Recipes   >  Ingredient Archive

Ingredient Archive

In addition to delicious recipes — many created by Earthbound Farm’s culinary consultant, Chef Pam McKinstry — our Recipe Archive features fascinating information and useful tips for choosing and preparing seasonal organic produce from our monthly Seasonal Food Spotlight.

Last Month’s Feature



Romaine
Romaine lettuce is a perennial salad bowl favorite, with glorious long, green leaves and sturdy, pale ribs. It’s the perfect lettuce for just about any combination of ingredients and dressings, and it makes a great low-carb wrap. Try it in recipes like Antipasto Salad, Fattoush Salad, Romaine Wraps with Saigon Chicken, and more.

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	Apples Apples are a perennial kids’ favorite, so choose organic to avoid the pesticide residues on conventional apples, especially for children. Then indulge your whole family in tasty recipes like Apple Turnovers, Apple Butter, Grandma’s Unpeeled Apple Cake, and more.
	Apple Slices Earthbound Farm’s crisp, sweet apple slices make cooking with apples a snap. Try our sliced apples in Apple Granola Crisp, Apple Tarragon Salad, a Rustic Apple, Dried Fruit & Nut Crostada, and more.
	Apricots When spring turns to summer, fresh apricots enter their finest hour. For a little taste of summertime heaven, try them in recipes like Almond Cake with Apricots, Cherry & Apricot Crisp, Fresh Apricot Granita, Summer Stone Fruit Crumble, and more.
	Artichokes Artichokes thrive in the cool, foggy climate of coastal Central California. The Monterey Peninsula, home to Earthbound Farm, is at the heart of the industry, and you can bet we really know how to enjoy this heavenly thistle! Try our Fresh Artichoke Bisque, Baja Artichoke Dip, Stuffed Artichokes, and more.
	Arugula Arugula has gained something of a cult status for its spicy flavor, which works beautifully in fresh salads and savory recipes. We show off this gorgeous green in Beet and Arugula Salad with Walnuts and Feta, Arugula Pesto, Linguine with Arugula and Prosciutto, and more.
	Asparagus Luscious, bright green asparagus is one of the rites of Spring. We celebrate this delicious vegetable with vibrantly flavored recipes including Grilled Asparagus, Asparagus and Crab Risotto, Stir-Fry Beef & Asparagus, and more.
	Avocados Botanically speaking, the avocado is a fruit, not a vegetable — but it’s delectable all the same! Their rich, buttery flavor and smooth texture are great in all kinds of recipes, like our Avocado Bread, Avocado Salsa (of course!), and more.
	Bananas Bananas are delicious, nutritious, and easy to eat for everyone in the family. Enjoy them in our delicious Banana Nut Cake, Zanzibar Chicken and Banana Soup, and more.
	Beets A feast for the eye and the palate, beets are one of those vegetables we seem to take for granted. Enjoy our Beet Caprese Salad, Braised Beet Greens, Grilled Shrimp Salad with Beet Vinaigrette, Golden Beet Soup, and more.
	Bell Peppers Bell peppers (or sweet peppers) are one of the most popular vegetables in America, and they’re available in gorgeous colors that offer both visual appeal and a sweet, almost fruity flavor. Try them in our Red Pepper Bisque, Grilled Mahi Mahi with Roasted Pepper Salsa, Pissaladiere, and more.
	Blueberries A Native to North America, blueberries have featured in American cuisine since Colonial days. Look for plump, dark blue berries with a silvery frost on their skins — then try them in our Blueberry Coffee Cake, Blueberry Nectarine Crisp, Blueberry Jam, and more.
	Broccolette Earthbound Farm Broccolette is a hybrid of broccoli and gai lan (Chinese kale) that looks like miniature broccoli. Tender and sweet, its fresh flavor is similar to asparagus, with a hint of pepper and mustard, and none of broccoli’s cabbage-y flavor. Try it in our Lemon Couscous with Broccolette and Arugula, Warm Broccolette Salad, Spaghetti with Broccolette and Ricotta, and more more.
	Carrots Did you know that the earliest cultivated carrots weren’t orange, but purple, white, red, green, or yellow? Choose organic carrots to avoid the high pesticide residues on their conventional counterparts, then try them in our Ginger Carrot Soup, our famous Farm Stand Carrot Cake, and more.
	Cauliflower Cauliflower is the most elegant member of the cabbage family — as Mark Twain declared, “cabbage with a college education.” It’s versatile and delicious in recipes like Cauliflower Cheese Soup, Barley Salad with Cauliflower, Creamy Cauliflower Risotto, and more.
	Celery Celery’s juicy, crisp texture is a cornerstone of most world cuisines — but choose organic celery to avoid the high levels of pesticide residues found in conventional versions. Experience the versatile flavor of celery in our Celery Bisque, Celery Slaw, Braised Celery, and more.
	Celery Root Root vegetables are easy to take for granted. But ugly as they are, savory vegetables like celery root are mainstays of the flavorful foods of the winter months. Try our Celery Root and Potato Mash, Celeriac Gratin, Winter Root Vegetable Soup, and more.
	Chard You’ve seen chard in your market, its deep green, crinkly leaves bundled together in the same case with the kale and other mysterious leafy winter greens. Chard is one of the most versatile and delicious vegetables you’ll find. Try it in Penne with Chard, Winter Bruschetta, Chard Soup, and more.
	Cherries The (only) problem with cherries is that their season is too darn short! Choose organic cherries to avoid getting high levels of pesticide residues along with your juicy fruit. Our delicious cherry recipes include Cherry Almond Cakes, Cherry Vinegar, Drunken Cherries, and more.
	Corn Nothing epitomizes summer in America like sweet corn. Though classic corn on the cob is still one of the best ways to eat corn, it’s a versatile vegetable that’s delicious in many recipes, including our Cheesy Corn Pudding, Fresh Creamed Corn, Shrimp and Corn Risotto, and more.
	Cranberries Along with blueberries and Concord grapes, cranberries are one of only three native North American fruits commercially grown today. Best known for the ubiquitous Thanksgiving sauce, cranberries are delicious in many recipes, including Cranberry-Ginger Scones, Cranberry Orange Banana Bread, Pumpkins Stuffed with Quinoa, Butternut, and Cranberries, and more.
	Cucumbers Cucumbers take many forms, but they all have a crisp texture and a mild, pleasant taste often described as “grassy.” Available year-round, they hit their flavorful peak in the summer. When it’s just too hot to cook, think moist, crunchy, refreshing cucumbers in recipes like Chopped Greek Salad, Sweet and Sour Pickles, Cucumber-Tuna Salad Bites, and more.
	Dates With a history stretching back 8,000 years to the ancient gardens of Babylon, the date has long been Nature’s answer to our sweet tooth. Dates are extremely nutritious and contain more natural sugar than any other fruit. Enjoy them in our Orange Date Bread, Sticky Toffee Pudding, Casablanca Couscous Salad, and more.
	Dried Fruit & Nuts in Holiday Treats Winter is the perfect time for treats featuring high-quality dried fruits and nuts, which are readily available in most markets across the country (and Earthbound Farm organic dried fruits are available online, too). Try our Better Christmas Fruitcake, incredible Dried Cranberry and Pecan Tart, Italian Panforte, and more.
	Dried Plums Dried plums are among the healthiest foods you can eat, a sweet and satisfying snack on their own. They’re also a traditional winter staple, adding delicious flavor to meaty stews, hearty casseroles, and thick soups. Our recipes include Italian Kisses, Tenderloin of Pork with Dried Plum & Sage Stuffing, Sicilian Chicken, and more.
	Eggplant Eggplants come in a staggering array of shapes and sizes, but if you’ve run across the white, egg-shaped variety, you’ll know where this vegetable got its name. The meaty quality of good eggplant is incredibly versatile and at its best in flavorful recipes like our Caponata, Ziti with Eggplant and Tomatoes, Grilled Eggplant Sandwich, and more.
	Fava Beans Fava beans, or “broad beans,” resemble very large lima beans. Fresh baby favas have a delicate earthy flavor and a silky-smooth, melt-in-your-mouth texture. Mature beans make wonderful additions to soups, stews, and purées. Our recipes include Sautéed  Fava Beans, Spicy Beef with Fava Beans, and more.
	Fennel With pale celery-like stalks, a bulbous base, and feathery green fronds, fennel is versatile and delicious. Sweeter and more delicate than anise, it has the whispery fragrance without the sharp licorice taste. Try our Red Wine Risotto with Fennel and Sausage, Fennel and Potato Gratin, and more.
	Figs Figs are glorious, whether eaten out of hand or cooked and partnered with salty foods such as chevre or blue cheese, nuts, or cured meats. They’re sweet like candy and an excellent source of fiber and minerals. Try our Mâche Salad with Figs and Bacon, Sweet Almond Cake with Fresh Figs, and more.
	Garlic Garlic may well be the most versatile and useful plant in the world. It’s long been prized as a medicine, a fresh herb, a vegetable, or a seasoning in almost every cuisine and culture around the world. Try our Dried Fruit and Garlic Chutney, Creamy Garlic Vinaigrette, Garlicky Aioli, and more.
	Ginger One of the world’s most unique and valued ingredients from cooking to medicine, fresh ginger has a wonderful aroma and refreshing, zesty flavor. Try it in our Ginger-Carrot Soup, Ginger Crinkle Cookies, Ginger Beer, and more.
	Grapefruit The fresh, tangy flavor of grapefruit works way beyond breakfast. Low in calories and loaded with antioxidants, grapefruit is a healthy addition to any meal. Our recipes include Shrimp and Arugula Salad with Grapefruit and Avocado, Pink Grapefruit Mousse with Berry Sauce, and more.
	Grapes Divine fruit of the vine, grapes have been celebrated since antiquity as both food and wine. Although most table grapes are eaten out of hand, their culinary uses are limited only by your imagination. Try our Wild Rice Salad with Grapes and Chicken, Chevre & Pistachio Grapes, Mahi Mahi Veronique with Champagne Grapes, and more.
	Green Beans Fresh beans — also called green beans, snap beans, and string beans — come in a wide range of shapes and colors. But no matter what you call them, they’re a summer treasure. Try them in our Green Bean, Walnut & Chevre Salad, Chile Beef with Green Beans, Roasted Green Beans, and more.
	Heirloom Lettuce Leaves Some of the finest and most flavorful heirloom lettuce varieties go into our Organic Heirloom Lettuce Leaves, a blend of whole leaves hand-selected for color, texture, and taste. Try these convenient, ready-to-serve leaves in our Caramelized Pear and Pecan Salad with Blue Cheese Dressing, Heirloom Lettuce and Citrus Salad, Italian Salad, and more.
	Kale Not only is kale a nutrition powerhouse, you’ll be pleasantly surprised when you discover just how versatile and sweetly flavorful this hearty green can be in recipes like Braised Kale with Butternut and Bacon, Tuscan Bean and Kale Soup, Kale Salad with Peanut Dressing, and more.
	Kiwifruit The kiwi’s nondescript, hairy brown skin hides brilliant emerald-green flesh speckled with tiny, edible black seeds, as well as a treasure trove of nutrition: kiwis are high in fiber and vitamins C and E, low in calories and fat. They’re a great snack habit and excellent ingredient in our Kiwi Tart, Kiwi Salsa, Pavlova, and more.
	Lemons Lemons are great year-round — but especially in the heart of winter, when stone fruits are a distant memory and apples and pears are past their prime, lemons are a chef’s best friend. With a bold, refreshing taste and aromatic oils, lemons awaken the palate and refresh the taste buds in our Lemony Lamb Soup, Luscious Lemon Squares, and more.
	Mangos If ever there were an excuse for excess, it would probably be the mango. Luscious, juicy, sweet, and succulent, the mango is often called “the king of fruit.” Enjoy our Mango Creme Brulee, Mango Ambrosia, Mango Margaritas, Mache Salad with Raspberries and Mangos, and more.
	Melons Ripe melons are luscious, juicy, sweet, spicy, and aromatic, not to mention very low in calories and high in nutrition, including vitamins B6 and C. Orange-fleshed varieties contain very high amounts of beta carotene, as well. Enjoy their flavor in our Prosciutto and Melon Salad, Melons in Wine, Melon & Feta Salad, and more.
	Mixed Baby Greens Baby lettuces were some of our first crops when Earthbound Farm began farming organically on a 2.5-acre backyard garden back in 1984. Also known as spring mix or mesclun, our fresh organic mixed baby greens are a popular assortment of tender baby lettuces and spicy greens that add great flavor to all kinds of salads, including California Salad, Rustic Salad, Winter Citrus Salad, and more.
	Mushrooms While domestic mushrooms are a year-round kitchen staple, wild or “exotic” mushrooms are strictly seasonal, highly perishable, and intensely flavorful. Take advantage of the delicious, earthy flavors of both types with Leek and Mushroom Salad, Grilled Portobello Sandwiches, Wild Mushroom Medley, and more.
	Nectarines The nectarine, fuzz-free cousin of the peach, is surely one of Nature’s finest achievements with its smooth, juicy texture and luscious fragrance. Enjoy them in our Aunt Roberta’s Nectarine Chutney, Nectarine Barbecue Glaze, Summer Salad with Grilled Nectarines, Summer Stone Fruit Crumble, and more.
	Oranges Oranges are a year-round staple, but in the colder months, their sweet juiciness is a welcome ray of sunshine. Although Americans consume oranges mostly as juice, the whole fruit offers endless opportunities for creativity. Our recipes include Glazed Orange Poppyseed Cake, Orange Oat Waffles, Festive Orange Salad, Citrus Salsa, and more.
	Passion Fruit Passion fruit is an ugly duckling on the outside but hidden inside is a seeded, jelly-like pulp that’s just heavenly. Many people think its distinctive flavor is the true taste of the tropics. We love it in Passion Fruit Cheesecake, Passion Fruit Sorbet, Hot Passion Fruit Soufflé, and more.
	Peaches The true taste of summer is a perfectly ripe peach. Whether you eat them standing over the sink or celebrate them in delectable recipes, don’t hesitate! Summer is fleeting, like peaches themselves, and their glorious season is always over too soon. Try them in our Peach Tarte Tatin, Grilled Peaches with Arugula Salad, Peach Clafouti, and more.
	Pears Pears are the sweet, juicy treasures of late autumn. Pears work beautifully in recipes beyond dessert, too; they make a lovely addition to salads; they pair well with pungent cheeses such as Stilton, chevre, or Peccorino; and they’re delicious in our Pear and Fennel Soup, Harvest Chutney, and more.
	Peas Spring means the first taste of fresh-picked, sweet English peas. English (or garden) peas can be eaten raw out of the shell (they’re irresistible!) or combined with a wide variety of ingredients for unbeatable flavor in our Barley Risotto with English Peas, Fresh Pea Salad with Bacon and Mâche, Creamy Peas and Mushrooms, and more.
	Persimmons These gorgeous orange globes, whose Latin name, diospyros, means “food of the gods,” are extremely sweet and versatile when handled properly. Our recipes for these deliciously addictive fruits include Fuyu, Pear, and Avocado Salad; Glazed Persimmon Cookies; Persimmon Pudding Cake; and more.
	Pineapple Pineapples are available year-round, but they’re at their peak from Thanksgiving through March. Fresh or cooked, pineapple adds color, flavor, and sweetness to a wide range of dishes, including Roasted Pineapple, Chicken Curry with Pineapple, Pineapple Pudding Cakes, Pineapples a la Foster, and more.
	Pluots and Plumcots Relative newcomers to the stone fruit category, pluots and plumcots come in a wide array of colors. They all resemble plums in appearance and texture, but their hybridization with apricots results in a sweeter, less acidic, and very flavorful fruit. Try our Almond and Pluot Galette, Grilled Pork with Pluot Sauce, Pluot Sorbet, and more.
	Pomegranates With its tough, leathery rind outside, the treasure inside a pomegranate is easy to miss: hundreds of juicy, edible seeds that glisten like rubies. Pomegranates strike a perfect flavor balance between sweet and tart, and they’re at home in both sweet and savory dishes, like our Harvest Salad with Pomegranates, Fennel, and Figs; Pomegranate Blueberry Breakfast Smoothie; Tenderloin of Pork with Pomegranate Glaze, and more.
	Potatoes Potatoes are America’s favorite vegetable, featuring in every meal of the day, formal or informal. The ultimate comfort food, potatoes may be the most versatile vegetable of all — and they’re not, by themselves, a high-calorie food. Try our Potato and Cheese Gratin, Potato Pancakes, Potato Salad with Arugula and Garlic-Mustard Vinaigrette, and more.
	Pumpkins Pumpkins make gorgeous decorations as well as delicious additions to autumn and winter menus. Their mild, succulent flesh marries beautifully with many other flavors and works with many different cooking methods. Try our takes on delicious seasonal favorites like Pumpkin Cheesecake, Pumpkin Gingerbread, Savory Pumpkin Tart, and more.
	Quince When cooked, quinces have a heady, intense floral fragrance unlike any other fruit; they become flavorful and tender, with a strikingly beautiful deep pink or rose color. They may be a bit more work to prepare than apples, but the extra effort is well worth it! Discover why in recipes like Caramel Quince Butter, Roasted Quince and Apple Pie, Roast Loin of Pork with Quince Sauce, more.
	Raisins Raisins work beautifully in a myriad of dishes from salads to baked goods. And if there’s no time to cook, raisins are a perfect on their own as a healthy snack. Our delicious raisin recipes include California Waldorf Salad, Whole Wheat Molasses Bread, Earthbound Farm Broccoli Salad, and more.
	Raspberries While ripe raspberries are wonderful alone, or perhaps with a dollop of cream, they’ve long starred in desserts, jams, and fruit salads. Raspberries are also great in beverages, green salads, and dressings, and their slight tartness works well in marinades and sauces for rich meats. Our recipes include Raspberry Lemon Soufflé Cakes, Mâche Salad with Raspberries and Mango, Raspberry Vinegar, and more.
	Rhubarb Rhubarb has a distinctive tart-yet-fruity flavor. Other cultures have a long history of using rhubarb as a vegetable — but in the US, we regard it as a fruit for pies, cobblers, fools, and jams. Try our Caramel Rhubarb Cake, Strawberry Rhubarb Jam, Yogurt Panna Cotta with Rhubarb Raspberry Sauce, and more.
	Romaine Romaine lettuce is a perennial salad bowl favorite, with glorious long, green leaves and sturdy, pale ribs. It’s the perfect lettuce for just about any combination of ingredients and dressings, and it makes a great low-carb wrap. Try it in recipes like Antipasto Salad, Fattoush Salad, Romaine Wraps with Saigon Chicken, and more.
	Spinach Spinach is a versatile leafy green that features in just about every cuisine on Earth. In the US, it’s the most widely grown green for the table. Earthbund Farm baby spinach is pre-washed and perfect for salads, pasta dishes, soups, and more. Try our Spinach and Herb Gnocchi, Wilted Spinach and Mushroom Salad, Fresh Spinach Soup, and more.
	Strawberries Though strawberries are available year-round, spring is when they’re at their juicy sweetest and taste their best. Get creative in your kitchen with our Berry Meringue Roll, Dips for Fresh Strawberries, Strawberry Scones, and more.
	Heirloom Tomatoes Succulent, sweet, and bursting with astounding flavor,the best-tasting tomatoes arrive at our Farm Stand in Carmel Valley and in farmer’s markets and backyard gardens during the hot months of August and September. Our recipes for these delicious beauties include Oven-Roasted Tomato Sauce, Summer Tomato Crostada, Corn and Tomato Salad, and more.
	Winter Squash “Winter squash” is actually a generic term for many varieties of hard-skinned squash, including acorn, butternut, spaghetti, Delicata, and pumpkins. Explore these delicious, versatile vegetables with our Carrot Butternut Soup, Cheesy Spaghetti Squash, Linguine with Butternut, Spinach, and Pancetta, and more.
	Yams In the US, the words “yam” and “sweet potato” often are used interchangeably to refer to a sweet-fleshed, pointy-ended tuber. Sweet potatoes are extremely versatile and can be cooked in much the same way as potatoes. Try them in our Sweet Potato Bread Pudding with Streusel, Cranberry & Sweet Potato Muffins, and more.
	Zucchini Zucchini (courgette in England in France) is the most common variety of summer squash. Summer squashes are quick and easy to cook, prized for their tender, succulent flesh and delicate, bright flavor. Our recipes for delicious zucchini include Zucchini Salad with Pine Nuts and Pecorino, Nutty Zucchini Cake, Summer Squash Soup, and more.