Recipes

Stuffed Squash

1 large (or 2 small) Red Dog buttercup squash 1 pound lean ground beef or ground pork 1/4 cup red or green bell pepper, chopped 1/2 cup Red Dog Farm yellow onion, chopped Dash pepper 1/2 teaspoon salt 1 can (14.5 ounces) diced tomatoes, drained 1 tablespoon fresh parsley, chopped 1/4 teaspoon cinnamon (optional) Mild cheddar or cheddar jack cheese, shredded...

Creamed Kohlrabi Soup

2 tbsp extra-virgin olive oil 1 Red Dog Farm yellow onion, diced 3 cloves garlic, minced 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 8 oz German butterball potatoes (or other waxy potatoes), peeled and cubed 1 large Red Dog Farm kohlrabi, peeled and cubed 4 cups low-sodium vegetable broth 1 bay leaf Fresh herbs (optional, for serving) In a stockpot, heat...

Potato & Mustard Greens Salad

3 pounds Yukon Gold potatoes, peeled and halved 4 cloves garlic, peeled and sliced 1/2 cup mayonnaise 1/3 cup white wine vinegar 1/4 cup olive oil 1 teaspoon hot sauce or sambal oelek (Thai chile paste) Salt and freshly ground black pepper to taste 1/2 cup relish or chopped pickles, cornichons, or gherkins 1 cup Red Dog Farm mustard greens Boil potatoes and garlic...

Easy Vietnamese Radish & Carrot Pickles

1/2 pound Red Dog Farm rainbow carrots, julienned (cut into matchsticks) 1/2 pound Red Dog Farm purple daikon radish, julienned (cut into matchsticks) 4 cups water 1/2 cup rice vinegar 1/4 cup sugar 1 teaspoon salt In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. Add carrot and daikon strips into the bowl and mix well....

Acorn Squash Lasagna

Olive oil, for baking dish 1 Red Dog Farm acorn squash 1/2 teaspoon dried rubbed sage Coarse salt Ground pepper 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 8 lasagna noodles Roast the squash, whole, in a 350-degree oven for about 45 minutes, or until you can poke a fork all the way through the squash. Let the squash cool, cut it in...

Parsnip & Leek Soup

1 1/2 Tbsp. butter 1 lb. Red Dog Farm leeks 1 lb. Red Dog Farm parsnips 1/2 tsp. ground turmeric 2 tsp. curry powder 3 cups vegetable or chicken stock 1/3 cup cream Salt to taste Remove and discard the roots and dark green tops of the leeks. Slice the leeks in half lengthways and rinse between the layers to remove any dirt. Finely slice leeks. Peel parsnips and chop...