Kale with Apple, Leeks and Feta Cheese

1 bag Fresh Roots Baby Kale, washed and cut into fine strips
2 cups good cooking apples, chopped
1 cup leeks, chopped
3/4 cup feta cheese, crumbled
2 tablespoons cooking oil

Stir fry the leeks in oil in a large wok or frying pan, until tender. Add kale to the pan, and stir fry for another few minutes- until the kale is limp, but still bright green. Add the chopped apples and stir fry for another few minutes. Remove pan from heat, add feta and stir. Enjoy!


Sauteed Swiss Chard with Carmelized Onions

1 bunch Fresh Roots’ swiss chard
1 tablespoon coconut oil
1 tablespoon balsamic vinegar
1 tablespoons unsalted butter
1 medium onions, halved lengthwise and thinly sliced
1 garlic clove, finely chopped
a pinch of sugar

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften and turn translucent, about 8 minutes. Sprinkle sugar on the onions to help with the caramelization process and continue cooking (20 minutes).

Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, cover, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.


Walnut Sage Pesto

A beautiful and savory pesto made in less than 15 minutes. Add it to salads, meats, pasta, or sandwiches.


1 cup fresh sage

1 cup fresh parsley

1 cup walnuts

4 cloves chopped garlic

1 juiced lemon

3/4 cup olive oil

Salt and pepper to taste

Place everything except olive oil in a food processor. Slowly pour in olive oil as your pulse the processor. Add a little water for a thinner texture. Blend until smooth. Enjoy!




Balsamic Salad Dressing

A simple and classic dressing. If you are feeling adventurous, add some herbs, honey or garlic for an extra layer of flavor.


¾ cup    Extra virgin olive oil

¼ cup    Balsamic Vinegar

Pinch      Salt

Pinch     Ground pepper


Blend, mix, or shake all ingredients together in a mason jar. Enjoy!


Honey Mustard Salad Dressing

Easy to make and full of flavor. A sweet and tangy dressing for your salad greens.


3 tbsp.    Mustard

2 tbsp.    Honey

¼ cup    Extra virgin olive oil

¼ cup    Apple cider vinegar


Blend, mix or shake all ingredients together. Enjoy!


Can’t beat this beet dip!

A delicious and colourful dip. Can serve as a pot-luck item full of character, or even a fun and healthy snack for kids!

4 raw medium beets, cut in chunks

2 garlic cloves

1/2 cup tahini

1/2 cup sour cream or yogurt (substitute canned coconut milk for a dairy-free option)

1 tbsp freshly squeezed lemon juice

1/4 cup coconut oil

salt and pepper to taste

Preheat oven to 400°F. Massage beets in coconut oil and salt and bake for an hour or until tender. Add beets and remaining ingredients into a food processor and puree until smooth. Scoop into a small serving bowl and drizzle olive oil on top if desired. Serve with raw veggies, chips, crackers, or bread. Enjoy!



Dish Up the Cilantro Roots

Thai food is delicious – and easy to make at home. It starts, however, with the right ingredients – which in our case, means a spice paste; it is the basic building block for all of our thai food escapades. Enjoy!

2 teaspoons black peppercorns
5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
3 tablespoons coarsely chopped cilantro roots (or stems)
Pinch salt
1 teaspoon fish sauce

Place the peppercorns in a mortar with the garlic and pound to a paste. Add the cilantro roots and salt and pound to a paste. This will take 5 to 10 minutes. If you have a small blender or other food grinder that can produce a smooth paste, you can use it instead. (We tend to toss in a few cilantro stems along with the roots when we make this paste—just for good measure.) Stir in the fish sauce. Use the paste immediately or store in a well-sealed glass jar. This keeps for up to 4 days in the refrigerator.


Quick Pickled Beets

Time Required: approx. 45 minutes

1 bunch of Fresh Roots beets, scrubbed clean, with 2 inches of stem remaining
(keep the greens for another recipe)
3 tsp of coarse salt
1/3 cup of cider vinegar
1/4 tsp of freshly ground pepper
1/3 cup of olive oil
1/2 bunch of Fresh Roots parsley, finely chopped

Place beets in a pot with cool water. Bring water to a boil and add 2 tsp of salt. Turn down the heat and let simmer until beets are tender (approx. 30 min). Drain the water and replenish pot with cool water.
After beets have cooled down, squeeze out the flesh by holding on an end (you can also use a peeler). Trim the remaining stems and cut the beets into thin slices.
In a bowl, mix in the vinegar, pepper and the remaining salt. Slowly add in the oil while mixing. Pour over the beets.


Tabouleh: a fresh salad with parsley & mint

Use your curly parsley and scented mint in this amazing recipe. Try this easy Tabouleh for a fresh and healthy salad!

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch of Fresh Roots green onions, sliced
1 bunch Fresh Roots parsley
1 bunch Fresh Roots mint
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice

Make the couscous before hand, so it has time to cool. Quinoa and bulgur wheat are also great options.

Dice the vine-ripened tomatoes and the cucumber. Slice the green onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.

Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous.
Toss well and enjoy!