Recipes

Slow-Cooker Beef Stew

Makes 6-8 servings. 1-1/2 pounds Red Dog German butterball potatoes, cubed6 medium Red Dog carrots, cut into 1-inch lengths1 medium onion, coarsely chopped3 celery ribs, coarsely chopped3 tablespoons all-purpose flour1-1/2 pounds beef stew meat, cut into 1-inch cubes3 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef...

Roasted Squash and Bacon Hash

Makes 6 servings. 1 Red Dog acorn squash, seeds removed and cut into 3/4-inch cubes2 medium Red Dog potatoes, cut into 1/2-inch cubes1/2 Yellow Onion, finely diced4 oz. button mushrooms, slicedSalt And pepper, to taste8 oz. thin-cut bacon, chopped into medium piecesButter, for frying and serving6 fried eggs Preheat oven to 425ºF. Divide squash, potatoes, onion, and...

Kale Salad with Beets, Farro & Delicata Squash

Makes 3 servings. 1/2 cup dry farro1 lb Red Dog delicata squash, seeds removed and sliced into half moons1/2 Tbsp olive oil, dividedSaltPepperDash cinnamon1 bunch Red Dog lacinato kale2 Red Dog beets, cooked and diced1/4 cup toasted pecans1/3 cup feta cheese, crumbled Balsamic Dressing1.5 Tbsp balsamic vinegar1.5 Tbsp extra virgin olive...

Roasted Carrots with Lemon Thyme Butter

Makes 4 servings. 1 pound Red Dog rainbow carrots1.5 tablespoons butter, melted1.5 tablespoons lemon juice, roughly half a lemon’s worth1/4 tablespoon brown sugar1/4 teaspoon thyme1/4 teaspoon garlic powder1/8 teaspoon kosher salt1/8 teaspoon black pepperFresh chopped parsley or fresh thyme sprigs, for garnish Preheat oven to 400 degrees Fahrenheit....

Dijon Beets & Greens

Makes around 4 servings. 1 pound Red Dog beets1 bunch Red Dog greens, such as chard or mustard1.5 tablespoons unsalted butter1.5 tablespoons Dijon mustardDash fine sea salt, to tasteDash ground black pepper Separate the stems from the leaves of the greens. Roughly chop the leaves and transfer to a small bowl. Cut stems into 1-inch pieces and...

Spaghetti Squash with Chard & Chèvre

Makes 4-6 servings. 1 medium Red Dog spaghetti squash (enough for 3 cups roasted squash)2 tablespoons olive oil4 large cloves garlic, minced1/4–1/2 teaspoon red pepper flakes1 bunch Red Dog chard, shredded1/2 teaspoon sea salt5 ounces chevre1/2 cup toasted walnuts Preheat oven to 400°F. Cut the squash widthwise into 1″ slices. Scoop out the seeds and...