Fried Rice with Bok Choi and Carrots
2 c. cooked rice 2 eggs, beaten 1 bunch Red Dog Farm Bok Choi, washed and chopped 1 bunch Red Dog Farm Baby Carrots, diced 1 bunch Red Dog Farm Scallions, diced 1 Tbsp Garlic, minced 1 Tbsp Ginger, minced 1 Tbsp soy sauce 2 Tsp coconut oil 1 Tsp toasted sesame oil 1/2 Tsp pepper 1/4 Tsp red pepper flakes Heat large skillet or wok over medium-high heat and lightly coat with oil or butter. Add beaten eggs and a dash of black pepper. Cook and scramble egg for about 1 minute. Remove cooked eggs and set aside. Wipe skillet/wok if necessary. 2....
read moreRoasted Roots with Spinach
1 bunch Baby Carrots 1 bunch Scallions 1/4# Spinach Olive oil Salt Pepper 2 Tbsp of your favorite vinaigrette Trim tops from carrots and roots from scallions. Trim scallion tops to within 1″ of purple part and reserve. Spread carrots and scallions on a baking tray, add a bit of olive oil, salt, and pepper and roast at 350 degrees until soft. Place spinach in a bowl, dress with vinaigrette, and top with roasted veggies and the reserved scallion leaves, chopped fine.
read moreRice Kale Bowl
Olive oil or clarified butter 1 bunch of Red Dog Farm Red Russian kale, chopped small 3 cups cooked brown rice To serve have the items below ready to use: – Capers, rinsed, dried, and pan-fried until blistered in butter – a poached egg – a dollop of salted Greek yogurt – a big drizzle of extra-virgin olive oil – toasted sesame seeds – Red Dog Farm thyme – chopped green onions – Red Dog Farm carrots, chopped – Za’atar (Mediterranean spice) In a large skillet or pot, heat the olive oil over...
read moreRhubarb Rosewater Syrup
2/3 lb. Red Dog Farm Rhubarb stalks, chopped 1 1/3 cups granulated sugar 1 1/3 cups water 2 tablespoons freshly squeezed lime juice, or to taste 2 teaspoons rosewater, or to taste Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then. Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a...
read moreClassic Fried Green Tomatoes
4 large Red Dog Farm Green Tomatoes 2 eggs 1/2 cup milk 1 cup flour 1/2 cup cornmeal 1/2 cup bread crumbs 2 tsp salt 1/4 tsp pepper 1 quart vegetable oil for frying Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2...
read moreAcorn Squash with Chantrelles, Shallots, Apples and Bacon
1 medium Red Dog Farm Acorn Squash 1 lb. Red Dog Farm Shallots 1/2 lb. Chantrelles 1 large apple 4 slices bacon Salt and pepper to taste Preheat the oven to 375 degrees. Halve the squash and scoop out seeds. Bake cut side down until barely tender, about 30 minutes. Meanwhile, fry the bacon until crisp. Chop and set aside. Drain some of the bacon grease (or use it all, depending on your preference). Saute the chantrelles and shallots until tender. Add in the apple and bacon. Cover and let cook for a couple minutes. Don’t stir much in...
read moreWarm Romaine Salad
1 head of Romaine, torn into pieces 1 bunch Red Dog Farm Gold Beets, roots only (save greens for another recipe!) 1 lb. Red Dog Farm Jerusalem Artichokes 6 cloves Garlic Olive oil Salt and pepper Preheat the oven to 375 degrees. Cut the beet root and J chokes into similar sized pieces. Halve each garlic clove. In a large bowl, toss in olive oil and add salt and pepper. Arrange in a single layer on a baking tray and roast until tender, about 30 minutes. You may want to give them a stir half way through. While the roots are in the oven, wash...
read moreRoasted Zucchini and Tomato Pasta
1 pound zucchini, trimmed and cut into 1/2-inch pieces 1 pound Red Dog Farm Big Beef tomatoes, cut into 3/4-inch chunks 2 Red Dog Farm garlic cloves, thinly sliced 3 tablespoons olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1/2 pound long fusilli or linquine 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until...
read moreSwiss Chard and Leek Gratin
1 bunch Red Dog Farm Swiss chard 2 tablespoons extra-virgin olive oil 3 medium Red Dog Farm leeks, white and tender green parts only, sliced 1/4 inch thick Salt 2 garlic Red Dog Farm cloves, minced 3 tablespoons unsalted butter 1/3 cup all-purpose flour 2 cups whole milk 1/4 cup shredded Gruyère cheese 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/8 teaspoon freshly grated nutmeg Freshly ground pepper In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop...
read morePotato Salad with Basil
2 lbs. Red Dog Farm Red Potatoes Salt 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1/2 cup chopped fresh Red Dog Farm Basil Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard,...
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