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Dressed simply with a good fruity olive oil and fresh lemon juice, this light, colorful pasta salad makes a delicious light lunch or side dish. Make it a complete meal by adding your favorite protein, like some grilled chicken, chunks of roast turkey, cooked shrimp, strips of leftover steak or even grilled tofu
Nobody will miss the noodles in this delicious layering of sliced eggplant, marinara and spinach combined with creamy ricotta cheese. It’s hearty enough to be an entrée, but it also makes a terrific side dish served with roast beef, pork, poultry or fish. For variety, you can substitute any tomato-based pasta sauce for the marinara.
Savory bread puddings are great to keep in your cooking repertoire because they serve a dual function as both vegetable and starch. Just about any vegetable will work in this recipe, as long as you make sure it’s cooked before combining it with the bread cubes, custard and cheese. This combo of broccoli and Swiss Emmanthaler cheese is delicious, sure to garner fans whenever you serve it.
This delicious smoothie is light, fresh and utterly satisfying. Enjoy it as a day starter or a mid-afternoon snack.
From Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman & Marea Goodman
This twist on breakfast porridge comes to us from Ashley at Edible Perspective . Made with partially ground millet for a satisfying chew it’s topped with garlicky wilted greens and a perfectly cooked egg. Though ideal for a chilly winter breakfast, this power bowl doubles as dinner and will be sure to satisfy you to your core without weighing you down.
This salad showcases the vibrant colors and concentrated earthy sweetness of roasted beets together with fresh organic baby greens and the delightful contrasts of fruit, cheese and nuts — a combination sure to leave you wanting more!
Here on the Central Coast of California, we’re lucky to have perfect conditions for baby beets to thrive year-round; but don’t worry if you can’t find baby beets, larger ones will do just fine.
Blood oranges are spectacular in this salad, but if they’re not available, don’t hesitate to make it with any oranges you like. The sweet acidity of the oranges sets up a delicious contrast with smooth white feta and crunchy nuts. This recipe is flexible enough to make great use of what you have on hand; fresh goat cheese works as nicely as the feta, and you can easily substitute organic spring mix for the organic arugula.
Puffed and golden, this savory bread pudding emerges from the oven with the earthy perfume of shiitake mushrooms.
Served with fresh fruit and slices of bacon or ham, it’s a delicious centerpiece for a brunch buffet. It also performs double duty as an elegant side dish for a rib roast or steak. If you happen to have leftovers, they reheat well in the microwave.
From Food to Live By: The Earthbound Farm Organic Cookbook by our co-founder, Myra Goodman
This light and tangy vinaigrette is a perfect partner for our Harvest Blend Salad. With less oil than most dressings, it relies on fresh juice for flavor and body. Its sweet-tart citrus taste is a delicate accompaniment to the melange of baby greens and marries well with the cranberry and walnut garnish.
This simple and light salad is the perfect, nutritious on the go option, especially in the warmer summer months. The colorful ingredients will look beautiful layered, and you’ll likely get envious stares from passerbys.
This zesty salad dressing is tailored to our Roasted Butternut and Baby Kale Salad, but you might find it pleasing on bold lettuces like our Romaine with other toppings. This recipe makes about 1/3 cup of dressing.
“If you never make homemade granola, you’ll be surprised by how simple and easy it is,” says Earthbound Farm co-founder Myra Goodman. “Especially my delicious Maple Almond Granola, which has just 7 ingredients and is ready to go into the oven in only a few minutes.”
“This recipe was one of the first I ever developed, and it’s been a best seller at our Farm Stand in Carmel Valley for over a decade,” Myra continues. “It’s delicious served with milk, but my family’s favorite way to eat it is over plain nonfat yogurt mixed with apple sauce (about a 1-to-1 ratio of apple sauce to yogurt). The apple sauce gives the yogurt a fluffier texture and sweetens it naturally, without any of the sugar, corn syrup or artificial flavors many pre-sweetened yogurts use. If berries are in season, we often throw a handful on top. It’s yummy for breakfast or for a snack any time of day, and a handful is always a welcome treat!”
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
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