Myra Goodman
Myra Goodman and her husband, Drew,
founded Earthbound Farm in their
Carmel Valley, California, backyard 28
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. Her latest cookbook
is The Earthbound Cook: 250 Recipes
for Delicious Food and a Healthy Planet
(Workman Publishing, 2010).
Baby Kale and Baby Spinach
Salad with Carrots, Cranberries
and Almonds
Earthbound Farm
Recipes developed by Myra Goodman
4 cups Earthbound Farm organic
mixed baby kales (or substitute
Earthbound Farm organic
spring mix)
4 cups Earthbound Farm organic
baby spinach
¼ cup peeled and shredded
Earthbound Farm organic carrots
¼ cup dried cranberries
¼ cup toasted almonds, chopped
VINAIGRETTE
2 tablespoons orange juice
2 tablespoons tamari or soy sauce
2 tablespoons golden
balsamic vinegar
1 teaspoon grated fresh ginger
3 tablespoons canola oil
3 tablespoons toasted sesame oil
Salt and freshly ground pepper
to taste
Prepare the vinaigrette: Combine orange juice, tamari sauce, vinegar and ginger
in a mixing bowl. In a measuring cup, combine both oils and drizzle into the
orange juice-vinegar mixture, whisking to combine. Season with salt and pepper.
(Vinaigrette can be refrigerated, covered, for up to 3 weeks.)
Place baby kales, spinach, carrots, cranberries and almonds in a large mixing
bowl. Dress with half of the vinaigrette and toss, adding more vinaigrette if
desired. Serve immediately. Serves 6 as a side salad.
Mixed Baby Kales and Farro
Salad with Mustard Vinaigrette
Earthbound Farm
1½ cups uncooked farro
1 cup cherry tomatoes, cut in half
4½ cups Earthbound Farm organic
mixed baby kales, coarsely chopped
¾ cup Earthbound Farm organic
carrots, peeled and grated
1 cup corn kernels, fresh or frozen
MUSTARD VINAIGRETTE
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon tamari or soy sauce
2 teaspoons minced shallot
1 teaspoon minced garlic
2 teaspoons chopped fresh parsley
½ cup extra-virgin olive oil
¾ teaspoon salt
Freshly ground black pepper
to taste
Prepare the vinaigrette: Combine lemon juice, mustard, tamari sauce, shallot,
garlic and parsley in a large bowl. Slowly drizzle the oil into the mixture while
whisking. Season with salt and pepper.
Bring 6 cups of water to a boil in a large covered saucepan over high heat. Add
a pinch of salt and the farro, and return to a boil. Then reduce the heat to medium-low and cook, stirring occasionally, until the farro is puffed and slightly chewy,
20-30 minutes. (Do not overcook, or the farro will be mushy.)
Drain the farro immediately, and rinse it under cold running water until cool.
Drain again and transfer to a large bowl. Add cherry tomatoes, baby kales,
carrots and corn. Stir in vinaigrette, and adjust the seasoning if desired. Serve
immediately. Serves 8 as a side salad.
