Myra Goodman
Myra Goodman and her husband, Drew,
founded Earthbound Farm in their Carmel
Valley, California, backyard 27 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: 250 Recipes for
Delicious Food and a Healthy Planet
( Workman Publishing, 2010).
Heirloom Lettuce Salad with
Apples, Pecans and Gorgonzola
Earthbound Farm
Recipes developed by Myra Goodman
6 cups Earthbound Farm* organic
heirloom lettuce leaves, torn into
bite-size pieces, carefully rinsed
and dried (or substitute Earthbound
Farm organic spring mix or washed
butter lettuce)
1 large or 2 small Earthbound Farm*
organic apples, peeled, quartered,
cored and thinly sliced
½ cup pecan pieces, toasted
½ cup crumbled Gorgonzola cheese
LIGHT BALSAMIC VINAIGRETTE
½ cup extra-virgin olive oil
2½ tablespoons balsamic vinegar
2 teaspoons minced shallot
2 teaspoons Dijon mustard
¼ teaspoon salt
Freshly ground black pepper, to taste
To prepare the vinaigrette, place all the ingredients in a glass jar and seal
the lid tightly. Shake vigorously to combine. (The dressing can be refrigerated,
covered, for up to 1 month. Let it return to room temperature and shake
vigorously before using.)
Place lettuce in a large bowl and toss with half of the vinaigrette. Divide the
lettuce among 4 salad plates.
Place apples in the same bowl, drizzle with a small amount of dressing, and
toss to coat. Divide the apples among the salad plates.
Sprinkle pecans and cheese over the salads. Drizzle with additional dressing,
if desired, and serve immediately. Serves 4 as a side salad.
Both recipes from The Earthbound Cook: 250 Recipes for Delicious
Food and a Healthy Planet, © 2010, Myra Goodman.
* Brands may vary by region; substitute a similar product.
Orecchiette with Broccolette
Earthbound Farm
Coarse sea salt or kosher salt
4 cups ( 12 ounces) orecchiette pasta
10 ounces Earthbound Farm* organic
broccolette, ends trimmed, stalks
cut into 1½-inch pieces ( 4 cups), or
substitute baby broccoli or broccolini
¼ cup olive oil
5 canned anchovies, mashed to a
paste with a fork
Bring 4 quarts water to a boil in a large covered pot over high heat. Add
2 tablespoons coarse sea salt and stir in orecchiette. Cook, stirring once or twice,
for 6 minutes. Then add broccolette and cook until the pasta is al dente and
the broccolette is tender, 6 more minutes.
A few minutes before the pasta and broccolette are cooked, pour olive oil into a
large skillet (at least 12 inches in diameter) and heat over medium heat. When
the oil is hot, add anchovies, garlic cloves and red pepper ;akes. Cook, stirring
frequently, until the anchovies dissolve and the mixture is hot, about 2 minutes.
Reserve 1 cup of the cooking liquid, then drain the pasta broccolette mixture into
a colander. Transfer the mixture to the skillet and cook for 2-3 minutes, stirring
frequently, adding some of the hot pasta cooking water to the skillet if the
mixture seems dry. Add lemon zest and 1 cup of the cheese, stirring to coat.
Transfer the pasta to a warmed platter and sprinkle with the remaining ½ cup
cheese. Serve hot. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
4 fresh garlic cloves, peeled
and minced
Pinch of dried red pepper ;akes,
or more to taste
Grated zest of 2 lemons, preferably
Meyer lemons
1½ cups freshly grated Parmesan or
Pecorino Romano cheese, divided
Chef’s Choice 87
