Recipe

Cheddar and Parsnip Soup

Cheddar and Parsnip Soup

1 medium Red Dog Onion 1 tsp. salt 2 Tbsp. vegetable oil 2-3 tsp. caraway seeds 1 lb. Red Dog Parsnips, peeled and cubed 1 ¼ lb. potatoes, peeled and cubed 3 cups water ¼ tsp. ground fennel seeds 3 cups (8 oz.) medium or sharp cheddar, grated 3 cups milk Parsley, chopped In a saucepan, sauté the onion with the salt in the oil on low heat until the onions become...

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Moroccan Carrot Salad with Ginger

Moroccan Carrot Salad with Ginger

4 large Red Dog Carrots Salt ½ tsp. cumin ½ tsp. coriander 1 inch fresh ginger, finely grated A pinch of cayenne Juice of ½ lime 2 Tbsp. olive oil 2 Tbsp. Parsley, Cilantro, and/or Mint, chopped Julienne carrots (cut them into little matchsticks) and cook in salted boiling water until almost tender, but still crisp in the center. Drain and season with salt. Add...

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Castelfranco Salad with Pears and Bleu Cheese

Castelfranco Salad with Pears and Bleu Cheese

1 head Red Dog Castelfranco Radicchio 3 large ripe pears 1 lemon, juiced 6 oz. Roquefort cheese ½ tsp. sea salt ½ tsp coarsely milled black pepper 1 Tbs. red wine vinegar 4 Tbs. olive oil Split the Castelfranco in half down through the root and split in half again. Cut away the root and stalk holding the leaves together and then cut each segment in half again to...

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Sausage and Apple Stuffed Acorn Squash

Sausage and Apple Stuffed Acorn Squash

2 – 3 Red Dog Acorn Squash, halved Olive oil Salt & pepper 1/2 lb. ground sausage 1 Small Red Dog Onion, finely chopped 1 Large celery stalk, finely chopped 1 Apples, diced ½ tsp sage 1/4 cup bread crumbs 1/2 cup Parmesan cheese, divided (optional) Preheat oven to 400 degrees. Using a sharp knife cut off each end of the acorn squash removing as little as...

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Celeriac Ribbons with Kale and Pumpkin Seeds

Celeriac Ribbons with Kale and Pumpkin Seeds

1 Celeriac, peeled 1 lemon, juiced 1/4 cup pumpkin seeds 2 Tbs. olive oil 2 Tbs. butter 1 tsp. thyme 2 cloves garlic ½ tsp. dried chili flakes 1 bunch Red Dog Kale ¼ cup Parmesan cheese Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Dry-fry the...

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Braised Potatoes and Endive

Braised Potatoes and Endive

1 Tbs. unsalted butter 1 Tbs. olive oil 1 lb. Red Dog Ozette Potatoes, halved lengthwise 1 large Red Dog Shallot, thinly sliced 2 fresh thyme sprigs 2/3 cup chicken stock 2 tsp. sherry vinegar 1/2 tsp. salt Freshly ground pepper, to taste 1 head Red Dog Endive, cored, halved lengthwise and roughly chopped Orange Vinaigrette: 1 tsp. Dijon mustard 1 Tbs. white wine...

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