Hours: Tues - Friday: 10am-6pm
Saturday: 9am-4pm,
Sunday: 10am-4pm



Not only are the tubers of the sweet potato vine edible, but so is the vine itself once established. Not as tender as spinach, and not as robust as collard greens, the leaves can be lightly steamed, sautéed or added to soups or stews, such as this recipe below. Although...

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Green Door Goddess Dressing

This version of Goddess Dressing utilizes fresh spring ramps and plenty of herbs. If you would prefer a less pungent result, omit the ramp stems and just use the leaves. You will need a high speed blender such as a VitaMix or Ninja. I served this with our baby spinach...

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Chef Richard at International Association of Culinary Professionals 2017

At Green Door Gourmet we are committed  to bringing our beloved customers, foodies, chefs, CSA members and Green Door Gourmands the best in produce, education, and content. Our team attend conferences, expos and trade shows periodically to stay up-to-date with trends, technology and ways to improve our operation and service....

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Greens, Beans, and Grains with Lindsey Seegers

  We have started with a choice of 2 grains, quinoa & brown rice, and 3 beans: black beans, chickpeas & red lentils. Lindsey and I also had a choice of collard greens, Swiss chard, spinach & kale, as well as a selection of sauces & condiments from shelf-stable & refrigerator...

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How To: Pan-Fried Brussels Sprouts

A quick and easy video on pan-fried Brussels sprouts from Chef Richard at Green Door Gourmet. Click here to watch the video!

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Beet & Chocolate Cake – Add Some Love To Your Love!

Create a special sweet for your sweetheart with the added bonus of heart-healthy beets this Valentine's Day. The combination of rich chocolate cake and beets combined with sweet pink frosting is irresistible. Find the darkest cocoa you can find to stand up against the assertive flavor of beets (I used...

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How to Make Oven Roasted Beets

Chef Richard from Green Door Gourmet shows how to make oven roasted beets in this super quick and easy instructional video. Click here to watch!  

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Honey, Apricot & Olive Oil Bark with Laura Lea

Watch it here! Holistic Chef Laura Lea from LL Balanced talks with Green Door's Chef Richard about her Honey, Apricot and Olive Oil Bark recipe made with Williams Honey. This delicious treat will be at the "Bee Inspired" Dinner! More information about the dinner and Williams Beekeeping workshop here: http://www.greendoorgourmet.com/event...

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Better Your Body

Fresh food, not supplements, is the key to health. For decades now we have been advised to add supplements and capsules with everything from vitamins to fish oil to calcium and folic acid to our diet, yet study after study finds that what works for one person does not necessarily work...

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New Cooking Videos from Chef Richard!

Sautéed Peanut Pumpkin - Green Door Gourmet Chef Richard Jones from Green Door Gourmet shows how to sauté the "Galeux d’Eysine,” or "peanut pumpkin." A delicious side or appetizer! Watch here.    Winter Salad Greens with Pear Vinaigrette Chef Richard Jones from Green Door Gourmet shows how to make pear vinaigrette and pair it...

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