The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet

The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet

Myra Goodman

Language: English

Pages: 461

ISBN: 0761156348

Format: PDF / Kindle (mobi) / ePub


A cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What’s better: farmed salmon or wild? Organic salad that’s been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman—co-owner of Earthbound Farm, the country’s largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live By—now brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it.

The Earthbound Cook turns dilemma into joy—in full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanesca—plus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of course—Coconut-Crusted Salmon, and why to choose wild whenever possible.

No sacrifices here—doing the right thing has never looked, sounded, or tasted better. Or been easier. 

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lights an extra 2 hours a day (assuming the average household has six lights in the kitchen), it would save enough electricity to supply all the homes in Phoenix, Arizona. That’s quite a bit … think of all the air conditioners and swimming pool pumps! Rosemary Potato Bread ADDING POTATOES TO BREAD DOUGH has a long history, notably in Ireland. Wherever wheat is scarce and expensive, potatoes have been used to stretch the flour, producing a nourishing bread. Here the potatoes are cooked in

90 conventional vs. organic, 78, 99 environmental impact of, 78–79, 165, 166 goulash, Hungarian, 80 grass-fed, 79, 85, 99, 112, 193 meatloaf, Goodman family, 85 shepherd’s pie, 87–88 short ribs, in Nan’s tomato rice soup, 4–6, 5 stock, basic, 402–3 stuffed cabbage, Edith’s, 81–84, 84 tenderloin of, with brandied mushrooms, 76–77 virtual water in, 190 Beet: greens, 242 roasted, salad alla Caprese, 242–44, 243 Belgian endive, 44 Beneficial microorganisms and insects, 40, 325

(BUFFALO) TOMATILLOS Plus 16 more useful tips. Memorable Meat Dishes MANY PEOPLE THINK THAT BECAUSE I AM AN ORGANIC FARMER, I’M ALSO a vegetarian. The truth is that my family and I really enjoy meat and poultry dishes. But I pay close attention to the kinds of meat I buy—seeking out the most eco-friendly, healthy, and humane choices. Also, I look for ways to enjoy the flavors of meat and poultry by focusing on quality rather than quantity—eating smaller portions, savoring the flavors. Most

is done, 2 to 3 minutes. Transfer the fish to a platter and keep it warm. 3. Add the marinade, with the onions, to the skillet and cook, stirring frequently, until the onions are caramelized and tender, about 7 minutes. Set aside. 4. To warm the tortillas, lightly film a skillet with canola oil, and place it over medium heat. Sprinkle the tortillas lightly with water, and stack one tortilla on top of another in the skillet, using 2 tortillas per stack. Heat them for 1 minute, then flip them

and sizes, and they can all be baked, roasted, boiled, steamed, or mashed. Potatoes are generally divided into two categories: waxy and starchy. Use waxy varieties like reds and fingerlings when you want the potatoes to retain their shape when cooked—in salads and soups, for instance. Potatoes, such as russets and Yukon Golds, are starchier and are best used for baking or in gratins, where their starch thickens the liquid to make a creamy sauce. BAKING: Large floury potatoes like russets and

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