Recipes

Roasted Balsamic Radicchio

 1 head Red Dog Farm radicchio, halved through core end, each half cut into 3 wedges with some core still attached1.5 tablespoons olive oil1/2 tablespoon chopped fresh thymeBalsamic vinegar (for drizzling)Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with...

Cauliflower Leek Soup

2 tablespoons olive oil1 medium onion, sliced2 leeks, sliced thin (only the white part)1 large head or 2 small heads cauliflower (about 1.5 lbs)4 cups chicken or vegetable stock1 teaspoon dried thyme3–5 cloves roasted garlic (optional)1⁄2 fresh lemonSalt + pepper, to tasteProsciutto or bacon, sautéed until crunchy and crumbled upGreen onions, sliced In a large saute...

Paleo Cream of Celery Soup

2 tbsp coconut oil (can sub olive oil)1 large Red Dog Farm shallot1 head Red Dog Farm celery1/2 head Red Dog Farm cauliflower2 cups bone broth or vegetable broth2 cups water1/2 tsp coriander1/4 tsp celery seed1/2 tsp salt1/4 cup fresh Red Dog Farm parsley, coarsely chopped Heat olive oil in large soup pan on medium high on the stove. Coarsely chop shallots and add...

Carrot Oatmeal Cookies

1 cup whole grain flour1 teaspoon baking powder1/2 scant teaspoon salt1 cup rolled oats1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 cup Red Dog Farm carrots, shredded or grated2/3 cup walnuts, chopped1/2 cup maple syrup1/2 cup butter, melted1 teaspoon fresh ginger, gratedPreheat the oven to 375 degrees F.In a large bowl, whisk together the flour, baking powder, salt,...

Roasted Cauliflower and Potato Skillet Quiche

1 (12 oz) ball of your favorite pie dough8 ounces white cheddar cheese6 eggs15 ounces (approximately 2 cups) half & half2 head Red Dog Farm romanesco, cut into small florets2 cups Red Dog Farm cauliflower, cut into small florets1 cup Red Dog Farm potatoes, cut into small cubes1 red onion, julienned2 tablespoons olive oil1 tablespoon rosemary, minced2 garlic...

Roasted Roots & Fruits

1 lb. Potatoes1 lb. Beets1 lb. Shallots2 Sweet PeppersOlive oilSalt and pepper Preheat the oven to 375 degrees. Cut the veggies into chunks. Toss in a liberal coating of olive oil, sprinkle with salt and pepper. Also, feel free to add any additional roots or fruits. Summer squash, carrots, sweet potatoes are just a few ideas. Spread out on a baking tray. Bake for...