The Earthbound Cook

WHEN I WAS GROWING UP IN NEW YORK CITY, I DIDN’T EAT A lot of salads. Which, thinking back, is not too surprising. Most of the salads I remember were made of less-than-fresh iceberg lettuce, a few cold, flavorless tomato wedges, some dry cucumber slices, and maybe a black olive or two … usually served with gelatinous Italian or French dressing from a bottle.

I first fell in love with salads when my husband, Drew, and I started growing organic heirloom greens on our farm in Carmel Valley. I never knew lettuces could be so beautiful and delicious! We grew Lola Rosa, which is a light green color near the base that graduates to dark burgundy as the leaves widen toward their frilly-edged tops; bright green and deep red oak-leaf lettuce, with its graceful scalloped edges that really do look like soft, tender oak leaves; and many other varieties that we discovered in seed catalogs.

We experimented with lots of delectable greens, happily sampling the varied tastes and textures—nothing was bland or boring, and I savored them all. There were so many different dressings and ingredients to add that I ended up eating salads all the time, and I still do more than 26 years later. I almost always have a huge salad for lunch, and then another salad either before, during, or even a couple of hours after dinner. The myriad ways to prepare leafy greens ensure that this healthy fare is always interesting and satisfying. Because I love salads so much, I’m surprised when someone tells me they choose them only when they’re trying “to be good and eat healthy” or to lose weight—that flavor isn’t their reason for going for the greens. But flavor is exactly what we’re celebrating in this chapter. I truly believe these delicious recipes are hard not to love.

I urge you to explore a wide variety of salad greens and lettuces, each with its own distinctive flavor and texture. And never compromise on freshness or quality—all the toppings and dressings in the world won’t disguise old or wilted lettuce.

Try something different with our Watercress Salad with Crispy Prosciutto, Roasted Tomatoes, and Avocado. The salad itself is deliciously unique, and the roasted tomatoes will quickly become a recipe gem you’ll go back to again and again. Or for a perfect winter salad, try the Escarole with Walnuts, Dates, and Bacon. The intense, rich flavors can serve as a perfect first course to almost any hearty dinner entrée.

In our Salad with Raspberries, Avocado, and Goat Cheese, juicy sweet raspberries perfectly complement the delicate flavor of creamy goat cheese and avocado. Close your eyes and feel the summer sunshine! And if you’ve never tried strawberries with greens, you’re in for a special treat: the Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese is a favorite of mine. The light balsamic vinaigrette perfectly supports the tangy sweetness of the strawberries and the flavorful heirloom lettuce. Add toasted walnuts and soft goat cheese, and you’ll be in salad heaven.

A great way to bring out the best in your salads is to mix your own fresh dressing. Many bottled dressings are made with poor-quality ingredients and often contain additives you don’t need or want. Homemade is usually fresher, more flavorful, and often less expensive. I’ve included fifteen dressing recipes here. Discover the subtle flavors of different olive and nut oils, the surprising variety of vinegars, and the back-to-basic simplicity of lemon juice and fresh herbs. Some of the creamy dressings contain tangy yogurt, tofu, or goat cheese—healthy ingredients that taste great without adding a lot of calories.

Sometimes I think about the difference between the disappointing salad choices I had growing up and the beautiful, nutritious organic salad greens that are available in almost every supermarket across the country today. It’s a great feeling to know that Drew and I played a role in that significant and beneficial culinary revolution. I’m so happy to share my passion for salads with you in this cookbook and hope you are as inspired by the infinite choices of leafy greens as I am.

Butter Lettuce Salad with Pears, Pecans, and Gorgonzola (page 68)

Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese

Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese

SWEET-TART AND SUCCULENT, STRAWBERRIES are a true joy of spring and summer. This light and delicious salad uses whole heirloom lettuce leaves as a beautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts. The flavors are melded perfectly by a quick-to-make balsamic vinaigrette that features toasted walnut oil. Serves 4 as a side salad

1 pint fresh strawberries, rinsed, dried, and hulled

Walnut Balsamic Vinaigrette (recipe follows)

7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed

½ cup walnut pieces, toasted (see box, page 31)

½ cup (about 2 ounces) crumbled goat cheese

1. Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.

2. Place all of the lettuce leaves 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.

3. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

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Lettuces, left to right: red romaine, red bibb, and green oakleaf.

Walnut Balsamic Vinaigrette

Good-quality balsamic vinegar and walnut oil make all the difference in this dressing. If you can find a roasted walnut oil, its intensely nutty flavor will not be overpowered by the rich balsamic vinegar. This vinaigrette is delicious paired with Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese, but it’s also light enough to dress delicate baby spinach, mâche, or baby greens. Makes about ½ cup

2 tablespoons balsamic vinegar

½ teaspoon Dijon mustard

3 tablespoons toasted walnut oil (see sidebar)

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Combine the 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.)

Spring Mix Salad with Warm Almond-Crusted Goat Cheese

HERE’S AN EASY WAY TO IMPRESS FRIENDS: Serve warm disks of meltingly soft goat cheese, coated with crunchy toasted almonds, on top of a medley of tender baby greens. Some slices of apple and a handful of raisins contribute a hint of sweetness that balances the earthy flavor of the goat cheese. If you prefer a salad without fruit, just leave it out—it will still be delicious. The thyme-accented balsamic vinaigrette pairs well with this combination of ingredients; the Apple Cider Vinaigrette (page 62) is good with this salad, too. images Serves 4 as a side salad

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4 ounces plain fresh goat cheese log, such as Montrachet

2 tablespoons finely chopped toasted unsalted almonds (see box, page 31)

5 ounces (about 6 cups) mixed baby greens, rinsed and dried if not prewashed

1 large crisp apple, such as Fuji or Gala, quartered, cored, and thinly sliced

About ¼ cup Lemon-Thyme Balsamic Vinaigrette (recipe follows)

Salt and freshly ground black pepper

¼ cup raisins

1. Position a rack about 5 inches from the broiler unit and preheat the broiler on high. Line a rimmed baking sheet with parchment paper or aluminum foil.

2. Cut the goat cheese into 4 rounds, each approximately ½-inch thick. Press the almonds into the top and bottom of each cheese round. Transfer the cheese to the prepared baking sheet.

3. Place the greens and apple slices in a large bowl, and add half of the vinaigrette. Toss to coat, season to taste with salt and pepper, and add more vinaigrette as desired.

4. Broil the cheese until the top begins to brown, watching closely so that the nuts don’t burn, 1 to 3 minutes.

5. Divide the greens among four salad plates. Using a spatula, place a cheese round in the middle of each salad. Sprinkle with the raisins, and serve immediately.

Lemon-Thyme Balsamic Vinaigrette

Combining two types of oil and two types of acid results in a French-style vinaigrette that is both lighter and more flavorful than single-ingredient dressings. We like the combination of thyme with goat cheese, but basil or oregano, either fresh or dried, can be added to vary the effect. Because the dressing is so light, it’s very nice on all tender salad greens. Makes about ½ cup

¼ cup extra-virgin olive oil

2 tablespoons canola oil

2 tablespoons balsamic vinegar

1½ teaspoons fresh lemon juice

½ teaspoon minced shallot

½ teaspoon dried thyme

¼ teaspoon sugar

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)

why I am so passionate about organic food and farming

Until I became a farmer myself, I never thought much about how my food was grown. When I bought produce in my local supermarket, the chemicals that were used to grow the items I purchased were odorless and invisible, so I had no idea they were there. But when Drew and I moved onto our farm in 1984 and were taught how to apply all the synthetic fertilizers and potent pesticides stacked in the shed, we both knew without a doubt—in our minds and hearts—that we didn’t want to handle these chemicals, apply them to our soil, or eat food grown with them. There was absolutely no question about it. We felt certain that there had to be a way to grow healthier food in cooperation with nature—we just needed to commit to figuring out how! And so began our lifelong journey as organic farmers.

For most of agricultural history, people grew crops using practices we would call organic. Not until the second half of the 20th century did the use of synthetic fertilizers and pesticides become common. Today, this type of farming is called “conventional,” meaning that any other practices are outside the norm. At first, these chemical inputs seemed to be extremely effective. They increased yields and decreased crop damage from insects and disease, and farmers saw the potential to be more successful and earn a better living. But like so many things that seem to be silver bullets at the outset, there were unpredicted consequences: health hazards that emerged with the persistence of chemical pesticides in our soil, water, air, and bodies; “dead zones” in major waterways; widespread erosion of topsoil due to a lack of productive organic matter; and ultimately a system of farming that has become dependent on more and stronger chemicals to sustain yields and viability.

In contrast, the principles of organic farming revolve around working with the biological and ecological systems that exist within nature. So rather than add synthetic fertilizers to increase fertility, we build the health of our soil in natural ways. We take advantage of the nutrients in things like compost and cover crops to improve soil quality over time. Instead of using toxic chemical insecticides, we work to build populations of beneficial insects that eat the “pest” insects that damage our crops. Each organic field has flowering habitats nearby, so that beneficial insects will have a place to make their homes. We also practice crop rotation, which means that we don’t plant the same crop in the same place season after season. Crop rotation breaks the cycle of pest infestations naturally, without having to resort to poisons. This practice also helps prevent plant diseases from building up in the field and takes advantage of the fact that different crops need different nutrients from the soil. And when it comes to weeds, we deal with them with tractors or by hand—not with toxic herbicides.

Organic farmers use natural methods to enrich the soil and create a healthy ecosystem in which the farm can thrive and produce delicious food. Organic farming complements the local ecology and does not expose our land, air, and water to toxic synthetic chemicals. It’s safer for the environment, for the people who farm the land, for the homes and schools nearby, and for those of us who eat the harvest.

Organic for the Health of the Planet

Because atmospheric carbon dioxide (CO₂) contributes significantly to global warming, it’s more important than ever to find ways to reduce our “carbon footprint” in everything we do. According to the Rodale Institute, the leading researcher on this topic, organic soil can convert carbon from a greenhouse gas into a food-producing asset. Their studies have shown carbon increases of almost 30 percent in organic soil over 27 years, while conventional farming systems showed no significant increase in soil carbon in the same time period. It is thought that in the conventional system the application of soluble nitrogen fertilizers stimulates organic matter to decay more rapidly and completely, sending carbon into the atmosphere instead of retaining it in the soil as the organic systems do. Organic soils that are rich in carbon also conserve water and support healthier plants that are more resistant to drought stress, pests, and diseases.

Today, land that is farmed organically represents a small percentage of the United States’ agricultural output. Even so, the 2.4 million acres managed organically in 2005—just 0.5 percent of all U.S. farmland—captured an estimated 2.4 billion pounds of atmospheric carbon. Imagine the effect if 25 percent, or even 50 percent, of U.S. agricultural farmlands converted to organic production. The land could potentially sequester 120 to 240 billion pounds of CO₂ per year, the equivalent of removing up to 42 million cars from the road.

Organic growers, like the 150 dedicated farmers who grow organic produce for Earthbound Farm, understand the benefits of using natural methods to grow healthy crops and protect our ecosystems. It’s hard to believe that the idea of growing food effectively without agricultural chemicals seemed so radical when Drew and I started farming in 1984, even though people had farmed that way for centuries. To me it seems much more irrational to think that we can introduce all these toxic and persistent synthetic chemicals into the environment without significant adverse effects. Organic farming is a passion I’ve followed and will continue to follow because the stakes are so high—for the future health of our planet with its fragile resources, and for the health of our children. Organic farming produces safer, more nutritious, and more flavorful foods while protecting our precious natural resources for generations to come.

Additional Organic Resources:

National Organic Program (NOP): www.ams.usda.gov/nop/indexIE.htm
Detailed information about USDA organic standards

Organic Center: www.organic-center.org
Scientific research related to organic farming and food

Healthy Child Healthy World: www.healthychild.org
Information to keep children healthy in a toxic world

Environmental Working Group’s food information: www.foodnews.org
Current Dirty Dozen and Clean 15 produce lists

The Rodale Institute: www.rodaleinstitute.org
Comprehensive research about organic farming

Natural Resources Defense Council: www.nrdc.org
An effective and powerful environmental action program.

Earthbound Farm: www.ebfarm.com
Organic farming information in the “Why Organic” section

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Mixed Baby Greens with Roasted Red Peppers, Walnuts, and Feta

Mixed Baby Greens with Roasted Red Peppers, Walnuts, and Feta

IT’S THE COMBINATION OF SMOKY-SWEET ROASTED RED PEPPERS and the creamy tang of feta cheese that makes this salad so memorable. Toasted walnuts add texture and heighten the nutty nuance of our white wine vinaigrette, which is based on walnut oil. For a pretty combination of colors, use yellow cherry tomatoes. Serves 4 as a side salad

5 ounces (6 cups) mixed baby greens, rinsed and dried if not prewashed

¾ cup (3¾ ounces) crumbled feta cheese

¾ cup diced roasted red peppers (page 411) or drained bottled red peppers

1 cup halved cherry tomatoes, preferably yellow

½ cup walnut pieces, toasted (see box, page 31)

White Wine–Walnut Vinaigrette (recipe follows)

1. Place the greens, feta, red peppers, cherry tomatoes, and walnuts in a large bowl and toss to combine.

2. Add half of the vinaigrette and toss to coat the salad. Taste, and add more dressing if needed. Serve immediately.

White Wine–Walnut Vinaigrette

This simple dressing makes a delicious complement to soft, tender greens such as mâche or mixed baby lettuces because it’s so light and flavorful. We like it paired with our Mixed Baby Greens with Roasted Red Peppers, Walnuts, and Feta because the walnut oil harmonizes beautifully with the sweet peppers and builds on the flavor of the toasted nuts. The vinaigrette is also terrific drizzled over grilled or steamed vegetables. Makes about ½ cup

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

½ tablespoon minced shallot

3 tablespoons walnut oil (see sidebar, page 38)

3 tablespoons extra-virgin olive oil

Salt to taste

Combine the vinegar, lemon juice, shallot, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt to taste. (It can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)

Watercress Salad with Crispy Prosciutto, Roasted Tomatoes, and Avocado

THIS SALAD IS A WONDERFUL COMPOSITION of tastes and textures: peppery watercress, creamy and mellow avocado, crunchy nuts, and crisp, salty prosciutto. The oven-roasted cherry tomatoes take about 2 hours to make but are worth the trouble because they are so intensely flavorful. To maximize the use of this much oven time, you might want to double or triple the quantity—the roasted tomatoes will keep in the refrigerator for a month and are a terrific addition to many salads. On the other hand, if you’re short on time, skip this step and just use fresh cherry tomatoes—the salad will still be delicious. If you can’t find watercress, arugula makes a perfect substitute. Serves 4 as a side salad

Oven-Roasted Tomatoes

When you have a bounty of tomatoes, or if your tomatoes are less than stellar, oven-roasting is a great way to concentrate their sugar and flavor. Double or triple the quantity specified in this recipe to maximize your oven energy expenditure, and use the tomatoes in other salads and hot dishes, such as Earthbound Farm Health Salad (page 48), Bonnie’s Best Salad (page 55), or Baked Mediterranean Shrimp (page 153).

8 ounces (about 1½ cups) cherry tomatoes, sliced in half lengthwise

4 ounces (about 8 slices) prosciutto

1 tablespoon white wine vinegar or champagne vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

5 ounces (about 6 cups) watercress or arugula, rinsed and dried if not prewashed

1 ripe avocado, pitted, peeled, and cut into thin slices

¼ cup pine nuts or chopped toasted Marcona almonds

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1. Position a rack in the middle of the oven, and preheat the oven to 225°F.

2. Line a rimmed baking sheet with parchment and arrange the cherry tomatoes on it in a single layer, cut side up. Roast the tomatoes in the oven until they have begun to shrivel and dry out, about 2 hours. The tomatoes should retain some moisture but their flavor will have concentrated and sweetened from the long, slow roasting. Remove the baking sheet from the oven and let the tomatoes cool.

3. Raise the oven temperature to 400°F. Line a rimmed baking sheet with a clean piece of parchment and arrange the prosciutto slices on it in a single layer. Bake until the prosciutto turns crisp, 8 to 10 minutes. Remove the baking sheet from the oven.

4. Combine the vinegar, olive oil, and mustard in a medium bowl and whisk to blend. Season with salt and pepper to taste, and whisk again.

5. Add the watercress to the bowl and toss to coat it with the vinaigrette. Divide the greens among four plates. Divide the avocado slices among the salads. Sprinkle each serving with some of the nuts and oven-roasted tomatoes; then top with the crispy prosciutto, either in whole strips or crumbled. Serve immediately.

usda organic certification: what it means

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Prior to October 21, 2002, there was no consistent definition of the term “organic,” only a network of private and public organic certification agencies with varying standards. In 2002, the United States Department of Agriculture (USDA) launched its National Organic Program (NOP), created to define and govern uniform standards for organic farming and processing operations. These standards detail the methods, practices, and substances that can be used in producing and handling organic crops. The USDA also created a uniform definition of organic food with standardized product labeling guidelines (page 367). This standardization is important because it ensures the integrity of the organic label for those who purchase organic food. When you buy food labeled “organic,” you can be sure that it was produced using strict organic production and handling methods certified by an accredited USDA certifying agency. In addition to ensuring that domestic organic products have met these stringent standards, the USDA requires that any imported product labeled “organic” must be certified by a USDA-approved certifier in accordance with the same standards used in the U.S.

The National Organic Program Standards is a detailed, five-hundred-plus-page document, but in the simplest terms, agricultural crops that meet the organic standards must be grown in fields that have undergone a three-year transition period to organic (if they were previously farmed conventionally). Organic produce is grown with:

• no harmful conventional pesticides;

• no fertilizers made with synthetic ingredients or sewage sludge;

• no genetically modified organisms (GMOs);

• no ionizing radiation;

• clear and appropriate buffers between organic fields and nearby conventional farms;

• specific labeling and record keeping to ensure organic integrity; and

• annual inspection by a USDA-accredited independent certifier.

Earthbound Farm Health Salad

EVERYTHING GOOD FROM THE GARDEN plays a role in this salad, which is not only incredibly nutritious but also colorful and appealing. Carrots and radishes add crunch, cubes of succulent jicama stand in for croutons, creamy avocado contributes a touch of richness, and tamari-roasted sunflower seeds lend a crisp, salty note. What I like best about this raw vegetable salad is its versatility: every vegetable is optional. Substitute kohlrabi for the radishes; add shaved fennel, fava beans, strips of bell pepper, or sliced sugar snap peas. You can even toss in a shredded raw beet, if you don’t mind that it’ll tint your salad red. The Tofu-Dill Dressing is the perfect partner for the ultimate healthy salad—creamy and flavorful, high in protein, and low in fat. Serves 4 as an entrée or 8 as a side salad

8 cups chopped or torn romaine lettuce, other sturdy lettuce, or spinach, any heavy stems removed, leaves rinsed and dried if not prewashed

1 small jicama (8 to 10 ounces), peeled and cut into ¾-inch cubes (1½ cups)

½ cup cooked chickpeas (garbanzo beans), rinsed and drained if canned

2 large carrots, peeled and cut into julienne (about 1½ cups)

1 cucumber, peeled, halved lengthwise, seeded, and cut into ⅛-inch-thick slices

1 medium red tomato, cut into bite-size wedges

½ cup thinly sliced radishes

1 ripe avocado, pitted, peeled, and cut into ½-inch cubes

1 cup sunflower or other sprouts (see box, page 50)

¼ cup Tamari-Roasted Sunflower Seeds (see recipe, page 51) or salted raw or toasted sunflower seeds

Tofu-Dill Dressing (recipe follows)

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1. Divide the lettuce among the serving plates or place it on a large platter. Arrange the jicama, chickpeas, carrots, cucumber, tomato, radishes, and avocado in separate mounds or rows on top of the lettuce, balancing the colors to make an attractive presentation.

2. Sprinkle the salads with the sprouts and the sunflower seeds, and serve with the Tofu-Dill Dressing on the side.

Earthbound Farm Health Salad

Tofu-Dill Dressing

This is a really healthy dressing—not much oil, and a good amount of vegetable protein contributed by the tofu. Flavored with garlic and fresh dill, it’s very tasty. Although we specify silken or soft tofu, firm will also work, but it adds a bit of a grainy texture. If the dressing is too thick for your liking, thin it with a tablespoon of water. This dressing also makes a delicious dip for raw vegetables. Makes 2 cups

2 large garlic cloves, peeled

½ cup fresh dill sprigs, thick stems removed

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

8 ounces (about 1 cup) silken or soft tofu, cut in pieces

½ teaspoon salt, or to taste

1. Place the garlic, dill, lemon juice, olive oil, and mustard in a blender and process until the garlic and dill are finely chopped. Add ¼ cup water and the tofu, and run the machine until the dressing is very smooth, stopping once or twice to scrape down the sides of the blender with a rubber spatula.

2. Season the dressing with salt, and transfer it to a bowl or pitcher for serving. (The dressing can be refrigerated in a tightly covered glass jar for up to 1 week. Shake vigorously before using.)

How to Grow Sprouts

Back in my college days, when I shopped at the local co-op and was learning how to cook, I grew my own sprouts, as did many of my friends. Although that fashion may have lapsed for several decades, it seems to be making a comeback. Alfalfa sprouts are generally available in supermarkets everywhere, but growing your own is easy—and best of all, you can grow all your favorite varieties. Almost any grain, bean, or seed can be sprouted. If you like sprouts with a peppery edge, try radish, broccoli, and arugula seeds; for more of a crunch, use chickpeas or sunflower seeds. Small seeds such as alfalfa and arugula grow long silky stems, whereas sunflower seeds, or legumes such as chickpeas and mung beans, yield crunchier, thicker-stemmed sprouts. Look for sprouting seeds or beans at health food and natural foods stores; do not sprout seeds meant for garden cultivation, as these could be treated or coated. It takes only 3 to 5 days to produce homegrown sprouts, and they add interest, flavor, and texture to salads and sandwiches. If you’re looking to add more raw foods to your diet, sprouts are a great way. Plus, it’s just so satisfying to grow something. All you need is a tiny bit of counter space and a 1-quart canning jar to start sprouting!

Makes about 3 cups

2 to 4 tablespoons sprout seeds or beans, rinsed in cool water

1. Place the seeds or beans in a 1-quart canning jar and add cool water to cover. Let the jar stand, covered with a clean dish towel, at room temperature for at least 5 hours, or overnight.

2. Drain the water from the jar and rinse the seeds or beans thoroughly; drain them again, and return them to the jar. The seeds or beans should be damp but not sitting in water. Place a piece of cheesecloth or a sprouting jar screen over the top of the jar. If you are using cheesecloth, secure the fabric with a rubber band. Lay the jar on its side (to spread out the seeds) and set it in a warm, dark spot.

3. Each day, rinse the seeds or beans thoroughly with cool water, drain them well, and return them to the jar. Cover the jar again with the cheesecloth, and return it to the warm, dark spot. The seeds or beans will begin to sprout in 3 to 5 days.

4. Once the sprouts are about 3 inches tall, place the jar in indirect sunlight for 2 to 4 hours or until the sprouts turn green. The sprouts are now ready to eat. Store them in the jar, tightly covered, or in an airtight container, in the refrigerator for up to 1 week. Rinse the sprouts every day or two to keep them clean and fresh.

Tamari-Roasted Sunflower Seeds

Sunflower seeds are delicious (some might say addictive) when slow-roasted in tamari sauce. They add a wonderful crunch and great flavor to salads. Makes 4 cups

4 cups raw unsalted sunflower seeds

¾ cup tamari or soy sauce (see sidebar, page 180)

1. Position a rack in the center of the oven and preheat the oven to 300°F. Line a rimmed baking sheet with parchment.

2. Place the sunflower seeds in a small bowl and add the tamari. Stir to coat the seeds completely, and then drain off any excess tamari.

3. Transfer the seeds to the prepared baking sheet and bake, stirring them every 15 minutes to ensure even roasting, until they are crisp, dry, and just starting to color, 30 to 40 minutes. Let the seeds cool completely.

4. Store the sunflower seeds in an airtight container at room temperature for up to 3 weeks.

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Spinach Salad with Sesame Vinaigrette

TENDER BABY SPINACH tossed with crunchy carrots, sweet cherry tomatoes, and savory tamari-roasted pumpkin seeds is a great salad combination, and the light and flavorful Asian-inspired dressing is its perfect partner. Fresh spinach is exceptionally nutritious and is a terrific source of vitamins, minerals, and antioxidants. Feel free to improvise—tangerine segments, toasted almonds, and julienned jicama work well as optional additions or substitutions. To turn this salad into an entrée, add shredded cooked chicken breast or cold poached salmon. images Serves 4 as a side salad

5 ounces (about 6 packed cups) baby spinach, rinsed and dried if not prewashed

1 large carrot, peeled and coarsely shredded (about 1 cup)

1 cup cherry tomatoes, halved

About ½ cup Sesame Vinaigrette (recipe follows)

¼ cup Tamari-Roasted Pumpkin Seeds (page 53)

1. Place the spinach in a large salad bowl. Add the carrots, tomatoes, and half of the vinaigrette. Toss to lightly coat the salad, and then taste to see if more dressing is needed.

2. Transfer the salad to a platter or individual salad plates. Scatter the pumpkin seeds over the top, and serve immediately.

Spinach Salad with Sesame Vinaigrette

Sesame Vinaigrette

This sweet-tart dressing is a Goodman family staple. More than just a vinaigrette for salad greens, it also makes a great marinade for chicken, meat, and seafood, and is delicious drizzled over steamed vegetables. Makes ¾ cup

2 tablespoons unseasoned rice vinegar

2 tablespoons tamari or soy sauce (see sidebar, page 180)

¼ cup toasted sesame oil (see sidebar, page 25)

2 tablespoons honey

¼ teaspoon Asian chili sauce

1 tablespoon grated peeled fresh ginger

2 teaspoons sesame seeds

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. (The vinaigrette dressing can be refrigerated, covered, for up to 4 weeks. Let it return to room temperature and shake the jar vigorously before using.)

Tamari-Roasted Pumpkin Seeds

Salty and crunchy, these roasted pumpkin seeds, also called pepitas, are a delicious snack as well as a topping for salads. Try them with our Earthbound Farm Health Salad (page 48), or sprinkle them as a garnish on stir-fries, soups, and steamed vegetables for a quick flavor boost. images Makes 4 cups

4 cups raw shelled, unsalted pumpkin seeds

¾ cup tamari or soy sauce (see sidebar, page 180)

1. Position a rack in the center of the oven and preheat the oven to 300°F. Line a rimmed baking sheet with parchment.

2. Place the pumpkin seeds in a small bowl, add the tamari, and stir to coat the seeds completely. Drain off any excess tamari.

3. Transfer the seeds to the prepared baking sheet and roast, stirring them every 15 minutes to ensure even roasting, until they are crisp, dry, and just starting to color, 35 to 45 minutes.

4. Let the seeds cool completely, and then store them in an airtight container at room temperature for up to 3 weeks.

the environmental benefits of organic farming

Organic farming helps keep toxic chemicals out of the environment and our food supply, conserves petroleum, and helps mitigate global warming. For example, at Earthbound Farm, each year we estimate the ecological benefits of farming our acreage organically. In 2010, working with 150 farmers on more than 35,000 organic acres, we:

• avoided the use of more than 338,000 pounds of toxic synthetic pesticides;

• avoided the use of nearly 11.2 million pounds of synthetic fertilizers;

• conserved an estimated 1.8 million gallons of petroleum by not using petroleum-based pesticides and fertilizers; and

• absorbed carbon dioxide emissions equivalent to taking more than 7,800 cars off the road.

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Bonnie’s Best Salad

Bonnie’s Best Salad

BONNIE SWEAT, THE WIFE OF EARTHBOUND FARM’S CEO, Charles Sweat, is well known for her great salads. Bonnie has a long list of recipes she’s created, so I asked her to share her very best salad with us. She says that when she is invited to someone’s house for dinner, this is the salad she is almost always asked to bring. I love the crunchiness of the romaine mixed with the soft, peppery taste of arugula and the clean, bright flavor of parsley. Tossed with a lemony shallot vinaigrette and topped with creamy avocado and zesty Parmesan cheese, this is the perfect combination of flavors and textures for a light, fresh salad. If cherry tomatoes are not at their peak, substitute sun-dried, which are packed with flavor, or try our wonderful roasted tomatoes in the recipe on page 46. images Serves 8 as a side salad

6 cups thinly sliced romaine (2 hearts), rinsed and dried if not prewashed

4 cups baby arugula

¼ cup chopped fresh flat-leaf parsley

¾ cup freshly grated Parmesan cheese

Lemon-Shallot Dressing (recipe follows)

1½ cups halved cherry or pear tomatoes

2 small or 1 large avocado, pitted, peeled, and cut into ½-inch cubes

2 cups Bonnie’s Garlicky Croutons (recipe follows)

1. Place the romaine, arugula, and parsley in a large bowl and toss to combine. Add ½ cup of the Parmesan and toss again.

2. Add some of the Lemon-Shallot Dressing and toss to coat the greens. Taste, and add more as needed. Transfer the salad to a large platter and top with the tomatoes, avocados, and croutons. Sprinkle with the remaining ¼ cup Parmesan cheese, and serve immediately.

THE BASICS: How to Taste Test Salad Dressing

To make sure a dressing is blended to your liking, taste it before pouring it on your salad. Use a lettuce leaf as a dipper. If all is okay, dress the salad as suggested in the recipe. If the dressing needs adjusting, add what’s needed a little at a time. To make the dressing less tart, add more oil or a bit of sugar; to make it more tart, add vinegar or citrus juice. Add more herbs or spices to punch up the flavor. Just be sure to taste after each addition.

Lemon-Shallot Dressing

Light and lemony, this dressing harmonizes perfectly with the robust greens, creamy avocado, and nutty Parmesan in Bonnie’s Best Salad. Shallots and a touch of Worcestershire balance the lemon tang of this bright, fresh-tasting vinaigrette. Bonnie’s secret ingredient is a tablespoon of mayonnaise, which helps emulsify the dressing and adds a bit of creamy smoothness. Makes about 1 cup

⅔ cup extra-virgin olive oil

¼ cup fresh lemon juice

2 tablespoons finely minced peeled shallots

1 tablespoon mayonnaise

1 small garlic clove, peeled and minced

1 teaspoon Dijon mustard

¾ teaspoon lemon-pepper seasoning

¼ teaspoon freshly ground black pepper

1 teaspoon salt, or to taste

¼ teaspoon Worcestershire sauce

Combine all the ingredients in a glass jar, seal the lid tightly, and shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. Let it return to room temperature and shake vigorously before using.)

Safe Handling Tips for Salad Greens

Fresh produce is perishable. To keep lettuce and other greens at their flavorful best, follow these easy storage and handling instructions:

• Keep all salad greens refrigerated, ideally between 32° and 36°F.

• Store washed and dried greens in tightly closed plastic bags or containers. Add a clean kitchen towel or a sheet of paper towel to the greens to absorb any excess moisture.

• Avoid storing lettuce directly next to apples, pears, or bananas. These fruits release ethylene gas, a natural ripening agent that will cause the lettuce to develop brown spots and decay quickly.

• To ensure freshness, consume packaged salad greens by the “use by” date. If you purchase head lettuce or loose greens, plan on using them within 5 days. Discard any leaves that look slimy, discolored, or wilted, or that have off-odors.

Bonnie’s Garlicky Croutons

Croutons are a great addition to salads, adding flavor and crunch, and Bonnie’s garlic-infused, buttery croutons are easy to make. This recipe makes more than are needed for one salad, but we suspect having extra on hand will not prove to be a problem. They are terrific as a topping for soups and other salads. Makes about 4 cups

3 tablespoons butter

3 tablespoons extra-virgin olive oil

3 garlic cloves, peeled and finely minced

¼ teaspoon lemon-pepper seasoning

Pinch of cayenne pepper

1 French batarde or other crusty rustic country bread, such as ciabatta, boule, or pain de campagne, crusts removed, cut into ¾-inch cubes (6 cups)

1. Position a rack in the center of the oven and preheat the oven to 400°F.

2. Combine the butter, olive oil, garlic, lemon-pepper seasoning, and cayenne in a small saucepan, and cook over very low heat until the butter melts and the mixture is warm, 5 to 10 minutes.

3. Place the bread cubes in a large bowl. Pour the butter mixture over them and toss to coat all the surfaces.

4. Transfer the bread cubes to a rimmed baking sheet and spread them out in a single layer. Bake the croutons until they are golden, checking occasionally to make sure that they do not burn, 10 to 12 minutes.

5. If you are not planning on serving the croutons immediately, let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days.

eating organic: protecting yourself from unhealthy pesticide residues

While it would be difficult to completely avoid any exposure to synthetic chemicals, choosing organic food can make a big dent in pesticide exposure while also supporting farming practices that protect our environment.

The Environmental Working Group (EWG) compiles a list of commonly consumed fruits and vegetables, ranked by the frequency they’re found to contain pesticide residues, based on an analysis of government data. Although this ranking, published in EWG’s Shopper’s Guide to Pesticides, doesn’t factor in pesticides’ effects on the environment, it is a great resource if you can’t find or can’t afford all organic produce. You can cut your pesticide exposure from fresh produce up to 90 percent by choosing organic options from the list.

EWG research has found that people who eat the twelve most contaminated fruits and vegetables ingest an average of ten pesticides a day. The Guide helps consumers make informed choices to lower their dietary pesticide load. And choosing organic produce is always a good choice for the environment, lessening the chemical load in our soil, air, water, and wildlife population.

Be sure to check EWG’s website for the full list and updates (www.foodnews.org). At our publication date, this is the most current Shopper’s Guide to Pesticides:

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FIFTEEN HIGHEST IN PESTICIDE RESIDUES

1. Celery

2. Peaches

3. Strawberries

4. Apples

5. Blueberries (domestic)

6. Nectarines

7. Bell peppers

8. Spinach

9. Kale

10. Cherries

11. Potatoes

12. Grapes (imported)

13. Lettuce

14. Blueberries (imported)

15. Carrots

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TWELVE LOWEST IN PESTICIDES

1. Onions

2. Avocados

3. Sweet corn

4. Pineapple

5. Mangos

6. Sweet peas

7. Asparagus

8. Kiwi

9. Cabbage

10. Eggplant

11. Cantaloupe

12. Watermelon

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Jicama and Orange Salad with Orange-Sesame Vinaigrette

THE RED, GREEN, AND ORANGE COLORS of this salad are eye-catching, and the jicama adds a succulent crunch. The Orange-Sesame Vinaigrette, with its blend of citrus and Asian flavors balanced with just a hint of sweetness, brings all the components into perfect harmony. Serves 4 to 6 as a side salad

2 medium oranges

1 small jicama (8 ounces; see box, page 246), peeled and cut into 1-inch-long matchsticks (1 cup)

¼ cup thinly sliced red onion

3 cups (about 2½ ounces) baby spinach, rinsed and dried if not prewashed

3 cups rinsed, dried, torn red-leaf lettuce leaves (bite-size pieces)

About ½ cup Orange-Sesame Vinaigrette (recipe follows)

2 tablespoons sesame seeds, toasted (see box, page 31)

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Crisp and sweet, jicamas are a refreshing and welcome addition in salads.

1. Using a sharp knife, cut the peel and white pith from the oranges. Working over a mixing bowl, cut on either side of each membrane, releasing the orange segments into the bowl. Remove any seeds, and cut the orange segments in half.

2. Place the orange segments, jicama, red onion, spinach, and lettuce in a large salad bowl and toss to combine. Add ¼ cup of the Orange-Sesame Vinaigrette and toss lightly to coat the salad. Taste to see if more dressing is needed. Sprinkle with the sesame seeds and serve immediately.

Orange-Sesame Vinaigrette

The classic trinity of Asian ingredients—soy sauce, sesame oil, and rice vinegar—gets a boost from fresh orange juice, which adds a hint of sweetness and a bright note to this tasty vinaigrette. It can also do double duty as a quick marinade for shrimp or fish. Makes about ¾ cup

3 tablespoons canola oil

3 tablespoons toasted sesame oil (see sidebar, page 25)

3 tablespoons soy sauce

2 tablespoons fresh orange juice

2 tablespoons unseasoned rice vinegar

1 teaspoon finely grated peeled fresh ginger

1 teaspoon honey

Salt and freshly ground black pepper, to taste

Combine the canola oil, sesame oil, soy sauce, orange juice, vinegar, ginger, and honey in a glass jar and seal the lid tightly. Shake vigorously to combine. Taste the dressing, and season with salt and pepper if desired. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake well before using.)

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Escarole with Walnuts, Dates, and Bacon

ESCAROLE IS A PERFECT CHOICE FOR WINTER SALADS because it’s sturdy and assertive enough to stand up to an array of ingredients and flavors. It has a crisp, juicy texture with a peppery bite, which makes a nice counterpoint to the sweet, chewy dates, mellow toasted walnuts, and smoky pieces of bacon in this salad. If escarole is not available, frisée is a delicious substitute, or use a combination of radicchio and Belgian endive. Complemented with a walnut vinaigrette, this salad makes a refreshing first course for a rich meat meal, such as the Tenderloin of Beef (page 76) or the Greek-Style Lamb Chops (page 103). images Serves 4 as a side salad

1 large head (7 ounces) escarole, outer leaves discarded, rinsed, dried, and torn into bite-size pieces (6 lightly packed cups)

4 ounces (about 5 slices) bacon, cooked until crisp, broken into bite-size pieces

⅓ cup chopped pitted dates (about 6 dates)

¼ cup walnut pieces, toasted (see box, page 31)

Scant ¼ cup thinly sliced red onion

Walnut Vinaigrette (recipe follows)

1. Place the escarole, bacon, dates, walnuts, and red onion in a large bowl and toss to combine.

2. Add half of the vinaigrette to the salad and toss to coat. Add more dressing to taste and serve immediately.

Walnut Vinaigrette

Walnut oil is simply sumptuous and we love it in vinaigrettes, where its rich, nutty flavor really sings. Here it mellows the peppery bite of escarole and amplifies the flavor of the walnuts in our Escarole with Walnuts, Dates, and Bacon, adding an exquisite balance to a hearty salad. Makes ½ cup

⅓ cup walnut oil (see sidebar, page 38)

2 tablespoons red wine vinegar

Salt and freshly ground black pepper

Place the walnut oil and vinegar 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 dressing can be refrigerated, covered, for up to 2 months. Let it return to room temperature and shake vigorously before using.)

Escarole with Walnuts, Dates, and Bacon (page 59)

Chopped Autumn Salad

ROMAINE LETTUCE AND RED CABBAGE MAKE A DELICIOUS, crunchy combination. The colors of this salad are beautiful, and every bite is good for you. Apples, pears, persimmons, and pomegranates are the signature fruits of autumn; for a change of pace you can add dried cranberries or sliced grapes. Serves 6 to 8 as a side salad

12 ounces red cabbage, cored and coarsely chopped (about 4 cups)

2 romaine hearts, coarsely chopped (about 6 cups), rinsed and dried if not prewashed

2 crisp apples, such as Fuji, Gala, or Braeburn, peeled, cored, and cut into ¼-inch dice (about 2 cups)

2 ripe but firm pears, such as Bosc or Anjou, peeled, cored, and cut into ¼-inch dice (about 1½ cups)

2 Fuyu persimmons, peeled and cut into ¼-inch dice, seeds discarded, if any

Apple Cider Vinaigrette (recipe follows)

Seeds from 1 medium pomegranate (optional)

20 fresh mint leaves, cut into thin ribbons

1. Place the cabbage and romaine in a large bowl and toss to combine.

2. Just before serving, add the apples, pears, and persimmons to the cabbage-romaine mixture and toss to combine. Add half of the Apple Cider Vinaigrette and toss again, adding more dressing as desired.

3. Transfer the salad to a large platter and garnish with the pomegranate seeds, if using, and the mint. Serve immediately.

Apple Cider Vinaigrette

This sweet-tart dressing is terrific with sturdy or assertive greens like the romaine and red cabbage in the Chopped Autumn Salad. If you prefer a sweeter flavor, add an extra tablespoon of brown sugar or a tablespoon of honey or agave syrup. Makes about ¾ cup

½ cup apple cider vinegar

2 tablespoons (packed) light brown sugar

¼ cup extra-virgin olive oil

Pinch of salt, or more to taste

Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake vigorously before using.)

Romaine Salad with Snow Peas, Oranges, and Almonds

CRISP ROMAINE LETTUCE IS MORE SUBSTANTIAL than tender leafy greens and lends itself nicely to the addition of fruits, vegetables, nuts, and cheeses in tossed salads. Juicy oranges, crunchy snow peas, and heart-healthy almonds combine here for a delicious and nutritious salad. Our light Orange Splash is the perfect dressing for this medley of flavors—not too much oil and just a touch of honey for sweetness. Serves 4 as a side salad

2 small oranges

6 cups torn or sliced romaine hearts (about 2 hearts), rinsed and dried if not prewashed

½ cup (2½ ounces) whole almonds (skin on)

3 ounces (about ¾ cup) snow peas, stems and any strings removed, cut on a slight diagonal into ½-inch pieces

Orange Splash Dressing (recipe follows)

1 medium carrot, peeled and shaved into ribbons with a vegetable peeler

1. Cut off a thin slice from the top and bottom of each orange so that the fruit will sit level on a cutting board. Using a sharp paring knife, cut downward, following the contour of the fruit, removing wide strips of the peel and white pith but leaving the flesh intact. Discard the peels. Cut the oranges lengthwise into quarters; then slice the quarters crosswise to make bite-size pieces, removing and discarding any seeds.

2. Place the oranges, romaine, almonds, and snow peas in a large salad bowl and add half of the Orange Splash Dressing. Toss to combine, and taste to see if more dressing is needed. Garnish the salad with the carrot ribbons, and serve immediately.

Orange Splash Dressing

If you like a light dressing without too much oil, try this one. Freshly squeezed orange juice and a pinch of orange zest turn a basic vinaigrette into one that sparkles with bright flavor. Makes ⅓ cup

2 tablespoons fresh orange juice

2 tablespoons extra-virgin olive oil

1 tablespoon champagne vinegar or white wine vinegar

1 tablespoon honey, or more to taste

¼ teaspoon grated orange zest

¼ teaspoon salt, or to taste

Freshly ground black pepper, to taste

Combine the orange juice, olive oil, vinegar, honey, and orange zest in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste, and season with the salt and pepper. (The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and shake the jar vigorously before using.)

Salad with Raspberries, Avocado, and Goat Cheese

THE COMBINATION OF RASPBERRIES, AVOCADO, AND GOAT CHEESE may seem unusual, but skeptics will be won over when they taste this salad. The peppery arugula matches well with the mild taste and soft texture of butter lettuce. Juicy, sweet-tart raspberries pair nicely with rich and creamy avocado chunks, while crumbles of goat cheese add a tangy note. The delicious vinaigrette is also based on mild, soft goat cheese, contributing another layer of flavor to this salad. Serves 4 as a side salad

1 small head butter lettuce, such as Boston or Bibb

2 cups (2 ounces) baby or wild arugula, rinsed and dried if not prewashed

About ½ cup Creamy Goat Cheese Vinaigrette (recipe follows)

1 ripe avocado, preferably Hass

½ cup (2 ounces) crumbled mild goat cheese

1 cup fresh red or golden raspberries

1. Carefully pull the butter lettuce leaves from the core, tearing off and discarding any damaged parts (you should have about 3 cups). Rinse the leaves under gently running cold water, drain them well, and spin them dry. Wrap the lettuce in a clean kitchen towel and refrigerate until serving time.

2. Just before serving, gently tear the large lettuce leaves into smaller pieces. (Small leaves can be left whole; they’ll add volume and texture to the salad.) Place the butter lettuce and arugula in a large bowl, and add about ¼ cup of the vinaigrette. Toss to lightly coat the leaves; then taste to see if more vinaigrette is needed. Divide the greens among four salad plates.

3. Peel the avocado and discard the pit. Cut the avocado into bite-size pieces.

4. Sprinkle the avocado, goat cheese, and raspberries over each serving. Drizzle each salad with a teaspoon of the vinaigrette, and serve immediately.

Creamy Goat Cheese Vinaigrette

Goat cheese, or chèvre as it is also known, adds a creamy tang to this simple vinaigrette. It marries beautifully with salads that feature goat cheese and adds interest to an unadorned assortment of greens. The dressing will separate as it sits, so be sure to shake the jar vigorously before using it. Makes about 1 cup

2 teaspoons chopped shallot

1 tablespoon apple cider vinegar

1 tablespoon red wine vinegar

¼ cup (about 1 ounce) crumbled mild goat cheese

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

1. Place the shallot and both vinegars in a small food processor or a blender, and process briefly. Add the goat cheese and puree.

2. With the machine running on high, add the olive oil in a slow, steady stream. Season with salt and pepper to taste.

3. Transfer the vinaigrette to a glass jar and seal the lid tightly. Shake the jar vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake vigorously before using.)

using cloth napkins

Over time, I’ve grown to prefer cloth napkins over paper ones. They’re more durable, bigger, prettier, and have a better feel. Once you start using cloth, paper seems like a compromise, like eating with a plastic fork instead of a sturdier metal one. Cloth napkins are also better for the environment. Manufacturing paper napkins uses valuable resources—trees, water, and energy. They also come in wasteful packaging, are shipped via trucks or trains, and generally cannot be recycled.

My “aha” moment with cloth napkins happened at the Tassajara Zen Mountain Center in California’s Ventana Wilderness, one of the most special places I’ve ever been to. The people who run the monastery are incredibly eco-minded, and they’ve come up with many ways to function well with very limited access to power in their isolated setting. One way they save power and water is to give each guest a cloth napkin in a napkin holder with their name written on it at their first meal. After every meal, everyone rolls up their cloth napkin and puts it back in the holder to reuse each time they eat. Of course you can ask for a replacement if yours gets noticeably dirty, but I’ve never had to. Just knowing I will use my napkin again, I take a bit of extra care with it. The ritual became a part of my mindful practice at Tassajara and I carried it home with me—fewer paper napkins to buy and throw away, another way to live more lightly on the Earth.

Sierra Mar Salad with Little Gem Lettuce, Fennel, Feta, and Slivered Almonds

SIERRA MAR IS A WORLD-RENOWNED RESTAURANT AT THE POST Ranch Inn, perched on a mountaintop directly overlooking the Big Sur coast. Craig von Foerster is the acclaimed chef at Sierra Mar, and his seasonally inspired food is highly inventive, expertly prepared, and spectacularly presented. While dinner at Sierra Mar is a special-occasion treat, I go for lunch as often as possible. The lunch menu is fabulous and the views are breathtaking. This salad is always on the menu, and I never fail to order it. Craig generously agreed to share his recipe, which is the essence of simplicity. His choice of ingredients creates a perfect combination of tastes and textures, and it’s as healthy and light as it is delicious. Serves 4 as a side salad

6 small heads Little Gem lettuce, or 2 heads butter (such as Boston or Bibb) lettuce

Yogurt Dressing (recipe follows)

½ cup slivered almonds, toasted

1 cup (5 ounces) crumbled feta cheese, preferably Valbreso

1 small fennel bulb, shaved into thin slivers (see sidebar, this page)

Sea salt

1. Separate the lettuce leaves, and carefully rinse them and spin dry. Transfer the lettuce to a large bowl. Add ¼ cup of the Yogurt Dressing to the bowl and toss to coat the lettuce, adding more dressing as needed.

2. Divide the lettuce among four chilled salad plates. Sprinkle each serving with some of the almonds, crumbled feta, and fennel shavings. Top each salad with a drizzle of dressing and a sprinkling of sea salt. Serve immediately.

Yogurt Dressing

The combination of feta cheese and yogurt creates a creamy dressing with a hint of salt and a slight tang. Fresh basil adds a clean, sprightly note as well as a pretty pale green tint to this light and flavorful salad dressing. Makes about 1 cup

½ cup plain low-fat yogurt

2 tablespoons white wine vinegar

1 small garlic clove, peeled and minced

¼ cup (1¼ ounces) crumbled feta cheese, preferably Valbreso

¼ cup canola oil

2 packed tablespoons fresh basil leaves

¼ teaspoon freshly ground black pepper

Salt, to taste

Place the yogurt, vinegar, garlic, and feta in a blender and process on high speed until the mixture is smooth, 30 to 60 seconds. With the blender still running on high, add the oil in a slow, steady stream. Then add the basil leaves and process for 15 seconds. Season the dressing with the pepper and salt to taste. (The dressing can be refrigerated, covered, for up to 7 days. Let it return to room temperature and shake to re-emulsify, if necessary.)

YOUR GREEN KITCHEN: Organic Cotton

When you need to buy new dish towels, cloth napkins, and tablecloths, you should consider buying organic rather than conventional cotton. Conventional cotton is the most heavily sprayed crop in the world. Approximately 25 percent of the insecticides and more than 10 percent of the world’s agricultural chemicals are used on cotton fields. In contrast, organic cotton is grown without the use of synthetic fertilizers and toxic chemical pesticides—making it healthier for the environment and for the people working in the fields.

Green Bibb lettuce

Butter Lettuce Salad with Pears, Pecans, and Gorgonzola

THERE IS SOMETHING ESPECIALLY WONDERFUL ABOUT THE SOFT, tender leaves of butter lettuce paired with sweet, juicy pears, creamy Gorgonzola, and a sprinkling of sweet and crunchy toasted pecans. Dressed with a light balsamic vinaigrette, this salad makes an elegant start to a meal—especially during the autumn months, when pears are at their prime. Stilton or Roquefort, as well as goat cheese, will also work well with this combination of flavors. Serves 4 as a side salad

6 cups butter lettuce leaves, torn into bite-size pieces, carefully rinsed and dried

About ⅔ cup Light Balsamic Vinaigrette (recipe follows)

1 ripe pear, quartered, cored, and thinly sliced crosswise

½ cup pecan pieces, toasted (see box, page 31)

½ cup crumbled Gorgonzola cheese

1. Place the lettuce in a large bowl and toss with half of the dressing. Divide the lettuce among four salad plates.

2. Place the pears in the same bowl, drizzle them with a small amount of dressing, and toss to coat. Divide the pears among the salad plates.

3. Sprinkle the pecans and cheese over the salads. Drizzle with additional dressing, if desired, and serve immediately.

Light Balsamic Vinaigrette

Balsamic vinegar makes salad dressings sparkle, and is especially complementary in this salad, with its robust ingredients. It has a rich mellowness that complements the pears, pecans, and Gorgonzola without the assertive bite of some vinegars. But don’t stop here—this light and flavorful vinaigrette will enhance just about any salad. Makes about ⅔ cup

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

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.)

Butter Lettuce Salad with Pears, Pecans, and Gorgonzola

Chopped Salad with Buttermilk-Avocado Dressing

ONE OF THE GREAT THINGS ABOUT CHOPPED SALADS is their incredible versatility. I am constantly varying the ingredients, depending on what’s in season and what’s in my refrigerator. Sometimes I substitute ham, turkey, or chicken for the salami, and sometimes I include other favorite vegetables such as hearts of palm, cucumbers, or artichokes. There is no limit to the flavor combinations you can create—just keep in mind that you want a balance of different colors, textures, and tastes to keep the salad lively. Serves 6 as a side salad or 3 as an entrée

Green romaine

8 cups chopped romaine hearts (3 romaine hearts), rinsed and dried if not prewashed

8 ounces sliced salami (¼-inch-thick slices), cut into ¼-inch dice (2 cups)

1 large tomato, cored, seeded, and diced (about 1 cup)

5 scallion tops (green part), chopped (about ⅔ cup)

1 avocado, pitted, peeled, and cut into ¼-inch dice

5½ ounces provolone cheese, cut into ¼-inch dice (1 cup)

1 cup cooked chickpeas (garbanzo beans), rinsed if canned, chopped

1 cup green or black olives, pitted and chopped

About ¾ cup Buttermilk-Avocado Dressing (recipe follows)

1. Just before you plan to serve the salad, place the lettuce in a large salad bowl and add the salami, tomato, scallions, avocado, provolone, chickpeas, and olives. Toss to combine.

2. Add about ½ cup of the Buttermilk-Avocado Dressing. Toss to lightly coat the salad; then taste to see if more dressing is needed. Serve immediately.

Buttermilk-Avocado Dressing

Buttermilk and fresh lemon juice add a subtle tang to this versatile dressing, which gets its creaminess from avocado and mayonnaise. Garlic, cilantro, and jalapeño enliven the dressing, and their robust flavors complement the ingredients in our chopped salad. It also makes a great dip for vegetable crudités. Makes 1 cup

¼ ripe avocado, peeled

2 tablespoons chopped fresh cilantro

2 tablespoons chopped scallions (white part only)

½ tablespoon chopped jalapeño pepper, without seeds

1 small garlic clove, peeled

¼ cup low-fat buttermilk

1½ tablespoons fresh lemon juice

¼ cup mayonnaise

½ teaspoon salt, or more to taste

⅛ teaspoon freshly ground black pepper

1. Place the avocado, cilantro, scallions, jalapeño, and garlic in a food processor or blender. Pulse until the mixture is finely chopped, stopping once or twice to scrape the sides of the bowl with a rubber spatula.

2. Add the buttermilk and lemon juice and process until the dressing is smooth. Then add the mayonnaise, salt, and pepper, and blend again. If the dressing is too thick, thin it with a tablespoon of water, or more as needed. (The dressing can be refrigerated, covered, for up to 1 week. Let it return to room temperature and shake vigorously before using.)

Bistro 211 Cobb Salad

BISTRO 211 IS CLOSE TO MY OFFICE, and chef Jon Magnusson’s exceptionally good Cobb salad is one of my favorite lunches. Jon was one of our first customers when we started our farm in 1984. Born and raised in Iceland, his motto is “Everything from scratch and always from the heart.” This is a composed salad with turkey, cheese, bacon, avocado, tomato, and diced egg arranged in attractive parallel strips. It makes a beautiful presentation. I love the basil vinaigrette, which is also terrific with other salads or as a veggie dip. Serves 4 as a main course

8 cups sliced romaine hearts (2 to 3 hearts), rinsed and dried if not prewashed

8 ounces roasted turkey breast, cut into ¼-inch cubes

½ cup (2½ ounces) crumbled blue cheese

8 slices bacon, cooked until crisp, crumbled

1 ripe avocado, pitted, peeled, and cut into ⅓-inch cubes

1 large tomato, cored and cut into ¼-inch dice (about 1 cup)

3 hard-cooked eggs, diced

Bistro 211 Basil Vinaigrette (recipe follows)

1. Spread the lettuce in an even layer on a medium-size platter. Arrange the turkey cubes in a 2-inch-wide strip over the lettuce. Next arrange the blue cheese in a strip, parallel to the turkey. Repeat with the bacon, avocado, tomato, and eggs.

2. Drizzle about ½ cup of the basil vinaigrette over the salad and serve immediately, with extra dressing on the side.

Bistro 211 Basil Vinaigrette

This tasty dressing is a cross between a classic vinaigrette and a creamy dressing. In his restaurant, chef Jon Magnusson uses an egg to emulsify the vinaigrette, but I’ve substituted plain yogurt to attain a thick, creamy consistency. Lots of fresh basil adds flavor and color. This versatile dressing will complement many salads, but is best used in combination with sturdy greens. Makes about 1 cup

3 tablespoons red wine vinegar

1 tablespoon fresh orange juice

⅓ packed cup fresh basil leaves

¼ cup chopped yellow onion

2 small garlic cloves, peeled

1 teaspoon Dijon mustard

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

¼ cup plain nonfat yogurt

⅔ cup canola oil

1. Combine the vinegar, orange juice, basil, onion, garlic, mustard, salt, and pepper in a blender, and process until smooth. Add the yogurt and process again for 10 seconds. With the machine running, add the canola oil in a slow, steady stream.

2. Use immediately, or transfer the dressing to a container, cover, and refrigerate for up to 1 week. Let it return to room temperature and shake vigorously before using.

Red leaf lettuce