New Roots Organics
About Seasonal Bins Recipes Sign Up Faq's Deliveries Contact


Organic Recipes
What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

Looking for a recipe for some produce you have? Type in the name (ex: carrots) below and hit submit:

...or select a category if you'd like to browse: If you want to submit a recipe to share with the New Roots Organics audience, please email us at [email protected].

Recipe of the Week

Bruschetta with Caponata (Serves 4)
courtesy of Gourmet Magazine

For the Caponata Ingredients
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

For the Bruschetta Ingredients
eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread\r\n flat-leafed parsley sprigs for garnish\r\n

Method
  1. Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
  2. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
  3. Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.




Why New Roots?
We can give you reasons until apples grow out of our ears. But why don't you hear it from our customers.

Hungry For Good Health?
Start eating better next week.
sign up today!

Site of the Week
This is the co-op that is supplying us with the delicious Gala Apples this week! www.okanoganproducers.org
© 2004-2014 New Roots Organics All rights reserved. :: we'd love to hear from you :: 206-261-2500