Nut-Stuffed Delicata Squash
3 T. butter 2 medium Red Dog Farm yellow onions, finely chopped 3 garlic cloves, minced ¾ t. salt 1 T. chopped fresh sage 1 1/3 cups chopped nuts (walnuts, almonds, pistachios, pine nuts, or a mixture) 1/3 cup plain yogurt 2 eggs, lightly beaten 1 cup Parmesan cheese, grated 2-3 Red Dog Farm Delicata Squash, halved lengthwise and seeded Preheat oven to 350°. Sauté garlic, onion and salt in the butter for about 3 minutes, or until tender. Stir in the sage and cook until fragrant, about 1 minute. Stir in nuts and set aside. In a large bowl,...
read moreBrussels Sprout Hash with Caramelized Shallots
6 tablespoons (3/4 stick) butter, divided 1/2 pound Red Dog Farm Shallots, thinly sliced Coarse kosher salt 2 tablespoons apple cider vinegar 4 teaspoons sugar 1 1/2 pounds Red Dog Farm Brussels Sprouts, trimmed 3 tablespoons extra-virgin olive oil 1 cup water Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve Brussels sprouts lengthwise. Cut lengthwise...
read moreCeleriac Potato Mash
1 pound Red Dog Farm Russet Potatoes, peeled and sliced 1 1/2 inches thick 1 pound Red Dog Farm Celeriac, peeled and sliced 1 1/2 inches thick Coarse salt 1/2 cup sour cream 2 tablespoons unsalted butter 1/4 teaspoon freshly ground nutmeg Freshly ground pepper Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a...
read moreCrunchy Sweet Brussels Sprout Salad
1 pound Red Dog Farm Brussels Sprouts 2 tablespoons olive oil 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1/2 cup chopped walnuts 1/2 cup dried cranberries Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a...
read moreJerusalem Artichoke & Squash Soup
1- 2 lbs. Red Dog Farm Jerusalem artichokes, washed and cut 1/4 inch (note – do not peel the chokes. This is labor intensive, ends up wasting lots of food, and has minimal impact on flavor) 1/2- 1 Red Dog Farm Buttercup Squash, peeled and cut into 1 inch cubes 1 bell pepper, seeded and sliced 1/4 inch 1 Red Dog Farm onion, diced 2 cloves garlic, minced 1 sprig fresh rosemary 5 cups low sodium chicken stock (plus or minus) Olive oil Heat about 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, garlic, and bell...
read moreWatermelon Radish & Pea Green Salad with Avocado
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 Sea salt, to taste 1 avocado, halved lengthwise, pitted and diced 1/4 cup extra-virgin olive oil 1/4 lb. Red Dog Farm Pea Greens, chopped (stems and all!) 1 Red Dog Farm watermelon radish, thinly sliced 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 minutes, stirring occasionally. Whisk in the olive oil to...
read moreRoasted Radishes, Carrots and Beets
1 bunch Red Dog Farm radishes, about 12 1 lb. Red Dog Farm Carrots, cut into 1 pieces 1 lb. Red Dog Farm Beets, cut into 1″ pieces 1 tablespoon olive oil 1 teaspoon dried thyme Kosher salt and freshly ground black pepper Lemon half Preheat the oven to 450 degrees F. Place the radishes, carrots and beets on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
read moreMashed Potatoes with Kale
Potatoes: 2 lbs. Red Dog Farm German Butterball Potatoes, chopped into 1-inch pieces 1 clove Garlic, peeled and smashed 1/2 teaspoon sea salt 1 tablespoon unsalted butter, at room temperature Kale: 2 tablespoons extra-virgin olive oil 1/2 small Onion, diced 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 clove Garlic, minced One bunch Red Dog Farm Kale, stemmed and chopped into 1-inch pieces 1/8 cup low-sodium chicken broth Assembly: 1/2 cup mascarpone cheese, at room temperature (about 8 ounces) 1/4 cup low-sodium chicken...
read moreMustard Greens and Escarole Gratin
1 pound Red Dog Farm Mustard Greens and Red Dog Farm Escarole* (approx. 1 bunch of mustard greens and 1/2 head Escarole) 1 tablespoon unsalted butter, plus extra for baking dish 3 whole eggs, beaten 10 ounces ricotta cheese 2 ounces grated Parmesan (approximately 1/2 cup) 1/2 teaspoon kosher salt, plus extra for garlic and mushrooms 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced 12 ounces mushrooms, sliced *Use the outer leaves of escarole for cooking. The inner leaves are super tender, and even if you don’t like...
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