Myra Goodman
Myra Goodman and her husband, Drew,
founded Earthbound Farm in their Carmel
Valley, California, backyard 26 years ago.
Myra’s cooking is inspired by the fresh,
;avorful and healthy harvest of their organic
farm, which led her to establish one of the
country’s ;rst certi;ed organic kitchens.
Her latest cookbook is The Earthbound Cook:
Recipes for Delicious Food and a Healthy Planet
( Workman Publishing, 2010).
Spring Mix Salad with Strawberries,
Walnuts and Goat Cheese
Earthbound Farm
Recipes developed by Myra Goodman
Sweet-tart and succulent, strawberries are a true joy of spring and summer. This
light and delicious salad uses spring mix as a beautiful and ;avorful base for the
delightful blending of sweet strawberries, creamy goat cheese and toasted walnuts.
The ;avors are melded perfectly by a quick-to-make balsamic vinaigrette that
features toasted walnut oil.
1 pint fresh strawberries,
rinsed, dried and hulled
5 ounces prewashed
Earthbound Farm*
Organic Spring
Mix
1/2 cup walnut
pieces, toasted
1/2 cup (about 2 ounces)
crumbled goat cheese
WALNUT BALSAMIC
VINAIGRETTE
2 tablespoons
balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted
walnut oil
2 tablespoons extra-virgin
olive oil
Salt and freshly ground
black pepper
Organic
To prepare the vinaigrette, combine vinegar,
mustard and both oils in a glass jar and seal the
lid tightly. Shake the jar vigorously to combine.
Season the vinaigrette with salt and pepper to
taste. (The vinaigrette can be refrigerated, covered,
for up to 1 month. Let it return to room temperature
and shake vigorously before using.)
Cut strawberries in quarters, place in a small bowl
and toss with about 2 tablespoons of the vinaigrette.
Set aside.
Place all of the spring mix in a large bowl and add 3
tablespoons of the vinaigrette. Toss to lightly coat the
leaves; then taste and add more vinaigrette if needed.
Transfer the lettuce to individual salad plates. Top
the lettuce with the strawberries, toasted walnuts
and crumbled goat cheese. Serve immediately.
Makes 4 servings.
Tip: This vinaigrette is also light enough to dress
delicate baby spinach, mâche or baby greens.
Brands may vary by region; substitute a similar product.
Healthy Apple Crisp
Earthbound Farm
My family loves apple desserts, and we especially love ones that are healthy as well
as delicious. This crisp uses just a little canola oil instead of lots of butter, as well
as whole wheat ;our and nutritious nuts. It’s yummy, quick and easy to make, and
a guilt-free pleasure. Great on its own, it’s even better when served with a bit of
vanilla frozen yogurt or ice cream.
2 6-ounce bags
Earthbound Farm*
organic apple
slices
Juice of 1 lemon
1 cup old-fashioned
rolled oats
3/4 cup chopped pecans
or walnuts
1/2 cup packed light
brown sugar
2 tablespoons whole
wheat pastry ;our
1 tablespoon ground
cinnamon
1/4 cup canola oil, plus
more if needed
Organic
Position a rack in the middle of the oven and preheat
the oven to 375°F.
Place apple slices in a large bowl, add lemon juice
and toss to coat with the juice.
To make the topping, combine oats, pecans, brown
sugar, pastry ;our and cinnamon in a bowl, and stir
to blend. Add 1/4 cup oil and stir again. If the mixture
seems too dry (it should clump together when you
squeeze it), add another teaspoon or two of oil.
Transfer the apples to a 9-inch-square baking dish.
Add the topping, spreading it evenly over the
apples; do not pack it down.
Bake until the apples are tender and the topping is
golden, 45-50 minutes. Serve warm. Makes 6 servings.
Brands may vary by region; substitute a similar product.
