Join
Healthy Recipes
Collections
 here
Juicing Recipes here
DASH - Lower High
Blood Pressure
 -  here
NEW!  Green Door Meal Plans

Eat for Health!   
Each week, simply follow our meal plans, or create your own using the ingredients in this week's Certified Organic Fruit and
Vegetable basket.
 (See Weekly Order page for individual basket contents)

Week of October 6, 2017


Butternut Squash and Kale Torte
•        1 tbsp. olive oil
•        ½ small butternut squash (about 1 lb)
•        1 medium Red Onion
•        1 small bunch kale
•        Kosher salt and pepper
•        1 medium Yukon gold potato (about 6 oz)
•        6 oz. thinly sliced provolone cheese (from the deli counter)
•        1 plum tomato
•        ¼ c. grated Parmesan (1 oz)
•        Crusty bread, for serving
DIRECTIONS
1.        Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of
the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale,
drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
2.        Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and
pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top
and sprinkle with the Parmesan.
3.        Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the
vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.
http://www.womansday.com/food-recipes/food-drinks/recipes/a11296/butternut-squash-kale-torte-recipe-
124667/



Potato and Butternut Squash Gratin
•        3 c. heavy cream
•        1 head garlic
•        8 sprig fresh thyme
•        10 black peppercorns
•        ¼ tsp. freshly grated or ground nutmeg
•        kosher salt
•        Pepper
•        2 lb. russet potatoes
•        ½ small Butternut Squash
DIRECTIONS
1.        Heat oven to 375 degrees F. Place the cream, garlic, thyme, and peppercorns in a small saucepan
and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and stir in the nutmeg
and 1 1/2 teaspoons salt; let sit until ready to use.
2.        Peel and thinly slice the potatoes and the squash and arrange them in a 3-quart baking dish,
alternating slices of potato and squash.
3.        Strain the cream mixture over the potatoes and squash and gently press to submerge. Tightly
cover the dish with foil, place on a rimmed baking sheet and bake for 25 minutes. Remove the foil and
bake until the potatoes are tender and the top is golden brown, 45 to 55 minutes more. Let rest for 10
minutes before serving.


A1 PORTOBELLO MUSHROOM BRUSCHETTA

Ingredients

•        2 Portobello mushrooms
•        6 cloves garlic
•        1/3 cup olive oil, divided
•        3 tomatoes, chopped
•        1/2 cup basil, chopped
•        salt, pepper to taste

Instructions
1.        Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for
the portabella mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a
large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
2.        While the Portobello’s cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in
small bowl. Divide the portabella mushrooms on small plates top them with the tomato filling, enjoy.

http://www.contentednesscooking.com/portobello-mushroom-bruschetta/



A2
Garlic Parmesan Yellow Squash Chips
Ingredients
•        4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
•        3 tablespoons olive oil
•        salt and fresh ground pepper , to taste
•        1 cup panko crumbs
•        1 cup grated Parmesan cheese
•        1 teaspoon dried oregano
•        1 teaspoon garlic powder
•        cooking spray (I use Organic Olive Oil by Pam)

Instructions
1.        Preheat oven to 450.
2.        Line 3 baking sheets with parchment paper and set aside.
3.        In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
4.        In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
5.        Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
6.        Place the squash in a single layer on the previously prepared baking sheet.
7.        Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
8.        Bake for 10 minutes.
9.        Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8
more minutes, or until chips are golden brown.



E3 ROSEMARY PORTOBELLO BURGERS
INGREDIENTS
1.        
•        1/3 cup purchased balsamic vinaigrette
•        1 tablespoon chopped fresh rosemary
•        2 round crusty rolls, split
•        2 large Portobello mushrooms; (about 5 inches in diameter), stemmed
•        4 slices deli-style mozzarella cheese
•        1 tomato, thinly sliced
•        1 cup (loosely packed) arugula leaves

PREPARATION
1.        
1.        Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut
sides of rolls with vinaigrette. Place rolls on grill, cut side down. Grill until lightly toasted, about 1
minute. Transfer to 2 plates.
2.        Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place
mushrooms on grill, dark gill side down. Close grill or cover mushrooms with small metal roasting pan;
cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn
mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2
cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute.
3.        Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll.
https://www.epicurious.com/recipes/food/views/rosemary-portobello-burgers-105296

S1
Rosemary Roasted Potatoes
Ingredients
•        2 pounds small potatoes scrubbed and quartered
•        4 cloves garlic minced
•        2 tablespoons chopped fresh rosemary leaves
•        Salt and freshly ground black pepper
•        1/4 cup olive oil

Instructions
1.        Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, 1 teaspoon
salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss until evenly coated.
2.        Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake 45 to 50 minutes,
stirring occasionally, until potatoes are tender and golden spots begin to form.
Recipe Notes
1.        1/2 cup shredded Parmesan cheese may be sprinkled over the potatoes during the last 10
minutes of cooking time. Delicious!

https://www.culinaryhill.com/rosemary-roasted-potatoes/



S2
YE'ABESHA GOMEN (ETHIOPIAN COLLARD GREENS)

INGREDIENTS
4 tbsp. unsalted butter
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1" piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
INSTRUCTIONS
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring
often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook,
stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft
and fragrant, 3 minutes. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil.
Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in
vinegar and serve collards hot.

https://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens#page-2


A3
Crispy Baked Portobello Mushroom Fries

ingredients
•        2 medium Portobello mushrooms, gills removed and sliced 1/4 inch thick
•        1/2 cup flour
•        2 eggs, lightly beaten
•        3/4 cup panko breadcrumbs
•        1/4 cup parmigiana reggiano (parmesan), grated
•        1/2 teaspoon thyme
•        salt and pepper to taste
directions
1.        Dredge the Portobello slices in the flour, dip them in the egg and then into a mixture of the panko
breadcrumbs, parmesan, thyme salt and pepper.
2.        Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F/220C
oven until golden brown, about 8-12 minutes.
http://www.closetcooking.com/2012/08/crispy-baked-portobello-mushroom-fries.html


E3
Braised Collard Greens and Butternut Squash

Ingredients
•        2 tablespoons olive oil
•        1 small shallot, chopped
•        Kosher salt
•        1 clove garlic, smashed
•        1 tablespoon grated ginger
•        Freshly ground black pepper
•        10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
•        10 ounces frozen cubed butternut squash
•        2 tablespoons unsalted butter
•        Fresh lemon juice or hot sauce, optional
•        2 tablespoons olive oil

Directions
Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook,
stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring
occasionally, until the collards wilt, about 5 minutes.
Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the
squash, cover and cook until tender, about 5 minutes.
Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5
minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook,
stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring
occasionally, until the collards wilt, about 5 minutes.
Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the
squash, cover and cook until tender, about 5 minutes.
Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5
minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
http://www.foodnetwork.com/recipes/food-network-kitchen/braised-collard-greens-and-butternut-squash-
3362938


DESSERT
D1
BANANA VANILLA SOFT SERVE with DARK CHOCOLATE DRIZZLE

Ice cream:
4 peeled, frozen bananas
1 teaspoon vanilla powder
1 cup almond milk (or water)

Chocolate drizzle:
1 tablespoon maple syrup
1 teaspoon cacao powder
1 teaspoon water

To make the ice cream: cut the frozen bananas into 1-inch chunks. Put in a high-speed blender with the
vanilla and almond milk (or water). Blend until it becomes the consistency of soft serve ice cream. It may
not seem like it will get to this stage, but it happens quickly and then all of a sudden your blender is full
of a creamy, thick, white ice cream! Scoop this into a bowl.

To make the drizzle: stir the ingredients together until smooth, it will take a second for the cacao to
combine with the liquid. Drizzle on your ice cream and enjoy! Add whatever else you like: berries, almond
butter, cinnamon, cacao nibs, chia seeds, hemp seeds, coconut... I like using this delicious mix from
Blend Co.

ADAPTIONS: you can use cocoa or carob powder instead of cacao. You can use whatever non-dairy milk
you want. You can use coconut nectar or date paste instead of maple syrup. You can use vanilla extract
instead of vanilla powder.



D2
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble

Ingredients
•        2 loaves sliced cinnamon swirl bread (about 24 slices)
•        2 ripe bananas, sliced
•        1 ½ cups semi-sweet chocolate chips
•        8 eggs
•        3 cups whole milk
•        ¼ cup butter, melted and cooled plus 1 tablespoon for greasing pan
•        1 tablespoon vanilla
for crumble
•        ½ cup oatmeal
•        ½ cup butter, at room temperature
•        ½ cup brown sugar

Instructions
1.        Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of
bread slices alternating direction of bottom crusts and top crusts to outside of pan. Add a layer of
bananas and chocolate chips. Repeat 2 more times ending with layer of bread.
2.        In a large bowl whisk eggs, milk, butter and vanilla together. Slowly pour over bread layers
making sure to coat evenly.
3.        In a small bowl combine oatmeal, butter and brown sugar and mix into clumps with your fingers.
Top casserole with oatmeal clumps. Wrap tightly with plastic wrap and refrigerate overnight.
4.        To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room
temperature, about a half an hour. Bake uncovered for 35-45 minutes or until edges are bubbling and top
is golden. Remove and let set for 5 minutes and serve.
https://www.foodiecrush.com/banana-and-chocolate-chip-baked-french-toast/



D3
Baked Pear Pies
INGREDIENTS
•        8 large pears
•        1 lb. refrigerated pie crust
•        8 scoops vanilla ice cream
•        Caramel, for drizzling
DIRECTIONS
1.        Preheat oven to 350°. Peel and halve pears (leave stem intact), then use a melon baller to scoop
out seeds and a small hole. Place on a parchment-lined baking sheet face down (round side up).
2.        Roll out pie crust into 1/4"-thick sheets, then divide into squares large enough to fit over a pear
half. Cover pear with pie crust, then use a small knife to cut around the edges of the pear.
3.        Use a knife to make small slits on the pear. Form excess crust into small leafs and pinch them to
the top of the pears (to make them more secure, brush leaf with a little milk). Repeat with remaining
pears.
4.        Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes.
5.        Let cool, then flip and top with a scoop of vanilla ice cream and drizzle with caramel.

http://www.delish.com/cooking/recipe-ideas/recipes/a44158/baked-pear-pies-recipe/




D4
Banana Pomegranate Oat Muffins

Ingredients
POMEGRANATE SYRUP:
•        1 cup pomegranate arils
•        ½ cup sugar
•        ¼ cup water
MUFFINS:
•        ½ cup butter, softened
•        2-3 very ripe bananas
•        ½ cup brown sugar
•        2 eggs
•        ½ tsp. salt
•        1 tsp. baking soda
•        2 tsp. baking powder
•        ¾ cup quick oats
•        1½ cups flour
•        ½ cup chocolate chips
•        ½ cup pomegranate syrup (see above)
Instructions
1.        For pomegranate syrup: Combine arils, sugar, and water in a pot. Bring to a boil, and let simmer
for about 10 minutes, until syrup becomes thick and dark. Remove from heat.
2.        For muffins: Cream butter and sugar. Add bananas and eggs, and mix well.
3.        Add soda, baking powder, and oats and mix well. Add flour and mix until combined.
4.        Add ½ cup of the pomegranate syrup, and mix well. Fold in chocolate chips.
5.        Divide batter evenly between 12 muffin cups. Bake at 375 for 18-22 minutes, until lightly brown on
top.

http://jensfavoritecookies.com/2012/10/31/banana-pomegranate-oat-muffins/

EXTRA
Collard Green Rolls with Freekah and Summer Squash

Ingredients
6 medium leaves collard greens
A big pot of salted water
½ c cracked freekah
1 c salted water
1 small onion, diced
Olive oil
1 yellow summer squash, trimmed and diced
2 tbsp raisins, plumped in very hot water for 10 minutes
1 tbsp capers
2 tbsp finely chopped parsley
A drop or two of red hot sauce (e.g., Tabasco, Sriracha)
Salt and pepper

Prepare the collard greens. Trim the long stems of the collards to the edge of the leaves (they can be set
aside for another use). Bring a large pot of salted water to a boil and plunge 2 leaves at a time into the
water, submerging them. Cook about 2-3 minutes (depending on the age of the leaves – mine were just
harvested and somewhat young so they cooked in about 2 minutes. Remove them to a colander and
rinse with cold water to stop the cooking. Lay them flat on towels to cool and dry. Carefully cut the
stiffest portion of the stem away from the leaves at the base.
Meanwhile, cook the freekah. Rinse the grains. Bring salted water to a boil, add the grains, stir, turn the
heat to simmer, cover the pan and cook until the water has been absorbed and the grains are cooked
(they’ll be somewhat crunchy), about 20 minutes. Set aside to cool.
Sauté the onion in olive oil until translucent and add the summer squash. Turn up the heat and sauté
until the squash is barely cooked and just starting to brown. Set aside to cool.
Assemble the filling and stuff the collard greens. Combine the cooled freekah, vegetable mixture, raisins,
capers, parsley and hot sauce. Season to taste with salt pepper. Divide the filling into six portions. Place
each one on the collard leaf, toward the stem end (overlap the leaf where you cut the stem to enclose
the filling. Fold in the sides and roll up tightly. Place in a baking pan sized to hold the rolls in one layer,
seam-side down.
You can make this ahead to this point and refrigerate until ready to bake.
Heat the oven to 350 degrees. Add a little water (or you could use tomato juice or vegetable broth) to the
pan, cover with foil and bake for about 30 minutes. Let cool for a few minutes before serving.
https://prospectthepantry.com/2012/10/14/collard-green-rolls-with-freekah-and-summer-squash/


Events.html
Last week's recipes
here