Root Vegetable Tart Tatin
1 medium Red Dog Potato, peeled, sliced into ½” rounds 1 medium sweet potato, peeled, sliced into ½” rounds 2 medium Red Dog Carrots, peeled, sliced into ½” rounds 1 medium Red Dog Parsnip, peeled, sliced into ½” rounds 1 small Red Dog Onion, sliced into ½” rounds ¼ cup olive oil Kosher salt and freshly ground black pepper ⅓ cup sugar 1 tablespoon white wine vinegar 1½ teaspoons chopped fresh rosemary 1½ teaspoons chopped fresh sage 4 ounces fresh goat cheese 1 disk All-Butter Pie Dough All-purpose flour (for surface) Place a rack in lower...
read moreSpinach Salad w/ Caramelized Onion-Cranberry Dressing
½ lb. Red Dog Spinach 1 Tbls. butter 2 cups thinly sliced Red Dog Onions 1/4 cup balsamic vinegar 1/2 cup fresh or frozen cranberries (thawed), coarsely chopped 1 Tbls. sugar 1/2 tsp. salt 1/2 tsp. grated orange rind Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp. Pour over spinach and serve. You can make the dressing a day ahead and store it in...
read moreWarm Spiced Squash Salad
1 1/2 lbs Red Dog Squash (approximately ½ of your Red Kuri) Olive oil Couple pinches of salt 2 tsp ground cumin 1 1/2 tsp ground cinnamon Couple of large pinches of black pepper or cayenne 4 cloves of garlic Couple of handfuls of Red Dog Italian Parsley, chopped 1 pomegranate lemon juice to taste Preheat the oven to 375F. Chop squash into approximately 1” cubes. Chop the garlic finely. Into a mixing bowl put the chopped squash, garlic, spices, salt and a good slosh of oil – enough to coat everything lightly. Smoosh together with your...
read moreHoney “Pumpkin” Pie
1 pie crust 1¾ cups cooked and pureed Red Dog Farm Kuri Squash 2 eggs 1½ cups milk ½ cup honey 1 teaspoon cinnamon ½ teaspoon ginger ⅛ teaspoon cloves ½ teaspoon salt Preheat the oven to 425. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the squash, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350 and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the...
read moreEndive with Sausage
1 head Red Dog Endive, chopped 1 Red Dog Red Onion, sliced 2 links sausage (I like sweet Italian, but any kind is good) Olive oil Heat the oil in a large skillet. Add the onions and saute for a minute. Add the sausage, turning every minute or so until all sides are browned. Using a fork to hold sausage in place, with a sharp knife, slice each sausage in half lengthwise. Turn so that the cut side is down in the pan. Add the chopped endive. Stir occasionally, continue cooking until endive is limp. Delicious for breakfast, lunch or...
read moreSpaghetti Squash with Chickpeas and Kale
1 Red Dog Spaghetti Squash 1-2 tablespoons olive oil 1 Red Dog Shallot, sliced thinly 1 clove garlic ½ tablespoon minced Red Dog Rosemary pinch of chili flakes ½ cup chickpeas, drained and rinsed 1 bunch chopped Red Dog Red Curly Kale juice of ½ a lemon ¼ cup chopped sun dried tomatoes (or capers or olives) ¼ cup toasted pine nuts salt & pepper optional: a bit of freshly grated Parmesan cheese Preheat oven to 375 degrees F. Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking...
read moreGreek Spinach and Leek Fritters (Spanakokeftethes)
1 ½ lbs. Red Dog Farm spinach 2 Leeks chopped 5 spring onions chopped (only white section) ½ cup chopped Parsley ½ cup chopped Dill ½ teaspoon salt Pepper 3-4 tablespoons corn meal All Purpose flour Olive Oil for frying Heat the spinach in a pot until it wilts. Strain well. Mix spinach, leeks, onions, dill, parsley and dill in a bowl along with salt, pepper and corn flour. Knead with your hands so that all ingredients are blended well. Let the mixture sit 1-2 hours if you have time. Form into flat patties, should have a thickness of about ½...
read morePotato, Celeriac and Spinach Gratin
2 c. milk 1/4 Red Dog Farm Yellow Onion, peeled, stuck with two cloves and a bay leaf 2 lbs Red Dog Farm Potatoes, peeled and sliced about a 1/4 in. thick 1 Red Dog Farm Celeriac peeled, halved top to bottom, then cut in 1/4 in. slices 4 T. butter 4 T. flour A total of about 9 oz. of sharp & mild cheeses, grated ½ lb Spinach 2 T. Dijon mustard (or less, if you don’t like mustard) 1 tsp. paprika a few chili flakes or ½ t. cayenne pepper Preheat the oven to 375. Place the milk, onion, potatoes, and celeriac in a deep saucepan and bring to a...
read moreBaked Fennel with Parmesan
1 Red Dog Fennel bulb 1 tsp. softened butter Coarse salt and ground pepper 2 Tbs. grated Parmesan 2 pinches dried thyme Preheat oven to 450 degrees. Boil fennel bulb, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with the softened butter. Season with coarse salt and ground pepper and top with grated Parmesan and thyme. Bake until cheese is golden brown, about 20...
read moreWinter Soup with Coconut Milk & Pear
3 Tbs. unsalted butter 1.5 cups thinly sliced Red Dog Onion 4 cups diced root vegetables (Red Dog carrots, root parsley, parsnips, turnips, celeriac) 1/2 cup finely chopped Red Dog Celery 1 cup thinly sliced Red Dog Chard 1 Tbs. peeled, minced fresh ginger 2 tsp. dried thyme 1 medium clove garlic, finely chopped Salt and freshly ground black pepper 1 can coconut milk 2 cups stock 2 lbs. Red Dog Pumpkin or Squash, diced (3.5 cups) 2 medium firm-ripe Bosc pears, peeled, cored, and chopped Melt the butter in a 5- to 6-quart Dutch oven over...
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