Recipes

Apple Fennel Chicken Salad

½ apple, finely chopped (try Pink Lady or Gala for the color) ½ Red Dog Farm fennel bulb, finely chopped ½ small Red Dog Farm shallot, finely chopped 8 ounces poached, roasted, or rotisserie chicken, torn into bite-size pieces (spring Rain Farm roasted chicken is highly recommended) 2 tablespoons mayonnaise 2 tablespoon finely chopped fresh herbs (parsley, chives,...

Gingered Beets

2-3 large Red Dog Farm Beets 1 Tbsp. butter 1 Tbsp. unbleached flour 2 Tbsp. fresh lemon juice 1 – 2 Tbsp. sugar 1/4 tsp. sea salt 1 1/2 tsp. ginger, minced 1/4 tsp. dry mustard Scrub beets and place them, whole and unpeeled, in a kettle with salted water to cover. Boil for about 45 minutes until beets can be easily pierced with a knife. Drain cooked beets,...

Crispy Brussels Sprouts

1 lb. Red Dog Farm Brussels sprouts 3 cloves garlic, chopped Salt and fresh ground pepper 1/4 cup olive oil Fromage Blanc or goat cheese (optional) Preheat the oven to 400 degrees F. Cut the larger Brussels sprouts into quarters; halve the smaller ones. Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and...

Scarlet Queen Turnip Salad

1 bunch Red Dog Farm Scarlet Queen Red turnips, washed (not peeled) and sliced into 1/4-inch thick rounds 3 Tbs thinly sliced Red Dog Farm Leeks 1/4 cup shelled pistachios 1/4 cup crumbled feta cheese salt and pepper, to taste juice of 1 lemon 3 tablespoons extra virgin olive oil In a medium salad bowl, combine the turnips, leeks, and pistachios. Sprinkle feta...

Roasted Brussels Sprouts with Pomegranates & Hazelnuts

1 1/4 lbs. Red Dog Farm Brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses (or sub honey) Seeds from 1 pomegranate 1/2 cup coarsely chopped toasted hazelnuts Finely grated zest of 1 lime 1 tablespoon finely grated orange zest Preheat the oven to 375 degrees F. Put the Brussels sprouts...

Cheesy Rigatoni with Roasted Buttercup and Broccoli

1 head Red Dog Farm Broccoli, cut into florets (3 c.) 2 c. Buttercup squash, cubed 1 small Red Dog Farm red onion, thinly sliced into half moons 1/4 c. extra-virgin olive oil salt Black pepper 6 slices bacon 1/2 c. panko (or other) breadcrumbs 12 oz. rigatoni 4 oz. Fontina cheese, grated or cut into small cubes Preheat oven to 425 degrees F. On a baking sheet(s),...