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This week's Recipes ...
Lemon parmesan raw kale salad
5 cups kale leaves or 1 bunch (I used the Red Russian variety, but any kind will do)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 – 1/2 teaspoon sea salt
2 tablespoons prepared horseradish
zest of 1 lemon with a 2 inch section reserved
1/3 cup shaved Parmesan
Wash and thoroughly dry the kale. For small, tender leaves, just rough chop it a bit, while for tougher leaves cut into thin
In a small bowl, whisk the lemon juice into the olive oil. Add 1/4 teaspoon of sea salt, the prepared horseradish, and all but
the reserved lemon zest, and whisk until the dressing is nicely emulsified.
Pour about half the dressing onto the kale leaves, and massage into the leaves with your finger tips. Wait a minute or two,
taste, and adjust the dressing or salt levels as needed.
Before serving, slice the reserved zest into thin slivers. Add the zest and Parmesan shavings (I use a vegetable peeler for
mine) to the salad and toss.
This salad keep surprisingly well in the fridge for a few days and makes an excellent addition to your brown bag lunch.

Sauteed Kale with Smoked Paprika
8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4 to 1/2 teaspoon sweet or hot smoked paprika*
Generous pinch of dried crushed red pepper
Cook kale in large pot of boiling salted water until wilted, about 5 minutes.
Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat.
Add onion and sauté until soft, about 5 minutes.
Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
Add kale and sauté until heated through, about 4 minutes.
Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1
tablespoon oil and serve.

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese
2 zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sun-dried tomatoes, packed in oil (about 24)
3 ounces goat cheese
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
-Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.)
- Lay out on large platter; season with salt and pepper.

- Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped
chives, and drizzle with extra-virgin olive oil; serve.

Fresh Zucchini Muffins
Makes about 12 muffins
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping
1. Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, and oil. Stir well to combine, then gently stir into flour mixture. Be
careful not to overwork this—it will lead to dense muffins!
3. Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about
30 minutes or until golden.

Sesame Tempura Green Beans
2 quarts oil for deep frying
1 cup all-purpose flour
1/4 cup sesame seeds
1 (12 fluid ounce) can or bottle beer
3/4 pound fresh green beans, rinsed and trimmed
salt to taste
3 tablespoons soy sauce
3 teaspoons lime juice
1 teaspoon white sugar
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat.
Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to
In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.

Lemon Green Beans with Walnuts
1/2 cup chopped walnuts
1 pound green beans, trimmed and cut into 2 inch pieces
2 1/2 tablespoons unsalted butter, melted
1 lemon, juiced and zested
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated
oven until lightly browned, approximately 5 to 10 minutes.
Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still
bright green.
Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer
beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

Spicy lemon parmesan green beans, kale & zucchini

2 Tablespoons olive oil
3 garlic cloves, sliced
1 lb green beans, cut into thirds
3 green onions, cut into 1 inch pieces
1 bunch kale, cut into thin ribbons
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon aleppo pepper or crushed red pepper
1 small zucchini, cut into batons
1/2 lemon
3 Tablespoon grated parmesan cheese
Heat the olive oil in a large skillet over med-high heat.
Add in the garlic, green onions, green beans and kale, and toss until bright green – about 4 minutes. Add in the wine along
with the salt and pepper and give everything a good toss. Add in the zucchini and turn down the heat slightly and cook for 2
more minutes.
Squeeze the lemon over the vegetables and sprinkle the parmesan over top.

Spicy Kale Pesto with Zucchini Noodles
2 zucchini per person, give or take, spiralized or julienned
grape tomatoes, sliced in half
almond parmesan, for topping
salt & cracked pepper
1 bunch kale, about 3-4 cups, stems removed and roughly chopped
1/2 cup walnuts, optional
3-4 tablespoon extra virgin olive oil, more as needed
1 or 2 cloves garlic
1 - 2 tablespoons nutritional yeast
1/2 teaspoon himalayan salt, or to taste
pinch or two of red pepper flakes
juice of 1 small lemon, optional
Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more olive oil if desired
and taste for seasoning, set aside. (Serves two)
I use a spiralizer to get my curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight
Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes.
(To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.)
Top with a dusting of almond parmesan and enjoy!

Grilled Smoky Eggplant Salad
2 small eggplants, (about 1 pound total)
3/4 teaspoon kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika, (see Note)
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler
Preheat grill to medium.
Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch
intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2
teaspoon salt. Let stand for about 5 minutes.
Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping
halfway through, until soft and browned on both sides, 9 to 11 minutes total.
Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the
remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of
each salad. Serve warm or at room temperature.

Veggie-Stuffed Eggplant Recipe
1 medium eggplant
        1/2 cup chopped onion
        2 garlic cloves, minced
        1/2 cup chopped fresh mushrooms
        1/2 cup chopped zucchini
        1/2 cup chopped sweet red pepper
        3/4 cup seeded chopped tomatoes
        1/4 cup toasted wheat germ
        2 tablespoons minced fresh parsley
        1/2 teaspoon dried thyme
        1/4 teaspoon salt
        1/4 teaspoon pepper
        Dash crushed red pepper flakes
        1 tablespoon grated Parmesan cheese
Preheat oven at 400°
Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside.
In a large nonstick skillet coated with cooking spray, sauté onion and garlic until onion is tender. Add the mushrooms,
zucchini, red pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes,
wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake  for 20-25
minutes or until shells are tender.

Curried Eggplant With Tomatoes and Basil
1 cup white basmati rice kosher salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain low-fat yogurt (preferably Greek), optional
In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir
the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4
to 6 minutes.
Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant,
about 2 minutes.
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with
yogurt, if using.

Risotto-stuffed sweet dumpling squash
4 Sweet Dumpling squashes (you could substitute other kinds of small squash if Sweet Dumpling is unavailable)
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1/4 cup chopped pancetta
1/2 yellow onion, chopped
1 clove garlic, finely chopped
1/2 Portobello mushroom, chopped (about 1 cup)
1/2 bunch asparagus, woody stems removed and cut into 1-inch pieces
1 1/2 cups prepared basic risotto
1/4 teaspoon brown sugar
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper
1 tablespoon heavy cream
1/2 cup shredded Parmesan cheese, divided
1/4 cup panko breadcrumbs
Preheat the oven to 375 degrees. Line a baking dish with aluminum foil and coat with nonstick spray.
Cut the tops off the squashes and, using a spoon, scoop out all of the seeds (you may need to remove a bit of the flesh at
the top to reach them all). Place the squash, bottoms and tops, in the baking dish and brush with 2 tablespoons olive oil,
inside and out, sprinkling with 1 teaspoon salt. Place the squashes in the oven and bake for 35 minutes, until fork tender, but
not mushy. Set aside.
In a shallow, heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the pancetta,
garlic, and onion, sautéing until softened and fragrant. Add the mushroom and asparagus, cooking until tender. Finally, add
the prepared risotto, brown sugar, 1/2 teaspoon salt, black pepper, cayenne pepper, heavy cream, and 1/4 cup Parmesan
cheese, stirring to combine. Taste and adjust the seasonings to taste.
Divide the risotto mixture evenly between the four squashes, packing it inside the hollowed-out centers. In a small bowl,
combine the remaining 1/4 cup Parmesan cheese with the panko breadcrumbs. Top each squash with the breadcrumb
mixture and dot with pieces of the remaining tablespoon of butter.
Place the filled squashes in the oven again and bake for 10-12 minutes, until the everything is warmed up and the topping is
golden brown. Serve warm and enjoy!

Baked Sweet Dumpling Squash
Sweet Dumpling Squash, 1
Cinnamon, ground, 1 tsp
Nutmeg, ground, .25 tsp
Fleischmann's Olive Oil Spread, 1 tbsp
Maple Syrup, 1 tbsp
Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the
outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
Place 1 Tbsp. of butter, 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple
syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling
squash, each half will serve one person and can be served with dinner "as is". Alternately, you may allow the squash halves
to cool partially, remove the skins, and mash or puree the squash.

Black Bean and Sweet Dumpling Squash Chili
2 tbsp olive oil
2 tbsp butter
2 yellow onions, diced
1 jalapeno, minced
4 cloves garlic, minced
3 sweet dumpling squash, skins removed, chopped into bite-sized pieces
45 oz. red kidney beans, drained and washed
45 oz black beans, drained and washed
4 cups sweet corn
29 oz. tomato sauce
29 oz. water
4 chipotle peppers in adobo, chopped
2 tsp sugar
1 tbsp adobo sauce (from the can)
2 tsp cumin
2 tsp allspice
2 tsp cinnamon
2 tsp smoked paprika
1 tsp chili powder
salt and pepper to taste
sour cream, for garnish
cilantro, for garnish (optional)
green onion, chopped for garnish (optional)
Mix the dry spices in a bowl.
In a 8-10 qt. sauce pot heat the butter and oil and add the onions. Cook on medium high for about 5-8 minutes.
Add the minced jalapeno and garlic and cook until fragrant, about a minute.
Add the squash and stir, cook for about a minute.
Add the black beans, kidney beans, corn, tomato sauce, water, chipotle sauce, chipotle peppers, sugar, and spices.  Adjust
seasoning to taste.
Cook covered for about 40-45 minutes, or until the squash is fork tender but not mushy.
Garnish with sour cream, cilantro or green onions and serve.

Orange, Strawberry and Kiwi Salad
1 Tbsp unsweetened orange juice   
2 tsp honey   
2 medium orange(s), peeled and sliced   
2 cup(s) strawberries, hulled and sliced   
1 cup(s) grapes, halved   
2 medium kiwifruit(s), peeled and sliced   
2 Tbsp mint leaves, chopped   
In a large nonreactive bowl, combine the orange juice and honey. Add the fruits; toss to coat. Refrigerate, covered, until
chilled, at least 1 hour. Serve, sprinkled with mint.
Kiwi-Lime Sorbet
1 3/4 pounds kiwis (about 8), peeled
3/4 cup sugar
1/2 cup frozen limeade concentrate
Puree all ingredients in processor.
Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at
least 3 hours. (Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

Strawberry Kiwi Tartlets
For Crust:
7 ounces lemon shortbread cookies or vanilla cookies
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For Kiwi Curd:
3/4 cup kiwi puree (from 3-4 kiwis)
1/2 cup sugar
1 1/2 tablespoons meyer lemon juice
3 eggs
3 egg yolks
6 tablespoons unsalted butter, cut into cubes
green food coloring, optional
strawberries, for garnish
Preheat oven to 375ºF.
In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs.
Add melted butter and sugar and pulse until evenly moistened.
Press crumb mixture into six small (3 3/4-inch) tartlet pans or one 9-inch tart pan.
Bake for 4 to 5 minutes or until lightly golden.
If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass.
Cool completely

Candied Orange

6 thick-skinned Valencia oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the
fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about
1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off
the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the
texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels
from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature
with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently,
reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or
you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save
the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

(One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into
dark chocolate)

Valencia Orange Cake
2 organic Valencia oranges
4 eggs
3/4 cup of honey
2 cups of blanched almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt
Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will
float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a
toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.
Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the
stem was).
Process the oranges until you have a smooth, orange paste without lumps.
Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).
To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff
peaks form.
In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking
soda, salt, and almond flour).
Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
Use a spring form pan or a well buttered baking pan. Butter or oil the
bottom of the spring form pan. No need to butter the sides of the
spring form pan.
Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make
sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.

Red cabbage & potato hash
800g diced potatoes
25g butter, plus more for grilling
100g-300g Festive red salad (see 'goes well with')
Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins
to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat
If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

4 cups thinly sliced red cabbage
2-3 medium sized oranges, peeled and cut in segments
3/4 cup finely chopped leek
1/2 cup packed fresh parsley
1.5 cups roasted pecans
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons honey
1.5 Teaspoons of Dijon mustard
Garlic salt & pepper to taste
1/3 cup olive oil
1.  Toss the first four ingredients together. Then spread pecans over a large shallow baking dish and bake for 15 to 20
minutes until lightly toasted--be careful not to burn!  (Cook's note - you can add butter, sugar, salt to the pan, mix together
with pecans and bake for added taste, but pecans are equally good with nothing but a roasted flavor).
2.  While pecans are roasting, whisk together the vinegar, lemon juice, honey, dijon mustard, and olive oil.  Add garlic salt
and pepper to taste.  Play with the dressing ingredients to get your desired blend of sweet and sour flavors.  Take pecans
out of oven and make sure they are cooled before tossing in the salad.
3.  Mix everything together and enjoy!  You can serve the red cabbage salad immediately or let is sit for an hour, or even
over night and it will still be good the next day.  Perfect if you like convenient, healthy left-overs!

Blueberry-Cabbage Power Juice
1/4 medium red cabbage, sliced
1 large cucumber, peeled and cut into chunks
1 cup fresh blueberries
1 large apple, cut into eighths
Ice cubes (optional)
Working in this order, process cabbage, cucumber, blueberries and apple through a juicer according to the manufacturer’s
Serve immediately.
(if no juicer: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until
liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely
unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack
of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the
cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp.
Wear a pair of rubber gloves if you don’t want the juice to stain your hands.)

Red Russian Kale
Zucchini Squash
Green Beans
Sweet Dumpling Squash
Kiwi Fruit
Valencia Oranges
Red Cabbage (Jumbo and LG)
Friday October 17th
(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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