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
Summer Vegetable Succotash (Serves 6)
courtesy of Gourmet

Freshly dug potatoes, shaved corn and summer squash make up the bulk of the delicious salad!

Ingredients
1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
Butter or olive oil or a combination
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz wax beans, or shelled peas
1/4 cup finely chopped red or sweet onion
1/4 cup finely chopped fresh chives


Method
  1. Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
  2. Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
  3. Sauté corn and squash in a little olive (you don\'t need much) in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with crunchy finishing salt and freshly cracked pepper and add to potatoes with onion and chives, stirring to combine.





 
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Site of the Week
organicistheanswer.com to inspire those who want to learn about the benefits of organic agriculture. It aims to provide clarity for those confused by the sea of food labels and build trust in the USDA organic label. www.organicistheanswer.com