Produce Report: Beautifully Green

Posted on February 26, 2013 by Taylor

Hello all and Happy Monday! It’s a new week with more fantastic fruits and veggies. This week is the week of great green goodness. Romanesco Broccoli has returned, as has regular broccoli. Topping it off are gorgeous heads of escarole – a true favorite for its versatility and delicious flavor. Just see how great they look….

Romanesco

Unique in it’s beauty and flavor, Romanesco broccoli/cauliflower is truly awesome. According to the Chicago Tribune, “Romanesco broccoli is an edible flower with distinctive pointy, green florets. Cavolo broccolo romanesco, as it is known in Italian, has become increasingly popular in American cooking in the last decade, but this hybrid vegetable dates back to the 16th century.”

It is sweet and mild, and perfect with so many flavors. Check out these Romanesco recipes!

Broccoli

Classically perfect, our traditional broccoli is also in fine shape! It is super healthy and tasty cooked or raw. Did you know, broccoli is an important calcium source for those who don’t consume dairy products? Broccoli is packed with vitamin C, vitamin A (mostly as beta-carotene), folic acid, fiber, and, of course, fiber!

Escarole

Delicate and savory, escarole is such a treat. According to CookThink.com:

Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — it is almost indistinguishable from radicchio.

Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.)

High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.

Looking for the best way to eat this fantastic leaf? Try our spotlight recipe of the week!

What’s your favorite item this week? Share your favorite recipes and photos on our Facebook page! 

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Honoring Black History Month

Posted on February 21, 2013 by Taylor

Food is one those amazing things that brings people together; defines an era; epitomizes culture and tradition. In honor of Black History Month, we want to pay tribute to some of the great African-American leaders and the rich, delicious food traditions by sharing some classic dishes, with a health twist.

Contemporary African-American cuisine, known as soul food, originated from the recipes of the slavery era and adapted as African-Americans plights’ changed. Whip up a delicious menu to round out a Black History Month celebration.

From: Black History Month Food . Read more on the history of Soul Food and its origins here.

Long considered the anti-diet cuisine, soul food is back on the menu for the health-conscious! With this menu of lower-fat and -calorie Southern recipes, you can enjoy the savory comforts of crispy crab cakes, creamy grits, and tangy collard greens without blasting past your recommended daily-calorie goal.

Citrus Collards with Raisins Redux

Sweet, earthy, and citrusy, this vegetarian side dish proves that not all greens have to taste like they’re good for you (even if they are).

Gullah Seasoning

Gullah is the name for the African-American cuisine and culture of the Carolina Low Country — the region in and around Charleston and the coastal islands. Traditional Gullah cooking uses a special spice blend, similar to Cajun seasoning. It can also be used to season meat, fish, or omelets.

Barbecued Shrimp

Experience the rich culinary tradition of the Carolina Low Country with this easy and flavorful shrimp dish made with a quick-simmered homemade barbecue sauce.

Fried Okra

For a taste of the Carolina Low Country, try this savory side of fried okra.

Geechigirl Crab Cakes

Paired with some local greens, these lightly seared crab cakes make a healthy and soulful meal.

Savory Triple-Corn Grits

Delicious and healthy, this vegan side dish, topped with sautéed fresh corn and onions, is perfect for your next Southern-style brunch or barbecue.

 

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Produce Report: Green Goodness…and more Peppers!

Posted on February 19, 2013 by Taylor

Hello all and Happy Monday! What’s the best part of Monday? Well, a whole new menu at New Roots, of course! In all seriousness, this week’s menu is full of more delicious organic goodies. Just take a look:

Welcome back broccoli!

Back and looking fabulous, this week’s broccoli is just beautiful! We are so excited to have broccoli back this week. These little “trees” are easy, delicious, and loved by so many. Not to mention, it is very versatile. Throw it in any savory dish – from creamy to tart – for added nutrition, a splash of color, and a great subtle flavor. Broccoli is one of the very low calorie vegetables; provide just 34 calories per 100 g. It is rich in dietary fiber, minerals, vitamins, and anti-oxidants that have proven health benefits.

Try broccoli like this!

Crunchy, firm, gorgeous green celery

What is better than celery and peanut butter? Well, celery and just about any dip! Celery is a great snack throughout the day and a great way to stay healthy! Celery has blood pressure reducing properties. It contains active phthalides, which relax the muscles of the arteries that regulate blood pressure so the vessels dilate. Phthalides also reduce stress hormones, which can cause blood vessels to constrict.

Did you know? A recipe uncovered in Pompeii for a celery dessert called for roasting chopped celery in an oven and serving it with honey and ground pepper.

Rainbow Chard

Rainbow Chard is back this week and is truly stunning! If its beautiful colors don’t make you an instant fan, try cooking these! They are hearty and full of flavor. Chard is also one of those awesomely powerful veggies, packed with nutrients. Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (like other green leafy vegetables).

Aren’t sure how to cook Rainbow Chard? Take a try at these!

Mini Red Peppers

In Carolyn’s words, “Cause when they look that nice, we have to keep buying them!” Mini red peppers continue to grace us with their deliciousness. And did you know, they contain more vitamin C than an orange? stay healthy this flu season and snack on these!

What will you be cooking this week? Share your recipes and photos on our Facebook page!

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Organic Recipes for Your Valentine

Posted on February 14, 2013 by Taylor

Thank you to Eatingwell.com for this great article:

Looking for a delicious and affordable way to say “I love you” this Valentine’s Day? Win your way to that special someone’s heart with a romantic meal at home. Our enticing Valentine’s Day collection is full of healthy and delicious recipes and menus to make an intimate dinner for two, as well as decadent chocolate desserts that taste indulgent but won’t add inches to your waistline. So light some candles, uncork your favorite bottle of wine and add some healthy romance to your life with these homemade meals for two!

Lemon Meringue Tart for Two

The chocolate will stiffen if it gets cold, so enjoy it while it’s still warm. Skewer and dip anything you like—pear slices, dried apricots, even marshmallows.

Pomegranate Duck

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

Pacific Sole with Oranges & Pecans

Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner with very little effort. The recipe can easily be doubled.

 Marmalade Chicken for Two

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Chocolate Soufflé

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.

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Produce Spotlight: Sweet and Savory

Posted on February 12, 2013 by Taylor

Hello all and Happy Monday! We are starting the week off right with more great produce! Check out this week’s items:

Cara Cara Oranges!

Spotlight item of the week, Cara Cara Oranges are not only beautiful, they are delicious! And our delivery of Cara Cara’s are exactly that! If you haven’t tried one of these yet, you are in for a treat.

They are perfect for snacking, juicy, or adding a kick to some excellent savory dishes. Don’t be afraid to try some new recipes!

 

Mini Sweet Peppers

Mini Sweet Peppers are packed with vitamin C and flavor. With just the right amount of spice, these peppers are can be thrown in any savory dish for a whole new dimension of flavor.

These are also a great snack! Dip them in your favorite dressing for an afternoon pick me up. Make them a meal by stuffing them with goat cheese and roasting them. Your palette and friends will love you!

 

 

 

Lacinato Kale

One of our favorite items, Lacinato Kale is back and great as always. Kale is one of those powerful veggies that are so nutritious and healthy. Plus, it is so yummy! Chop it finely and toss in a salad for a hearty lunch. Sauté it with garlic and olive oil for the perfect side dish. Throw it in the juicer for an extra boost of fiber and antioxidants. However you choose to eat this kale, we are positive that you will enjoy it!

 

Large Red Leaf Lettuce

Silky, smooth and delicious, red leaf lettuce is just beautiful. And this week’s delivery has huge heads! Eat this lettuce fast, as it is not one of the heartier leaves and may not last long in the fridge.

What are your favorite items this week? Share your thoughts, recipes and photos on our Facebook wall!

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Produce Spotlight: Cara Cara Oranges

Posted on February 9, 2013 by Taylor

Hello all and Happy Friday! We are very excited to shed light on one of our favorite

Aren’t they just beautiful?!

produce items: the Cara Cara Orange. Rich in beauty and taste, these oranges provide much more than a snack or juice. Let’s explore how…

Oranges are one of those special fruits that if used correctly, can provide an entirely new depth of flavor to even savory dishes. Their citric acid provides a certain break in heavy flavors, while their sweetness almost helps brings everything together. This must be done, strategically, but do not fear; we found some awesome recipes specifically asking for Cara Cara Oranges.

Don’t be shy this week. Step out of the box and bring your oranges into the kitchen!

 

Sautéed Savoy Cabbage with Fennel

Millet Tabouli with Cara Cara Oranges and Green Olives

Baked lemon tofu double citrus salad

Cara Cara Orange Curd

Cara Cara Cabbage Salad with Skewered Shrimp Recipe

More Savory Orange Recipes

About Cara Cara Oranges (from wisegeek.com):

Cara cara oranges are a special cultivar of a navel orange that are distinguished by their rosy flesh. Depending on the fruit, the color may range from a pinkish to a deep red, much like that of the grapefruit. Unlike grapefruits, however, these oranges are very low in acid, with a naturally sweet flavor. Some people feel that they are superior to other navel orange varieties in flavor, and they are often in high demand in produce markets when they are in season.

This variety of orange is believed to have developed accidentally, perhaps through a cross of other varietals. Cara caras were discovered at the Hacienda de Cara Cara in Venezuela in 1976, and their origins were a bit unclear, leading some people to classify them as a mutation, rather than a true cross; navel oranges are themselves a mutation, and they have not been known to propagate themselves spontaneously. By the 1980s, cara caras had reached the United States, although they were only available in specialty markets.

How will you be using your Cara Cara Oranges next week? Share your thoughts on our Facebook page!

 

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Produce Report: Looking Good in February!

Posted on February 5, 2013 by Taylor

Hello all and Happy Tuesday! This week’s produce is absolutely great! If you haven’t received your bins yet, you are in for a treat! Let’s take a peek!

Romanesco

Our spotlight item of the week is this fabulous veggie: Romanesco Cauliflower. It is just a awesome in dishes as it is as a piece of art! It’s peculiar shape may shy some folks away from cooking with this; however, don’t fear! It is absolutely delicious! Check out our blog for some awesome recipes!

Pink Lady Apples

Crisp, sweet, and just amazing! These apples taste like candy. If you haven’t already tried these, get ready to be hooked! Enjoy!

Collard Greens

Hearty, nutritious, and deliciously savory, collard greens are back and looking fabulous! They are more than just a Southern dish, these are great in so many other dishes, as well!

Mini Sweet Peppers

One of our favorite items that have been so consistently good, we just keep getting them are the great mini sweet peppers. Snack on them, cook with them, throw them on your plate for decoration, use them as you’d like and they will be absolutely fabulous! Our favorite way to eat them: stuffing with goat cheese and baking them! Yumm..

Murcott Tangerines

Tangerines are back this week and they are perfect! So sweet and juicy, tangerines are great for snacking and juicing. More of nature’s candy…

What are your favorite items this week? Share your thoughts and recipes on our Facebook page!

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Produce Spotlight: Romanesco Cauliflower

Posted on February 2, 2013 by Taylor

Hello all and Happy Friday! We are expecting more great produce next week and a bit more variety as well! One of our favorite items is back: Romanesco Cauliflower.

Romanesco is as stunning to look at as it is to cook with. We couldn’t find a much better description than that from Bay Area Bites blogger Stephanie Hua:

Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.

With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number.

Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.

As I pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish,Cacio e Pepe, traditionally a simple and satisfying spaghetti dish adorned with just Pecorino Romano cheese, black pepper, and some olive oil.”

How else can you cook with Romanesco?

Pan-Roasted Romanesco Cauliflower with Peas

Spicy Roasted Romanesco Cauliflower & Tomatoes

Roasted Romanesco

 Romanesco Gratin

How will you be enjoying your Romanesco Cauliflower? Share your recipes and photos on our Facebook page, and together, we will build a foodie community! 

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Recipes for The Big Game This Weekend

Posted on January 31, 2013 by Taylor

Hallo all and Happy Wednesday! We’re days away from one of America’s greatest “holidays” – the NFL’s Super Bowl™.

What tailgate party – in New Orleans or on your couch – is complete without great snacks? We’ve compiled some of the best football party foods for our healthy foodies! Try them out this weekend and let us know what you think. Do you have your own healthy snack recipes? Share them on our Facebook page!

From Health.com:

Lemon-Drop Chicken Wings

These spiked wings have a tangy lemon taste and are baked, not fried.

Ingredients: Vodka, lemon juice, sugar, olive oil, chicken wings
Calories: 173
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Try this recipe: Lemon-Drop Chicken Wings

Warm Spinach-Artichoke Dip

A sneaky, low-cal way to get your family to eat iron-rich spinach and beans!

Ingredients: Olive oil, lima beans, cream cheese, Tabasco sauce, capers, mustard, artichoke hearts, frozen spinach, mozzarella cheese, Parmesan cheese, green onions, lemon juice
Calories: 59
Try this recipe: Warm Spinach-Artichoke Dip
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 White Bean Dip

Mashing the white beans creates the same creamy consistency as sour cream–based dips.

Ingredients: Cannellini beans, olive oil, garlic, sage
Calories: 320
Try this recipe: White Bean Dip
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Zucchini Fries

Enjoy these crispy veggies for half the calories of regular french fries. Plus you’ll get a boost of vitamin C.

Ingredients: Zucchinis, eggs, milk, Parmesan cheese, breadcrumbs
Calories: 181 for 11 fries
Try this recipe: Zucchini Fries
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Artichoke Dip

This chunky dip contains more than 25% of your dietary reference intake (DRI) of calcium.
Ingredients: Artichoke hearts, mayonnaise, light cream cheese, Parmesan cheese, mozzarella cheese, garlic salt, scallions, parsley
Calories: 159
Try this recipe: Artichoke Dip
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Mini Turkey Burgers With Gorgonzola

These mini burgers make the perfect protein-packed finger foods.

Ingredients: Garlic powder, ground turkey breast, Gorgonzola cheese, reduced-fat mayonnaise, gherkin pickles, dinner rolls, curly leaf lettuce
Calories: 169
Try this recipe: Mini Turkey Burgers With Gorgonzola
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Twice-Baked Sweet Potatoes

Get a boost of beta-carotene and cut out much of the fat in traditional recipes with this shortcut to classic twice-baked potatoes.

Ingredients: Sweet potatoes, Canadian bacon, sour cream, chives, shredded cheddar cheese
Calories: 341
Try this recipe: Twice-Baked Sweet Potatoes
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Beef and Beer Chili

Cook a flavorful pot of chili in just 40 minutes for a quick, filling dinner. The recipe easily doubles if you’re expecting more guests.

Ingredients: Red onion, red bell pepper, extra lean ground beef, garlic, chili powder, cumin, sugar, oregano, kidney beans, diced tomatoes, beef broth, beer, yellow cornmeal, lime juice
Calories: 261
Try this recipe: Beef and Beer Chili

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Produce Report: Eggplant, Tangerines & More!

Posted on January 29, 2013 by Taylor

Hello all and Happy Monday! It’s that time again for a new week of great produce to keep you healthy and satisfied! If you haven’t received your delivery yet, you are truly in for a treat! Let’s see a few reasons why…

Temple Tangerine

Temple tangerines are delicious, juicy and simply beautiful! A fantastic boost in vitamin C, be sure to grab one of these on your way out. Flu season is still looming and still really bad.

Have you tried juicing a tangerine yet? It is fantastic! It is a great alternative to orange juice and provides a much sweeter, distinct flavor. There’s nothing better than fresh juice!

For the adults who like to spike their juice, try this very yummy way to incorporate tangerines into staying warm this winter. Drink Responsibly, of course.

 

Green Cabbage

This week’s green cabbage is just perfect! Green cabbage is often underrated and overlooked, but it is quite versatile, healthy and tasty. Slice and chop your cabbage into a salad, or throw it in your favorite chicken noodle soup recipe for extra flavor and nutrition. My favorite way is to sautee green cabbage with onions, garlic and tomatoes, a splash of vinegar and a sprinkle of slat, pepper & sugar. Yum!

Perfect Eggplant

Eggplant is just so good, and this week’s delivery is proof. They are just beautiful.

Eggplant tastes great in so many different dishes and works well with so many different flavors. Whether you feel like eating mediterranean, italian, indian, or even mexican, eggplant will successfully fill your craving! Or if you just love eggplant, sprinkle with salt, pepper and olive oil for a quick treat!

Garnet Yams

The holidays may be over, but garnet yams are, truly, always good. Sweet, buttery, savory, yams are a guilty pleasure that is even better organic!

And I think that they can be quite versatile. So I challenge you, great foodies, with this week’s yams, how would you make them (other than the typical candied)? Share your recipes on our Facebook wall and spread the recipe love!

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