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Recipes for 9.21.21-9.23.21

Lily Schmall and Maddie Clements, New Roots, Inc.



  • Roasted Beets
  • 6-8 medium beets (yellow or red)
  • 3 tablespoons olive oil
  • kosher salt
  • Tahini Dressing:
  • 2 cloves garlic
  • 2 tablespoons tahini
  • ½ red fresno chili (with seeds)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons hot water
  • kosher salt
  • toasted sesame seeds and minced chives


Preheat oven to 400°F.

Place beets on a foil covered sheet pan. Drizzle with the olive oil and sprinkle with kosher salt. Cover tightly with the foil making a packet. Roast until the beets are tender when pierced with fork, about 20 minutes.

Cool on the sheet pan. Peel the beets by rubbing the skin off, and trimming the stem.

Slice them thinly with a sharp knife and arrange them on a platter.

While the beets are cooling make the Lemon Tahini Sauce. Add all of the ingredients to the jar of a blender and puree on high until smooth. Season to taste with kosher salt.

Drizzle the sauce over the beets and then sprinkle with toasted sesame seeds and minced chives and serve immediately.



  • 2 tomato slices (thick)
  • 1/2 courgette
  • 1/2 celery stalk (with leaves)
  • 1/2 avocado
  • 1 tsp sumac
  • 1 tbsp olive oil
  • 1/2 tbsp lime juice
  • 1 pinch salt
  • 1 tsp sesame seeds
  • 1 tbsp raw almonds (roasted)


  1. Cut the tomato and place the slices on the bottom of the dish. Add a tiny bit of salt and olive oil.
  2. Shave the courgette with a potato peeler.
  3. Cut the avocado in little chunks.
  4. Slice the celery stalk (minus the leaves) and mix with the avocado and courgette.
  5. Add the sumac, the sesame seeds,the olive oil, the salt and the lime juice.
  6. Mix everything with your hands in order to make sure everything gets some of the seasoning.
  7. Add a little bit of sumac and olive oil on top of everything.
  8. Place a handful of the mixture on top of the tomato slices and top with the chopped roasted almonds and some celery leaves



  • 1 pound baby bok choy
  • 2 tablespoons olive oil
  • 4 large cloves garlic peeled and thinly sliced
  • 2 cups low-sodium vegetable broth or water
  • 1/4 teaspoon ground turmeric
  • 1 to 3 tablespoons fresh lemon juice more or less to taste
  • 1/4 teaspoon sea salt more or less to taste


Rinse the bok choy and trim off the stem ends. Slice the white parts into 1/4-inch strips and transfer them to a bowl. Chop the green parts into 1/2-inch pieces and transfer them to a separate bowl.

Heat the olive oil in a medium saucepan over medium-high heat. Once hot, add the white parts of the bok choy and cook 2 minutes, stirring occasionally. Then add the green parts of the bok choy and the garlic and cook 2 minutes more, stirring occasionally.

Add the stock and turmeric; bring to a simmer and then turn off the heat.

Add the lemon juice and sea salt to taste.


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