Roasted Red Kuri Squash Soup
1 Red Dog red kuri squash, halved lengthwise and seeded2 tablespoons butter2 Red Dog leeks, trimmed and choppedAbout 4 cups vegetable broth, additional water if needed6 fresh sage leaves, minced2 teaspoons fresh rosemary, mincedSalt and freshly ground black pepper Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt...
read moreSalmon with Chard and Radish
Serves 4. 2 tablespoons butter2 tablespoons olive oil4 (6-ounce) skin-on salmon filletsSaltFreshly ground black pepper1 bunch Red Dog chard, stems removed and leaves cut into ribbons (if you prefer more greens, you can add a handful or two of radicchio mix!)1 lb. Red Dog radishes, skin left on, diced2 cloves garlic, minced1/2 cup dry white wine or chicken broth1 teaspoon dijon mustardLemon wedges In a large, heavy skillet, heat butter and olive oil over medium. Season salmon fillets with salt and pepper. Place fillets, skin sides down, in...
read moreBalsamic Radicchio Salad
Makes 3 servings. Balsamic Vinaigrette1.5 Tbsp. extra-virgin olive oil extra virgin1/2 tsp. honey1/2 Tbsp. balsamic vinegar1/2 tsp. dijon mustardSaltBlack pepper Radicchio Salad1 bag Red Dog radicchio mix1/2 apple, halved, cored, and thinly sliced1/2 avocado peeled, pitted, and sliced1/4 cup crumbled blue cheese (1 ounce)1/4 cup walnuts, toasted and chopped In a large bowl, whisk together the oil, honey, vinegar, mustard, salt, and pepper. Add the radicchio and toss. Add the apple, avocado, blue cheese, and walnuts, and toss to combine....
read moreRains and Rainbows
It’s wet season on the farm. In the past few weeks, heavy rains have rolled through the valley, the water table has risen, and those of us working outdoors have been thoroughly drenched. One week, we had rainbows every day – sometimes many in a day, arching broadly across the sky. There were single rainbows, double rainbow, partial rainbows. Rainbows that started and ended at Red Dog. Rainbows in the distance. We had a hailstorm. It came in a flash, thudding down all around us, bouncing off kale leaves and windshields. We’ve had...
read moreButternut “Pumpkin” Pie
Did you know that most canned pumpkin is actually butternut squash? Try making “pumpkin” pie with your butternut this year and see if you notice any difference! 14 ounces (about 1 3/4 cups) roasted Red Dog butternut squash purée, from 1 Red Dog butternut squash19 ounces sweetened condensed milk (about 2 cups)1/2 cup light brown sugar, firmly packed1 Tablespoon vanilla extract or bourbon1 1/2 teaspoons ground ginger1 1/2 teaspoons ground cinnamon1/4 teaspoon freshly grated nutmeg, plus more to garnish if desired1/4 teaspoon kosher...
read moreHoliday 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...
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