Recipes

Roasted Squash and Bacon Hash

Makes 6 servings. 1 Red Dog acorn squash, seeds removed and cut into 3/4-inch cubes2 medium Red Dog potatoes, cut into 1/2-inch cubes1/2 Yellow Onion, finely diced4 oz. button mushrooms, slicedSalt And pepper, to taste8 oz. thin-cut bacon, chopped into medium piecesButter, for frying and serving6 fried eggs Preheat oven to 425ºF. Divide squash, potatoes, onion, and...

Kale Salad with Beets, Farro & Delicata Squash

Makes 3 servings. 1/2 cup dry farro1 lb Red Dog delicata squash, seeds removed and sliced into half moons1/2 Tbsp olive oil, dividedSaltPepperDash cinnamon1 bunch Red Dog lacinato kale2 Red Dog beets, cooked and diced1/4 cup toasted pecans1/3 cup feta cheese, crumbled Balsamic Dressing1.5 Tbsp balsamic vinegar1.5 Tbsp extra virgin olive...

Roasted Carrots with Lemon Thyme Butter

Makes 4 servings. 1 pound Red Dog rainbow carrots1.5 tablespoons butter, melted1.5 tablespoons lemon juice, roughly half a lemon’s worth1/4 tablespoon brown sugar1/4 teaspoon thyme1/4 teaspoon garlic powder1/8 teaspoon kosher salt1/8 teaspoon black pepperFresh chopped parsley or fresh thyme sprigs, for garnish Preheat oven to 400 degrees Fahrenheit....

Dijon Beets & Greens

Makes around 4 servings. 1 pound Red Dog beets1 bunch Red Dog greens, such as chard or mustard1.5 tablespoons unsalted butter1.5 tablespoons Dijon mustardDash fine sea salt, to tasteDash ground black pepper Separate the stems from the leaves of the greens. Roughly chop the leaves and transfer to a small bowl. Cut stems into 1-inch pieces and...

Spaghetti Squash with Chard & Chèvre

Makes 4-6 servings. 1 medium Red Dog spaghetti squash (enough for 3 cups roasted squash)2 tablespoons olive oil4 large cloves garlic, minced1/4–1/2 teaspoon red pepper flakes1 bunch Red Dog chard, shredded1/2 teaspoon sea salt5 ounces chevre1/2 cup toasted walnuts Preheat oven to 400°F. Cut the squash widthwise into 1″ slices. Scoop out the seeds and...

Herbed Potatoes

Makes 6 servings. 2 lbs Red Dog German butterball potatoes8 oz chicken broth2 twigs Red Dog rosemary4 fresh Red Dog sage leaves1 tbsp salt0.5 tsp pepper5 Tbsp olive oil Preheat the oven to 400 degrees F. Remove the leaves from the rosemary twigs. Dice the potatoes (skin on) and place them on a sheet pan or baking dish. Pour the chicken broth over them,...