Myra Goodman
Myra Goodman and her husband, Drew,
founded Earthbound Farm in their Carmel
Valley, California, backyard 25 years ago.
Myra’s cooking is inspired by the fresh,
flavorful and healthy harvest of their organic
farm, which led her to establish one of the
country’s first certified organic kitchens.
She is the author of Food to Live By:
The Earthbound Farm Organic Cookbook
( Workman Publishing, 2006). Her second
cookbook will be published in spring 2010.
6 cups (tightly packed,
approx. 5 ounces)
Earthbound Farm*
Organic Mixed Baby
Greens
1 grapefruit, peeled
and segmented,
juice reserved
1 avocado, seeded, cut into
small pieces
1/2 cup walnut
pieces, toasted
VINAIGRETTE
1 tablespoon minced shal-
lot (approx. 1 small
shallot)
3 tablespoons
grapefruit juice
3 tablespoons
champagne vinegar
1/4 cup toasted walnut oil
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Mixed Baby Greens with
Ruby Grapefruit, Avocado and
Champagne-Shallot Vinaigrette
Earthbound Farm
Recipes developed by Myra Goodman
Organic
Place salad greens in a large bowl.
To prepare the vinaigrette, combine shallot,
grapefruit juice and vinegar in a small bowl. Add
the oils in a steady stream, whisking ingredients
together until well blended. Season with salt
and pepper.
Add the vinaigrette to the salad greens a little at a
time and toss lightly.
Top with grapefruit sections, avocado and
walnuts. Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Chef’s Choice
Spinach Yogurt Dip
Earthbound Farm
1 cup (tightly packed)
Earthbound Farm*
Organic Baby
Spinach
1 tablespoon minced
fresh parsley
1 teaspoon chopped
garlic
1/2 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 teaspoons lemon
juice
3/4 cup plain yogurt
2 tablespoons extra-
virgin olive oil
Cayenne pepper
Organic
Place spinach, parsley, garlic, salt, lemon zest and
lemon juice in a food processor and purée, stopping
the machine to scrape down the sides of the bowl
once or twice.
Transfer the mixture to a bowl and whisk in yogurt
and olive oil.
Season to taste with a dash or two of cayenne
pepper. Cover and refrigerate for at least 4 hours.
Serve cold with fresh vegetables, such as
Earthbound Farm* Organic Mini Peeled Carrots.
Brands may vary by region; substitute a similar product.
