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This week's Recipes ...
Minestrone with Collard Greens and White Beans
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
2 cans (19 ounces each) white beans, rinsed and drained
(14 1/2 ounces diced tomatoes, in juice
Grated Parmesan, for serving (optional)
In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally,
until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds.
Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the
pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are
tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Sauté of Yellow Squash and Collards with Pistachios
1 bunch collards, stems removed and sliced into ¼ inch ribbons, washed and drained, not dried
3 medium zucchini, ends removed, split lengthwise and cut into ¼ inch pieces
3 yellow squash, halved through the widest point and cut into wedges ½ inch at the widest point
½ yellow onion, peeled and sliced 1/8th inch thin
2 cloves garlic, peeled and minced
½ cup bread crumbs, homemade preferably
¼ to 1/3 cup shelled pistachio nuts, coarsely chopped
¼ cup white wine
½ tablespoon each fresh flat leaf parsley and oregano, chopped
Salt and pepper to taste
Olive oil as needed
Heat a 12-inch pan over medium heat. When hot, film well with oil and add the onions. Cook just until wilting, but don’t let
them color. Add the collards and toss the greens to mix with the onions and coat with the oil. Cook gently, allowing the
greens to wilt. Once the greens have begun to lose some volume, add the white wine and toss the greens to coat. Cook until
the wine evaporates and the greens are tender. Season with salt and pepper and toss to combine. Remove to a serving dish.
While the greens are cooking, put the squash into a bowl and lightly coat with olive oil, tossing to coat all the surfaces.
Season with salt and pepper. When the greens are done, film the hot pan with oil. Add the squash and turn the pieces so the
cut surfaces are on the pan bottom. Cook so the surfaces are just crisping and turning golden. Turn the squash and cook
the flip side. Cook enough to heat the squash through and color a little, but do not cook to soften the squash much. The
squash should retain some crunch for the dish to be successful.
When the squash are lightly golden on the cut sides and heated through, make a well in the center of the vegetables and
add a dollop of oil. When it is warmed, add the garlic and cook until fragrant. Toss the vegetables to mix in the garlic.
Sprinkle the herbs over the squash and toss to mix. Scatter the nuts over the dish, then add the greens and onions. Toss to
combine well, then add the breadcrumbs. Toss the vegetables to combine with the breadcrumbs, and cook so some of the
breadcrumbs brown. Add a little oil if the dish is too dry. Serve hot.
Red Lettuce, Radish and Avocado Salad with Mustard Dressing
1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head red lettuce, torn
8 French breakfast radishes or round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
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.
Red Lettuce Soup
2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads red lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chive blossoms, for garnishing, optional
Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is
translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted,
about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in
batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and
the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve
immediately, garnished with fresh herbs and chive blossoms, if desired.
Summer-Vegetable Gratin with Leeks
2 large leeks, white and light-green parts
1 medium zucchini, sliced diagonally 1/4 inch thick
1 medium yellow squash, sliced diagonally 1/4 inch thick
3 tablespoons olive oil, plus more for coating dish
Salt and freshly ground pepper, to taste
2 tablespoons plain bread crumbs
2 tablespoons freshly grated Parmesan
1 medium clove garlic, minced
2 teaspoons fresh thyme leaves
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-
thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl,
gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom
of pie plate, slightly overlapping them.
In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1
tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are
golden brown and vegetables are tender, about 25 minutes.
Chilled Leek and Avocado Soup
1 tablespoon extra-virgin olive oil 3 cups thinly sliced leeks 1 garlic clove, finely chopped 3 cups vegetable or chicken stock1
large ripe avocado 1/2 cup plain low-fat yogurt 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro Salt and
8 to 12 ice cubes (optional)
Sprigs fresh cilantro
How to make it
Heat the oil in a saucepan. Add the leeks and garlic and cook, stirring frequently, until the leeks are soft but not browned,
about 10 minutes. Pour in the stock and bring to a boil. Cover the pan, reduce the heat, and simmer until the leeks are
tender, about 10 minutes.
Remove the soup from the heat and leave to cool slightly, then puree it in a blender or food processor. (Alternatively, the
soup can be pureed in the saucepan with a hand-held blender.) Pour the soup into a bowl and leave it to cool. Cover and
Just before serving the soup, prepare the avocado. Halve the avocado and discard the seed. Scoop the flesh from the peel
and press through a fine stainless-steel or nylon sieve. The avocado can also be pureed in a blender or food processor until
smooth, adding a little of the chilled soup to thin the puree and make sure it is smooth.
Stir the avocado puree into the soup together with the yogurt, lime juice, and cilantro. Add seasoning to taste, then ladle the
soup into 4 bowls. Float 2 or 3 ice cubes in each bowl (optional). Add slices of lime and cilantro sprigs. Serve at once. Serves
Creamy Leeks and Mushrooms
1/4 cup extra virgin olive oil
2 pounds mixed mushrooms (white button, cremini, oyster), sliced
1 teaspoon herbs de Provence (or dried thyme)
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 tablespoons unsalted butter
6 pounds leeks, root end trimmed
1 cup white wine
2 cups milk
1 cup heavy cream
2 tablespoons cornstarch
Put oven rack in middle position and preheat oven to 450F. Lightly butter a 3- to 31/2-quart baking dish.
Heat oil in a 12-inch heavy skillet until hot but not smoking, then cook mushrooms with herbs de Provence, 1/2 teaspoon salt,
and 1/4 teaspoon pepper, stirring frequently until mushroom liquid is evaporated.
Cut leeks into 8-inch lengths, measuring from root end. Halve lengthwise, then cut crosswise into roughly 11/2-inch pieces.
(You should have about 16 cups.) Wash leeks in large bowl of cold water. Lift leeks out of water to another bowl and repeat
washing again to eliminate sand. Drain leeks well.
Cook leeks in butter, 1 teaspoon salt, and 1/4 teaspoon pepper in a large (5- to 6-quart) pot over moderately low heat,
covered, stirring occasionally until almost tender, about 15 minutes. Add white wine and continue cooking until white wine is
absorbed and leeks are tender, about 10 minutes. Remove from heat.
Whisk together milk, cream, and cornstarch in bottom of a large bowl until combined. Add mushrooms and leeks to cream
mixture and mix thoroughly.
Transfer leek mixture to baking dish and bake until cream is bubbling, lightly thickened and top is lightly golden, 1 hour.
2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot or small leek, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil.
Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove
radishes and cook down to 1/2 cup, about 2 minutes.
1 lb. radishes, halved (3 cups)
1 medium russet potato, peeled and cut into chunks
1 medium white onion, quartered
1 Tbs. unsalted butter
⅛ tsp. white pepper
1 Tbs. prepared horseradish sauce
1. Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set
radish mixture aside.
2. Pulse onion in food processor until finely chopped.
3. Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white
pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
4. Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and
purée until combined. Season with salt, if desired. Serve garnished with radish, greens.
Creamy (Vegan) Squash Casserole
8 cups sliced zucchini
8 cups sliced yellow/summer squash
1/4 cup nutritional yeast
3 oz. tofu
1/4 cup. cornmeal, separated
2 tsp. dill
1 tsp. minced garlic
salt + pepper
In a large steamer basket over boiling water, steam zucchini and yellow squash until so tender it falls apart.
Press cooked squash with the back of a ladle or spoon to drain any excess water directly into the pot.
Combine squash, 2 Tbsp. cornmeal, and remaining ingredients in a casserole dish.
Sprinkle remaining cornmeal over casserole. Pour a bit of the squash ‘broth’ remaining in the pot over top to wet cornmeal.
[Reserve the rest for another use!]
Bake at 350 degrees until heated through and browned on the top and edges, approximately 20-30 minutes.
Stuffed Summer Squash Boats
4 large yellow squash (straight-neck variety)
1 tablespoon olive oil, plus more for drizzling
2 Italian turkey sausages, casings removed (about 8 ounces)
1/2 small red onion, finely chopped
1 pint grape tomatoes, sliced in half
Kosher salt and freshly ground black pepper
1/3 cup panko breadcrumbs
1/4 cup Parmesan
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F.
Put the squash in a 12-inch high-sided skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid
and cook until tender crisp, about 8 minutes. Set the squash aside to cool.
Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey
sausage. Cook, stirring, until almost cooked through, about 4 minutes. Stir in the onions and cook until softened, about 4
minutes more. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break
down a bit, 1 more minute. Set aside to cool.
While the mixture is cooling, trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon,
making a boat shape. Chop up the centers and combine with the sausage filling.
Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and
chopped parsley in a small bowl and sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until
golden on top, about 25 minutes.
Easy Vegan Pasta Sauce
1 teaspoon vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
5 large tomatoes, cubed
1 small green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1. In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic
mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down
heat if it starts to stick. Serve over your favorite pasta or zucchini "pasta"
Avocado Pesto Pasta
1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
½ cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
½ cup olive oil
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process
until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta
among serving bowls and garnish each serving with a basil leaf.
Avocado Spinach Apple Smoothie
1 1/2 cups apple juice 2 cups stemmed and chopped spinach or kale 1 apple—unpeeled, cored, and chopped 1/2 avocado,
Combine the apple juice, spinach, apple, and avocado in a blender and puree until smooth, about 1 minute, adding water to
reach the desired consistency.
Chocolate Avocado Pudding
2 medium size ripe avocados
2 Tbsp vegetable oil
1/3 cup agave or maple syrup (or honey for a non-vegan version)
3 dates soaked in warm water for 15 minutes and chopped
1/2 cup fair trade cocoa powder
2 Tsp vanilla extract
1/2 - 1 cup unsweetened original almond milk or similar non-dairy milk
Add ingredients to a blender or food processor in this order: oil, dates, honey, vanilla, half your non-dairy milk, avocados,
Blend for 2-3 minutes until smooth. Pour in additional non-dairy milk a little at a time until the pudding is the consistency you
want. Remember it will thicken after chilling in the refrigerator.
Spoon the pudding into ramekins or bowls, cover and chill in the refrigerator until ready to serve.
Chicken and Apples in Honey Mustard Sauce
½ cup apple cider
1 ½ teaspoons cornstarch
Pinch of salt
A few grinds of pepper
2 tablespoons honey mustard OR one tablespoon each honey and Dijon mustard
2 tablespoons seasoned dry bread crumbs
4 (4-ounce) boneless, skinless chicken breasts, trimmed of all fat
1 tablespoon canola oil
2 unpeeeled Golden Delicious apples, cored and cut in eighths
½ cup chicken broth
Chopped fresh parsley
1. In a medium bowl, whisk together the apple cider, cornstarch, salt and pepper, and the honey
mustard (or honey and Dijon mustard). Mix well and set aside.
2. Lightly sprinkle the breadcrumbs onto the chicken pieces.
3. In a large non-stick skillet, heat the canola oil. Add chicken and cook over medium heat until
golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until chicken is
golden brown on both sides, about 3 minutes longer.
4. Add broth. Cover and simmer on medium heat until the chicken and apples are tender, about 15
5. With a slotted spoon, remove the chicken and apples to a serving plate. Whisk cider mixture
again and add to the skillet. Cook and stir over high heat until slightly thickened and bubbling, 1
to 2 minutes. Spoon the sauce over the chicken and apples and sprinkle with parsley. Serve
Golden Delicious Apple Crisp
¾ cup granulated sugar
2 tablespoons self-rising flour
½ teaspoon ground cinnamon
6 cups sliced peeled Golden Delicious apples (6 medium)
1 cup self-rising flour
1 cup packed brown sugar
10 tablespoons butter or margarine
1 cup rolled oats
½ cup chopped pecans
1Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, mix
granulated sugar, 2 tablespoons flour and the cinnamon. Add apples; stir to coat evenly. Pour into baking dish.
2In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender or fork, cut in butter until mixture looks like coarse
crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture.
3Bake 30 to 35 minutes or until topping is golden brown.
Chicken with Banana Curry Sauce
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)
Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime
zest, lime juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken,
making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20
Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce
in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until
the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like.
SERVE WITH Be sure to have plenty of rice ready to catch the generous quantity of sauce.
Vegan Banana Bread
2 cups all-purpose flour
3/4 cups white granulated sugar (I prefer unrefined cane sugar)
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
1. Preheat the oven to 350 F. Lightly oil a 9"x5" loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana,
canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just
combined (do not overmix!). Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1
hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20
minutes before serving. Serve warm or at room temperature.
|Red Leaf Lettuce (Lge, Jumbo Bags)|
|FL Raddishes w/tops|
|FL Yellow Squash|
|FL: Avocado (Jumbo bags)|
|Golden Delicious Apples|
(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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