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Sides

Dessert

Baked Butternut Squash with Cinnamon Streusel

Dinner

Baby Kale and Bok Choy with Sesame and Ginger

Barley with Organic Spinach and Green Olives

Appetizer

Barley with Organic Spinach and Green Olives

Sides

Celery Amandine

Salad

Celery Slaw

«‹4 5 6

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Wow. That's all we can say. This Sweet & Spicy Roa

Wow. That's all we can say. This Sweet & Spicy Roasted Cauliflower with Tahini Beet Dressing 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.
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FOR THE DRESSING
1 medium red beet, roasted, cooled and peeled (or substitute pre-cooked beets or even canned beets)
2 tablespoons tahini
1 teaspoon kosher salt
2 teaspoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
2 cloves garlic, roughly chopped
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FOR THE CAULIFLOWER
4 cups Earthbound Farm organic cauliflower florets
2 tablespoons maple syrup
2 tablespoons sriracha
2 tablespoons olive oil
1/2 tablespoon tamari
1/2 teaspoon black pepper
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FOR THE DRESSING
Blend all ingredients in a blender or a food processor till they’re completely smooth. Adjust the salt as needed. If the dressing is a bit thick, add in water by the teaspoon.
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FOR THE CAULIFLOWER
Preheat oven to 400º. Line a baking sheet with parchment paper.
In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
Bake for 30 minutes or until cauliflower is tender.
Drizzle with beet-tahini dressing and serve with more dressing on the side.

Our organic flower master Janna Jo grew these spec

Our organic flower master Janna Jo grew these spectacular Queen Lime Rose Zinnias and Japonica Striped Corn at our farm stand in Carmel Valley. She is truly an artist with many things, but especially flowers. She can walk through a seemingly chaotic garden, choose a few stems and put them together just so in a way that takes your breath away. #FarmStandFriday

The complex sweet and spicy flavors of Thai food h

The complex sweet and spicy flavors of Thai food have become so widely beloved, we just had to pull together a salad to elevate them. And our Organic Sweet & Crisp Romaine Heart Leaves make a delightful canvas for the sweet and spicy flavors of this extraordinary salad. And if you're one of those people for whom cilantro tastes like soap, don't skip this salad...just skip the cilantro. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can easily add protein to this salad with some cooked chicken, shredded pork, pork belly, or shrimp.

Can you taste the sweet and crisp of this perfect

Can you taste the sweet and crisp of this perfect organic romaine? This is where our Organic Sweet and Crisp Romaine Leaves come from -- a head just like this. We take just the most tender, inner leaves of the romaine heart then wash and dry them for you so there's no waste -- just sweet and crisp leaves ready for everything. And no, the outer leaves aren't wasted: they stay in the field and get worked back into our organic soil to continue fortifying the organic matter. More organic matter = healthier soils. It's a cycle, friends, and we're happy we're all in this cycle together. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Just a note on this gorgeous specimen of romaine lettuce. The ladybug there was helping us make sure pest insects like aphids don't wreck the crop. Doesn't she look cute? 🐞 Then you can also see how the inner leaves are "cupping" to form the most prized part of the lettuce -- the heart -- while the outer wrapper leaves stretch out to catch the sun. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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OK. Enough lettuce nerding for today.

That's a wrap on a delicious week! ▶️ 1 who

That's a wrap on a delicious week!

▶️ 1 whole wheat burrito-size tortilla
▶️1/2 cup cooked rice
▶️1 @pescavore_seafood ahi tuna jerky strip
▶️1/2 cup, packed, @earthboundfarm organic Spring mix
▶️1 1/2 tbsp homemade sriracha mayonnaise 🥣

For the sauce, mix equal parts of your favorite mayo with sriracha and set aside. Place tortilla on flat surface (cutting board). Spread sriracha mayo over tortilla, leaving 1/2 inch border. Spread rice over mayo, place tuna strips across the lower half of tortilla, from left side to right side on top of rice. Cover tuna strips with greens, covering tuna from left side to right side. Be sure to leave a small border on both sides. Carefully and tightly roll tortilla from the bottom, side closest to you, to the top, tucking any stray greens back into the “sushi” roll. Wrap roll in film, tightly, for at least 20 minutes. Carefully unwrap roll and slice into 1” pieces and lay flat as if they were sushi pieces.

We’re back with our favorite downhome Homemade C

We’re back with our favorite downhome Homemade Chef Joel Gamoran for our free July Zoom cooking class. This month, Skillet Spanakopita with flaky filo and organic spinach is on the menu. Sounds so fancy, but when you cook along with Chef Joel, everything’s possible…and also delicious. These classes are So. Much. Fun. We hope you’ll join us!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When: Thursday, July 22 at 4pm Pacific/7pm Eastern
Where: Zoom – from the comfort of your kitchen
Register at the link in bio!

Those skinny little “leaves” in your organic b

Is there a more downhome summer fruit than waterme

Is there a more downhome summer fruit than watermelon? 🍉What do you think of pairing summer sweet watermelon with salty, tangy feta and earthy organic baby kale then drizzling on some Honey-Thyme Vinaigrette?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Vinaigrette:⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ cup red wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup extra-virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons clover honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
1½ teaspoons fresh thyme leaves, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and freshly ground pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Salad:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 5-ounce container Earthbound Farm Organic Baby Kale, Spinach, or Organic Baby Arugula⠀⠀⠀⠀⠀⠀⠀⠀⠀
1½ cups watermelon cubes⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 ounces feta cheese, drained and cubed (or crumbled, or cut into triangles)⠀⠀⠀⠀⠀⠀⠀⠀⠀
¾ cup very coarsely chopped toasted walnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup pitted brined green and/or black olives, halved lengthwise⠀⠀⠀⠀⠀⠀⠀⠀⠀
20 basil leaves, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Make the vinaigrette:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whisk all of the ingredients together in a bowl; make sure to dissolve the honey. Season with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Make the salad:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Toss whichever organic greens you are using with some of the vinaigrette until all the leaves are lightly coated. Drizzle the watermelon lightly with some of the dressing. Mound the salad on plates and arrange the watermelon and feta on the greens. Top with the toasted walnuts and olives and garnish the salads with the basil. Serve the remaining dressing on the side, giving it a quick stir before pouring.

Organic spring mix fields are so lovely with their

Organic spring mix fields are so lovely with their alternating blocks of green and red, don't you agree? In this image you can see the cloud layer creeping across the coastal range -- that's our marine layer, which keeps our summers cooler than in many other places, creating the ideal conditions to grow our organic baby greens.

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