Almond Cabbage Slaw
Slaw: 1 Red Dog Farm Red Cabbage head, thinly sliced 1 cup of golden raisins Dressing: 1 clove of garlic, minced 2 Tbsp. toasted sesame oil 2 Tbsp. rice wine vinegar 1/4 cup almond butter 1/4 cup soy sauce 2 Tbsp. water 2 tsp. ginger powder Saute garlic in the sesame oil until slightly browned, then add the rest of the ingredients. Continue cooking until fully blended, stirring constantly over medium heat. Allow to cool before mixing with the cabbage and raisins. Dress with sesame seeds to...
read moreCorn & Black Bean Salsa
2 ears of Red Dog Farm Corn, roasted and chopped 1 small Red Onion, minced 1 Red Dog Farm Red pepper, chopped 1 medium Red Dog Farm Tomato, chopped 1/2 cup cilantro, chopped 1 cup black beans, drained and rinsed juice of one lime salt and pepper to taste You cannot go wrong with fresh summer salsa! Mix together and chill before serving. Add a jalapeno or two if you like things spicy.
read morePanzanella
½ clove Garlic, peeled and chopped 4 anchovy fillets 1 tablespoon capers ½ teaspoon salt 5 tablespoons olive oil (the good stuff) 1 tablespoon red wine vinegar Freshly ground pepper, 5 to 6 twists of the mill ½ Red Dog Farm Cucumber, peeled and diced into ½ inch cubes 1 medium, firm, meaty Red Dog Farm Tomato, cut into ½ inch chunks (and peeled if you’re feeling ambitious) ½ red onion, thinly sliced 1 loaf 2-3 day old hearty Italian bread or other sturdy bread, torn into bite-sized chunks. ¼ Red Dog Farm sweet green, yellow, or red pepper,...
read moreSavory Leek & Cheese Tart
5 medium Red Dog Farm Leeks 2 Tablespoons butter 1/2 teaspoon salt plus more to taste 1/2 to 3/4 cup half-and-half or cream 1/4 teaspoon freshly ground black pepper 1 tart crust 1/2 to 3/4 cup freshly grated and highly flavorful cheese – Gruyère, Parmesan, or similar Preheat oven 375°F. Clean the leeks, remove the root end and dark green leaves, halve them lengthwise, and cut them into thin slices. Melt the butter in a large frying pan or saute pan over medium heat. Add the leeks and sprinkle them with the salt. Cook, stirring...
read moreGreen Bean & Heirloom Tomato Salad
1 lb. Green Beans 1 lb. Red Dog Farm Heirloom Tomatoes 2 cloves Garlic 2 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil Basil or other herb (optional) Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Chop the tomatoes into pieces. Make the vinaigrette: Peel and mince the garlic and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive...
read moreCucumber & Strawberry Poppyseed Salad
1 large Red Dog Farm English Cucumber, sliced very thin 2 cups Red Dog Farm Strawberries, sliced 1/4 cup feta, crumbled 1/4 cup Poppyseed Dressing Poppyseed Dressing: 1/3 cup agave syrup (or sugar) 1/2 cup white wine vinegar 1 tsp mustard 1 tsp grated Walla Walla Onion 1 Tbs poppy seeds Salt to taste In a blender or food processor, combine agave syrup, vinegar, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. drizzle over the combined...
read moreFingerling Potato Salad
2 lbs. Red Dog Farm French Fingerling Potatoes 1/2- 1 cup chopped Walla Walla Onion 1 pint Red Dog Farm Cherry Tomatoes, halved 1/4 cup olive oil 3 tablespoons Dijon mustard 2 tablespoons sherry (or red wine) vinegar Boil the potatoes whole in lightly salted water until just fork tender. Drain and cool. Slice in bite-size pieces. In a small bowl, combine the oil, mustard and vinegar. Toss the dressing with the potatoes, fresh onion and tomatoes. Serve warm or chilled.
read moreRoasted Cauliflower and Green Beans
2 1/2 lbs Red Dog Farm Cauliflower, cut into florets 1 red onion, cut into thin wedges 1/4 cup olive oil salt and pepper 1/2 lb Red Dog Farm Green Beans (trimming optional) Preheat oven to 425 degrees F. In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet. Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower. Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes. Serve...
read moreCarrot and Fennel Slaw
1 Red Dog Farm Fennel bulb 2 cups shredded Red Dog Farm Carrots 2 cups shredded Savoy Cabbage 1/2 cup of minced red onion 1/2 cup chopped fresh Cilantro DRESSING: 5 TBS fresh orange juice 1 TBS of White Balsamic Vinegar 2 tsp fresh lemon juice 1 to 1 1/2 tsp dry mustard powder 2 TBS really good quality extra virgin olive oil 1/2 tsp sea salt Place all the dressing ingredients into a glass jar with a lid, and give it a good shake. Set aside. Remove the top greens and stalks from the fennel bulb. Quarter the bulb and then cut out the core....
read moreRaita
1/2 cup plain yogurt 1/2 cup Red Dog Farm English Cucumber, grated or finely chopped 2 tablespoons chopped fresh Red Dog Farn Cilantro 2 teaspoons chopped Walla Walla onions 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
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