Iceberg Wedge Salad
1 head Red Dog Iceberg Lettuce 1 Beefsteak Tomato 4 slices cooked Bacon (optional) Blue cheese dressing Cut the head of lettuce into quarters, remove the core. Chop the tomatoes and arrange artfully around the plate. If using bacon, also chop and sprinkle over the wedge. Liberally apply blue cheese dressing. Eat with relish. Blue Cheese Dressing 1 cup mayonnaise ½ cup sour cream ½ cup chopped Red Dog Parsley 4 Tbs lemon juice 1-2 cloves garlic Pinch of cayenne 4 ounces blue cheese In a food processor, combine all ingredients except the...
read moreGreen Beans Almondine
1 lb. Red Dog Green Beans 1 sweet onion 2 Tbs. butter 1/2 cup almonds, sliced Salt and pepper Trim the beans, put in a pot and cover with water. Add a teaspoon of salt. Bring to a boil and cook for 5 minutes. Drain water and set aside. Meanwhile, saute the onion and a pinch of salt in the butter until translucent. Add the sliced almonds and saute for a couple more minutes. Toss the cooked green beans in the onion-almond mixture. Season with salt and pepper and serve.
read moreHuge, Crunchy Summer Salad
1 head Red Dog Farm Batavian lettuce, cut into bite size pieces 1/3 C crumbled Gorgonzola I bunch Red Dog Farm carrots, sliced into bite size pieces 1/3 C diced onion 1 giant handful of sugar snap peas, cut into quarters Handful of fresh Red Dog Farm basil, chopped ½ C chopped cold cooked chicken Generous drizzle of olive oil Slightly less generous amount of apple cider vinegar and/or balsamic vinegar Big pinch of salt Big pinch of pepper Put all ingredients in a big bowl, mix it and eat it with a big fork. This is the kind of thing I like to...
read moreSautéed Zucchini
2 Tbsp. Olive oil 2 Red Dog Farm Zucchini, sliced thin 2 cloves garlic, chopped 1 Tbsp. fresh oregano or marjoram, chopped Kosher salt and black pepper Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring twice, until golden brown, 10 to 12 minutes. Transfer to a plate and repeat with the remaining tablespoon of oil and zucchini. Return the first batch of zucchini to the skillet along with the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the...
read moreGreen Beans with Lemon and Garlic
1 lb. Red Dog Farm green beans, ends trimmed 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 large garlic clove, minced 1/2 tsp. red pepper flakes 2 tsp. lemon zest Salt and fresh ground pepper Blanch green beans in a large stock pot salted boiling water until bright green in color and tender crisp, about 2 minutes. Drain and drop in a bowl of ice water to stop from cooking. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans...
read moreButter Braised Spring Onions
1 bunch Red Dog Farm Spring Onions 4 tablespoons butter, divided salt chopped fresh Chives Lay onions in a large skillet, trimming top of dark greens to fit. Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes. Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer. Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 tablespoons,...
read moreFresh Raspberry Vinaigrette
1/2 pint fresh Red Dog Farm raspberries 1 tablespoons sugar 2 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/4 cup olive oil salt to taste Place all ingredients in a bowl and whisk to combine. Pour over your favorites greens and enjoy.
read morePasta with Buttercup Squash and Sage Brown Butter
1 Red Dog Farm Buttercup Squash 8 ounces dry pasta 1/4 cup butter 2 tsp dried Sage 1/4 cup pine nuts 1/4 cup Parmesan cheese Slice the squash in half and remove seeds. Slice into 1″ slices. Roast at 400 degrees until tender. Cook the pasta as directed. In a heavy bottom sauce pan, melt the butter and add the sage. Cook over low heat until brown flecks start to show in the butter. Remove the squash from the oven, cut into 1″ chunks, leaving the skin on or off, your preference. Toss the pasta, squash, and pine nuts in the sage...
read moreGarlicky Kale Salad with Roasted Chickpeas
1 bunch Red Dog Farm Kale, loosely chopped or torn1 15-ounce can chickpeas, rinsed, drained and thoroughly dried1.5 Tbsp olive, avocado or grape seed oil3 Tbs. masala spice blend (see below) Masala spice blend3 Tbsp cumin2 Tbsp garlic powder2 Tbsp paprika3 tsp ginger2 tsp coriander2 tsp cardamom Dressing1 head garlic1/4 cup tahini2 Tbsp olive oil + more for roasting garlic2 lemons, juiced (~1/3 cup)1-2 Tbsp maple syrup (or honey if not vegan)Pinch each salt + pepperHot water to thin Peel apart garlic cloves but leave the skin on. Preheat oven...
read moreSwiss Chard Slaw
3 cups shredded or finely chopped Red Dog Farm Swiss Chard 1 cup shredded Red Dog Farm Purple Cabbage 1/4 cup shredded Red Dog Farm Carrot 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting) 1/4 cup olive oil or nut oil 1 tablespoon apple cider vinegar 1 tablespoon veganaise (optional) 1/2 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried 1/4 teaspoon black pepper 1/4...
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