Blog

By: Klara Holst, New Roots, Inc.

CURLY KALE AND QUINOA SALAD

INGREDIENTS

• 2 cups curly kale, chopped
• 1 cup cooked quinoa
• 1 cup broccoli florets
• 1 cucumber, diced
• ¼ cup snow peas, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

DIRECTIONS

1. In a large mixing bowl, combine the kale, quinoa, broccoli, cucumber, and snow peas.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!

ROASTED CAULIFLOWER AND HAKUREI TURNIP CURRY

INGREDIENTS

• 1 head cauliflower, cut into florets
• 2 hakurei turnips, peeled and diced
• 1 cup snow peas, trimmed
• 1 can (14 ounces) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked rice or naan bread (optional)

DIRECTIONS

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets and hakurei turnips with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until they become golden brown.
4. In a large saucepan, combine the roasted vegetables, snow peas, coconut milk, and curry powder. Stir well.
5. Bring the mixture to a simmer and cook for an additional 10 minutes, until the vegetables are tender.
6. Serve the curry over cooked rice or with naan bread, if desired.

NAPA CABBAGE AND SNOW PEA STIR-FRY

INGREDIENTS

• 2 cups napa cabbage, shredded
• 1 cup snow peas, trimmed and halved
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (or arrowroot powder) mixed with 2 tablespoons water
• Cooked rice or noodles (optional)

DIRECTIONS

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the napa cabbage, snow peas, carrot, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Pour the soy sauce or tamari into the skillet and stir well.
5. Add the cornstarch (or arrowroot) mixture to the skillet and stir until the sauce thickens.
6. Remove from heat and serve the stir-fry over cooked rice or noodles, if desired.

CUCUMBER AND SNOW PEA SALAD

INGREDIENTS

• 2 cucumbers, thinly sliced
• 1 cup snow peas, trimmed and sliced
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

DIRECTIONS

1. In a large bowl, combine the sliced cucumbers, snow peas, red bell pepper, and chopped green onions.
2. In a separate small bowl, whisk together the rice vinegar, and sesame oil until well combined.
3. Pour the dressing over the vegetables and toss gently to coat them evenly.
4. Season with salt and pepper to taste.
5. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the salad a final toss and adjust the seasoning if needed.
7. If desired, garnish with sesame seeds for added flavor and presentation.
8. Serve chilled and enjoy!

ROASTED CAULIFLOWER AND HAKUREI TURNIP SOUP

INGREDIENTS

• 1 head cauliflower, cut into florets
• 2 hakurei turnips, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for roasting

DIRECTIONS

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets and hakurei turnips with olive oil, salt, and pepper. Place them on a baking sheet and roast for about 25-30 minutes until golden brown.
3. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. Add the roasted cauliflower, hakurei turnips, vegetable broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Taste and adjust the seasoning if needed. Serve hot.