Roasted Delicata with Spinach & Cranberries
Makes 6 servings. 2 Red Dog delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices1 (about 1/2 lb) Red Dog sweet onion, peeled, thinly sliced2 tablespoons olive oil1 tablespoon honey1 tablespoon port wine1 tablespoon balsamic vinegar1 bu. Red Dog spinach, torn into bite-size pieces1/3 cup sweetened dried cranberries1/3 cup chopped pecans (optional) Preheat oven to 450°. Line a baking sheet with parchment paper. Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the...
read moreThe Simplest Delicata Recipe Ever
Makes 2 servings. 1 Red Dog delicata squash, any sizeOlive oil or coconut oilSea salt and pepper Halve the squash lengthwise and remove seeds with a spoon (save them for roasting!). Cut into ¼-inch-thick slices (no need to peel) using a mandolin or a large, sharp chef knife. Variation: You can also cut the squash in half crosswise, scoop out the seeds from each half, then cut into rings to preserve the circle shape. Note: The thinner you slice the squash, the crispier the rings will be. Put rings in a bowl along with a drizzle of olive oil or...
read moreA Poem for Autumn
There comes a timeWhen roots are truly ready to be pulled from the earth.And we all feel the transitions.Cool foggy mornings have us in our thick coatsAnd the spinach is covered in frost.The sun still moves east to westBut with different hues and angles.We see each other in new ways.Our coolers are full of more color than they’ve seen all year;It turns out, the roots and bitter, spicy things show more signs of life,And they pull us all in by charming our eyesUntil we feel grounded. There’s a pile of squash at the Farmstand,You’ll see it.We...
read moreScalloped Potatoes with Leeks and Thyme
Makes 8 servings. 2 tablespoons butter plus more for baking dish 1 cup Red Dog leeks, finely chopped 2 cloves garlic, grated/minced 1 teaspoon dried thyme 1 cup whole milk 1 cup heavy cream 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 1/2 pounds Red Dog German butterball potatoes, peeled and sliced thin Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has...
read moreBroccoli Potato Casserole
Makes 6 servings. 2 lbs Red Dog potatoes2 lbs Red Dog broccoli1 3/4 cups vegetable stock2/3 cup low-fat cream cheese2 tablespoons all-purpose flour1/2 cup low-fat milk1 tablespoon finely chopped chives¼ teaspoon fine sea salt more to taste1/8 teaspoon ground black pepper more to taste½ teaspoon curry powder more to taste1 cup grated cheese (gouda or cheddar) Preheat the oven to 400 degrees. Precook vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5...
read moreDill-Marinated Broccoli
6 cups Red Dog broccoli florets1 cup canola oil1 cup cider vinegar2 tablespoons Red Dog dill2 teaspoons sugar1 teaspoon garlic salt1 teaspoon salt Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight. To serve, drain broccoli, discarding marinade.
read moreWelcome to Squash Ball Season
With the transition into the fall season solidly behind us and the “Spooky Season” right ahead, autumn has given us a warm welcome. And with this new season, we’ve officially started one of the most beloved activities to those of us who work at Red Dog: squash harvest. Not only are we excited for the many beautiful types of squash that we now have in our Farmstand and market booths (including crowd favorites like delicatas, butternuts, and red kuris, plus lesser known delicacies like the odd-shaped buttercups and the ghostly blue hubbards),...
read moreParmesan Crusted Roasted Delicata Squash
Serves 6-8. 2 large Red Dog delicata squash (roughly 3 pounds)3 tablespoons olive oil, divided⅓ cup panko breadcrumbs⅓ cup grated Parmigiano Reggiano3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme2 cloves garlic, finely chopped or gratedKosher salt & ground black pepper, to season Prep: Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside. Clean & slice the delicata squash....
read moreTaco Stuffed Acorn Squash
Serves 2. For The Acorn Squash:1 Red Dog acorn squash, cut in half with seeds scooped out1/2 tablespoon olive oil1/2 teaspoon paprikaSalt and pepper to taste For The Ground Turkey Tacos:1/2 lbs ground turkey1/2 cup onions, diced2 cloves garlic, minced1/4 cup tomato sauce1 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoons onion powder1/2 teaspoon smoked paprika3/4 teaspoon kosher saltBlack pepper to taste1 tablespoon olive oil1/4 cup water or beef broth1/2 cup salsa Preheat oven to 370 degrees F. Line a baking sheet with parchment...
read moreShaker Corn Chowder
Makes 3 servings. 1.5 Tbsp olive oil1 c chopped onion1 c chopped Red Dog celery1/2 Tbsp finely chopped garlic1 pint diced cherry tomatoes, stems, seeds and membranes removed2 c chicken stock2 c fresh corn kernels, cut from the cob (5–6 ears of corn)1/4 tsp kosher salt1/8 tsp cayenne pepper2 Tbsp chopped fresh basil for garnish1/4 c heavy cream (optional) In a large pot over medium heat, warm the olive oil and sauté the onion and celery until transparent and tender (6–8 minutes). Remove 1/2 c of the mixture and set aside. Add garlic to the pot...
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