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Polenta is such a wonderful comfort food — a savory, sophisticated porridge that is elevated further still by these balsamic roasted vegetables. Does this seem fancy? Don’t be intimidated. This wonderful recipe from Short Girl Tall Order is uncomplicated and rewarding.
Do you wish you loved salads more? With crispy, salty prosciutto, sweet and juicy strawberries, crunchy marcona almonds, and creamy, rich Burrata, Dash of Mandi shows us why even with just a handful o ingredients, the perfect balance of contrasting flavors and textures sends a salad right to craveable.
Broccolette is a cross between broccoli and gai lan (Chinese kale). If you aren’t familiar with this vegetable, you’re in for a treat! (Broccolette is Earthbound’s organic variety of this delicious veggie; you may also see similar items in the supermarket called broccolini or baby broccoli.)
Oven-roasting brings out the sugars and flavors of many vegetables; here it makes the garlic soft and sweet, and browns the broccolette tops lightly, but leaves the stems crisp-tender.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
Kathy Goodman (Earthbound Farm co-founder Drew Goodman’s stepmother) created this tangy vinaigrette, which has the flavor punch of Caesar dressing but without the egg. It’s great with hearts of romaine and other sturdy lettuces, but it has a light consistency so it’s also appropriate for more tender baby greens. This dressing is the perfect flavor accent for Grilled Caesar Salad with Parmesan Crisps, or just add some croutons and shaved Parmesan cheese to your favorite greens for a quick version of the classic Caesar.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Zimmy’s Nook pulled together this simple but luscious salad that highlights the bright and tangy flavors of winter fruits, perfectly complemented by a simple honey Dijon vinaigrette. This salad is stunning for a special dinner but so simple you’ll want to get it on the table regularly.
This is one of the standout favorite salad dressings at our Carmel Valley Farm Stand. That’s saying a lot since our regulars have come to expect nothing but the most delicious organic salads. It’s so simple but will elevate nearly any salad. Warning: this may put you off store-bought dressing forever.
Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.
These muffins are substantial enough to be satisfying day-starters or significant snacks. Chock-full of produce, they’re a great way to get more produce into your day (organic, of course).
Dive into our Little Gem + Butter Crunch mix and discover a world where toasted walnuts meet zesty golden balsamic vinaigrette. This isn’t just a salad; it’s a delicious adventure in flavor, proving that with the right ingredients, you can create a dish that’s both healthy and wildly tasty.
Shake up your greens game with our Romaine + Butter Crunch! It’s your fast track to a zingy heirloom tomato and garbanzo salad. With romaine, baby butter lettuce, and carrots all prepped and ready, just toss them with some homemade Italian dressing for an instant crunchy delight.
Dive into our zesty Lemon Basil Salad, where Earthbound Farm’s Little Gem + Kale Crunch mix meets a lively lemon basil dressing. Toss in some crunchy croutons and maybe a sprinkle of shredded white cheddar for extra joy.
Each spoonful brings the goodness of organic green vegetables, the crunch of croutons, and the freshness of parsley. It’s a perfect bowl to warm your soul and please your palate.
With a quick prep time, this salad is ideal for a simple and nutritious meal. Roasted cauliflower is the star, offering a tasty contrast to tender baby spinach, while pistachios and apples add various textures for a delightful experience.
