Blog

By: Klara Holst, New Roots, Inc.

YELLOW SQUASH AND SNAP PEA STIR-FRY

INGREDIENTS

• 2 medium yellow squashes, sliced
• 1 cup snap peas, trimmed
• 1 small red onion, thinly sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons tamari or soy sauce (gluten-free if needed)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish (optional)

DIRECTIONS

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the red onion and green onions and sauté for 2-3 minutes until softened.
2. Add the yellow squash, snap peas, and minced garlic to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Add the tamari or soy sauce over the vegetables and stir to combine.
4. Add the cornstarch-water mixture to the skillet and cook for another minute until the sauce thickens.
5. Remove from heat, garnish with sesame seeds if desired, and serve over cooked rice or noodles.

CHOPPED RAINBOW SALAD

INGREDIENTS

• 4 cups shredded Napa or green cabbage
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 cups cooked and cooled Quinoa (one cup uncooked makes 2 cups cooked)
• 1 red bell pepper, chopped
• 4 medium carrots, peeled and chopped
• 1 yellow bell pepper, chopped
• 1 medium cucumber, chopped
• 1 cup canned pickled whole beets, chopped. Save pickled juice to add to salad.
• 1 can beans, drained and rinsed (chickpeas, cannelloni, lentils, or your choice)

For Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup tahini
• 4 tablespoons lemon juice, to taste
• 2 teaspoon Dijon mustard
• Juice from the pickled beets
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

DIRECTIONS

1. Combine all salad ingredients, except Quinoa in a large bowl. Add the pickled beet juice and massage into salad. Fold in Quinoa and set aside.
2. Put the dressing ingredients in a jar and shake well until combined. Add lemon juice or seasoning to taste.
3. Toss dressing with salad mixture. If serving immediately, make sure to dressing salad at least an hour before serving. This salad gets better as the flavors combine.
4. Divide the mixture among 4 single-serving lidded containers. Seal the salad containers and refrigerate for up to 4 days.

RED CABBAGE AND SWISS CHARD SLAW

INGREDIENTS

• 2 cups shredded red cabbage
• 2 cups chopped Swiss chard leaves
• 1 large carrot, grated
• 1/4 cup chopped green onions
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

DIRECTIONS

1. In a large mixing bowl, combine the shredded red cabbage, chopped Swiss chard leaves, grated carrot, and chopped green onions.
2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetable mixture and toss until well coated.
4. Let the slaw sit for about 15 minutes to allow the flavors to meld. Serve as a side dish or as a topping for burgers or sandwiches.