November 21st, 2008
The lucky recipient of Earthbound Farm’s Food to Live By cookbook is commenter number 2. The winner was determined by a random number generator. Congratulations to Bay Area Foodie, who said:
BayAreaFoodie
November 5th, 2008 at 5:09 pm
I will be making that salad dressing tonight!
November 18th, 2008
Roasted garlic is one of the most delicious flavors ever. Ever! It doesn’t at all resemble the strong, pungent taste of raw or even sautéed garlic. It’s smooth and creamy and utterly delectable. It’s so good, you could eat the roasted cloves whole and alone, if you wanted to. But I usually use them in pasta dishes, or as a pizza topping.
It takes a bit of time to roast garlic, but the prep time is fairly minimal. The oven does the rest. Give it a try. Follow these step-by-step instructions, and in 40-45 minutes, you’ll have an entire head of melty, delicious roasted garlic to use however you want.
Ingredients:
1 head garlic
olive oil
salt and pepper
a couple tablespoons water
Guidelines:
Step 1: Preheat your oven to 400 degrees.
Step 2: Remove the outer paper layer of the garlic head, without peeling off the protective covering over the individual cloves.
Step 3: Place the head of garlic in a small dish (I like to use a ramekin).
Step 4: Drizzle the garlic with a bit of olive oil (about a tsp.) and sprinkle with salt and pepper.
Step 5: Place a couple of tablespoons of water in the bottom of the dish.
Step 6: Cover tightly with foil.
Step 7: Bake for 40-45 minutes, or until a fork inserted into a clove slides easily in.
Step 8: Let cool for 5-10 minutes, or until you can easily handle the cloves.
Step 9: Tear the garlic into individual cloves, and squeeze the cloves out of their protective coverings.
Step 10: Enjoy!
November 14th, 2008
Core Ingredients:
1 28oz. can of whole plum tomatoes (I buy them from Trader Joes)
1 package of sundried tomatoes
1 tbsp. dried basil
several tablespoons of olive oil
black pepper
Optional Ingredients:
whole roasted garlic cloves or garlic powder, fresh thyme, rosemary, marjoram
Guidelines:
In a blender, combine the whole plum tomatoes, ¾ package of sundried tomatoes, dried basil, and the olive oil. Blend until mostly smooth, but not entirely.
Place the contents of the blender in a pot along with the remainder of the sundried tomatoes (chop if they are whole) and the black pepper. Heat over medium-low heat and keep warm until the pasta dish is ready.
November 5th, 2008
So, I bet you’re interested in getting a FREE copy of Food to Live By, and here’s how you can do just that. Earthbound Farm just launched a series of videos on its website. In the videos, you can watch Myra Goodman demonstrate how to make Lemon Vinaigrette, Maple Almond Granola, and even a version of that California Salad I was telling you about. Go check out the videos (there’s four shorts in all, and all can be found by clicking here ), then come back here and comment on this post. That’s all there is to it. A random number generator will determine the winner, and the winner will receive Earthbound Farm coupons and a copy of Food to Live By. Get your comment in before November 20th! The winner will be announced at the end of the comments thread on Friday, November 21st.
