Three-Color Potato Salad Serves 8–10 | Gluten Free, Vegan


I grow different types of new potatoes in my garden, and this recipe may be my favorite way to serve them; it was a natural addition to my latest cookbook, The Earthbound Cook (Workman, 2010). It’s perfect for a picnic or potluck.


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1½ pounds small new potatoes, preferably assorted colors such as red, purple, and yellow, scrubbed (peeling optional)


1 tablespoon salt


About 8 ounces fresh green beans or wax beans, or a combination, trimmed, blanched, and cut into 1-inch lengths


2 large ripe tomatoes, cored and cut into ½-inch dice


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1 small red onion, halved lengthwise, thinly sliced crosswise


½ cup kalamata olives, rinsed, drained, pitted, and halved 1


cup chopped fresh flat-leaf parsley 2 tablespoons capers, rinsed and drained Pinch of crushed red pepper flakes 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice ½ teaspoon Dijon mustard 1 teaspoon dried oregano


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1. Place potatoes in a large pot; add 1 tablespoon salt and cold water to cover (about 4 cups). Cover and bring to a boil over high heat. Reduce heat to medium- low and simmer until potatoes are tender, 20–30 minutes, depending on size. 2. Meanwhile, place green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large bowl; stir gently to combine. 3. Combine oil, lemon juice, mustard, and oregano in a small glass jar; seal tightly and shake vigorously to combine. Season with salt and pepper to taste. Set aside at room temperature. 4. When potatoes are tender, drain immediately. When cool enough to handle, cut into small pieces and add to bean mixture. Pour vinaigrette over vegetables and toss gently to coat. Season with salt and pepper, if desired. Served at room temperature or chilled. (Refrigerate, covered, for up to 3 days.)


PER SERVING: 175 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 25g carb, 5g fiber, 180mg sodium


Farro and Baby Kale Salad with Cumin-


Orange Vinaigrette Serves 4–6 | Vegan


Earthbound Farm’s executive chef, Sarah LaCasse, invented this recipe to show- case our baby kale, and it quickly became a favorite at our Carmel Valley farm stand. The combination of farro and kale makes this salad a nutritional power- house. Baby kale offers the same nutrition as mature kale but is sweeter and more tender. If you can’t find it, substitute baby spinach.


1 cup uncooked farro


4 ounces baby kale, packed, thinly sliced (chiffonade) 1


cup currants or raisins 1 cup pine nuts, toasted /3


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CUMIN-ORANGE VINAIGRETTE 1 tablespoon orange juice ½ tablespoon orange zest ½ teaspoon ground cumin 2 tablespoons apple cider vinegar


½ teaspoon salt, or more to taste 1


teaspoon cayenne pepper ½ cup olive oil


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1. Bring a large pot of salted water to boil. Add farro and cook al dente, about 20 minutes. Drain, refresh in cold water, and drain again. 2. While farro is cooking, make vinaigrette by combining orange juice and zest, cumin, vinegar, salt, and cayenne pepper in a small bowl. Slowly add olive oil, whisking constantly to incorporate. 3. Place cooked farro, kale, currants or raisins, and pine nuts in a large mixing bowl. Stir to combine. Pour about one- third of the dressing on salad and stir well. Taste to see if you want to add more dressing, and then season with additional salt and pepper.


PER SERVING: 245 cal, 16g fat (10g mono, 4g poly, 2g sat), 0mg chol, 4g protein, 21g carb, 2g fiber, 148mg sodium


Myra Goodman and her husband, Drew, founded Earthbound Farm in 1984; it’s now North America’s largest grower of organic produce. She’s currently working on her third cookbook, featuring all plant-based recipes.


52 deliciousliving | september 2012


© 2007-2012 Waterwise Inc


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