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Recipes for 7.6.21-7.9.21

Caleb Goldberg and Lily Schmall, New Roots, Inc.



1 small cauliflower
1⁄2 red onion thinly sliced
2 jalapeños use serranos for a spicier version or remove veins/seeds for less spicy version
1 garlic clove
1 cucumber: leave skin on if it’s an English cucumber or peel and remove seeds if not
1⁄2 bunch cilantro washed
8 limes juiced
Salt to taste

-Wash and cut the cauliflower into large chunks. Boil the cauliflower in a small amount of water for about 3-5 minutes or until it’s tender but not too soft. You can also steam above a steamer. Remove from the heat and let it cool down.
-Meanwhile place the red onion slices in a bowl with cold water and rinse them well – this helps remove the bitterness.
-In a blender, place the jalapeños (cut into large chunks), the garlic clove, 1⁄2 of the cucumber (cut into large chunks), the cilantro, half of the lime juice, and a few pinches of salt. Blend until you have a smooth juicy mix without any chunks.
-Cut the cooked cauliflower into small bite size pieces. Add the rinsed red onion slices to the cauliflower, add the rest of lime juice, salt to taste and mix well.
-Add the blended cilantro lime juice mix to the cauliflower onion, mix well and refrigerate for at least 30 minutes. Two hours is ideal.
-When ready to serve, cut the remaining half cucumber into slices and use it decorate the serving bowl. You can also add avocado slices on top.
-Serve with corn tostadas. YUM!



Three or so cobs of corn (uncooked)
chopped fresh chives
small chopped fresh parsley
Salt and pepper to taste
lemon juice

-Soak the fresh corn on the cob in hot water for about 10 minutes. Remove and drain well.
-Now bake the corn in a preheated oven at 200 C for about 20 minutes or grill on the grill. You can also put right on the gas stovetop.Every now and then, see if the kernels are soft enough. Depending on your own taste, they may need a little longer.

-For the sauce just mix all remaining ingredients to a creamy sauce. Some people like to do this a few hours before.
-When the corn is ready to serve, coat them directly with the Tahini sauce and serve.
-Maybe make a little more sauce, depending on how much sauce you would like to have on the cobs.

1 teaspoon coconut oil
1/2 cup chopped summer squash
1 small onion, diced (about 2/3 cup)
2–3 cloves garlic, smashed
1 jalapeno, seeds removed and chopped
1 small green sweet pepper, chopped
1/2 teaspoon salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
3/4 cup cooked quinoa
1/4 cup raisins
Juice of 1 lemon (about 2 tablespoons)
10 basil leaves, chopped (about 2 tablespoons)

-Melt coconut oil in a large skillet over medium heat. Once hot, add squash, onion, garlic, jalapeno, and green pepper.
-Cook until vegetables are softened, about 5-7 minutes.
-Remove the garlic cloves. Stir in salt and pepper.
-Transfer cooked vegetables, toasted almonds, and cooked quinoa to a large bowl.
-Stir in raisins, lemon juice, and basil until combined. Season with additional salt and pepper to taste, if desired.

You can find these additional items at Kroger:
Guerrero Tostadas Caseras Amarillas- $1.99 (12.8 oz)
Kroger Pure Coconut Oil- $4.99 (30 fl oz)
Haddar Tahini Sesame Paste – $4.99 (15.9 oz)
Simple Truth Organic Chives- $1.99 (0.5 oz, or your backyard!)
Jalapeno- $1.39 (1 lb)

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