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Tomato Fennel Gratin Recipe
4 or 5 small Roma tomatoes
1 large or 2 small fennel bulbs, stalks removed
2oz/ 56g crème fraiche
2 TB/30g of black olive tapenade (store bought or homemade)
1?2 cup/56g finely grated Parmesan (divided)
A handful of fresh thyme leaves
fine sea salt and freshly ground black pepper, to taste

Slice tomatoes into 1/4-inch thick slices. If your tomatoes are very juicy, layer the tomato slices into a colander, sprinkle with
a few pinches of salt and drain excess moisture from the tomatoes for 20 minutes.
Trim fennel bulbs and halve lengthwise through the core, and thinly slice each half.
Fit a pan with a steamer basket and several inches of water. Steam fennel for 8 to 10 minutes or until fennel is tender.
In a bowl, toss together steamed fennel, crème fraiche, olive tapenade, half of the thyme leaves and Parmesan; season with
salt and pepper.
Butter the bottom of a small baking or gratin dish.
Place fennel mixture at the bottom of the baking dish. Arrange the tomato slices over the fennel in overlapping rows. Season
with salt and pepper and sprinkle with the remaining Parmesan and thyme leaves.
Bake at 35o for 20 to 25 minutes, uncovered until the cheese starts to brown and the gratin is bubbling. Let rest for about 5
minutes before serving.

Grilled Fennel Salad with Fresh Herbs and Parmesan
fennel bulbs, sliced
olive oil
fresh herbs like basil, parsley and thyme and some fennel fronds
lemon juice and zest
Parmigiano Reggiano shavings

If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.
Cut off any hard and inedible outer parts.
Trim a tiny bit off the bottom, the core helps to keep your slices in tact.
Holding your fennel bulb upright cut 1/4 inch slices vertically from top to bottom.
Brush each side with olive oil and a sprinkling of salt and pepper.
Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.
Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
Garnish with the shavings of Parmigiano Reggiano.
Delicious slightly warm or at room temperature.

Fennel Mushrooms
12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil
Cut mushrooms, if needed, into 1/3-inch thick slices. The mushrooms I used, up above, we're mostly left whole.
In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir
until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two
minutes before the mushrooms are done cooking, stir in the fennel. When finished, removed from heat, wait ten seconds,
and stir in the creme fraiche. Add most of the dill and chives, pepper and more salt if needed.
Quickly toss the watercress with the olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.

Simmered Cabbage
1/2  head cabbage, chopped into 1″ squares
1 T. olive oil
1 T. butter
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
2 tsp. sugar (opt.)
Heat oil and butter in a large pot, till melted.
Add chopped cabbage, salt and pepper, stirring over low heat for 5 min.
Pour in the broth and bring it to a boil. Reduce heat to med-low, cover, and allow to continue cooking for 15 min., stirring
occasionally, or until tender.
Raise the heat to med., uncover, and cook until the liquids have reduced by half.
Taste and season.

Cashew Cabbage
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled and cut julienne
1 c sliced mushrooms
1 bell pepper, cut julienne
1 c whole cashews
1/4 c white wine
1/4 c  low sodium soy sauce
1 to 2 lb finely shredded green cabbage
1-2 dash(es) dark sesame oil
1-2 dash(es) fresh ground black pepper (if desired)

In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add
mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil
and garlic powder.
Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Pickled Cabbage Recipe (Russian Sauerkraut)
2 medium matured cabbages
4 medium carrots
6-8 cloves of garlic
3 Tbsp salt
3 tsp of whole black peppercorns
6 bay leaves
1/2 cup of warm water

Peel off the skin from carrots and garlic cloves. If carrots are long, cut them in three sections and julienne thinly. Once done
with julienning, set carrots aside until needed:
Wash whole cabbages, cut each cabbage in four, shred the cabbage as seen in these pictures:

Crush the cleaned garlic cloves once or twice. My dad used the bottom of the knife handle for this, but you can do it your
way. Just make sure that the garlic is not cut or crushed to small pieces. Set aside until needed.

Salt is very important in pickling the cabbage. If you add less than you should, the cabbage will not ferment and ultimately will
not pickle. If you add more salt than needed, cabbage will be unpleasantly salty. Sprinkle the salt over the readily cut
cabbage and start pressing/squeezing the cabbage little by little. This way the cabbage will loosen and start releasing water,
which is an important ingredient for proper fermentation.

Once done squeezing the cabbage, you should see water coming out a little. Now it is time to place the ready ingredients in a
large pot. We are going to make three layers of cabbage and carrots. Make sure you have big enough of a pot.  Starting with
the cabbage, place 1/3 of the whole amount on the bottom of the pot, top it up with 1/3 of the carrots, drop 2-3 cloves of
garlic, spread 1 tsp of black peppercorns and place 2 bay leaves:

Repeat the process twice more and every time press the mixture down with your fist to let the water out of the cabbage.
Usually, water is not a necessary addition. But to be on the safe side, you can add 1/2 cup of warm water. Cover the
cabbage with a plate, making sure that almost everything gets covered. I didn’t have that big of a plate, so we had to work
with what we had:

What you’ve done with your fist so far is very important in obtaining the right type of pickled cabbage. You will need to
ensure that the cabbage is tight enough to release water to properly pickle. For that, you will need to put a heavier object on
top of the plate and let it stand until the pickling process is over. Press everything nicely and put the pot somewhere with a
constant room temperature – cold environments are not good for this. Check the cabbage out the next day. Is the water level
up? Is it salty enough? If you think it can use more salt, make sure to add it to the water that the cabbage released that day
without delaying.

After 3 days, the cabbage will be ready to consume. Replace the pickled cabbage to jars and keep in the refrigerator.

Pickled Cabbage
¼ head green cabbage
5 radishes
2 small kirby cucumbers
1½ tsp. kosher salt, plus more to taste
2 tbsp. rice vinegar
½ tsp. sugar, plus more to taste
5 shiso leaves, thinly sliced
Core and roughly chop cabbage and thinly slice radishes and cucumbers. Put the vegetables into a large bowl and toss with
salt to combine. Set the vegetables aside, tossing occasionally, until slightly wilted, about 20 minutes.

Transfer vegetables to a large sieve in the sink and rinse away any excess salt under cold running water, about 30 seconds.
Place the sieve over a bowl and let the liquid drain into the bowl for 10 minutes. Squeeze the vegetables over the sieve to rid
them of any excess liquid, and reserve 2 tbsp. of the collected liquid.

Put vegetables into a medium bowl and sprinkle with vinegar and sugar, toss to coat, and set aside to allow the flavors to
meld for 30 minutes. Add the reserved liquid and shiso leaves. Stir to combine and season with more salt and sugar to taste.

Cabbage Spring Rolls
½ head green cabbage, approximately 4-5 cups shredded
6-8 carrots
1 bunch green onions
Juice from 1 large lime
½ cup cilantro, minced
10-12 rice paper wrappers

Using a veggie peeler, shave carrots into fine strips. Dice green onions halfway through the green part and chop cilantro. In
a large bowl combine the carrot strips, green onions, and cilantro. Squeeze lime juice over everything and toss until
everything is coated and mixed together.
Set up a rolling station with shredded cabbage, carrots, rice papers, a dish of hot water larger enough to hold the spring
rolls, and a cutting board.
Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.)
Place rice paper on a cutting board and load with cabbage and carrot mixture. Roll, tuck, and fold in sides as you go.
Continue with remaining ingredients.
Once done slice in half and serve. These are great on their own or dunked in a peanut sauce..

Thai Peanut Ginger Sauce
1 cup full-fat canned coconut milk
½ cup unsalted, unsweetened creamy peanut butter
1 teaspoon yellow curry powder
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh ginger, grated
¼ to ½ teaspoon sriracha sauce (or similar red chili sauce), optional

Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick

Sesame Ginger Garlic Green Beans
1 pound green beans, trimmed
2 teaspoons sesame seeds
3 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 + 1/2 tablespoons vegetable oil

Steam green beans until tender. Toast sesame seeds in a small skillet over medium heat 5 minutes, stirring often.
Meanwhile whisk together the garlic, ginger, soy sauce, vinegar, and oil in a large bowl.
When green beans are tender add them to the bowl and toss. Sprinkle with sesame seeds. Serve hot or cold.

Ginger Banana Smoothie
1 banana sliced
¾ c vanilla yogurt
1 Tbs honey
½ t grated ginger

In blender, combine until smooth

Ginger Tea
4 cups water
3-4 black tea bags or 3-4 tsp black tea leaves
2 inch ginger for a strong taste or 1 inch ginger for a milder taste, peeled & either crushed or grated.
3-4 cardamom, crushed or powdered in a mortar-pestle(optional)
½ to ¾ cup regular milk or cashew milk or soy milk - add more if you want a milky tea
8 tsp unrefined organic cane sugar or add more for more sweetness

In a saucepan or kettle, add the water, ginger and crushed cardamom with the peel.
boil this water-ginger-cardamom mixture for a good 6-7 minutes, till the color of the water changes to a mild yellowish hue.
the ginger releases its juices & flavors in the water and thus the color of the water changes.
add sugar and simmer for a more of 1-2 minutes.
now add the tea leaves or tea bags and simmer for 2-3 minutes till the water gets a deep hue of red.
add milk. simmer the tea for 2-3 minutes if using regular milk or soy milk.
if using cashew milk or almond milk, then just stir the cashew milk with tea and remove from pan as otherwise heating further
would cause the cashew or almond milk to become slimy and separate.
strain the tea through a strainer right into the cups.

Balsamic Oven Roasted Green Beans
2 cups green beans
2 tsp olive oil
2 tsp balsamic vinegar
sea salt

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread the green beans on the aluminum foil. Drizzle with olive oil and balsamic vinegar. Use a wooden spoon to stir gently.
Sprinkle with salt and pepper.
Roast the green beans in the oven for 15 minutes or so, until lightly browned at the edges. Serve.

Roasted Green Beans with Mushrooms
8 oz. mushrooms, sliced in 1/2 inch slices
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While
mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is
to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends
ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over,
then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet,
spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness
after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has
evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Green Bean Salad with Feta and Mint
1 tbsp. red wine vinegar
3 tbsp. olive oil
1 clove garlic, finely minced
Salt and freshly ground pepper, to taste
1 lb. green beans, trimmed
8 oz. feta, cut into ½" cubes
½ cup mint leaves, roughly chopped
½ small red onion, thinly sliced

Whisk together vinegar, oil, garlic, salt and pepper in a large bowl; set aside. Bring a 6-qt. saucepan of salted water to a boil;
add beans and cook until tender, about 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain and toss
with vinaigrette, feta, mint, and onion.

Smokey Roasted Mushrooms
Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a
baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly
sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped
parsley and salt.

Mushroom and Brown Rice Casserole
2 tsp. olive oil
1 lb. brown mushrooms, cleaned and coarsely chopped
1 large onion, finely chopped
3 cloves garlic, minced
3 cups cooked brown rice, at room temperature
2 large eggs
1 cup cottage cheese (reduced fat is fine)
½ cup sour cream (reduced fat is fine)
½ tsp. coarse salt
1/3 cup grated Parmesan cheese, divided
Minced fresh herbs, for garnish (optional), such as chives, parsley, etc.

Preheat the oven to 350˚ F. Lightly grease a 2 quart baking dish. In a large skillet over medium heat sauté the mushrooms in
the olive oil, stirring occasionally, until the mushrooms have released most of their liquid, about 5-7 minutes. Add the onions
to the pan and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Stir in the garlic and cook just until
fragrant, about 1 minute. Remove from the heat. Add the rice to the skillet and stir to combine.
In a large bowl, whisk together the eggs, cottage cheese, sour cream, and salt until smooth. Add in the rice mixture and stir
gently until well blended. Sprinkle most of the Parmesan over the top, reserving a bit for finishing. Cover the dish with foil and
bake for 30 minutes. Remove the foil and bake for 20-30 minutes more, until the top is lightly browned. Top with remaining
Parmesan and fresh herbs, if desired.

Asian Spiced Daikon Mushroom Soup

1 quart of chicken stock (how to make chicken stock)
2 medium daikon radish, peeled and sliced (about 2.5 cups)
1 large onion
8 ounces of mixed fresh mushrooms
2 cloves of garlic
1/2 inch knob of ginger minced
1 scallion minced for garnish
1 teaspoon sea salt and pepper to taste
Olive oil  and ghee (or butter)

Heat the chicken stock in the 3 – 4 quart pot
Slice the onion and daikon into small pieces
Clean and slice the mushrooms, discarding the stems
Heat the olive oil and ghee in the fry pan
Place the daikon and onion and in the pan and saute for 6 – 8 minutes until soft
Add the garlic and ginger until fragrant
Pour these vegetables right into the pot with the chicken stock reserving about 1/3 on a plate
With the immersion blender blend the onions, garlic, ginger and daikon until smooth
Add the mushrooms to the pan (with more fat) and saute until soft (another 5 – 6 minutes)
Add the cooked mushrooms into the chicken stock as well as the onions and daikon you put aside
Add salt and pepper to taste
Simmer for 12 – 15 minutes until all vegetables are very soft
Garnish with chopped scallion and serve

Mushroom Tacos with Cabbage Slaw
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon sugar
Kosher salt
2 cups cabbage & shredded carrots
4 to 6 (6-inch) corn tortillas
1/4 cup vegetable oil
1 large avocado, sliced
1 pound small and medium mushrooms, cut into halves or quarters
Fresh cilantro for garnish
1 teaspoon dried oregano
Lime wedges for garnish

In a large bowl, combine the vinegar and sugar. Add the coleslaw mix and stir till combined; Set aside.
In a large non-stick sauté pan over medium-high heat, heat the oil. Add the mushrooms and sauté till softened and browned,
about 5 to 7 minutes. Season with oregano, cumin, and salt, to taste.
To assemble: Divide the mushrooms among the tortillas and top with the slaw, avocado, and cilantro. Serve with lime wedges.

Daikon & Carrot Salad - Namasu
4 inch (10 cm) daikon, cut in half
2 inch (5 cm) carrot
1 tsp. salt
A few strips of yuzu zest (optional)
The ratio of carrot to daikon should be 1 to 5.
1½ Tbsp. sugar
1½ Tbsp. rice vinegar
1 Tbsp. water
¼ tsp. salt

Peel the daikon and carrot.
Thinly slice the daikon and carrot lengthwise into ⅛-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut
lengthwise into ⅛-inch-thick strips.
Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes
Meanwhile combine all the ingredients for the seasonings in a small bowl and whisk well together.
Squeeze water out of daikon and carrot and put in a new bowl.
Pour the seasonings and mix well togther. Garnish with thin strips of yuzu and serve at room temperature or chilled.

Daikon Chips
Daikon radish, washed peeled and sliced thinly
3T olive oil (do not overdo the oil or they will burn)
Salt and pepper

You want to cut your radish really quite thin and almost see through.
You can cut your oven broiler on at this point and mix your ingredients tossing with your hands and lay on cookie sheets.
You want to watch everything closely at this point because they cook really fast!

Sauted Daikon
1 tablespoon canola oil
1 medium daikon, cut in large rectangular pieces
1-2 chive straws, thinly sliced

This recipe is so simple, yet the delicious, mild flavor of the daikon shines through when lightly sautéed. Try replacing your
plate's starchy grain with daikon. For an added flavor boost, add a few splashes of soy sauce or umeboshi (plum) vinegar.
Place sauté pan over high heat. Once pan is thoroughly heated, add oil. Allow oil to heat thoroughly, then quickly add cut
daikon pieces. Do not stir. Cook daikon on one side for 2-3 minutes or until light brown. Using tongs, rotate daikon pieces a
quarter turn, and cook until light brown. Repeat process until all sides are seared light brown.
Transfer to a serving platter; sprinkle with salt and sliced chives.

Brown Rice & Banana Breakfast
3/4 cup brown rice (cooked according to directions)
1 tablespoon peanut butter
1 banana sliced
1 teaspoon agave nectar
1/2 teaspoon cinnamon

Place the rice in a bowl. If you just pulled it out of the fridge (like me) you’ll probably want to warm it up in the microwave for
11 seconds or so.
Add the peanut butter and stir it throughout the rice. You’re going to love the flavor of these two stirred together. Drizzle with
the agave nectar. Don’t forget to keep your mouth closed so you don’t drool.
Next, add the sliced bananas on top of the rice and sprinkle with cinnamon.

Brown Rice & Fennel Salad
1 cup Brown rice
1 Tbsp Olive oil
2 fennel bulbs, small, finely sliced
1 onion, small, finely chopped
6 cm fresh ginger, finely chopped
4 c Vegetable stock
Salt & pepper
Lemon juice & zest
1 Tbsp pine nuts
2 Tbsp parsley

Preheat the oven to 375.
Wash the rice, then soak in cold water.
Heat the oil in a heavy ovenproof casserole pan (Le Creuset or similar) until medium-hot. Keeping a little of the sliced fennel
aside, add the onion, remaining fennel and ginger to the pan, stir well, then cook gently until the onion is golden – about 10
Drain the rice, add to the pan and sauté for 1 minute, stirring continuously. Stir in the stock, then season with pepper. Bring
to the boil. Cover and place the dish in the oven.
Cook until the rice is tender and most of the liquid has been absorbed – 45-50 minutes. Check the rice occasionally and add
water if necessary.
Remove from the oven and add the lemon juice and zest. Stand for 5 minutes.
To serve, taste and adjust the seasoning, adding salt if necessary, then scatter over the reserved fennel, the pine nuts and
the parsley as a garnish.

Cilantro Lime Brown Rice
2 cups long grain brown rice
3 1/2 cups water
1 teaspoon olive oil
1 bay leaf
1/2 teaspoon salt
juice from 1 lime
6 tablespoons fresh cilantro, chopped

Rinse brown rice well and drain. Place in rice cooker along with water, olive oil, bay leaf and salt. Cook on brown rice setting.
Before serving, sprinkle with lime juice and toss gently with cilantro.

Banana Peach Popsicles
3 medium ripe peaches, pitted and quartered (I leave the peel on)
1 medium banana
1 cup yogurt
1/2 cup 1% lowfat milk
3 tbsp honey
1 tsp vanilla extract
1/4 tsp ground allspice
1. Mix all ingredients together in a blender until smooth.
2. Pour into molds and freeze. When your smoothie mixture is slightly frozen, just stick a plastic spoon or wooden popsicle
stick in each serving and continue to freeze.

Banana Mango Fruit Salad
2 whole Chiquita Bananas, cut in long, diagonal slices
2 fresh Mangos, peeled and sliced
2 Limes, juiced
1 pinch Cayenne pepper or Mexican-style chile and lime seasoning, to taste

Gently toss the sliced bananas and mangos with the lime juice. Divide on individual salad plates or bowls and sprinkle with
cayenne pepper or Mexican-style chile and lime seasoning, to taste.

Peach Mango Salsa
2 small/medium ripe peaches, diced (peeled or unpeeled)
1 average/medium ripe mango, peeled and diced (fresh preferred, but frozen is okay)
1 average/medium de-seeded jalapeño pepper, diced finely (or keep the seeds for extra heat)
1 cup corn (I use frozen and don't thaw)
2 tablespoons Sweet Red Chili Sauce
juice of 1 very juicy lime (use 2 limes if they're not very juicy), about 3 to 4 tablespoons
about 25 to 50 cilantro leaves, torn (discard stems)
salt, optional and to taste
pinch cayenne pepper, optional and to taste
chips, for serving

Add all ingredients to a large bowl, stir to combine, taste, and make flavor adjustments as necessary. Tip - After peeling and
trimming the flesh of the mango away from the seed, squeeze the seed tightly over the mixing bowl to collect extra mango
juice which adds extra mango flavor to the salsa.
Serve immediately with chips or your favorite dippers, or transfer to an airtight container and refrigerate for up to 24 hours
before serving. The flavors marry over time and the salsa tastes even better on the second day. Salsa will keep airtight in
the fridge for up to 4 days, noting that the fruit will release juices as time passes.

Grilled Asparagus & Peach Salad
1 bunch Asparagus
3 Peaches, peeled and halved
Fresh Chevre
½ cup Balsamic Vinegar
1 tsp Brown Sugar
Black pepper
Fresh Basil leaves, chopped
Grill the asparagus and peach halves. Set aside. In a small saucepan, cook vinegar with brown sugar and pepper. Bring to a
boil and then simmer until it begins to get slightly thicker (20-30 minutes). Arrange grilled asparagus and peaches on a plate
(I cut both down a little so they would be easier to eat.) and sprinkle with crumbled chevre and basil. Drizzle with vinaigrette.

Grilled Peach Salad

3 Ripe, delicious smelling peaches, halved
6 oz arugula (or other favorite green)
a slightly firm, mild sheep’s milk cheese, chèvre, or fresh goat cheese, or even queso fresco or fresh mozzarella (nothing too
salty like feta)
1/8 C Toasted slivered almonds
Purple basil leaves
Nasturtiums * optional

White Balsamic Vinaigrette
2 1/2 T white balsamic vinegar
1 T honey or agave
4 T olive oil
pinch salt
Cracked pepper
You could add a T fresh orange juice to this if you want, or even some finely diced shallot would be nice.

Mix the vinaigrette together in a cute jar. Half the peaches, scooping out he seeds if necessary. Brush with a little of the
vinaigrette and place on a grill preheated to medium. Let grill for 4-6 minutes uncovered until they have noticeable grill
marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach in tact. Cut peaches into wedges.

Toss greens and purple basil leaves and slivered almonds with some of the vinaigrette.. You will have some left over. Make a
bed of greens, and place grilled peaches on top and bits of cheese. Sprinkle with purple basil and nasturtium petals

Grilled Peach Bruschetta

1/4 cup Gallo Family Vineyards Sweet White Blend
2 tsp. honey
3 peaches, cut in half, seeded
1 tbsp. olive oil
1 loaf rustic baguette, sliced into 24, 1/4" slices
24 mini mozzarella balls, cut in half
5 basil leaves, sliced thin

Heat grill to low heat
In a small bowl, add Gallo Family Vineyards Sweet White Blend Wine and honey, mix well. Brush mixture all over the peaches
and place peaches on grill. Roast each side for about 2 minutes. Take off the grill and let cool. Peel the skin off the peaches,
slice each peach into 8 slices; set a side.
In a small bowl add olive oil. Brush olive oil on both sides of the baguette. Place baguette slices on grill and gill until light
crisp, about 2 minutes. Remove from grill.
Take one slice of the peach and place it on the baguette slice and top with 2 halves of mozzarella cheese and fresh basil.
Repeat until no more ingredients remain. Serve right away.

Green Beans
White button mushrooms
Daikon Radish (Large &Jumbo bags)
Brown Rice  (Jumbo bags)
White Peaches
Friday July 25th
(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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