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Prep a few healthy lunches ahead of time with organic spring mix, quinoa, roasted sweet potato, and crispy chickpeas. These colorful bowls are ready to grab from the fridge and will keep you satisfied through the afternoon.
Roasted sweet potato, pasta, and organic baby spinach make a satisfying lunch with feta, dried cranberries, and pumpkin seeds. Keep the maple vinaigrette on the side until you’re ready to eat.
Peppery Wild Red Arugula meets crisp apples, tangy feta, dried cranberries and maple-Dijon dressing in this colorful fall salad. Roasted sweet potato leaves make it extra festive.
Some salads are side dishes. This one is a meal. Built on a peppery base of Earthbound Farm Wild Red Arugula, this French-inspired dish layers tender baby potatoes, soft-boiled eggs, crisp radishes, and fresh chives, finished with a simple Dijon vinaigrette. Effortless to make. Impossible to forget.
Grilled peaches bring smoky sweetness to a bed of Earthbound Farm Regenerative Spring Mix, layered with creamy burrata, juicy cherry tomatoes, blackberries, fresh mint, and crunchy pistachios. A balsamic glaze ties it all together. This is the salad you bring to every summer table.
The kind of salad that disappears at every summer table. Built on Earthbound Farm Renew Greens with grilled corn, mango, avocado, and a bright avocado-cilantro dressing, it’s colorful enough to be the centerpiece and easy enough to make any night of the week.
Sometimes the best salads are the simplest ones. Earthbound Farm’s Tricolore Greens, a blend of baby arugula, baby spinach, radicchio, and frisée, bring a beautiful mix of peppery, bitter, and delicate flavors that need very little help. Add heirloom tomatoes, crisp cucumber, a drizzle of olive oil and balsamic, and crown it all with golden baked parmesan crisps. Elegant enough for a dinner party. Easy enough for a Tuesday.
Good food starts with good farming. That’s why we’re excited to partner with SIMPLi and bring together two regenerative products in one beautiful summer salad. Because every choice we make, from the greens we grow to the olive oil we drizzle, has the power to support a healthier future for our food system.
This savory Dutch baby brings together warm, simple ingredients with the bright, peppery lift of Earthbound Farm Wild Red Arugula. The oven-puffed pancake becomes a cozy base for sautéed mushrooms, garlic, and fresh thyme, finished with a gentle sprinkle of parmesan. It’s an easy, everyday way to turn fresh organic greens into a brunch that feels both comforting and naturally vibrant.
This vegan creamy green pasta is like a garden in a bowl. Baby spinach blends with lemon,
herbs, and white beans to create a silky, nutrient-packed sauce that feels light but tastes
indulgent.
Fresh, cheesy, and perfectly portioned, this dip uses cottage cheese for a lighter creamy base and gets golden and melty in the air fryer.
A quick, no-mess side or snack that turns a simple bag of Earthbound Farm Organic Broccoli Florets into golden, cheesy bites with a satisfying crunch.
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