Recipes

Arugula Salad with Fennel & Lemon Vinaigrette

1 bunch Red Dog Farm Arugula, washed and dried 1 Red Dog Farm Fennel bulb, shaved or thinly sliced 2 tbsp olive oil 1 tsp lemon zest Juice of one lemon 1/4 teaspoon salt Freshly ground pepper, to taste Pecorino, to serve Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jar...

2 heads fresh Red Dog Farm Broccoli 2 Tbs vegetable oil 1 Tbs salt 2 Tbs soy sauce 2 Tbs white vinegar 2 Tbs sesame oil 1/4 tsp salt 1 Tbs sugar Toasted sesame seeds Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add...

Roasted Beets & Potatoes with Tomatoes & Basil

1 lb. Red Dog Farm Golden Beets, thinly sliced 1- 2lbs. Red Dog Farm New Red Potatoes, sliced twice as thick as beets Olive oil Salt and pepper Red Dog Farm Big beef tomatoes, sliced Basil finely sliced Balsamic vinegar or reduction (optional) Roast beets and potatoes in a 400 degree oven for 30 minutes, or until tender and slightly browned. Top with fresh sliced...

Roasted Fennel & Carrots with Pecorino

Red Dog Farm Fennel bulb, cut horizontally into 1/3-inch-thick slices, plus 2 tsp chopped fronds 1-2 Red Dog Farm carrots, cut diagonally into 1/3-inch-thick slices 2 tsp chopped fresh thyme 1/2 cup grated pecorino cheese 1/3 cup extra-virgin olive oil Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish,...

PNW Salad Nicoise

1 head Red Dog Farm Butter Lettuce 1 lb. boiled Red Dog Farm Green Beans, cut into 2″ lengths 2 lbs. Boiled New Potatoes 1 cup cooked crab, shrimp or any local seafood (optional) 6 hard boiled eggs (optional) 1 cup olives, sliced 1 cup Red Dog Farm Tomatoes- cherry or beefsteak 1 Lemon, cut into quarters Dressing: 1/3 cup olive oil 1/4 cup white wine vinegar 1...

Grilled Summer Squash with Oregano or Thyme

1 lb. Red Dog Farm Summer Squash 1 bunch Oregano or Thyme, finely chopped 3 T olive oil Juice of one lemon Salt and pepper to taste Slice squash diagonally into ¼ inch thick slices. Sprinkle both sides with a bit of salt and let excess liquid drain for ten minutes. Pat dry. Brush both sides with olive oil. Place on hot grill for a couple minutes per side or to your...