It’s easy to use up a whole box of greens when you have a lot of mouths to feed, but it seems like more of a challenge when it’s just…well, you. One person CAN use the whole box of tender, delicious and versatile Earthbound Farm Organic leaves, and our partner Sara from Go Gingham has a two-step strategy that makes it easy.
Winter and slow cookers just go together. What’s better than coming in from the cold to a warm, hearty meal full of veggies and goodness, like this Slow Cooker Italian Meatball Soup from our partner Stacie at One Hungry Mama?
When you’ve got healthy, high-quality Earthbound Farm Frozen Organic Butternut Squash in your freezer, you’ve got the makings of all kinds of delicious recipes. It’s so versatile, in fact, that our partner Ashley at Edible Perspective can use it in the morning for a smoothie AND at night for a soup!
This deliciously different salad comes from our co-founder Myra Goodman’s first cookbook, Food to Live By. Fresh figs are wrapped in prosciutto and grilled, then tossed with tender baby greens, crunchy walnuts and a lively walnut balsamic vinaigrette. As Myra wrote, “Heavenly!”
Our partner Stacie at One Hungry Mama has come up with a delightfully light, indulgently flavorful make-ahead/no-bake dessert that’s easier — and healthier — than pie: Maple Harvest Mousse, featuring Earthbound Farm Frozen Organic Butternut Squash, one of our most versatile harvest season favorites.
