Warm Carrot and Kale Salad
An original recipe by Alice Lee 1 bunch Red Dog Farm Kale or ½ lb. Stir Fry Mix 1 lb. Red Dog Farm Carrots ½ an apple, chopped into small pieces 1 Red Onion or large Shallot 1 ½ tbsp. butter 1 tbsp. maple syrup 1 handful walnuts or pecans, chopped 1 tablespoon apple cider vinegar 2 tablespoons olive oil Melt the butter in a frying pan, and add the onion and carrot. Saute covered on low heat, stirring occasionally, until carrots are al dente. Meanwhile, stem the kale (put the stems in with the carrots to soften if you like them) and chop into...
read moreBraised Potatoes and Escarole
1 Tbs. unsalted butter 1 Tbs. olive oil 1 lb. Red Dog Farm Red Potatoes, chopped 1 Shallot, halved through the stem end and thinly sliced crosswise 2 fresh thyme sprigs 2/3 cup chicken stock 2 tsp. sherry vinegar 1/2 tsp. salt Freshly ground pepper, to taste 1 head Red Dog Farm Escarole, cored, halved lengthwise and roughly chopped For the orange vinaigrette: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 1 tsp. finely grated orange zest 2 Tbs. fresh orange juice 1/2 tsp. salt Freshly ground pepper, to taste 1/4 cup extra-virgin olive oil 1...
read moreNut Stuffed Delicata Squash
3 T. butter 2 Red Dog Farm Shallots, finely chopped 3 Garlic cloves, minced ¾ t. salt 1 T. chopped fresh sage 1 1/3 cups chopped nuts (walnuts, almonds, pistachios, pine nuts, or a mixture) 1/3 cup plain yogurt 2 eggs, lightly beaten 1 cup Parmesan cheese, grated 2-3 Red Dog Farm Delicata Squash, halved lengthwise and seeded Preheat oven to 350°. Sauté garlic, shallot and salt in the butter for about 3 minutes, or until tender. Stir in the sage and cook until fragrant, about 1 minute. Stir in nuts and set aside. In a large bowl, combine...
read moreButtercup Squash Coffee Cake
CRUMB: 1/4 cup packed brown sugar 1/4 cup sugar 1/4 cup all-purpose flour 1/4 cup quick-cooking oats 1/4 cup chopped nuts 1-1/2 teaspoons ground cinnamon 3 tablespoons cold butter CAKE: 1/2 cup butter 1 cup sugar 2 eggs 1 cup mashed cooked Red Dog Farm Buttercup Squash 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch ground cloves 1/2 cup unsweetened applesauce In a small bowl, combine the...
read moreGolden Beet Borscht
3 cups roughly chopped Red Dog Farm Golden Beets 2 cups Red Dog Farm Potatoes, chopped 1 ½ cup chopped Onion 1 cup chopped Red Dog Farm Carrots 1 cup chopped celery 1 cup sliced Green Cabbage 1 tsp minced Garlic 1 cup chopped fresh Dill, divided in half 2 bay leaves 1/4 tsp caraway seed (substitute fennel seed, if preferred) 3 cups chicken broth 1 cup water 1 tsp apple cider vinegar, plus more to taste 1/2 tsp salt, plus more as needed 1/2 tsp pepper, plus more as needed 1 tbsp olive oil to garnish: plain Greek yogurt, crème fraiche, or sour...
read moreRutabaga Mashed Potatoes
1 lb. Red Dog Farm Potatoes 1 lb. Red Dog Farm Rutabaga 1 teaspoon salt plus more to taste 1/3 c hot milk 2 Tbsp butter Freshly ground pepper Freshly ground nutmeg chopped parsley, optional Peel and cut rutabaga and potatoes into two inch pieces and put into separate saucepans. Cover with water. Add salt to each pan. Cook until tender, remove from heat and drain. Leave in pan. Both are done when they are not firm when you jab them with a fork. Heat the milk. Mash the drained potatoes in the pan. Add all the hot milk and mash potatoes some...
read moreMoroccan Carrot and Chard Salad
1 lb Red Dog Farm Carrots, peeled and cut on the diagonal into 1″ chunks (or longer if you like) 2 Tbsp cup olive oil, divided ½ tsp ground cumin 1 bunch Red Dog Farm Swiss Chard, coarsely chopped (stems included) 1 clove garlic, pressed zest and juice of ½ lemon salt and pepper 1/2 bunch Flat-leaf Parsley, chopped Preheat the oven to 400 degrees. Toss the carrots in a baking dish with 1 Tbsp of the olive oil, and sprinkle on the cumin and a few pinches of salt. Stir to coat the carrots with the oil and seasonings. Roast, stirring...
read moreIsraeli Couscous with Parsley and Shallots
Coarse salt and ground pepper 1 cup Israeli (pearl) couscous 1 tablespoon olive oil ½ lb. Red Dog Farm Shallots,halved and thinly sliced 1/2 cup fresh Parsley, coarsely chopped 1 tablespoon fresh lemon juice In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl. Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and...
read moreBrussels Sprout Salad
1 lb. Red Dog Farm Brussels Sprouts 2 tsp fresh lemon or lime juice salt to taste 1 Tbsp apple cider vinegar 1 tsp olive oil 1 Tbsp minced Shallot Feta cheese Use a mandoline to slice the sprouts thinly. Mix together the remaining ingredients and pour over the sliced sprouts. Toss to coat with the dressing. Add the feta cheese (as much or as little as you like) and toss lightly. Serve.
read moreCrisp Roasted Brussels Sprouts
1 tree of Red Dog Farm Brussels Sprouts ½ red onion, sliced 1 ½ Tbsp. olive oil salt to taste 1 Tbsp. balsamic vinegar Trim the sprouts from their tree and remove any excess stem or tough outer leaves. Halve each sprout and place into a baking dish large enough for the sprouts to be more or less in a single layer. Toss with the oil and salt and bake at 400◦F for about an hour. After half hour add the red onions, and bake 30 minutes more, stirring occasionally to brown them evenly, or until the sprouts are cooked through and the outer leaves...
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