Tomato, Zucchini, White bean and Basil soup
2 tsp olive oil 1 small Onion, chopped 1 clove Red Dog Farm Garlic, chopped 2 Red Dog Farm Tomatoes, chopped 1 medium Zucchini, chopped 3 sprigs thyme leaves 1 qt vegetable stock or water 1 15-oz can cannellini (white) beans, drained and rinsed 1/4 cup grated Parmigiano-Reggiano cheese, plus extra for garnish Parmigiano-Reggiano cheese rind (optional) 10 Red Dog Farm Basil leaves Kosher salt and fresh black pepper, to taste In a 5-quart Dutch oven or heavy stock pot, heat the oil over low-medium heat. Add the onion, and sauté 2 minutes, until...
read moreTomato Green Bean Soup
1 cup chopped Onion 1 cup chopped Red Dog Farm carrots (can sub zucchini or corn or broccoli) 2 teaspoons butter 6 cups chicken or vegetable broth 1 pound fresh Red Dog Farm Green Beans, cut into 1-inch pieces 1 Garlic clove, minced 3 cups diced fresh Red Dog Farm Tomatoes 1/4 cup minced fresh basil or 1 tablespoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans, garlic and any other veggies; bring to a boil. Reduce heat; cover and simmer for 20...
read moreCorn and Zucchini Salsa
1 lb. Zucchini, thinly sliced 1 teaspoon minced Red Dog Farm Garlic 2 teaspoons finely chopped jalapeno pepper 1 teaspoon ground cumin 1/4 teaspoon pepper 2 ears Red Dog Farm Sweet Corn, kernels only or 1 cup corn kernels 1 can black beans, rinsed and drained 1 cup chopped Tomato 1/2 cup thinly sliced Red Onion 1 tablespoon chopped Red Dog Farm Cilantro (or more!) In a skillet, saute zucchini over medium heat until tender, about 4 minutes. Add garlic, jalapeno pepper, cumin, pepper, corn, black beans, tomato, green onion and parsley. Serve...
read moreGreen & Wax Beans with Sour Cream & Dill
1 pound Red Dog Farm Green & Wax Beans, trimmed 1 tablespoon vegetable oil 1/2 teaspoon paprika 1/4 cup sour cream 2 tablespoons chopped Dill Salt and freshly ground pepper Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 3 minutes. Drain. In the same pot, heat the oil. Add the beans, cover and cook over moderate heat, stirring a few times, until the beans are sizzling, about 1 minute. Add the paprika and cook, tossing, until fragrant, about 1 minute. Remove from the heat and stir in the sour cream...
read morePotatoes with Cream, Corn and Dill
2 lbs. Red Dog Farm potatoes 2 ears Red Dog Farm Sweet Corn, sliced off cob 1 cup thick cream Handful fresh Dill Salt and pepper to taste Wash potatoes but do not peel. Place clean potatoes in a steamer basket over water and bring to a boil. Lower heat, cover and let boil gently until potatoes are tender and easily pierced with a knife. When done, remove potatoes and slice in half into a serving bowl. Place freshly cut corn in a saucepan with a 1/3 cup water. Bring to a boil and cook for just a minute or two. Drain and add corn to the...
read moreSpinach Salad with Warm Bacon Dressing
1/2 lb. Red Dog Farm Spinach 2 eggs 8 pieces bacon 3 Tbs red wine vinegar 1 tsp sugar 1/2 tsp Dijon mustard 1/4 red onion, thinly sliced Black pepper Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Boil the eggs, let cool, then slice each egg and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and...
read moreSavory Parsnip Pie
1 lb. Red Dog Farm Parsnips 1 Onion or Shallot or Leek 2 Tbs. butter 2 tsp. dried Red Dog Farm thyme ¼ tsp salt 1 egg ¼ cup tahini ¼ cup milk Juice of 1 lemon 1 pie crust ¼ cup chopped nuts 1/4 cup minced Red Dog Farm Chives Steam the parsnip until tender. Sauté the onion or shallot and thyme and salt in the butter. Set aside. Puree the steamed parsnips with the egg, tahini, milk and lemon. Add in the onions and mix well. Pour into the prepared pie crust. Top with chopped nuts. Bake at 350 degrees for one hour. Garnish with chives and...
read moreGrilled Raab
1 bunch Red Dog Farm Raab 2 Tbsp olive oil 1/2 tsp salt 1/2 tsp red pepper flakes (or to taste) 1 Tbsp lemon juice Toss whole raab stems with other ingredients until well coated. Grill on medium heat, turning a few times, until tender and crispy in places.
read moreWhite Russian Kale and Red Cabbage Slaw
Makes about 2 servings 2 cups sliced Red Dog Farm White Russian Kale strips (about 1/2 lb. kale leaves, sliced) 1 1/2 cups red cabbage, thinly sliced (about 1/4 large head cabbage) 2 Red Dog Farm green onions, thinly sliced Dressing: 1/2 cup mayo 2 T white wine vinegar 1 1/2 tsp. agave nectar 1/2 tsp. celery seed 1/4 tsp.chili powder salt to taste Cut off stems of kale, wash leaves and dry well. Stack leaves to cut into strips about 1/4 inch wide. Thinly slice the cabbage. Combine sliced cabbage and kale in plastic bowl. Thinly slice green...
read moreGreen Garlic Toast
Slices of crusty bread ½ cup unsalted butter (1 stick), softened ½ cup grated Parmesan 4 tablespoons Red Dog Farm chopped young green garlic stalks, white and green parts 1 tablespoon Red Dog Farm minced chives (optional) ¼ teaspoon black pepper ¼ teaspoon fine sea salt, more to taste Large pinch red chili flakes Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm. In a bowl, stir together the butter, cheese, green garlic, chives, pepper,...
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