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Sat 9am-4pm, Sun 11am-4pm.


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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Spiced Pumpkin Eggnog

INGREDIENTS: 1 Quart half & half 9 Egg Yolks ½ Cup Pumpkin purée 1 teaspoon Vanilla 1 teaspoon Nutmeg ¼ teaspoon Cinnamon ¼ teaspoon ground Clove 1 Cup Sugar ¼ Cup Bourbon Lumina Pumpkin Place yolks in blender. Scald half & half – ie: over moderate heat, heat the milk, stirring with a heat-proof spatula until beginning to steam and temperature...

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WHAT YOU'LL NEED: Hand or Bench Mixer with whisk attachment, "Swiss Roll" baking sheet (eg: cookie sheet with sides), Large deep-sided pot, Large stainless steel bowl, Balloon hand whisk , Food processor  or Hand Blender, 12 Ramekins or a 2 quart souffle dish to serve INGREDIENTS: 2 medium Pie Pumpkins Baking sheet with...

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CSA Recipes Nov. 2016

ROSEMARY & MUSHROOM ACORN WEDGES Ingredients: 1 Acorn Squash 8 ounces Mushroom, about 2 Cups chopped 2 Tablespoons minced Shallot ¼ Cup Brandy 1 Tablespoon minced Rosemary 1 Tablespoon Butter 2 teaspoons Blended Oil ½ Cup Parmesan Cheese + more for garnish 1 Egg, beaten Preheat the oven to 375F. Use a large knife to cut Squash in half from top...

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Roots and Greens – Fall Recipes

GINGER DRESSED ARUGULA-MIZUNA SALAD   For about 4 ounces salad mix: 1 Tablespoon White’s Elixir Ginger Simple Syrup 1 Tablespoon Bragg’s Apple Cider Vinegar ½ teaspoon Hepp’s Ginger Salt, or more to taste 1 Tablespoon Grapeseed Oil 1 or 2 Radishes, sliced thinly 1 small sweet Bell Pepper, sliced into thin strips   In a small measuring jug combine Ginger...

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