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
Spring Vegetable and Herb Tabbouleh Salad (Serves 4)
courtesy of Paige McCurdy-Flynn, Food and Wine

This lovely green tabbouleh from Food & Wine’s Paige McCurdy-Flynn is crunchy, bright and satisfying. For an extra twist, we sometimes add a little rose water. If you have some on hand, add a few teaspoons to the vinaigrette.

Ingredients
One 15-ounce can of chickpeas, drained and rinsed
Vegetable oil, for frying
1 teaspoon ground cumin
Kosher salt
Pepper
1/2 pound thin asparagus, cut crosswise into 1-inch pieces
4 ounces sugar snap peas, sliced crosswise in half
1/2 cup fine bulgur
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, plus 1 tablespoon of finely grated lemon zest
1 tablespoon apple cider vinegar
1 tablespoon honey
2 cups chopped parsley leaves
1 cup chopped cilantro leaves
1 cup chopped mint leaves

Method
  1. Line a rimmed baking sheet with paper towels. Pat the chickpeas dry with paper towels and remove the outer skin. In a medium saucepan, heat 1/2 inch of vegetable oil to 375°. Working in batches and using a slotted spoon, carefully lower the chickpeas into the hot oil and fry until golden and crisp, about 3 minutes. Transfer the chickpeas to the prepared baking sheet to drain. Season immediately with the cumin and salt
  2. In a large saucepan of salted boiling water, cook the asparagus and snap peas until crisp-tender, about 2 minutes; drain well. Return the water to a boil and cook the bulgur until tender, about 10 minutes; drain well.
  3. In a small bowl, whisk the olive oil with the lemon juice, vinegar and honey. Season with salt and pepper.
  4. In a large bowl, toss the bulgur with the asparagus, snap peas, lemon zest and herbs. Fold in the dressing and season with salt and pepper. Transfer the salad to a serving bowl, garnish with the fried chickpeas and serve.





 
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