Recipes

Roasted Leeks & Brussels Sprouts

1 lb. Red Dog Farm brussels sprouts 1 Red Dog Farm leek 1 pinch salt 1 pinch pepper 1 tsp. minced garlic 2 Tbsp. olive oil 1 Tbsp. honey 1 Tbsp. balsamic vinegar Preheat your oven to 350. Wash your leeks well. Slice the rest lengthwise and then slice horizontally into imprecise chunks (not the nice even circles leeks naturally lend themselves to). Wash the brussels...

Roasted Romanesco Pasta

1 head Red Dog romanesco 2 Tbs. olive oil, divided Salt Black pepper 3 large cloves garlic, finely chopped 1/2 cup pitted kalamata olives, sliced lengthwise 2 Tbs. capers, roughly chopped Large pinch red pepper flakes 1 cup chopped Italian parsley leaves, lightly packed 1 lb dried linguini or fettuccine pasta Grated Parmesan cheese Preheat the oven to 450 degrees...

Ian’s Clam Chowder

2 cups diced Red Dog potatoes 1 cup diced Red Dog celery 1 cup diced Red Dog carrots 1 cup diced Red Dog onions (or sub leeks) ½ cup butter 20 oz. minced clams, either fresh (Ian’s preference) or canned 1 cup clam broth or juice 1 Tbs. dillweed 1 tsp. Black pepper 2 bay leaves 1 tsp. salt 1 quart half-and-half Smoked paprika (to garnish) Heat the olive oil in a pot,...

Angela’s Toasted Pumpkin Seed Salsa

This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. Seeds from 2 acorn squash 3 roma tomatoes 1 large clove garlic Chipotle in adobo to taste 2 tablespoons lemon juice 2 tablespoons sour cream A shake of salt Both Chris and Angela fell in love with the salsa at Nico’s Tacos in Minneapolis, and staring at the remains of the...

Tofu taco filling, “Refried” pinto beans, Salsa and Limed Cabbage

This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. She recently treated the crew with these filling and tasty tacos! For the taco fillings: 1 1/2 cups black beans 1 1/2 cups pinto beans 1 package firm tofu 1 medium onion, diced 2 medium carrots, diced 3-4 cups additional mixed seasonal vegetables, diced generous splash of olive...

Brunch Party Acorn Squash

This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. 1 squash per person 2 eggs per person 1 Tbsp vinegar Salsa Hot sauce Butter Maple syrup Preheat oven to 350 degrees. Cut the squash in half, scoop out seeds, reserving them to make toasted pumpkin seeds later. Put the squash cut-side down on a baking sheet, put in the oven....