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Q&A with Myra Goodman about
Food to Live By: The Earthbound Farm Organic Cookbook

Q: Why should people eat organic? Is there a huge cost difference between organic and conventional foods?

Myra: Organic farming supports a healthy environment by keeping harmful and persistent chemicals out of the air, water, and soil. Likewise, it supports our personal health by keeping those same harmful chemicals out of our food and out of our bodies.

I'm not the only one who believes that organic food tastes better. Many chefs choose organic ingredients because of their richer flavor and superior quality.

Cost differences between organic and conventional foods vary by product and season. Some items, like organic salads, typically have a small cost difference, usually less than 20%. On the other hand, organic meat and dairy products — especially butter and cheese — are generally still expensive when compared to their conventional counterparts.

Q: What made you want to write an organic cookbook now? How did you put this collection together?

Myra: This cookbook is a way for me to share my passion for organic food and healthy eating. These recipes can be made with nonorganic ingredients, of course, but the book gives lots of information to help you make the best choices. I want to encourage everyone to understand how their food is produced, how making even small changes in the foods you choose can be big steps in the right direction. Now that organic foods are widely available in almost every type of market, it's possible to savor the delicious flavors of organic food without having to go out of your way.

The book is also a way to share the wonderful recipes we've developed over the years at the Farm Stand. It's amazing what a variety of great food can be made using only organic ingredients.

Q: Earthbound Farm is famous for salads. Is Food to Live By a tribute to greens and vegetables?

Myra: My family and I eat lots of fresh greens and vegetables, but we love meat, too. This is an across-the-menu cookbook focused on all kinds of enjoyable food. I want to encourage people to eat good foods, and one of the best ways I can think of is to showcase great organic ingredients in simple preparations that let their wonderful flavors come through. Most of the recipes in Food to Live By are dishes you can make every day: fresh, simple, healthy, and flavorful.

Q: You're sharing some of your trademark recipes from the Farm Stand in the new cookbook. What are some of your favorites?

Myra: Baked goods are always very popular at the Farm Stand. Some of the best are Ginger Snaps (p. 320) and Lemon Snaps (p. 322), Chocolate Lover's Brownies (p. 327), and Farm Stand Carrot Cake (p. 329). Other favorites include Grilled Vegetable Lasagna (p. 188), Grilled Tahini Chicken (p. 142), Spinach Canneloni (p. 194), Herbed Turkey Loaf (p. 153), Roasted Beet and Arugula Salad (p. 77), and Silky Black Bean Soup (p. 51).

Q: How easy is it to make your own organic granola that can be enjoyed at breakfast or as a snack? Is it easy to store for future use?

Myra: Granola is really easy to make and was one of my first successes. It's one of the original back-to-basics foods, packed with whole grains, fiber, and healthy oils.

Granola is delicious for breakfast or as a snack treat any time of day. There are two granola recipes in the book, Cranberry Pecan Granola (p. 281) and Maple Almond Granola (p. 278), but you don't have to stop there. Granola is a great way to experiment with different nuts, grains, dried fruits, and spices, until you find what you like best.

And it's easy to store—once it's cool, you can keep it in an airtight container at room temperature for about a month, or you can store it in the freezer for up to 6 months. You can even serve it right from the freezer; it thaws almost instantly when you pour on the milk.

Q: Many mouthwatering muffin recipes are included in Food to Live By. How did you come to love muffins so much?

Myra: I really love the crusty tops and corners of baked goods—and muffins have a greater proportion of crispy bits to tender interior, so they're a natural for me. They're also satisfyingly sweet without being such an indulgence that you can't grab one for breakfast or a snack. That said, one of my absolute favorite muffin recipes is our Farm Stand Carrot Cake baked as muffins (p. 332); it's more of a dessert muffin, but it's just too good to resist. A healthier favorite is Apple Bran Muffins (p. 299), which are lower in fat and sweetened mostly with applesauce and apple chunks.????

Q: Fall is here and winter is around the corner. What ingredients are readily available now, and what are some of your favorite fall and winter recipes?

Myra: Fall is a marvelous time for cooking—I love making hearty dishes that cook longer, letting the oven warm the kitchen and the wonderful aromas spread through the house. The Merlot-Braised Short Ribs (p. 119) and Kathy's Rosemary-Roasted Chicken (p. 136) are great for cool-weather dinners.

In winter, I love to showcase the wonderful, deep flavors you get from roasting vegetables, such as Roasted Root Vegetable Medley (p. 268) and Roasted Winter Squash Soup (p. 42).

Of course, fresh salad ingredients are available year-round, and salads are a great way to get your greens any time of year.

Q: Can you share some of your tips for parents like yourself, juggling career and family? You mention leftovers in several of the recipes; are these popular with your family the next day?

Myra: As a busy working mother, quick and casual cooking has become my style. Most of these recipes are weeknight-easy but still deliver great flavor and satisfaction. I love recipes that use just one or two pots to ease cleanup. Chicken Paprikash (p. 139) is especially delicious over wide egg noodles. Portuguese Kale Soup (p. 52) uses a wonderful change-of-pace vegetable as its star and is hearty enough to be an entr??e.

I've always been a planner, so when I'm cooking, it's natural for me to make extras that I can use for quick dishes later on. Pasta ?? la Mama (p. 296), for example,makes a great breakfast from leftover pasta. Mama Fries (p. 297) turn leftover baked potatoes into a perfect side dish for breakfast or beside grilled steak or chicken later in the day. There are hints for thinking ahead and using leftovers throughout the book.

Q: The holidays are around the corner, and entertaining season is upon us. What is your entertaining style, and what are some of your favorite dishes that are always crowd-pleasers?

Myra: I'm a very casual entertainer; my style is really more family than formal. I prefer small gatherings of family and close friends in an intimate setting. That said, I always seem to err on the side of abundance and variety—no one ever leaves my table hungry! I offer lots of veggies and dips, and I tend to serve buffet-style for everyone's ease. You can easily put together a delicious menu for entertaining from Food to Live By, but it also makes a great gift for the home cook because it's full of good, everyday recipes.

There are some terrific recipes in the book that are easy and festive, including Edamame Hummus (p. 105), Tapenade on Crostini (p. 106), Mediterranean Marinated Olives (p. 107), and Spicy Candied Walnuts (p. 108). Desserts like Drew's Favorite Gingerbread (p. 334) and Cranberry-Pumpkin Bread Pudding (p. 339) are great crowd-pleasers, at the holidays or anytime. Another favorite is Brined Roast Turkey (with fixings, p. 155-157), which makes a marvelous meal at Thanksgiving (and more often at our house).

Q: What are your favorite recipes in the book?

Myra: One of the reasons why Food to Live By is such a personal expression of my food philosophy is that it's full of stories about my family and the foods that fill our lives. Many of these recipes are favorites in one way or another, but some of them stand out as real workhorses, recipes that I turn to regularly.

The meat recipes are our family heirlooms from Buffalo, New York, and we eat them often. Flank Steak with Lemon Shallot Marinade (p. 112), Merle's Beef Brisket (p. 115), and One-Pot Beef Stew (p. 121) are consistent stars on our family table.

Maple Almond Granola (p. 278) is a terrific food for breakfast or any time of day; it's always somewhere in our kitchen. Ginger Snaps (p. 320) are tasty treats that are as popular at our house as they are at the Farm Stand. And Cinnamon Walnut Coffee Cake (p. 309) is made with nutritious walnuts, healthy canola oil, and whole wheat flour, so it's a healthy indulgence—it makes my family happy every time I bake it, so it's a regular on our table as well.