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Dietary: Gluten Free
Arugula, Fig and Prosciutto Salad with Maple Tahini Dressing
This Fig and Prosciutto Arugula salad by Christine Kozovski is for the sweet and salty lovers. Paired with pecans, fig flavored goat cheese, Earthbound Farm Organic Baby Arugula and drizzled with a maple tahini dressing, this salad is so satisfying and undeniably delicious!
Chard, Fennel & White Bean Soup with Clams and Pistachio Pesto
This recipe comes to us from Aran Goyoaga from Cannelle et Vanille, who says:
“It was easy to come up with a soup recipe when Earthbound Farm approached me for a collaboration. This lemony chard, fennel and bean soup with pistachio pesto and clams is green, suggesting spring is around the corner, but hearty and warm. I was able to use a variety of their lovely organic produce for this recipe that I ended up serving for Sunday dinner with friends.”
Enjoy!
Indian-spiced Cauliflower Soup
nowy white and crunchy, organic cauliflower is a beautiful, healthy vegetable that’s just bursting with delicious possibilities. Here we’ve simmered it in a vegetable broth seasoned with aromatic subcontinent spices to create a delightfully warming and versatile soup that’s perfect for a winter meal.
Change it up by puréeing it smooth for a dinner party or stirring in some baby spinach for a hearty family supper, and watch it nestle nicely into your seasonal recipe rotation. You’ll never take cauliflower for granted again.
Savory Riced Veggie Muffins
These easy veggie muffins are a savory treat that you can feel good about! Packed with flavor, nutrition and organic goodness, they’ll be the star of the lunchbox.
Butternut and Apple Bisque
Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. To keep it simple, a sprinkling of fresh tarragon finishes the bisque nicely. If you have more time, chopped hazelnuts, tiny toasted croutons, or fried sage leaves would work well as garnishes.
Tomato Soup with Cheesy Cauliflower Float
A lot of tomato soups require peeling and seeding tomatoes. This recipe skips those steps because, heck, that’s what the blender is for. Tip: Pressed for time? Skip making the soup and serve Pacific Foods Organic Tomato Soup or Tomato and Red Pepper Soup with the cauliflower floats instead.
BEET CAULIFLOWER SOUP
Be still our hearts! The sweetness of beets and the silkiness of cooked cauliflower make this extraordinary soup a palate pleaser. Dotting the soup with easy-to-make creme fraiche hearts will bring at least a little smile to their lips,
Sweet & Spicy Roasted Cauliflower with Tahini Beet Dressing
This is cauliflower with a definite kick! We all love roasted cauliflower (don’t we?), but this recipe elevates that roast with sweet and spicy fireworks and laces it with a gorgeous pink drizzle to cool the mouth and dress up the dish. If you’re not up for the heat, dial back the sriracha.
Celery Spiked Guacamole
Never thought about adding celery to your guac? Give it a spin with this simple and delicious recipe. The celery adds fresh flavor and crunch to the guacamole without altering too much of those favorite treats you’ve come to love.
Power Berry Smoothies
Get your day going with a delightful fruit smoothie anchored by our powerfully nutritious greens: Power, Kale or Baby Spinach!
Wholesome organic frozen fruit and fruit juice impart a gently sweet flavor, and they provide the perfect cover for adding healthy veggies to your diet — even if you don’t particularly like to eat your greens straight up.
These smoothies make a terrific on-the-go breakfast or refreshing midday snack. The variations emphasize different fruit flavors, but you should experiment to suit your own tastes. Each recipe makes one 12-ounce smoothie. Enjoy!
Janna Jo’s Fancy Herb Water
Janna Jo Williams is the dedicated green thumb in charge of the gardens at our Farm Stand in Carmel Valley, California. She developed this delightful flavored water with the bountiful herbs she grows in our Cut-Your-Own Organic Herb Garden there.
“As perfect and refreshing for a party as for home, this Fancy Herb Water is a delicious and fragrant way to quench your thirst,” she says…and lots of Farm Stand event attendees agree!
“I choose all of my favorites from our organic herb garden here at the Farm Stand: in the video my infused water has lemon verbena, chamomile, lemon balm, bee balm, Moroccan mint, borage, lavender and a rosebud for both flavor and a pretty accent. You can use whatever fresh herbs you have in your garden or that you purchase — ones that you might use in your favorite hot tea would work beautifully in this cold brew.”
Always be sure to use only organic herbs and flowers so you don’t inadvertently add chemicals or pesticides to your water. This recipe makes about 16 8-ounce servings of infused water.