Sauteed Baby Carrots, Radishes and Scallions
1 bunch Red Dog Farm Baby Carrots, tops trimmed to 1/4 inch, halved lengthwise 1 bunch Red Dog Farm Radishes, sliced in half (optional: leave stems and leaves on) 1 bunches Red Dog Farm Scallions, sliced in half lengthwise (trim roots, use all white and green parts) 1/4 stick unsalted butter 2 tablespoons fresh lemon juice 1 teaspoon grated lemon peel Salt and Pepper Melt butter in heavy skillet over medium-high heat. Add carrots and radishes and toss to coat with butter. Cook for 5 minutes over medium heat. Add onions and stir until onions...
read moreHakurei Turnip and Carrot Slaw
¼ cup unsalted, shelled raw pistachios ¾ teaspoon coriander seeds ½ garlic clove, finely grated 3 tablespoons fresh lemon juice ¼ teaspoon crushed red pepper flakes ⅓ cup olive oil Kosher salt 1/2 pound Red Dog Farm carrots, grated 1/2 pound Red Dog Farm Hakurei Turnips, grated 1 cup fresh cilantro leaves with tender stems Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop. Toast coriander in a small dry skillet over medium heat, tossing often, until...
read moreSpring Greens Quiche
One pie crust 6 pieces bacon 10 cups any kind of Red Dog Farm greens, chopped: Turnip tops, Bok Choi, Stir-fry Mix, Kale, etc. 3 Red Dog Farm Scallions (green onions) thinly sliced 3 large eggs or 4 pullet eggs, beaten 1/2 cup shredded Jarlsberg cheese 1 cup heavy whipping cream 3/4 cup milk 1/4 tsp salt 1/4 tsp dried basil 1/8 tsp nutmeg Dash pepper In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir...
read moreRoasted Turnips and Choi
Recipe inspired by Colin Fissenden 1 bunch Red Dog Farm Hakurei Turnips 1 bunch Red Dog Farm Bok Choi Olive oil Salt and pepper Black sesame seeds Preheat the oven to 400 degrees. Leaving the leaves on, slice the turnips in quarters, lengthwise. Toss with olive oil, salt and pepper. Place in a baking dish and roast for 10 minutes. Meanwhile, leaving the crown or base intact, slice the choi into quarters lengthwise. After 10 minutes, add the choi to the turnips. Roast about 30- 40 minutes, stirring half-way through. You know they are done when...
read moreFrench Breakfast Radishes Sauteed in Butter
Butter Olive oil 1 bunch of Red Dog Farm French breakfast radishes, trimmed and halved lengthwise Salt Red Dog Farm Chives In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.
read moreSpinach-Chive Pesto
1 cup Red Dog Farm baby spinach leaves 1/4 cup pine nuts, toasted 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese 2 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1 garlic clove, chopped 1 bunch Red Dog Farm Chives, chopped (about 3/4 cup) Combine all ingredients in a food processor; process until finely chopped, scraping sides often.
read moreWarm Potato Salad with Arugula
2 lbs. Red Dog Farm Yukon Gold potatoes 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1.5 tablespoons grainy mustard 1 tablespoons sherry vinegar 1 small Red Dog Farm sweet onion, thinly sliced (or substitute chives) 1/4 lb. Red Dog Farm baby arugula Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 2 large rimmed baking sheets, drizzle with 2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp. In a...
read morePotato and Rutabaga Gratin
4 tbsp. unsalted butter 2 tbsp. olive oil 4 cloves Garlic, finely chopped 1 medium red onion, thinly sliced ¼ cup flour 2 cups milk 1 cup heavy cream 1 lb. Red Dog Farm Potatoes, peeled and very thinly sliced 1 lb. Red Dog Farm Rutabagas, peeled and very thinly sliced 1 tbsp. minced thyme leaves 2 cups (about 4 oz.) grated Gruyére cheese Kosher salt and freshly ground black pepper, to taste Heat oven to 425°. Heat butter and oil in a 6-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring often, until soft, about 6...
read moreCurried Coconut Pumpkin Turkey Soup
2 quarts turkey or other stock 1 Red Dog Farm Pie Pumpkin, cleaned, cubed with skin on 1 Onion, chopped 4 stalks Celery, chopped 1 bulb Garlic, minced 1 can coconut milk 2 Tbs. curry powder 1 Tbs. coriander powder 1 tsp. red chili flakes 2 Tbs. honey 2 cups turkey or other meat, chopped 1/4 lb. Red Dog Farm Stir-fry Mix, thinly sliced Salt to taste In a large pot, boil the cubed pumpkin (yes, leave skin on!) in the stock until tender. Use a stick blender to puree it. Add in the remaining ingredients. Simmer for about 30 minutes. Even better...
read moreWatermelon Radish Salad with Avocado Vinaigrette
1 Red Dog Farm shallot, finely diced 1 1/2 Tbs. fresh lemon juice, plus more if needed 1 1/2 Tbs. white wine vinegar Salt, to taste 1 avocado, halved lengthwise, pitted and diced 1/4 cup extra-virgin olive oil 2 heads Red Dog Farm romaine lettuce, dark outer leaves cut into 1/2-inch pieces 1 Red Dog Farm watermelon radish, thinly sliced 1/4 cup chopped fresh cilantro In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10...
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