For the fresh salad:
1 lb. Red Dog Farm green cabbage
2 Red Dog Farm carrots
1 small red onion (about 1/4 cup sliced)
3 Tbls. extra-virgin olive oil
1 Tbls. white wine vinegar
1/2 tsp. lemon juice
1 garlic clove, minced
a pinch of crushed red pepper
a pinch of dried oregano
salt and pepper to taste

Wash and thinly slice the cabbage, de-ribbing any thick ribs as needed. Peel and grate the carrots and thinly slice the onion. Toss loosely together in a large bowl.

Mix together the oil, vinegar, lemon juice, garlic and spices. Dress the salad just before serving.

For the lasagna:
1 Red Dog Farm acorn squash
1 package of lasagna noodles
15 ounces of ricotta cheese
6 ounces of grated mozzarella cheese
1 egg
salt and pepper
32 ounces of tomato sauce

Preheat your oven to 350 degrees. Cut the acorn squash in half and cook face down on an oiled baking dish with about an inch of water. Cook for about 30 minutes, until the flesh is soft. Set aside to cool (face up will cool faster). Once the squash is cool enough to handle, scoop out the flesh from the skin and either puree it in a blender or hand mix it until smooth. (the oven will stay at 350 degrees for the lasagna as well)

Mix together the ricotta, mozzarella and the egg. Add a dash of salt and pepper. Set this mixture aside. Cook the lasagna noodles until they are almost, but not quite done. Rinse them in cool water and spread them out to prevent them from sticking together when you are working with them. In a casserole dish begin layering with sauce, then noodles, then cheese and sauce and finally the squash puree. Continue layering until the pan is full or you run out of ingredients. The top layer should just be a layer of noodles with sauce. Cover the lasagna and cook for 35 minutes at 350 degrees. Remove the cover and cook for another 10 minutes at 375 degrees. The cheese mixture should be bubbling. Let the lasagna cool for 5 minutes before serving.