into 4-8 pieces)
Preheat oven to 350 degrees. Add lightly drained canned sweet potatoes and lightly drained corn to an 8 or 9 inch round
cake pan. Sprinkle with brown sugar. Using a spatula, stir in corn syrup. Add dash of cinnamon and nutmeg, then stir again
with spatula (you can smash down any clumps of brown sugar but it's not really necessary). Top evenly with pieces of butter.
Bake at 350 degrees for 25-30 minutes
Gluten Free Grilled Chili Relleno
6 poblano (large, or Anaheim chilies)
2 tsps olive oil
1 onion (small, chopped)
1 sweet potatoes (peeled and cut into ½ inch dice)
4 cloves garlic (minced)
1 cup corn kernels (frozen, or 2 fresh corn on the cob, kernels cut off)
15 ozs black beans (drained and rinsed)
11/2 tsps ground cumin
1/2 tsp dried oregano
1 tsp chili powder (– more or less depending on taste)
1 tsp salt
1/2 tsp ground black pepper (freshly)
11/2 cups monterey jack (or shredded Queso Quesadilla, Mexican melting cheese, – use divided)
Preheat oven to 350 degrees.
Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure
the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil or cling wrap and
let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.
While peppers are cooling heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced
sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder,
salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.
Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.
Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers
in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a
lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese. Bake for 10 – 15 minutes
or until the filling is heated through and the cheese is melted.
Red Radish with tops
Broiled Summer Squash With Radish
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tsp fresh dill (chopped)
1/4 tsp salt
1/2 tsp cracked black pepper (freshly)
1/2 cup purple onion (chopped)
1 zucchini (large, cut in half lengthwise then into 1/4-inch slices)
1 yellow squash (large, cut into 1/2-inch cubes)
4 radishes (cut into 1/4-inch-thick slices)
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini,
yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely
browned on top, about 10 minutes more.
Summer Squash Salad
4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over
vegetables. Cover and refrigerate for at least 2 hours.
Melon and Radish Salad
• 1/2 honeydew melon (seeded peeled and cut into very thin bite size pieces 2 c)
• 1/2 cantaloupe (seeded peeled and cut into very thin bite size pieces 2 c)
• 9 radishes (red, thinly sliced 34 to 1 c)
• 1/4 cup watercress (fresh, leaf)
• 1 tbsp honey
• 1/2 cup sour cream
• 1/8 tsp salt
• 1/8 tsp black pepper (ground)
• 1 leaf watercress (optional)
In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress
and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey. In a small bowl stir together
watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve. To serve, toss melon salad
with dressing. Garnish with watercress leaves, if desired.
Pineapple Sweet Potatoes
• 6 sweet potatoes
• 20 ozs crushed pineapple
• 1 cup brown sugar (packed)
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to
cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Sweet Potato Homefries
• 1 sweet potatoes (large, chopped)
• 1/4 sweet onion (chopped)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
Heat skillet on medium heat. Add oil and chopped onion. If you don’t want the onions crispy and brown, add them once the
potatoes have cooked half way. Season the sweet potato with salt, pepper, and paprika. Add the sweet potato and let brown
Sweet Potato Biscuits With Jalapeño Butter
• 1 cup sweet potatoes (mashed, from about 1 large sweet potato, see note)
• 2/3 cup whole milk
• 11/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 4 tbsps unsalted butter (cold, diced)
• 8 tbsps unsalted butter (softened)
• 1 jalapeno pepper (small, minced)
Adjust oven rack to middle position and preheat oven to 450°F. Lightly grease a baking sheet. In a medium bowl, whisk
together sweet potato and milk until combined; set aside.
In the bowl of a food processor, combine flour, baking powder, salt, and sugar and pulse to combine. Add butter and pulse
until it is the size of peas. 8 to 10 short pulses. Add sweet potato mixture and pulse until just combined.
Flour a clean work surface. Dough will be wet, so use floured hands to gently press it into an 8-inch square. Cut out biscuits
and transfer to baking sheet. Roll any scraps into a ball, press out, and cut remaining biscuits. Bake until biscuits are lightly
brown on the bottom, about 15 minutes.
While biscuits are cooling, make butter: Stir together remaining stick butter and jalapeño until smooth. Serve alongside warm
Stuffed Sunburst Squash
• 21/4 lbs pattypan squash (green)
• 4 ozs cream cheese (softened)
• 1/2 cup green onions (chopped)
• 3 tbsps whipped cream (milk)
• 5 tbsps parmesan cheese (grated, romano)
• 1 cup swiss cheese (grated)
• 3 tbsps breadcrumbs (italian, plain)
Steam whole squash until tender; drain and cool. Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or Romano) cheese; set aside. Chop the
squash flesh in a bowl; mix in the cream cheese, green onion, cream, Swiss cheese and the remaining parmesan and bread
crumbs.Salt and pepper to taste. Fill squash shells with the above mixture. Top with the reserved bread crumbs and
parmesan. Refrigerate until ready to cook. Bake at 350 F for 40 minutes, or until tops are brown
Sunburst Squash, Zucchini, and Tomato Frittata with Ricotta
• 1 tbsp oil
• leeks (sliced, soaked, and drained)
• squash (Sunburst, patty pan, cubed)
• 1/2 cup zucchini (cubed)
• 1/2 lb potatoes (cubed and blanched)
• 4 eggs
• 1/4 cup half & half
• 1/4 cup ricotta (sheep's milk)
• 3 tbsps grated parmesan cheese
• ground black pepper
• 1 tomatoes (red, skinned and seeded)
Heat a 10-inch pan over medium heat. Add the oil. Sauté the leeks until soft. Add the squash, zucchini, and potatoes. Cook
until the vegetables soften about 5 to 7 minutes.
In a bowl whip eggs and half and half; stir in ricotta. Add the Parmesan, a pinch of salt, and a grind of pepper. Brush a new
pan lightly with oil and place over medium heat. Add the egg mixture, then tomatoes, followed by softened squash potato mix.
Cook until the eggs are firm.
Mojito Melon Salsa
1 cup watermelon (chopped)
1 cup cantaloupe (chopped)
1 cup honeydew (chopped)
1/2 cucumber (large, seeded and chopped)
1/4 purple onion (chopped)
1/2 avocado (chopped)
12 mint leaves (chopped)
2 tbsps chopped cilantro
2 lime (juiced)
1/2 tsp sea salt
1/4 tsp black pepper
Combine all ingredients in a bowl and add lime juice, salt and pepper. Mix thoroughly and serve with chips of your choice. I
also think this would be fabulous on tacos
Melon and Plum Salad
• 4 cups watermelon (seeded and cubed)
• 4 cups honeydew melon (balls)
• 3 plums (sliced)
• 2 cups watercress (torn)
• 1 cup feta cheese crumbles
1. Gently toss together first 5 ingredients, and place on a serving platter. Drizzle with vinaigrette, and season with salt
and pepper to taste
Melon and Peach Salad
• 2 cups peaches (fresh, peeled and sliced)
• 2 cups cantaloupe (fresh, peeled and diced)
• 2 cups honeydew melon (fresh, peeled and diced)
• 2 tbsps lemon juice
• 2 tbsps orange juice
• 2 tbsps sugar
• 1/4 cup slivered almonds
Toss all ingredients together in a large bowl. Chill before serving.
Calypso Peach Salsa
• 11/2 cups peaches (fresh, peeled, coarsely chopped)
• 1 cup honeydew melon (coarsely chopped)
• 1 jalapeno chilies (seeded and finely chopped)
• 1 cup fresh pineapple (coarsely chopped)
• 1/2 cup red bell pepper (chopped)
• 2 tbsps fresh cilantro (snipped)
• 1 lime
• 2 tsps sugar
• 1/4 tsp salt
1. Chop the peaches, melon, jalapeno, pineapple, and bell pepper using the Manual Food Processor. Juice the lime
using the Press to measure 2 tablespoons lime juice and add to the salsa. Mix Gently. Spoon into bowl and serve with
Plantain or tortilla chips.
Sugar Roasted Peaches
• 4 peaches (large semi-ripe, cut in half with pit removed)
• 1 tbsp granulated sugar
• 1 tbsp brown sugar
• 1/4 tsp sea salt (coarse)
• 1/8 tsp pepper
• 4 sprigs fresh rosemary
• 2 ozs blue cheese (crumbled)\
Preheat oven to 450 degrees F. In a bowl, mix together the sugars.
Heat a large oven-safe skillet with oil over medium-low. Sprinkle the cut-side up of peaches with half of the sugar mixture, the
salt and the pepper. Place them cut-side done in the skillet, tucking the rosemary in between. Cook for 5 minutes, or until cut
sides are caramely and golden. Sprinkle the remaining sugar on the un-cut side of the peaches. Drizzle a bit of oil over the
peaches, then place in the oven and roast for 10 minutes.
Remove from the oven and flip the peaches so they are cut-side up. Roast for another 5-10 minutes, until soft and fragrant.
Remove from the oven and serve immediately, discarding rosemary, and sprinkle on the crumbled blue cheese. Serve alone
or with ice cream, yogurt or salads.
Mini Glazed Peach Scones
• 12 tbsps unsalted butter
• 4 cups all-purpose flour
• 1 cup sugar
• 2 tbsps baking powder (teaspoons)
• 1 tsp salt
• 2 eggs
• 11/2 cups heavy cream
• 2 cups peaches (finely diced, 3 medium)
• 1 cup powdered sugar
• 8 tbsps water
• Arrange oven rack to middle and lower positions and preheat oven to 400°F. Line two baking sheets with parchment
paper. Dice butter then place in a bowl and put in the freezer for 2 minutes.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter to bowl and using a pastry cutter or finger
tips, cut butter into flour until it's the size of peas (see note above).
In a small bowl, whisk together eggs and heavy cream. Add to dry ingredients and stir just until combined. Turn dough out
onto a well floured work surface. Pat down into a long, flat rectangle, about 12-by 5-inches.
Sprinkle peaches on top of dough, then fold dough in on itself. Continue to fold until peaches are evenly distributed
throughout the dough. Pat dough down into a 12- by 5-inch rectangle.
Cut dough in half lengthwise, and then in quarters vertically, creating 2 1/2- by 3-inch rectangles. Cut each of those
rectangles in half diagonally, creating small triangles. Place triangular scones on baking sheet and bake until golden, about
15 minutes. Let cool.
In a small bowl, combine confectioner's sugar and water and whisk until smooth. Drizzle each scone with glaze.
• 11/2 cups all-purpose flour
• 2 tbsps sugar
• 11/2 tsps baking powder
• 1 pinch salt
• 11/2 cups milk
• 3 tbsps butter (melted)
• 2 eggs (beaten)
• 1/4 tsp fresh ginger (minced)
• 11/2 cups peaches (diced, fresh or frozen)
• 3 tbsps butter (for cooking pancakes)
In a large bowl whisk together all-purpose flour, sugar, baking powder and salt. In a separate bowl combine milk, butter, eggs
and ginger. Pour wet ingredients over dry ingredients and whisk to combine; fold in chopped peaches.
Heat large skillet or grill-pan over medium high heat. Make pancakes by pouring about 2 tablespoons of batter onto griddle
or skillet (making sure there are bits of peaches in each pancake). Flip when bubbles begin to form on top of pancake. Serve
drizzled with honey alongside a bellini.
|Red Butter Lettuce|
|Non-GMO Bi-Color Corn|
|Sunburst Squash large/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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