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
Polenta with Zucchini, Mushrooms, Peas and Leeks (Serves 6)
courtesy of Bon Appetit, Tina Miller

This recipe originally called for Green Beans instead of Zucchini, but really you can substitute whatever vegetables you'd like. I love polenta with sauteed greens, and the Kale Raab would be amazing as would the broccolette. Experiment! Use the Texas Sweet onions in place of the leeks, they will have a similar effect! And if you want a lighter version, use more broth instead of milk. Enjoy!

1-2 Zucchini, washed and sliced
1 cup frozen peas
4 cups whole milk
2 1/2 cups vegetable broth
1 3/4 cups polenta (coarse cornmeal)
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
3 tablespoons heavy whipping cream
3 tablespoons olive oil
1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme

  1. Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
  2. Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
  3. Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Add Zucchini & sauté until mushrooms & zucchini are tender and start to brown. Add the peas for the last minute or so. You want them to say bright green. Add zucchini tossing to coat.
  4. Rewarm polenta and spoon into large shallow bowl. Top with zucchini mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.

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