Recipes

1 pound Red Dog Farm Russet Potatoes, peeled and sliced 1 1/2 inches thick 1 pound Red Dog Farm Celeriac, peeled and sliced 1 1/2 inches thick Coarse salt 1/2 cup sour cream 2 tablespoons unsalted butter 1/4 teaspoon freshly ground nutmeg Freshly ground pepper Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2...

1 pound Red Dog Farm Brussels Sprouts 2 tablespoons olive oil 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1/2 cup chopped walnuts 1/2 cup dried cranberries Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to...

1- 2 lbs. Red Dog Farm Jerusalem artichokes, washed and cut 1/4 inch (note – do not peel the chokes. This is labor intensive, ends up wasting lots of food, and has minimal impact on flavor) 1/2- 1 Red Dog Farm Buttercup Squash, peeled and cut into 1 inch cubes 1 bell pepper, seeded and sliced 1/4 inch 1 Red Dog Farm onion, diced 2 cloves garlic, minced 1 sprig fresh...

1 Red Dog Farm shallot, finely diced 1 1/2 Tbs. fresh lemon juice, plus more if needed 1 1/2 Tbs. white wine vinegar Sea salt, to taste 1 avocado, halved lengthwise, pitted and diced 1/4 cup extra-virgin olive oil 1/4 lb. Red Dog Farm Pea Greens, chopped (stems and all!) 1 Red Dog Farm watermelon radish, thinly sliced In a small bowl, stir together the shallot, the...

1 bunch Red Dog Farm radishes, about 12 1 lb. Red Dog Farm Carrots, cut into 1 pieces 1 lb. Red Dog Farm Beets, cut into 1″ pieces 1 tablespoon olive oil 1 teaspoon dried thyme Kosher salt and freshly ground black pepper Lemon half Preheat the oven to 450 degrees F. Place the radishes, carrots and beets on a baking sheet and toss with the olive oil, thyme,...