Honey Pumpkin Pie
1 pie crust (optional*) 1¾ cups cooked Red Dog Farm Pie Pumpkin 2 eggs 1½ cups milk ½ cup honey 1 teaspoon cinnamon ½ teaspoon ginger ⅛ teaspoon cloves ½ teaspoon salt Preheat the oven to 425º. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the pumpkin, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350º and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the...
read moreSpring Rolls (in the fall)
Red Dog Farm Pea Greens, chopped Cilantro, chopped Red Dog Farm Cabbage, thinly sliced Red Dog Farm Turnips, grated Bean thread noodles Spring roll wrappers Tofu (optional), sliced into strips Soy sauce Dip the wrappers two at a time in cold water for 10 seconds. Place vegetables, noodles and optional tofu inside the wrappers (always use two wrappers for each roll). Wrap them up, folding in the sides like a mini burrito. Serve with soy sauce for dipping.
read moreButtercup Squash and Pear Soup
4 tablespoons butter 2 medium Red Dog Farm onions, diced 1 medium Red Dog Farm buttercup squash, seeded, stem removed, and cut in half 4 pears, peeled and chopped into roughly 1-inch pieces 1-quart low sodium chicken stock, or enough to cover 1 sprig rosemary Heavy cream Salt, freshly ground black pepper and sugar Preheat the oven to 375. Bake the halved squash cut-side down until tender, about 40- 60 minutes. Once cool enough to handle, scoop out the flesh. In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat* the...
read moreGlazed Carrots
1 pound Red Dog Farm carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick 2 tablespoons unsalted butter Large pinch kosher salt 1 cup ginger ale 1/2 teaspoon chili powder 1 tablespoon chopped fresh Red Dog Farm Parsley leaves In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook,...
read moreCeleriac Potato Mash with Parsley and Garlic
1 large Red Dog Farm Celeriac 2 lbs. Red Dog Farm Russet Potatoes 1/2 bunch Italian Parsley 2 cloves Garlic Sour cream, milk, butter, or all three Salt and pepper to taste Peel the celeriac and potatoes and cube. Boil the celeriac for 5 minutes, then add the potato cubes. Cook until fork tender. Drain. Mash the potatoes and celeriac together. Add in chopped parsley and minced raw garlic along with the optional sour cream, milk and/or butter. Season with salt and pepper and serve.
read moreSpaghetti with Delicata Squash and Escarole
Coarse salt and ground pepper 1 medium Red Dog Farm Delicata squash, cut into 1/2-inch pieces 3/4 pound spaghetti 6 tablespoons (3/4 stick) unsalted butter 1 head Red Dog Farm Escarole, leaves torn into 2-inch pieces 7 ounces ricotta (3/4 cup) 1 lemon, cut into wedges In a large pot of boiling salted water, cook squash until crisp-tender, 3 minutes. Transfer squash to a colander to drain. Return water to a boil. Add pasta; cook according to package instructions. Save 1/2 cup pasta water; drain pasta and return to pot. In a large nonstick...
read moreEscarole and Walnut Salad
2 tablespoons sherry vinegar 2 teaspoons Dijon mustard 2 Red Dog Farm Shallots, finely chopped 1/4 cup plus 2 tablespoons extra-virgin olive oil 5 cups sliced Red Dog Farm Escarole 1/3 cup toasted walnuts, coarsely chopped Coarse salt and freshly ground pepper Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.
read moreEscarole and Bean Soup
2 tablespoons olive oil 2 garlic cloves, chopped 1 pound Red Dog Farm escarole, chopped Salt 4 cups low-salt chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 ounce shredded Parmesan Freshly ground black pepper 6 teaspoons extra-virgin olive oil Crusty bread Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and...
read moreGoat Cheese and Chive Blossom Omelet
1 bunch Red Dog Farm Chive Flowers 4 eggs 4 ounces goat cheese Olive oil Salt and pepper Chop the chive flowers (reserve one or two for garnish) and stems. Sauté in olive oil for a couple minutes. Make an omelet, fill with goat cheese and chive mixture. Garnish with additional chive flowers. Salt and pepper to taste.
read moreRadish Slaw
Perfect accompaniment to tacos 1 bunch Red Dog Farm Radishes Juice of ½ lime 1 Tbs. chopped cilantro 2 Red Dog Farm Green Onions, minced Splash of olive oil Salt and pepper to taste Thinly slice the radishes. Add the other ingredients, toss and serve.
read more