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
Mini Spring Pizza (Serves makes 4 6 )
courtesy of Alex Guarnaschelli , Food Network

Serve these light, bright green pizzas as an appetizer or serve with a big green salad for dinner!

1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
6 ounces ramps or spring Onions, trimmed
1/2 lb Asparagus, bottoms trimmed
Kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
Coarse sea salt
Coarsely ground black pepper
1/4 cup fresh basil leaves
Grated parmesan cheese, for topping

  1. Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.
  2. Heat a large skillet over medium heat. Toss the ramps or spring onions and asparagus with 1 tablespoon olive oil and season with kosher salt. Saute until just softened about 4-5 minutes. Transfer to a cutting board and cut into pieces.
  3. Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the spring onions and asparagus. Return to the oven until warmed through, about 2 minutes.
  4. Top the pizzas with basil, parmesan and a drizzle of olive oil.

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