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This week's Recipes ...
Grilled Rainbow Chard with Fava Beans and Oregano
2 lbs swiss chard (preferably rainbow stems and center ribs)
1 cup fresh fava bean (shelled, 14 pounds in pods or shelled fresh or frozen edamame soybeans; 34 pound in pods)
11/2 tbsps extra-virgin olive oil (divided)
1 garlic clove (thinly sliced)
2 tsps oregano (chopped)
1 tsp fresh lemon juice
Blanch chard stems:
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely
tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
Prepare fava beans:
Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't
peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas);
see Grilling Procedure.
Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems,
covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch
Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add
oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and
pepper to taste.
Braised Rainbow Chard with Warm Pancetta Vinaigrette
2 lbs swiss chard (such as Rainbow or Bright Lights)
2 tbsps olive oil
1 pinch salt
vinaigrette (Warm Pancetta, or Orange-Pumpkin Seed Vinaigrette)
vinaigrette (Orange-Pumpkin Seed)
1. Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.
2. Heat oil in a large skillet over medium heat. Add stems, and sauté 1 minute. Add leaves and salt, and sauté 2 minutes or
just until wilted. Remove from heat, and gently toss with either Warm Pancetta Vinaigrette or Orange-Pumpkin Seed
Vinaigrette. Serve warm.
Mixed Cauliflower Crumbled With Aged Cheddar
1 handful cauliflower florets (purple)
1 handful cauliflower florets
1 handful romanesco florets
150 ml cream (soy)
70 cheddar (old, grated)
1 slice old bread (crumbled)
2 tbsps pumpkin seeds
1 tbsp pine nuts
2 tbsps fresh parsley
Steam the vegetables for 15 minutes and arrange in a gratin dish.
Add the soy cream and puree the vegetables with a fork (just a little bit ). Season to taste
In a bowl, combine grated cheddar and crumbled bread. Add the seeds and parsley and combine well.
Spread out this mixture on top of the vegetable.
Bake for 20 minutes on 350F until the cheese has metled nicely. Serve warm and serve as a main dish with a salad or as a
small side dish
Pasta With Green (Romanesco) Cauliflower
11/2 lbs cauliflower (medium 3 to 4 cups trimmed)
12 ozs pasta (uncooked)
3 tbsps extra virgin olive oil
1 pinch red pepper flakes (crushed)
2 garlic cloves (crushed)
3 anchovy fillets (drained and chopped)
1 Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 10 minutes, until just tender. Use
a Chinese skimmer or slotted spoon to transfer the florets to a bowl. Reserve cooking water to thin the final sauce (see
2 When the water returns to a boil, add 4 teaspoons of salt. Add the pasta and cook according to package directions, or
until al dente, stirring once or twice. Drain, reserving 1/2 cup of the pasta cooking water for the sauce.
3 While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the crushed red pepper flakes and the
garlic; cook for a few minutes until the garlic is lightly browned but not burned.
4 Add the anchovies, stirring until they dissolve, then the cooked cauliflower. Reduce the heat to low and cook for 2 or 3
minutes to let the cauliflower "take in" the flavors.
5 Add just enough of the reserved cooking water to thin the sauce (making it less sticky). Add the drained pasta to the
skillet, then immediately transfer to a large bowl. Toss well and serve.
White Button Mushrooms
Tapas Garlic Mushrooms
1/4 cup extra virgin olive oil
3 garlic cloves (minced)
2/3 lb white button mushrooms (fresh, wiped clean)
kosher salt (taste)
black pepper (fresh ground, taste)
2 tbsps sherry wine (dry spanish fino, dry spanish oloroso)
1 In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown.
2 Add mushrooms and season with salt and pepper. Raise the heat to medium-high, stirring to incorporate the garlic and
seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
3 Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine.
4 Remove from heat, adjust seasoning and serve immediately.
Oven Baked Vegetables
3 zucchini (small, halved lengthwise)
12 ozs white button mushrooms (wiped clean and trimmed)
2 bunches scallions (roots and dry tops trimmed)
4 carrots (cut on the diagonal into 3/4-inch thick)
11/2 tbsps olive oil
2 tsps salt
3/4 tsp ground black pepper (freshly)
Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil
over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast
25 to 35 minutes until vegetables are tender and lightly browned.
When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30
Healing Asian Soup with Ginger
4 cups homemade chicken stock (canned low-sodium chicken broth would work too)
31/2 slices root (fresh ginger)
1 cup sliced mushrooms (any type, but I used mild white mushrooms which seem more soothing for the tummy)
1 cup spinach leaves (sliced into thin ribbons)
1 green onion (very thinly sliced)
In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer.
(Taste to see if you have as much ginger flavor as you'd like.) If you'd like a clear soup, use a yogurt strainer or coffee filter
to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. Add a small amount of water
if the stock has reduced very much.
While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves. Clean green onion and slice into
very thin slices. Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute. Add sliced spinach
and simmer one minute more. Turn off heat and add green onions, then serve soup hot, with chopsticks to eat the veggies
after you drink the broth.
1 tbsp olive oil
2 heads broccoli (pounds florets separated stalks trimmed peeled and thinly sliced)
1 garlic clove (thinly sliced)
1 piece fresh ginger (inch long peeled and slivered)
1 tbsp fresh lemon juice
In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and
ginger is fragrant, about 2 minutes.
Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season
with salt and pepper; toss to combine. Serve.
Spaghetti with Kale and Lemon
2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
1/2-1 bunch of kale, stems removed and chopped
1/4 cup walnuts, toasted (or nut/seed of choice, sesame would be good)
Zest of 1 lemon
2 Tbsp lemon juice
Sea salt and pepper (to taste)
12 oz spaghetti noodles
1/4-1/2 cup freshly grated Parmesan (Asiago or Romano)
Heat oil in a large skillet over medium heat.
Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
Add kale, and stir until slightly wilted.
Remove from heat and stir in walnuts, lemon zest and juice.
Season with salt and pepper.
Meanwhile, cook pasta in well-salted water according to package directions.
Once done, reserve 1/2 cup pasta water and drain.
Add pasta to skillet, tossing to coat.
Add reserved water as needed to reach desired consistency
Sprinkle with cheese before serving.
Spiced Pears and Pomegranate
3 pears - peeled, cored and cut into
1 pomegranate, skin and light-colored
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds
4 sprigs fresh mint leaves for garnish
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar,
nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving
to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Fresh Pear Salad with Asian Sesame Dressing
2 cups shredded red cabbage
2 cups shredded romaine lettuce
3 Red Bartlett pears, sliced
2 medium carrots, shredded (about 1 cup)
1 green onion, chopped
Asian Sesame Dressing
2 teaspoons sesame seeds (optional), toasted
Toss together first 5 ingredients in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with
sesame seeds, if desired. Serve immediately.
pear and spinach salad
1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe pears, cored, quartered and sliced
1 avocado, peeled and diced
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup fresh mushrooms, optional
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt
Combine spinach, pears, avocado, pine nuts, cranberries and mushrooms in salad bowl. In a small bowl, whisk all dressing
ingredients and drizzle over salad. Toss before serving.
Peruvian Quinoa Lettuce Roll-ups
1cup quinoa, rinsed
2cups vegetable broth or water
1tablespoon olive oil
1/2cup diced onion
1cup diced red bell pepper
1 small chile, minced
1cup diced potato (purple, if you can find them, or Yukon gold)
1-1/2 cup diced calabaza or butternut squash
3/4 cups diced tomato
1teaspoon garlic powder
1-1/2teaspoon kosher salt
1/4cup minced cilantro
12 large romaine lettuce leaves
1 avocado, diced
After you rinse the quinoa, drain well. Heat a medium saucepan; add the quinoa and toast over medium heat until quinoa is
dry and starts to brown. Pour in the vegetable broth or water; bring to a boil. Lower the heat and simmer, covered, until liquid
is absorbed, about 10 minutes. Fluff the quinoa and set aside.
Heat the oil in a wide skillet. Add onion, red pepper, and chile and saute until vegetables have softened. Add the potato,
squash, tomato, garlic powder, and salt. Mix well and continue cooking until all vegetables are tender, about 20 minutes. Stir
frequently. Mix in the cilantro and remove from the heat.
Cut the ribs from the lettuce leaves just until the point where you can roll them. Lay a lettuce leaf flat. Place 1 cup filling at
the bottom end of the leaf and roll it up, tucking in the leaf as needed. Repeat with remaining crepes and filling. Place the
rolls on a plate and garnish with the diced avocado.
Honey Thyme Roasted Butternut Squash
4 cups butternut squash (cubed raw)
2 tbsps extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper (freshly)
1/4 cup thyme leaves (finely chopped fresh)
21/2 tbsps honey
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper lightly sprayed with
Heat oil in a large 3 quart skillet over medium heat. Saute butternut squash, season with salt and pepper and cook for a
good 5 minutes, stirring often to get some color on the squash.
Tansfer partially cooked butternut squash to prepared baking sheet. Bake for 15 minutes or until fork tender. Remove from
oven and add fresh chopped thyme leaves then drizzle with honey. Gently toss to coat evenly and serve warm.
Green Leaf Lettuce
Simple Green Salad with Celery Seed and Vinaigrette
1 garlic clove (small)
11/2 tsps celery seeds (toasted)
3 tbsps cider vinegar
1/2 cup olive oil
2 heads green leaf lettuce (about 2 pounds total, torn into bite-size pieces)
Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with celery seeds, vinegar, and oil in a large
bowl. Add lettuce and toss to coat.
Leafy Greens with Mandarin Oranges and Watercress
16 ozs mandarin oranges (light syrup)
11/2 tbsps white wine vinegar
2 tsps olive oil
1/2 tsp sugar
1/4 tsp salt
1/8 tsp black pepper (coarsely ground)
5 cups green leaf lettuce (coarsely chopped red)
1 cup watercress (trimmed)
Drain oranges, reserving 2 tablespoons syrup. Combine syrup, vinegar, and next 4 ingredients in a small bowl, stirring with a
whisk. Combine lettuce, watercress, and oranges in a large bowl. Add dressing, and toss well.
|Butternut Squash |
|White Button Mushrooms|
|Green Leaf Lettuce Lge jmbo 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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