Golden Beet & Arugula Salad
Makes 4 servings. 3 medium-large Red Dog golden beets2 cups cooked quinoa1 bag Red Dog arugula1/3 cup parmigiano-regianno, freshly grated (or goat cheese)1/2 cup walnutsSalt + pepper, to taste Red Wine Vinaigrette Dressing1/2 cup olive oil1/4 cup red wine vinegar1/2 tsp honey (or maple syrup)1 tsp dijon mustard2-3 cloves garlic, minced1 tsp dried thyme (optional)Salt + pepper, to taste Preheat oven to 425F. Tear 3 squares of foil (large enough to wrap 1 beet in each). Scrub beets under running water and remove any stems, greens, or hard...
read moreCaramelized Cauliflower
Makes 4 servings. 3 Tbsp extra-virgin olive oil2 Tbsp unsalted butter1 large head Red Dog cauliflower, cut into 1″ floretsSea salt and freshly ground pepper1 shallot, minced1/4 tsp red pepper flakes1/2 tsp smoked sweet paprika2 Tbsp honey1/2 lemon In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into one layer and cook, without stirring, until the undersides are lightly...
read moreCucumber Shrimp Salad
Makes 2 servings. 1/2 lb. large shrimp1 large Red Dog cucumber, peeled, seeded, and cut into 1″ diceKosher salt2 Red Dog rainbow carrots, shredded1/4 small red onion, thinly sliced1/8 cup mayonnaise1/8 cup plain yogurt1/2 Tbsp white vinegar1.5 Tbsp fresh dill, chopped, dividedFreshly ground black pepper2 handfuls Red Dog arugula Bring a medium pot of salted water to a boil. Add the shrimp and cook until they turn pink and rise to the top of the pot, about 4 minutes. Drain the shrimp, run under cool water, and peel. Chill in the...
read moreMelon-Time Reflections
Solomon weeds on one of our “classic” tractors.Thanks to Rod Just Realtor for the photo! It’s almost September, and as the peak season of farming in the Quimper Peninsula progresses, it’s important to indulge in the treats of summer while you still can. One treat that you might not consider in our area is melons! Growing up, freshly cubed melons with a dash of sugar on them was a classic treat for me. Although melon is great to eat as is, I’ve been wondering how it could be “dressed up” a bit. One idea is to pair a melon...
read moreGreen Beans Almondine
1 lb. Red Dog Green Beans1 Red Dog Red Onion, thinly sliced1 Tbs. Butter or oil1/4 cup sliced almonds (or sub pecans or cashews)Salt and pepper to taste Boil the beans in salted water until barely tender (alternative: steam). Meanwhile, melt the butter in a skillet. Add onions, nuts, salt and pepper. Saute on medium heat until onions are translucent. Drain the beans and add to the onion mixture. Serve warm.
read moreLemon Cucumber Water
Red Dog Lemon CucumberLemonFresh mint (optional)Pinch of salt (optional)Honey (optional) Slice a cucumber and lemon into a water pitcher. Add optional ingredients as desired. Add clean, cold, fresh water and ice cubes. Enjoy!
read moreFarmer’s Favorite Parsley Sauce
1 bunch Red Dog Parsley (any kind)1 clove Red Dog Garlic1/2 cup olive oil1 Tbsp. lemon juice1 Tbsp. white vinegar1 tsp. capers2 fillets anchoviesSalt and pepper to taste Whiz it all up in a food processor, adjust ingredients to taste. Delicious on everything! Fish, meat, potatoes, veggies (raw and cooked), salads, or even by the spoonful.
read moreCucumber and Carrot Salad
Makes 4 servings. 1-2 Red Dog cucumbers1 bunch Red Dog carrots2-3 green onions, sliced For the dressing2 tablespoons low-sodium soy sauce2 tablespoons rice vinegar1 tablespoon avocado oil or any neutral tasting oil1 teaspoon toasted sesame oil1 teaspoon Dijon mustard1 clove garlic minced1 tablespoon honeySaltBlack pepper1 teaspoon sesame seeds Peel the cucumber(s) and slice in half or thirds, then slice each piece in half lengthwise, then slice into half-moons. (Optional: Place the chopped cucumber on paper towels with a pinch of salt while...
read moreCilantro Garlic Sauce
Makes 1 cup. 12 ounces full-fat sour cream (or sub Greek yogurt or mayo)2 cloves Red Dog garlic, or more to taste1/4 cup Red Dog cilantro, stems removed, chopped3 tablespoons extra virgin olive oil1 lime, squeezed (2 tablespoons lime juice)Salt to taste – careful not to over-salt!Add all ingredients to food processor. Mix until smooth. Serve and enjoy! You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yucca fries, chips (or sweet potato fries!),...
read moreSeared Salmon with Sungolds
Makes 3 servings. 3 salmon fillets, 1-1/4 inch thick2 tablespoon neutral oil, such as avocado oil or vegetable oil1 pint Red Dog sungold tomatoes1 shallot, thinly sliced2 cloves Red Dog garlic, thinly sliced1 sprig thyme, plus more for garnishZest of 1/2 lemonJuice of 1 lemonSalt and pepper to taste In a nonstick skillet with 1 tablespoon of neutral oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear. Cook on medium-high heat until crispy, about 3-4 minutes on each side and...
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