Winter (and Spring) Pasta
*Red Dog Farm Spinach can be used in place of Kale Serves 4-6. Prep time: 10 min – Cook time: 10 min 4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of Red Dog Farm kale* – 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice – optional 12 oz / 340 g dried penne pasta fresh Red Dog Farm thyme Bring a large pot of water to a...
read moreA Good Spinach Recipe
3 1/2 Tbls. sunflower oil, ghee, or clarified butter 1/4 tsp. fine grain sea salt 2 large Red Dog Farm leeks, trimmed & thinly sliced 1/4 tsp. chile flakes, or more to taste 1/4 tsp. cumin seeds, lightly crushed large pinch ground turmeric 1/4 tsp. dried oregano 20 fresh mint leaves 2-3 handfuls of Red Dog Farm spinach, very roughly chopped 1/2 lemon, cut into wedges 1/4 cup walnuts, toasted 1/4 cup crumbled feta, fresh ricotta, or fresh paneer In a large skillet or pot heat the oil over medium-high heat. Stir in the salt and leeks, and...
read moreMint Avocado Yogurt Dip
1 avocado, cut into chunks 1 cup plain yogurt 1/4 cup fresh Red Dog Farm Mint leaves, chopped 1 clove small garlic, minced 1 teaspoon fresh lemon or lime juice salt and pepper to taste Mash together avocado, yogurt, lime/lemon juice until creamy. Fold in the mint leaves and add salt and pepper.
read moreHakurei Turnip Salad
1 bunch Red Dog Farm Hakurei turnips with greens 1/4 cup chopped pecans, sunflower seeds, or pine nuts 2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon olive oil. Rinse and chop Hakurei greens into salad-sized pieces. Cut each Hakurei turnip in half and slice thinly. Add to the greens. Mix together the vinegar, honey, and mustard in a small bowl. Heat the olive oil over medium heat. Mix nuts and vinegar/honey/mustard combination into olive oil. Once the dressing starts to thicken, pour over the...
read moreSpring Fried Rice
2 tablespoons minced ginger 1/4 teaspoon red pepper flakes 1 cup diced Red Dog Farm Carrots 1 cup fresh or frozen corn kernels, defrosted 1/2 cup fresh or frozen peas, defrosted 1/2 cup chopped Red Dog Farm Green Onions 2 tablespoons high heat oil 4 cups cold cooked rice 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons soy sauce 1 large egg, beaten 1/4 cup toasted pine nuts, almonds, peanuts, or cashews Cut all the veggies into same-sized pieces. Scramble the egg, cut into pieces and set aside. Set a wok or cast iron pan on...
read moreRhubarb, Arugula & Kale Salad
0.7 lb. Rhubarb, cut into 3/4″ pieces 1/4 cup honey 1/2 cup chopped walnuts 2 Tbs. olive oil 2 Tbs. white balsamic vinegar (or any kind) Salt and pepper 1/4 lb. Red Dog Farm Arugula 1 bunch Red Dog Farm White Russian Kale 2 Red Dog Farm Green Onions, thinly sliced 1/2 cup fresh goat cheese Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast...
read moreButtered Radishes with a Poached Egg
1 bunches (6 to 8) Red Dog Farm French Breakfast Radishes 1 tablespoons unsalted butter 3 scallions, diced 1/2 teaspoon fresh Red Dog Farm thyme pinch of salt 1 egg 1 piece of bread, toasted Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of...
read morePan Roasted Hakurei Turnips
1 bunch Red Dog Farm Hakurei turnips*, halved lengthwise 2 tsp. oil (I like to use coconut oil) Salt and pepper 1/2 tablespoon honey Pinch of cayenne 1/2 tablespoon water Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl. Combine honey, cayenne and water in a small bowl. Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown. Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add...
read moreRoasted Beet, Apple and Celery Salad
3/4 pound fresh Red Dog Farm beets (approx. 3-4) 2 Tbls. plus 2 tsp. vegetable oil 1 Tbls. cider vinegar 1 tsp. sugar 1/2 tsp. prepared horseradish 1/2 tsp. salt 1 Granny Smith apple, halved, cored, and sliced 1 stalk(s) celery, sliced 1/2 cup Red Dog Farm red onion, sliced 1 Tbls. Red Dog Farm cilantro leaves 1/4 cup walnut pieces, toasted Heat oven to 400 F. Wash beets and trim off greens. Toss with the 2 teaspoons vegetable oil and roast in baking dish until tender when pierced with a fork, 45 minutes to 1 1/4 hours. When cool enough, rub...
read moreRoasted Cauliflower
1 head of cauliflower 2-3 cloves of Red Dog Farm garlic, peeled and coarsely minced Lemon juice from half a lemon Olive oil Coarse salt and freshly ground black pepper Parmesan cheese Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired...
read more