Maple Roasted Pumpkin Salad
1/4 cup pepitas (hulled pumpkin seeds) 1 Red Dog Farm Pie Pumpkin peeled, seeded, and cut in 1 1/2-inch chunks 5 tablespoons olive oil 6 Red Dog Farm Garlic cloves, unpeeled 1/4 to 1/2 teaspoon red pepper flakes Coarse salt and black pepper 2 tablespoons plus 1 teaspoon pure maple syrup 3 tablespoons fresh lime juice 1 tablespoon Dijon mustard 1 head Red Butter Lettuce 6 ounces feta cheese Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5...
read moreCauliflower Leek Soup
2 tablespoons olive oil 3 tablespoons butter 3 Red Dog Farm Leeks, cut into 1 inch pieces 1 large head Red Dog Farm Cauliflower, chopped 3 cloves Garlic, finely chopped 8 cups vegetable broth salt and freshly ground black pepper to taste 1 cup heavy cream (optional) 1 Red Dog Farm Watermelon Radish, grated Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes....
read morePotato Leek Soup with Cheddar and Dill
1/4 cup butter 2 cups Red Dog Farm Leeks (sliced, white and pale green parts, only) Sea salt(or kosher) 1 Tbsp flour 1 qt chicken or veggie stock 4 cups Red Dog Farm German Butterball Potatoes (peeled, cubed) 2 Tbsp Dijon mustard 1 cup sharp cheddar cheese 1/4 cup fresh Red Dog Farm Dill (chopped, plus additional for garnish) Melt the butter in a heavy bottomed soup pot. Add the leeks and a generous pinch of salt, and cook over medium heat until soft. Sprinkle the flour over the leeks and stir until coated. Cook for a few minutes, then add...
read moreSpaghetti Squash Stir-fry
1 Red Dog Farm Spaghetti Squash, about 3 lbs. 1 pound pork tenderloin 3 medium Red Dog Farm Carrots, cut in ribbons 2 teaspoons toasted sesame oil 5 medium scallions, thinly sliced 2 cloves Garlic, minced 1 tablespoon minced fresh ginger 1/2 teaspoon salt 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil 1/4 lb. Pea Greens Preheat oven to 350°F. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender,...
read moreEscarole and White Bean Soup
1 head Red Dog Farm Escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups) 2 tablespoons olive oil 1 medium Onion, chopped 1 large Garlic clove, chopped 1 large Celery rib, cut diagonally into 1/8-inch-thick slices 2 Red Dog Farm Carrots, cut diagonally into 1/8-inch-thick slices 2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth 3 cups water 1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained Accompaniment: grated Parmesan Cook escarole in a 6- to 8-quart pot of boiling salted water...
read moreBlistered Tomato and Lentil Salad
Cumin Dijon Dressing: 1 tbsp. Dijon mustard ½ tbsp. tahini 1 tbsp. white rice vinegar 2 tbsp. olive oil ½ tsp. cumin powder Place all ingredients in a small bowl, whisk until well incorporated. Set aside until ready to use. ½ cup brown lentils 1 cup Red Dog Farm Heirloom Tomatoes, halved, or roughly chopped 1 clove Garlic 1 tbsp. olive oil 1/4 cup chopped Red Onion 1 cup thinly sliced Red Dog Farm Lacinato Kale, rib removed Sea salt and fresh ground black pepper to taste Place lentils in a large bowl with 3 cups of water. Soak* for at least...
read moreBeets and Potatoes Au Gratin
2 cups half-and-half (can substitute some or all with chicken stock) 2 cloves Red Dog Farm Garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 pinch nutmeg 1 lb. Red Dog Farm Russet Potatoes 1 lb. Red Dog Farm Red Beets 1-1/2 cups grated mozzarella cheese 1 cup grated Parmesan cheese 1 egg In a small saucepan, bring the half-and-half to a simmer. Add the garlic, salt, pepper, thyme, oregano, and nutmeg, then set the pan aside to cool. Generously butter a 1-1/2-quart...
read moreCabbage Soup with Buttercup Squash
2 tablespoons extra virgin olive oil 1 Red Dog Farm Leek, diced 1 medium Red Dog Farm Carrot, diced 2 Celery stalks, diced 1 cup fresh Parsley, finely chopped 4 large Garlic cloves, minced 1 pound Red Dog Farm Green Cabbage, cored and shredded 8 cups vegetable broth 1 pound Buttercup Squash, peeled, seeded and diced (about 2 cups) 1 (14-ounce) can diced tomatoes, with liquid 1/2 cup quinoa Salt Freshly ground pepper Freshly grated Parmesan cheese (for garnish) Heat olive oil over medium heat in a large, heavy-bottom stock pot. Cook the leek...
read moreStrawberry-Fennel Compote
1 Red Dog Farm Fennel bulb —halved, cored and diced 1/2 vanilla bean—split, seeds scraped and bean reserved Salt 1 pound Red Dog Farm Strawberries, diced 1/4 cup plus 2 tablespoons sugar 2 tablespoons fresh lemon juice In a 9-by-13-inch nonreactive baking dish, combine fennel, vanilla bean, a pinch of salt and 2 tablespoons of water. Cover with foil and roast until the fennel is tender, about 30 minutes. Meanwhile, in a medium bowl, toss the strawberries with the sugar, lemon juice, vanilla seeds and a pinch of salt and let stand until...
read moreGazpacho
2 large Red Dog Farm Tomatoes 1 8oz can of tomatoes (diced or whole peeled) ½ Red Onion 3-4 cloves Red Dog Farm Garlic Juice of 1 lemon Juice of 2 limes ¼ cup red wine vinegar 1 Cucumber, peeled 1 jalapeno ¼ cup Red Dog Farm Cilantro ¼ cup basil 1/3 cup olive oil Salt & pepper to taste Chop the tomatoes, cucumber, jalapeno, and herbs. Mix all of the ingredients in a bowl, and blend in batches until smooth. If you prefer your soup not spicy, remove the jalapeno. Chill in the refrigerator for at least an hour before serving. Garnish with...
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