Total Time: 25 minutes; 15 active minutes | Servings: 6

Ingredients

• 2 tablespoons canola oil
• 1 large onion, chopped
• 3 tablespoons tomato paste
• 1 pound green beans, trimmed
• 2 large carrots, thinly sliced
• 2 large tomatoes, chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon salt

Preparation

• Place a large saute pan over medium-high heat and drizzle in the oil. Add the onion and stir. When it starts to sizzle, reduce the heat to medium low and stir frequently until soft, about 10 minutes.
• Stir in the tomato paste and keep stirring until the paste is a shade darker, about 3 minutes.
• Add the green beans, carrots, tomatoes, ginger, garlic and salt and stir. Cover the pan and raise to medium, then cook for ten minutes.
• When the carrots are tender, taste for salt and serve.

Serving Suggestion

Serve as a side dish with Mediterranean or Middle Eastern-inspired main dishes.

Nutritional Information

Greetings, fellow cooperators

At our regular monthly board meeting last night, we held our annual elections, and I'm thrilled to announce the new board leadership team for the coming year:

President- Lisa Hinton
Co-Vice Presidents- Khaila Daye, Andrea Davidson
Secretary- Ambrose Kee
Treasurer- Debra Smith-El
Asst Treasurer- Cecilia Allen

Please join me in congratulating each of the new (or continuing) officers! I'd also like to recognize new at-large board member Michael Rubin, stepping in to complete the term of the recently resigned Mollie Blafer. Welcome Michael (and we'll miss you Mollie)!

It's been my extreme pleasure to function as board president this past term. I'm looking very much forward to remaining on the board as an at-large member to support the new team and continue the mission of Deep Roots Market. We have a very special place- thank you for your continued support and for remaining united to meet the common economic, social, and cultural needs of our community.

Sincerely,
Drew Dix

Total Time: 30 active minutes | Servings: 4

Ingredients

• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons canola oil
• 1 onion, thinly sliced
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 1 teaspoon red pepper flakes
• 8 ounces snap peas, trimmed
• 1/2 cup fresh mint
• 1/4 cup chopped roasted peanuts
• Cooked rice

Preparation

• In a cup, stir the lime juice, soy sauce and honey and reserve.
• Place a large saute pan over medium-high heat. Drizzle with canola oil and add the onions. Stir until the onions start to soften, then reduce the heat to medium and cook for about 5 minutes, until golden and lightly browned in spots.
• Raise the heat to medium-high. Add the garlic and stir for a minute, then crumble in the ground turkey and add the pepper flakes. Stir, breaking up the meat as it cooks, for about 5 minutes.
• When the turkey is browned, pour the lime juice mixture over the pan and stir. Bring to a boil and cook until thickened.
• Sprinkle the peas over the meat and cover the pan to steam them for 3-4 minutes. Sprinkle with mint and peanuts and serve over rice.

Serving Suggestion

For an alternative to rice, serve over butter lettuce leaves!

Nutritional Information

Total Time: 30 active minutes | Servings: 8

Ingredients

• 2 cups fresh berries, washed and chopped (use a single kind or a variety)
• 1/4 cup sugar
• 2 tablespoons honey
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 1/2 cups plain, nonfat Greek yogurt

Preparation

• In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky.
• Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined.
• Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.

Serving Suggestion

Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.

Nutritional Information

Total Time: 45 active minutes | Servings: 4

Ingredients

• 1 cup mayonnaise
• 1/4 cup dill pickle brine
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, pressed
• 1 teaspoon sugar
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 chicken leg quarters

Preparation

• Whisk mayonnaise, pickle brine, vinegar, Worcestershire sauce, garlic, sugar, smoked paprika, ½ teaspoon of the salt, and ½ teaspoon of the pepper together in a small bowl until smooth.
• Transfer ½ cup of the sauce to a large zip-top plastic bag and add chicken. Seal bag and massage to distribute marinade. Refrigerate for at least 2 and up to 24 hours. Reserve the remaining sauce in the refrigerator.
• Remove chicken from refrigerator and let stand at room temperature for 30 minutes. Preheat grill to high (450°F to 500°F). Remove chicken from marinade, letting excess drip off. Discard marinade. Sprinkle both sides of chicken with remaining salt and pepper.
• Place chicken, skin side down, on oiled grates. Grill, uncovered, until grill marks appear and skin starts to turn golden, about 4 minutes. Turn chicken and close grill. Reduce heat to medium (350°F to 400°F), and cook, undisturbed, until a thermometer inserted into thickest portion of thigh registers 155°F; 15 to 20 minutes. Remove chicken from grill. Serve with reserved sauce.

Nutritional Information

730 calories, 54 g. fat, 320 mg. cholesterol, 580 mg. sodium, 2 g. carbohydrate, 0 g. fiber, 54 g. protein