New Roots Organics
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.

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Recipe of the Week
Summer Squash Hummus Dip (Serves 4)
courtesy of From the Blog, She cooks...he cleans

This recipe is especially good for people that like hummus but don’t tolerate bean dips well – and of course it is handy for people following a low-carb diet or paleo / primal diet. Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash

3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
1/3 cup lemon or lime juice.
3 tablespoons good quality olive oil.
2 cloves garlic, minced.
1 1/2 teaspoons salt.
3/4 cup tahini.
1 teaspoon ground cumin.
1/2 teaspoon turmeric.

  1. Add all the ingredients to the food processor except for the tahini. Blend well, until smooth. Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally. Adjust seasoning, to taste. I think that allowing it to mellow in the refrigerator for a while improves the texture and taste. Serve drizzled with more olive oil or sprinkled with a little paprika.

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Site of the Week
SoSo Good is a family business started by Brandon Terry, Holland James, and Kitty James. SoSo Good just purchased their first food truck and will be bringing New Mexican cuisine to the Northwest! Ingredients are locally sourced and seasonal with the exception of their green chile sourced from Graves farm outside of Roswell New Mexico (Brandon's home town). We will let you know when the grand opening is!