Radishes with Green Garlic and Chives
1 bunch Red Dog Farm Radishes ¾ Tbsp butter ¾ Tbsp chopped Red Dog Farm Green Garlic ¾ Tbsp chopped fresh Red Dog Farm Chives salt and pepper Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high heat. Add quarter radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish...
read moreBraised Chicken with Green Garlic
1 large chicken (about 4 pounds) 2 Tbsp butter 2 Tbsp olive oil Salt and Pepper 1 cup water 3-5 stalks Red Dog Farm Green Garlic, trimmed and cleaned as you would a leek, and chopped 1 1/4 cups white wine 1 1/2 cups chicken stock Cut the chicken into pieces. Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with salt and pepper, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook until golden brown on the second side, another 6-8...
read moreRadish and Caramelized Leek Sandwich
2 Red Dog Farm Radishes, thinly sliced handful of Red Dog Farm baby greens 2 tbsp. goat cheese 1 Red Dog Farm Leek, sliced into rounds 1 tbsp. butter or olive oil 2 slices hearty bread salt and pepper to taste Saute the leek in butter or olive oil on medium-low heat until it begins to caramelize. Meanwhile, prepare your sandwich. Spread both sides of the bread (toasted if you like) with goat cheese and layer the radishes on top. Sprinkle with salt and pepper to taste. Add the caramelized leeks and baby greens, and...
read moreLeek Quiche
1 savory pie crust 2 tbsp butter 2 large Red Dog Farm Leeks, sliced into rounds 3 eggs, lightly beaten 1 ½ cups cream, crème fraiche, or milk ½ tsp salt ¼ tsp black pepper Pinch of nutmeg ½ cup grated cheese (gruyere, etc.) Preheat the oven to 375⁰F. Saute leeks in butter until soft. Arrange the pie crust in a pie pan, and pour the sautéed leeks into it. Cover with cheese. Scald the milk, to hasten cooking time, and allow to cool slightly. Slowly beat in eggs, then add salt, pepper, and nutmeg. Pour egg mixture into the pie crust. Bake until...
read morePumpkin Cornbread Muffins
1 cup all purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup light brown sugar 1 cup cornmeal 2 large eggs 1 cup Red Dog Farm Pumpkin (or any squash) pureed 1/4 cup olive oil 1 tablespoon molasses Preheat the oven to 400 degrees. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside. In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and...
read morePumpkin Chili
1 lb. lean ground beef or turkey 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25-ounce) can black beans, drained 2 cups Red Dog Farm Pumpkin (or any squash) pureed 2 tablespoon chili powder 2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste In a medium saute pan, brown the ground beef or turkey; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes. In a slow cooker, combine the diced tomatoes, tomato...
read moreCollards Potato Salad with Mustard Dressing
2 lbs. Red Dog Farm Potatoes, scrubbed 1 bunch Red Dog Farm Collards, coarse stems discarded and leaves cut into 1-inch pieces (sub stir-fry mix) 2 tablespoons Dijon-style mustard 2 tablespoons red-wine vinegar 1/3 cup olive oil 6 slices of bacon, cooked until crisp, drained, and crumbled 3 tablespoons thinly sliced scallion (or Shallot) In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a...
read moreBaked Parsnip Fries with Rosemary
1 pound Red Dog Farm Parsnips and/or Carrots, peeled, cut into about 3 x 1/2″ strips 1/2 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary 1 large Garlic clove, minced 1 ½ tablespoons olive oil Kosher salt, freshly ground pepper 1/4 teaspoon (or more) ground cumin Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until...
read moreWinter Squash Pecan Bread
For 2 medium loaves you will need: 1 1/2 c. cooked, mashed Red Dog Farm Acorn, Hubbard, or Butternut Squash 2/3 c. butter 1 2/3 c. sugar 4 eggs 2/3 c. milk 3 1/2 c. all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. each ground coriander, ground cloves, ground cinnamon 1 1/2 c. chopped pecans Puree cooked squash in blender or food processor, or press through sieve. Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash and milk. Stir until blended. Mix flour, baking powder, soda, salt, coriander,...
read moreBraised Chicken with Celeriac and Garlic
3 lbs. chicken parts such as breasts and thighs (with skin and bone) and drumsticks 1 1/4 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 1 Red Dog Farm Celeriac (about 1 1/4 lb), peeled and cut into 3/4-inch cubes ½ lb Red Dog Farm Carrots, peeled and cut into rounds 1 head Garlic, cloves separated and left unpeeled 1 1/4 cups reduced-sodium chicken broth (10 fl oz) 2 fresh thyme sprigs Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately...
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