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
Crisp Freekeh Zucchini Cakes (Serves 9–10)
courtesy of Edible Seattle

Make a double batch of these addicting whole-grain patties; they’re a crowd pleaser. They’re wonderful warm with a sprinkling of finishing salt, or served alongside a hearty soup for a light lunch or dinner. Or shake up your breakfast routine by topping the cakes with a runny egg or a few slices of avocado. And to make life easy, this is a great recipe to prep—or even cook— in advance.

Ingredients
1 cup (170g) cracked freekeh
2 and 3/4 cups shredded zucchini (about 1 pound or 3 medium)
1 teaspoon kosher salt, divided
3 large eggs, beaten
3/4 cup (75g) finely ground whole-wheat breadcrumbs
1 medium shallot, finely chopped
3 cloves garlic, minced
1 tablespoon lemon zest
1/3 cup (8g) chopped flat-leaf parsley, plus more to top
2 tablespoons whole-wheat flour
1/2 cup (40g) shredded Parmesan cheese
2 tablespoons extra-virgin olive oil, plus more if needed
Finishing salt (like Maldon) to top

Method
  1. In a medium pot, bring the cracked freekeh and 2 cups of water to a boil. Cover, reduce heat, and simmer 20–25 minutes or until most of the liquid has been absorbed and the grains are tender (yet still chewy). Drain away any excess liquid.
  2. Meanwhile, in a medium bowl, toss the zucchini with 1/2 teaspoon of the salt and set aside 8–10 minutes. Drain by squeezing the zucchini in cheesecloth or a fineweave kitchen towel (you should be left with about 1 1/2 cups dry, shredded zucchini).
  3. In a large bowl, combine the zucchini with the cooked freekeh, eggs, breadcrumbs, shallot, garlic, lemon zest, parsley, flour, Parmesan, and remaining 1/2 teaspoon salt. Stir well (I often use my hands here to really incorporate all of the ingredients) and let stand 5 minutes.
  4. Form 3-inch patties about 3/4-inch thick and set aside on a large plate.
  5. Pour the olive oil into a large, heavy-bottomed skillet over medium heat. Once the oil is shimmering and hot, place 3–4 patties in the pan and cook until the bottoms are dark golden brown, about 4 minutes. Flip and cook the other side 3–4 minutes.
  6. Place cooked cakes on a plate lined with a paper towel to absorb any excess oil. Repeat with remaining patties, adding a little extra oil to the pan if they begin to stick.
  7. Serve warm with a sprinkling of finishing salt and a pinch of chopped parsley.
  8. Note: The cooked cakes keep well covered in the refrigerator 4–5 days. Or you can make the zucchini mix ahead and cover and refrigerate for up to 1 day.





 
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