Myra Goodman
Twenty-two years ago, Myra Goodman and her
husband, Drew, founded Earthbound Farm in
their Carmel Valley, California, backyard.
Working closely with the land and its bounty,
she developed an appreciation for the benefits
of using the freshest ingredients, and she brings
that expertise to her culinary endeavors. She is
the author of Food to Live By: The Earthbound Farm Organic Cookbook (Workman
Publishing, 2006, available at costco.com).
California Waldorf Salad
EARTHBOUND FARM
All recipes developed by Myra Goodman
1/3 cup nonfat plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
1/2 teaspoon honey or sugar
1/2 cup thinly sliced celery
1/2 cup raisins
1/2 cup halved seedless grapes
1 unpeeled apple, cored and cut into 1/3-inch dice ( 1 cup)
1/2 cup toasted pecans or walnuts
5 ounces Earthbound Farm* Organic Spring Mix
or Baby Spinach (about 6 cups)
Organic
1. Place yogurt, mayonnaise, grated lime zest, lime juice, curry powder and
honey in a small bowl and whisk to combine.
2. Place celery, raisins, grapes, apple and nuts in a large bowl. Add about
half of the yogurt dressing and stir to combine.
3. Just before serving, add the spring mix or spinach and toss to combine.
Add more dressing if needed. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Ginger Carrot Soup
EARTHBOUND FARM
2 tablespoons canola oil or olive oil
1 3-inch piece fresh ginger, peeled and coarsely chopped
(about 1/4 cup)
1 small yellow onion, coarsely chopped (about 3/4 cup)
4 cups sliced Earthbound Farm Organic Mini
Peeled Carrots (about 1 1/4 pounds) Organic
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt
Freshly ground pepper
Crème fraîche or sour cream, for garnish
1. Heat oil in a large saucepan over medium heat. Add ginger and onion,
and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high and bring
to a boil. Reduce heat to low, cover and simmer until carrots are very tender,
about 45 minutes.
3. Puree the soup in the saucepan using an immersion blender. Or let the
soup cool a bit, then puree in a blender or food processor and return to the
saucepan. If you like a smoother texture, pass the pureed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick, thin it
with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours and up
to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour cream. If
desired, create a swirl pattern by dragging the tip of a knife or fork through
the crème fraîche. Makes 4 servings.
Brands may vary by region; substitute a similar product.
