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.

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 customerservice@newrootsorganics.com.

Recipe of the Week
Asparagus with Pistachio-Basil Pesto (Serves 2-4)
courtesy of relish.com

Raw asparagus and carrots sliced with a vegetable peeler make a fantastic spring salad! Especially when combined with a fresh pistachio pesto. I made this recently and it was a big hit! (I ommitted the cheese, but I think it would be great that way too)

Asparagus Salad Ingredients
1 lb Asparagus, sliced using a vegetable peeler
1 large or 2 medium carrots, sliced the same way
1 lemon
a few pistachios for the top
flake salt
freshly cracked pepper

Pistachio Pesto Ingredients
2 garlic cloves\r\n1/2cup shelled pistachios\r\n2cups loosely packed basil\r\n1tablespoon lemon juice\r\n1/2teaspoon salt\r\n1/3cup extra-virgin olive oil\r\n1/4cup Parmigiano Reggiano cheese

Method
  1. For the salad: assemble the ribbons of asparagus and carrots in a bowl and squeeze the juice of a 1/2 a lemon, a teaspoon of zest. Using your hands gently toss. Line the bottom of a plate with pesto and place the salad on top. Finish with a pinch or two of salt, cracked pepper and a few chopped pistachios.
  2. For the Pesto: Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined.Add cheese and pulse 2 or 3 times.





 
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