Steak with Chipotle-Lime Chimchurri
2 cups fresh parsley leaves 1 bunch Red Dog Farm cilantro 1/2 medium red onion, coarsely chopped 1 to 2 chipotle peppers in adobo sauce 5 cloves garlic, sliced 1/2 cup olive oil 1/4 cup white wine vinegar 1 teaspoon grated lime zest 1/4 cup lime juice 3 teaspoons dried oregano 1-1/4 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each) For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice,...
read moreStrawberry Tomato Salsa
2 Red Dog Farm tomatoes, diced 1 pint Red Dog Farm strawberries, chopped 8 green onions, chopped 1 bunch Red Dog Farm cilantro, minced 6 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon salt In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving.
read moreBraised Red Cabbage with Vinegar
1/4 cup extra-virgin olive oil 1 cup chopped onion 4 garlic cloves, peeled, crushed 1 Red Dog Farm red cabbage, quartered, cut crosswise into 1/2-inch strips 1/2 teaspoon caraway seeds 1 1/2 cups low-salt chicken broth 3 tablespoons red wine vinegar Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add...
read moreCauliflower Grilled Cheese
1 head Red Dog Farm cauliflower 2 eggs, lightly beaten 1/2 cup finely grated Parmesan cheese 1/2 tsp. oregano 1 1/2 cup shredded cheddar cheese Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture...
read moreDaydreams of Swimming Holes
Nearly two months have passed since the summer solstice, but it certainly could’ve fooled me. It’s felt like October half the time. But with the arrival of August, it feels like it’s truly summer now. And I don’t know about you, but I can’t get through the hotter months without swimming. It’s what I think about as I’m getting my arms and legs all scratched up by the raspberry bushes on a Friday afternoon: where should I go swimming after work? It’s all that gets me through harvesting tomatoes in almost 100 degree hoop houses on a bright and...
read moreSweet Onion Mac & Cheese
1/2 pound orecchiette pasta 1 tablespoon olive oil 1 cup canola oil, divided 1/2 cup (1 stick) unsalted butter, divided 1 Red Dog Farm sweet onion, diced Salt and freshly ground black pepper to taste 1/3 cup all-purpose flour 2 cups whole milk, warmed 2 ounces fontina, grated 3 tablespoons freshly grated Parmesan 2 ounces sharp white cheddar, grated 1 large shallot, thinly sliced 1/4 cup rice flour (or cornstarch) 1 teaspoon snipped fresh chives 1 teaspoon chopped fresh parsley Cook the pasta until al dente, drain it, run it under cold water,...
read morePurple Potato Salad
2 lbs. Red Dog Farm purple potatoes, quartered 2/3 cup mayonnaise 3 Tbsp white vinegar 3 Tbsp dijon mustard 1 tsp red pepper flakes 3 Tbsp Red Dog Farm dill, chopped 1/2 tsp salt 1/2 tsp pepper 1 Red Dog Farm sweet onion, finely diced 1 green onion, finely chopped 3 stalks Red Dog Farm celery, finely chopped Bring large pot of salted water to a boil. Add in potatoes and cook for 8-10 minutes or until fork tender. Drain in a colander and rinse under cold water to stop cooking. Set aside and allow to cool. While potatoes are cooking, add...
read moreImpressions of the Crew
As a part time employee here at Red Dog farm, my experience has been very impressionistic: long mornings in the raspberries, lunch naps under the plum tree, visions of Maggie chasing after Suzy in the tractor; Julia belting Rhianna in the farm truck, racing Lane through the potatoes; Amy chuckling at her own puns and making sure to laugh hard at Naomi’s; afternoon suns filling Chimacum valley like a green bowl; Frisbee in the parking lot; Rachel in the shade reading science fiction. It’s a partial vision, but a lovely one. Even my experience...
read moreChickpeas with Spinach, Leeks & Smoked Paprika
1 tablespoon olive oil 1 lb. Red Dog Farm leeks, white and light-green parts only, thinly sliced (save the greens for stock!) 1/2 teaspoon kosher salt plus more for seasoning 1 clove Red Dog Farm garlic, finely chopped 1 15-oz. can chickpeas, rinsed 1/2 teaspoon smoked paprika 1 bunch Red Dog Farm spinach, trimmed, thoroughly washed Heat oil in a large skillet over medium heat. Add leeks and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach...
read more7-Minute Zucchini with Garlic & Basil
2 teaspoons olive oil 1 clove Red Dog Farm garlic, minced 1 pound Red Dog Farm zucchini, sliced into coins Pinch salt & pepper 5-6 Red Dog Farm basil leaves, cut into ribbons Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired....
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