Broccoli & Cauliflower Curry
2 tablespoons oil 1 Walla Walla Onion, diced 1 teaspoon curry powder 1/2 teaspoon turmeric 1/2 teaspoon cardamom 1 pinch) cloves, ground 1 pinch cayenne pepper 1 15 oz. can coconut milk, unsweetened 2 1/2 pounds Red Dog Farm Broccoli and Red Dog Farm Cauliflower, cut into 1/2″ pieces 1 teaspoon salt 2 tablespoons cilantro, chopped Heat oil in a saucepan over medium heat. Add onions and saute until golden brown and softened, 8-10 minutes. Stir in curry powder, turmeric, cardamom, cloves, and cayenne. Cook for 1 minute. Add coconut milk,...
read moreGreen Beans with Ginger and Fennel
1 lb. Red Dog Farm Green Beans 1 Red Dog Farm Fennel Bulb, cut into thin slices 1/4 cup olive oil 2 Tbs. chopped fresh Red Dog Farm Basil Salt and pepper to taste 1/4 cup crumbled feta cheese Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute....
read moreSpring Risotto
4 c. chicken broth 1 1/2 c. Red Dog Farm Sugar Snap Peas (trimmed) 1 tbsp olive oil 1 tbsp butter 1 bunch Red Dog Farm Green Onions (sliced into rounds) 1/2 c. Red Dog Farm Carrots (chopped) 1 c. Arborio rice 1/4 c. dry white wine or vermouth 1/4 tsp salt 1/4 tsp dried oregano 1/2 c. parmesan cheese (grated) 1/2 tsp lemon juice 1/8 tsp black pepper Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil and butter in a large skillet over medium-high heat. Add onion and carrot; sauté until just tender,...
read moreChicken Stir Fry with Broccolini and Carrots
1 lb. chicken breast, thinly sliced 2 tbsp cooking oil 2 tbsp minced garlic 2 tbsp grated ginger 1 bunch Red Dog Farm Broccolini, cut into bite sized pieces 1 cup Red Dog Farm Carrots, sliced thin 1 tbsp soy sauce 2 tbsp fresh lime juice Red Dog Farm Green Onions for garnish Heat a wok over high heat. Add half the cooking oil and the chicken. Stir-fry, stirring occasionally, until the chicken is cooked through, about 3-4 minutes. Remove the chicken and set aside. Reduce heat to medium. Heat the remaining oil in the wok; add the garlic and...
read moreRoasted Kohlrabi and Beets
1 bunch Red Dog Farm Kohlrabi, peeled (optional) and chopped 1 bunch Red Dog Farm Beets, chopped 1 large onion, chopped 1 large clove of garlic, minced 1/4 cup olive oil 1 tablespoon salt black pepper to taste Preheat oven to 400 degrees. Generously grease baking sheet with olive oil. Place chopped vegetables on baking sheet. Drizzle with oil, add salt and pepper. Toss to coat evenly. Bake for 40-45 minutes, until a fork can smoothly enter a piece of beet
read moreKohlrabi Dijon Slaw
2 tablespoons Dijon mustard 1/2 cup apple cider vinegar 1/8 teaspoon celery seed 1 bunch Red Dog Kohlrabi (peeling optional, set leaves aside for another dish) 4 medium Red Dog Farm carrots, shredded 1/2 large red onion, sliced thinly and cut into 1 inch pieces Salt and black pepper to taste Grate the kohlrabi. Whisk the mustard, vinegar, salt, pepper and celery seed together in a large bowl. Add the shredded kohlrabi, carrots and onions. Toss together until the cabbage mixture is coated (At first, it may seem like you don’t have enough...
read moreRaspberry Cilantro Salsa
2 x 1/2 pints Red Dog Farm Raspberries 1/2 cup finely diced Walla Walla Onion 1/4 cup Red Dog Farm Cilantro, chopped 1 Tbsp. minced jalapeno pepper 1 Tbsp. fresh lime juice 1/2 tsp. salt 1 tsp. minced garlic 1 tsp. ground cumin, toasted (toasting is optional) 1/2 tsp. ground black pepper 1 tsp. honey Combine raspberries, onion, cilantro, jalapeno, lime juice, salt, garlic, cumin and pepper in a large bowl. Mash gently with a whisk or potato masher to release berry juices, leaving large pieces of raspberry in the salsa. Add honey to taste....
read moreCilantro-Lime Coleslaw
4 cups shredded Red Dog Farm Green Cabbage 1 cup shredded Red Dog Farm Purple Carrots 1/2 cup finely chopped Walla Walla Onion 1/2- 1 bunch Cilantro, chopped 3/4 cup mayonnaise or yogurt 1 lime, zested 2 tsp. fresh lime juice 1/2 tsp rice wine vinegar 2 cloves garlic, minced 2 tsp sweet chili sauce 2 tsp honey Whisk mayonnaise or yogurt, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and honey in a large bowl, stirring to dissolve honey. Mix cilantro and onion into dressing. Stir cabbage and carrots into dressing mixture,...
read moreKohlrabi Tzatziki
1 bunch Red Dog Farm Kohlrabi 3 cloves Red Dog Farm garlic, finely chopped 1 tbs. salt 1 qt. yogurt 2 oz. lemon juice 1/4 cup Dill, roughly chopped Extra-virgin olive oil, to taste Freshly ground black pepper to taste Cut the leaves off the kohlrabi, and save them for another use. Peel away tough outer skin. Cut bulbs into large pieces, and coarsely grate them. In a bowl, combine grated kohlrabi, chopped garlic, and tablespoon of salt and let sit for 15 minutes to draw out liquid. Strain or squeeze out liquid, and discard. Toss kohlrabi with...
read moreNew Potato and Beet Salad
1 lb. Red Dog Farm New Potatoes 1 bunch Red Dog Farm Beets, roasted 1 celery rib, diced 1/2 bunch Red Dog Farm Scallions, chopped 2 hard-boiled eggs, peeled and finely chopped 2 Tbs. Dill, minced 2 Tbs. wine vinegar Salt to taste Dijon mustard 1/4 cup extra virgin olive oil 1/4 cup plain yogurt Freshly ground pepper Steam the potatoes whole over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut into bite-size pieces. Peel the roasted beets and cut into bite-size pieces. In a...
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