Broccoli al Frascati
2 Tbs. olive oil 2 cloves Red Dog Farm garlic (or several Garlic Scapes) 1 lb. Broccoli (try substituting Broccolini when available) 1/3 cup Frascati (or other dry white wine) 1 Tbs. hot red pepper flakes Grated zest of 1 lemon Grated zest of 1 orange In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and...
read moreRoasted Beet and Turnip Galette
3 medium sized Red Dog Farm Beets 5 small to medium sized Red Dog Farm Turnips 2 tablespoons olive oil 1 frozen puff pastry sheet, defrosted in the fridge overnight 1/2 cup ricotta A few pinches of coarse sea salt 1/4 teaspoon smoked paprika Trim the beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400ºF for 20 to 40 minutes depending on size, try to use similar sizes. They are done when fork-tender. Lay out the puff pastry on a baking sheet, pinching the edges to make a...
read moreSpinach Strawberry Salad
1/2 lb Red Dog Farm Spinach, torn into pieces 1/2 pint Red Dog Farm Strawberries, sliced 1/4 cup sliced, toasted almonds 1/2 log Plain Chevre, crumbled DRESSING 1/4 cup wine vinegar 2 Tbs. honey or agave nectar 1 teaspoon Dijon mustard 1/2 cup oil (sunflower, or olive works well) 2 teaspoons poppy seeds Whisk the dressing together. Mix all ingredients and serve.
read moreKohlrabi-Radish Slaw
3 Tbs. white wine vinegar 1 tsp. Dijon mustard 1 tsp. clover honey 1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle Kosher salt and freshly ground black pepper 5 Tbs. canola oil 5 Red Dog Farm Radishes, grated 3 medium Red Dog Farm Carrots, grated 2 small unpeeled Red Dog Farm Kohlrabi bulbs trimmed and cut into 1/8-inch-thick matchsticks 1/2 medium head Red Dog Farm green cabbage, thinly sliced 1/3 cup chopped fresh Cilantro In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper....
read moreCollard Wraps with Carrot Hummus
Carrot Hummus: (makes about 1.5 cups) 1/2 teaspoon coconut oil 1 bunch Red Dog Farm Carrots 2 medium (unpeeled) garlic cloves 2 teaspoons harissa seasoning (ground) 1 cup chickpeas (cooked and drained) juice of 1 small lemon (about 2 tablespoons) juice of 1/2 an orange (about 2 tablespoons) 2-4 tablespoons olive oil more harissa, to taste salt, to taste Collard Wraps: 4 Red Dog Farm Collard leaves Carrot hummus 1 cup cooked millet 1/2 cup chickpeas 2 Red Dog Farm Carrots, shaved into ribbons sliced Red Dog Farm red cabbage (or red cabbage...
read moreBibb Salad with Roasted Beets, Scallions and Warm Bacon Dressing
1 bunch Red Dog Farm Red Beets 1 head Red Dog Farm Bibb Lettuce 1/2 bunch Red Dog Farm Purple Scallions Several leaves Basil, shredded 1 Tbs. Olive oil Salt and pepper 8 pieces bacon 3 Tbs. red wine vinegar 1 tsp. sugar 1/2 tsp. Dijon mustard Pinch of pepper Cut the tops off the beets (save for another dish!). Remove long tail-like roots. Toss the beets in the olive oil, salt and pepper. Roast in a single layer at 400 degrees until easy to pierce with a fork. Time depends on size of beet, but probably 20- 45 minutes. Prepare the lettuce,...
read moreGreen Garlic Pesto
Yield 1 Cup: 1 C finely chopped Red Dog Farm green garlic ¾ C olive oil ½ C finely grated Parmesan 1/3 C cashews Salt and pepper Pulse garlic scapes, oil, Parmesan & cashews in a food processor until finely chopped; season with salt and pepper.
read morePea Shoot and Bacon Soup
1 Red Dog Farm onion 3 slices smoked bacon 1 medium Red Dog Farm potato 1 tablespoon olive oil 1/4 lb. Red Dog Farm pea shoots 2 cups chicken stock 1 tablespoon creme fraiche Finely chop the onion and fry in 1tbsp olive oil in a saucepan for 5 minutes. Chop the bacon into small pieces and add to the saucepan. Fry for 5 minutes until starting to brown. Peel the potato and chop into 1/2 inch pieces. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents into a blender, and blitz...
read moreCumin Roasted Carrots
1 small bunch Red Dog Farm baby carrots 2 tablespoons olive oil 2 teaspoons cumin salt and freshly ground black pepper Heat the oven to 425 F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin, salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
read moreSpinach Pesto
3 cups Red Dog Farm spinach 1/2 cup pecans 2 tbsp melted butter 2 cloves of garlic Run everything through a food processor. Serve with pasta.
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