Holiday Roasted Vegetables
Makes 4 servings. 1 lb. Red Dog brussels sprouts, trimmed and halved3 large Red Dog carrots, peeled and sliced into 1/2” pieces2.5 Tbsp. extra-virgin olive oil1 Tbsp. balsamic vinegar1 tsp. chopped Red Dog rosemary leaves1 tsp. chopped Red Dog thyme leavesKosher saltFreshly ground black pepper1/2 c. toasted pecans1/2 c. dried cranberries Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25 minutes, until the vegetable are tender,...
read moreGolden Beet Salad
Makes 3 servings. 1 pound Red Dog golden beets1/2 cup walnuts1.5 Tablespoons white balsamic vinegar1.5 Tablespoons orange juiceZest of 1/2 orange1/2 Tablespoon dijon mustard1/2 Tablespoon honey1/2 teaspoon fine kosher saltFreshly-ground black pepper1/6 cup golden raisins1 ounce goat cheese, crumbled1 Tablespoon walnut oil or olive oil Arrange a rack in the center third of the oven and preheat to 400°. Meanwhile, prepare your beets for baking. Either place them into a heavy-lidded baking dish or wrap the beets in a tin foil...
read moreCaramelized Butternut Squash
An alternative to sweet potato casserole using locally grown squash. You can even try topping this with marshmallows! Serves 4. 1 medium Red Dog butternut squash3 tablespoons unsalted butter, melted1/8 cup light brown sugar, packed3/4 teaspoons kosher salt1/4 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the end of the squash. Peel the squash, cut it in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the...
read moreCozy Winter Squash Bread
Whether you’re seeking inspiration for what to bring to your next festive gathering or craving a seasonally sweet treat, winter squash bread is the perfect answer. It’s great for those that may be nostalgic for summer zucchini bread and may be a new dish for others. Altogether, this recipe takes about two hours to make between curating the squash puree and bread itself. I made squash bread this past weekend which not only was a scrumptious treat but a way to lean into the coziness of the season by sipping tea and listening to Amy Winehouse as...
read moreWatermelon Radish with Rosemary Brown Butter
Makes 2 servings. 2 Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on); about 2-3 cups diced1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted⅛ teaspoon sea salt1 tablespoon fresh rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoon of the fresh rosemary to the pan. Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and...
read moreSouthern Smothered Cabbage with Smoked Turkey
Makes 6 servings. 1 head Red Dog purple savoy cabbage, chopped1 large smoked turkey wing4 cups water1 medium yellow or white onion chopped2 1/2 tsp creole seasoning1 tsp ground black pepper4-6 cloves garlic To Cook the Smoked Turkey Wing:Place the smoked turkey into a large pot and pour in 4 cups of water. Bring the water to a boil and cook until the turkey is tender. There will be very little liquid in the pot at this point, but do not get rid of it – it’ll add flavor! Turn the heat off and remove the turkey from the pot....
read moreItalian Chopped Salad
Makes 3 servings. Garlic Oregano Vinaigrette1 clove garlic, minced1/4 teaspoon fine sea salt1 Tablespoon red wine vinegar1 Tablespoon freshly-squeezed lemon juice1/2 Tablespoon dried oregano1/8 teaspoon freshly ground black pepper1/2 cup extra virgin olive oil Chopped Salad1 head Red Dog pink radicchio1/8 Red Dog red onion, sliced1/2 pint cherry tomatoes1/2 cup canned artichoke hearts, drained1/4 cup cooked chickpeas2 oz provolone cheese2 oz Genoa salami1-2 pickled pepperoncini (optional)1/4 cup Italian parsley leaves, roughly...
read moreFinding Satisfaction in Muddy Places
I have had the recent honor of being appointed as one of the farm trench cleaners! The trench runs the length of our packshed at the center of slightly sloped floors and collects all the mud and debris left over from washed vegetables. At this time of year the mud is prolific. Clinging to our knees and shins in clumps that stick long after we stand up. Speckling our faces like fake freckles when we spray a beet at the wrong angle. And of course, completely coating all the root vegetables we pull from the ground. The crates we bring in from...
read moreHerbed Wild Rice With Carrots & Kale
Makes 2 servings. ½ cup uncooked wild rice1¼ cup water¼ tsp salt¼ tsp freshly ground black pepper1 tsp fresh thyme leaves3 or 4 Red Dog carrots½ bunch Red Dog lacinato kale1 Tbsp butter1 Tbsp finely chopped red onion1 clove garlic, minced or pressed2 Tbsp chopped fresh parsley1 Tbsp chopped fresh basil1 tsp chopped fresh dill2 tsp balsamic vinegar Rinse the rice. Bring the water to a boil in a small saucepan. Stir in the salt, pepper, thyme leaves, and rice. Cover, reduce heat to a simmer, and cook for about 50 – 60 minutes. While the rice is...
read moreCeleriac & Leek Soup
Makes 2 servings. 1 tablespoon olive oil1 leek, diced (white and light green parts only)1/2 small yellow onion, peeled and finely chopped1 clove garlic, minced1 Red Dog celeriac, peeled and cut into 1 inch cubes1/2 large German butterball potato, peeled and cut into 1 inch cubesPinch of salt2 cups vegetable stock (plus more to thin as needed)1/2 tablespoon fresh lemon juicePlain yogurt, cashew cream, or crème fraîche for servingMinced parsley for servingSalt and pepper to taste Heat the oil in a large, heavy-bottom pot over medium high heat....
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