Miso Mustard Green Beans
Serves 2. 1/2 pound Red Dog Farm green beans, trimmed1 1/2 tablespoons white miso3/4 tablespoons Dijon mustard3/4 tablespoons lemon juiceToasted sesame seeds, for serving Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 minutes. Drain, then transfer to the ice water to cool. Drain. While the beans are cooling, in a large bowl, stir together miso, mustard and lemon juice until smooth. Add the green...
read moreZucchini Salad With Pistachios
Serves 4. 2 lemons2 tablespoons olive oil1/2 cup shelled raw pistachios or choppped raw almonds1 1/2 pounds Red Dog Farm zucchiniSalt & black pepper, flaky salt for servingCrumbled feta cheese, for serving (optional) Cut the ends off the lemons so they sit flat, then cut off the peel, following the curve of the fruit. Cut each lemon lengthwise into quarters. Cut each quarter crosswise into small wedges, discard the seeds and set aside. In a small saucepan, heat the olive oil and pistachios over low heat. Once the oil starts bubbling, stir...
read moreSmashed Cucumber Salad with Tofu
3-4 Servings. The Tofu:14 oz extra-firm tofu, pressed and cubed3 tablespoons cornstarch½ teaspoon salt⅛ teaspoon black pepper3 tablespoons neutral oil, for pan-frying The Cucumbers: 1lb Red Dog Farm mini cucumbers3/4 teaspoon kosher salt The Dressing: 4 Red Dog Farm garlic cloves, finely grated3 tablespoons rice vinegar2 tablespoons soy sauce or tamari1 tablespoon maple syrup1 tablespoon toasted sesame oil2 tablespoons chili crisp To Finish: 2 teaspoons toasted sesame seeds½...
read moreParmesan Rosemary Kale Chips
1 large bunch of Red Dog Farm green curly kale, stems removed and leaves torn into bite-sized pieces1 tablespoon olive oil1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon Red Dog Farm rosemary, roughly chopped1/4 teaspoon salt1/4 teaspoon black pepper1/4 cup grated Parmesan cheese Preheat your oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, combine the kale pieces with olive oil, garlic powder, onion powder, rosemary, salt, and black pepper. Toss well to ensure all...
read moreKohlrabi Ham Bake
Serves 4. 3 tablespoons butter1 bunch Red Dog Farm kohlrabi, peeled and diced8 ounces thick ham, diced2 tablespoons fresh parsley, chopped3 large egg yolks1 cup heavy cream2 tablespoons all-purpose flourPinch mace (can substitute ground nutmeg)Salt and freshly ground black pepper Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes. Beat the egg yolk, and whisk in the heavy...
read moreKale Pasta
Serves 2-4. 1 bunch Red Dog Farm lacinato kale, ribs removed1 garlic clove, smashed1/4 cup extra virgin olive oil, plus more to serve250g rigatoni or pasta of choiceLots of grated parmeseanLemon, to finishHandful of Red Dog Farm basil, for garnishSalt & Pepper Boil kale in well-salted water until tender, ~7 minutes. Using tongs, transfer kale to food processor along with raw garlic clove and blend into a smooth puree, drizzling in the olive oil while blending. Taste and season well with salt and pepper. In the same pot of water, cook...
read moreCucumber, Snap Pea & Avocado Salad
Serves 2. Sesame Dressing:1 tablespoon toasted sesame oil1 tablespoon rice vinegar1/2 tablespoon toasted sesame seeds1/2 tablespoon granulated sugar3/4 teaspoon soy sauce or tamari1/4 teaspoon red-pepper flakes Salad Ingredients:1 ripe avocado, cubed1/2 pound Red Dog Farm mini cucumbers, trimmed and thinly sliced1/4 pound Red Dog Farm snap peas, sliced on a bias1 green onion, trimmed and thinly slicedKosher salt & peperToasted sesame seeds, for topping Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce, and red-pepper...
read moreHomemade Caesar Salad Dressing
Makes ~1 ⅓ cup dressing. 2 small cloves garlic, minced1 teaspoon anchovy paste or 1 anchovy from tin/jar2 tablespoons freshly squeezed lemon juice1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce1 cup mayonnaise½ cup freshly grated Parmigiano-Reggiano¼ teaspoon salt¼ teaspoon freshly ground black pepperRed Dog Farm romaine for serving In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire...
read morePork Chops With Feta, Snap Peas & Mint
3-4 servings. 2 bone-in pork chops (~1 pound each)Kosher salt & black pepper1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter4 Red Dog Farm green onions, thinly sliced, save some for serving2 cups Red Dog Farm snap peas, trimmed½ cup chopped fresh mint or basil, plus more for servingLarge pinch red pepper flakes½ cup crumbled fetaLemon juice, for serving Season pork chops on both sides with salt and pepper. In a large skillet, heat oil over medium-high until shimmering. Add the pork chops to skillet and sear, without...
read moreKorean Spicy Garlic Scapes (Maneuljjong Muchim)
Yields ~2 servings.1 bunch Red Dog Farm garlic scapes1/2 tablespoon soy sauce1/2 tablespoon gochujang1/2 tablespoon gochugaru – adjust to taste1/2 tablespoon sugar or sweetener of your choice- adjust to taste1/2 teaspoon sesame oil1/2 teaspoon sesame seeds1/2 teaspoon vinegarRinse the scapes, and trim off the tough ends and the tips of the buds. Cut them into about 2-inch lengths. Bring a small pot of water to a boil. Add a teaspoon of salt, and drop the garlic scapes in. Leave them in for about 30 seconds. Try one to see if they are...
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