· By Laroot World INC
Foundations Menu
Monday Lunch
Flamenco Escabeche
Preparation: Heat the meal in the oven at 400 degrees for 10 minutes or microwave for 3 – 4 min.
Parts included: Seared Salmon or Charred Cauliflower
In the Middle Ages, the escabeche dish in Spain was known as "the father of hospitality." Originally it was brought to Spain by the Muslim Moors as they conquered Spain, and later the fish alternative was popularized by Spaniards during Lent. Our recipe prepares salmon and seasonal vegetables in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics. Patatas bravas, a traditional Spanish way of preparing potatoes, is a spicy accompaniment to our escabeche dish.
Ingredients: 6oz Salmon From Cutler Cove in Maine, Asparagus, Gold Bar Squash, Baby Carrot, Sweet Pepper, Shallot, Champagne Vinegar, Olive Oil, Maldon Salt, Thyme, Bay Leaf, Pink Peppercorn, Baby Yukon Gold Potato, Red Wine Vinegar, Garlic Powder, Smoked Paprika, Red Chili Flakes, Fresh Thyme, Kosher Salt
Monday Dinner
Ukrainian Borscht
Preparation: Heat in a small pot for 5 minutes on medium heat or microwave for
2 –3 minutes. Add a teaspoon (or as preferred) of sumac sour cream. Enjoy with a
side of Gluten Free bread, toasted if preferred.
Parts included: Beet Soup, Sour Cream, and Gluten-Free Bread
Borscht dates back to 14th-century Ukraine, where it was created from the abundant hogweed of the region. Like most interpretations today, our version is made using organic beetroot, a superfood high in fiber and folate. The beets are stewed in a beef broth to create a robust soup that is both distinctively sour and savory. This specific recipe is special to Laroot as it belongs to our founder’s grandmother.
Ingredients: Red Beets, Red Cabbage, Organic Beef Bone Broth, Market Potatoes, Shallots, Thyme, Garlic, Onion, Lemon Juice, Extra Virgin Olive Oil, Sour Cream, Sumac, Dill, Gluten-Free Bread
Tuesday Lunch
Princess of Addis Ababa
Preparation: Enjoy the salad straight from the refrigerator. Please season with your preferred amount of the vinaigrette and farmer’s cheese.
Parts included: Ethiopian Teff-Grain Salad, Farmer's Cheese (*depending on dietary preference), and Lemon Vinaigrette
The ancient cuisine of Ethiopia deserves more recognition in the Western world for its health benefits and flavor profiles. The notable ingredient here is teff, a native Ethiopian super grain which rivals quinoa in its protein, calcium, and iron content. Served alongside traditional ingredients like kale, squash, and farmer's cheese, we call this dish the Princess of Addis Ababa for its regal nutritional value.
Ingredients: Collard Greens, Onion, Garlic, Ginger, Mitmita, Berbere, Thyme, Olive Oil, Teff Grain, Roasted Squash, Cherry Tomato, Shallot, Olive Oil, Salt, Pepper, Parsley, Dill, Cilantro, Mint, Garlic, Lemon Zest, Lemon Juice, Agave, Tomato, Kale, Sunflower Seeds, Tahini, Farmers Cheese, Fresh Lemon Juice, Olive Oil, Dijon Mustard, Parsley
Tuesday Dinner
Three Sisters Stew
Preparation: Heat the stew for 3 – 4 minutes, covered on medium heat in a small pot or in the microwave for the same duration. Microwave the grains for 1 – 2 minutes and enjoy on the side or in the stew.
Parts included: Corn, Bean & Squash Stew and Ancient Grains
Native American people relied on a sacred trio of crops known as the Three Sisters — corn, beans, and squash. When planted together, these crops grow in perfect harmony, supporting each other's unique needs, just as any sisterhood should. Our dish is a tribute to these ancient ingredients, uniting them to create a stew that's rich in protein and vitamins — it's no wonder these crops were often called "the sustainers of life."
Ingredients: Acorn Squash, White Hominy, Tiger Eye Legumes, Corn, Whole Peeled Tomatoes, Garlic, Onion, Turmeric, Coriander, Cumin, Aleppo, Olive Oil, Quinoa, Millet, Buckwheat, Salt, Parsley
Wednesday Lunch
The Kingston
Preparation: Place the meal in a 400 degree preheated oven for 10 minutes or microwave for 4 – 5 minutes. If you choose to heat the plantains in the oven, transfer them to an oven safe dish or microwave them for 3 – 4 minutes.
Parts included: Jamaican Jerk Chicken or Jamaican Jerk Yam and Sweet Plantain
Born from a unification of African and Taíno culinary techniques,"jerk" traditionally refers to spicy, slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. We rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. The meal is complete with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.
Ingredients: Local Free Range Organic Chicken Breast (Yellow Bell Farm- Red Hook, NY), Molasses, Agave, Scotch Bonnet Pepper, Onion, Garlic, Ginger, Scallion, Allspice, Cinnamon, Salt, Cabbage, Baby Carrot, Tricolor Bell Peppers, Turmeric, Collard Greens,Tomato, Vegetable Broth, Brown Rice, Kidney Beans, Coconut Milk, Bay Leaf, Thyme, Ripe Yellow Plantain, Olive Oil
Wednesday Dinner
The KC
Preparation: Heat the soup for 4 minutes on medium heat or microwave and then pour over the noodles (or enjoy separately). The noodles can also be microwaved separately for 1 – 2 minutes.
Parts included: Spicy Korean Carrot Soup and Kelp-Noodle Stir Fry
Our Korean dish takes advantage of the fact that that cooked carrots are actually more nutritious than raw carrots. Heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, eliminating the need for added sugars. We complete the dish with the stir fry featuring kelp noodles and Asian vegetables.