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
Roasted Cauliflower Salad with Lentils and Dates (Serves 4-6)
courtesy of David Frenkiel and Luise Vindahl, Food and WIne Magazine

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying.

Ingredients
1/2 cup raw almonds
1 cup beluga or green lentils, rinsed
1 head of cauliflower, cut into 1- to 1 1/2-inch florets
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne
Kosher salt
Freshly ground pepper
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon honey
10 dates, pitted and chopped
1/2 small red onion, sliced
4 cups loosely packed spinach or arugula



Method
  1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425°.
  2. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.
  3. On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with salt and pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
  4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve.





 
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Site of the Week
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! https://www.facebook.com/eatsosogood/#