Cabbage Sausage Supper
2 lbs. smoked sausage, halved and cut into 3/4″ slices 1 large onion, cut into eighths 1 medium head Red Dog Farm cabbage, chopped 1/2 cup water 1 lb. Red Dog Farm Carrots, cut into 1/2-inch slices 2 lbs. Red Dog Farm Potatoes, cut into 3/4-inch cubes In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender. Drain if you want less fat. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or...
read moreRoasted Yukon Gold Potatoes and Fennel
2 lbs. Yukon Gold Potatoes, sliced or cubed 1 Red Dog Farm Fennel bulb, sliced 1/2 Walla Walla Sweet Onion, sliced 6 cloves Red Dog Farm Garlic, sliced 8 sage leaves (optional) 3 Tbs. olive oil Salt and pepper Toss all ingredients together and lay in a single layer on a baking sheet. Roast at 425 degrees until golden and crisp, 35 to 40 minutes, tossing halfway through.
read moreCucumber Hummus Sandwich
1 loaf of pita bread 1 fresh Red Dog Farm English Cucumber 1 16 oz. can of chickpeas or garbanzo beans ¼ cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending upon taste) 1 ½ tablespoons tahini 2 cloves Red Dog Farm garlic, crushed ½ teaspoon salt 2 tablespoons olive oil In a blender or food processor, blend chickpeas, lemon juice, tahini, garlic, salt, and olive oil until thoroughly mixed and smooth. Add liquid from chickpeas until desired consistency, creamy and paste-like. Cut the cucumber into thin rounds, about 1/8”...
read moreChickpeas with Spinach, Leeks and Smoked Paprika
1 tablespoon olive oil 2 Red Dog Farm leeks, white and light-green parts only, thinly sliced (save the greens for stock!) 1/2 teaspoon kosher salt plus more for seasoning 1 garlic clove, finely chopped 1 15-oz. can chickpeas, rinsed 1/2 teaspoon smoked paprika 1 bunch Red Dog Farm spinach, trimmed, thoroughly washed Heat oil in a large skillet over medium heat. Add leeks and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp....
read moreAvocado Pesto Pasta
1 pound linguine 1 bunch fresh Red Dog Farm Basil, reserve some leaves for garnish ½ cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves Red Dog Farm Garlic ½ cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional) Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food...
read moreRaw Raspberry Tart
The entire dish is refined sugar and gluten free, plus it is super easy. Crust: 1 1/2 cups ground almonds 3 Tbs. butter 2 Tbs. honey 1/8 tsp. cinnamon Raspberry layer: 3 -1/2 pints (or cups) Red Dog Farm Raspberries 1/2 cup honey 2 Tbs. freezer jam pectin Cheese layer: 2 logs chevre cheese 1/4 cup honey 1/2 tsp. vanilla Crust: Grind the almonds in a food processor until fine. Add in the melted butter, honey and cinnamon and mix well. Press into a buttered 10″ cake pan. Bake at 350 degrees for 10 minutes, or until barely browned. Remove...
read moreAsian Kohl Slaw
Dressing * 1 cloves Red Dog Farm garlic, minced * 1 tablespoons fresh ginger root, minced * 1/4 cup olive oil * 1/4 cup sesame oil * 3 Tablespoons rice vinegar * 3 Tablespoons tamari * 2 Tablespoons honey * 2 Tablespoons vegetable broth or water * 2 Tablespoons toasted sesame seeds (optional) In a small bowl add the honey and vegetable broth (or water) and microwave for 30 seconds to dissolve the honey. Blend all of the ingredients together, except for the toasted sesame seeds. If you have an immersion blender it will help blend the garlic...
read moreFingerling Potato Salad with Cucumber
1 1/2 to 2 pounds Red Dog Farm Fingerling Potatoes, scrubbed and cut in 1-inch pieces 4 large hard-cooked eggs, coarsely chopped 1/2 cup finely chopped red onion 1/2 cup diced celery 1 medium cucumber, coarsely chopped 1/2 cup sour cream 3/4 to 1 cup mayonnaise 1/4 teaspoon ground black pepper 3/4 teaspoon salt, or to taste Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool. In a large bowl, combine the...
read moreBeans Almondine
1 lb. Red Dog Farm green beans, trimmed 2 Tbs. butter 1 shallot or onion, chopped 1/4 cup almonds, sliced Soy sauce to taste Steam the beans for 3- 5 minutes until tender. Saute the onion in the butter until cooked. Add the almonds and cook, stirring often, until slightly brown and fragrant. Drain the beans and add to the onions and almonds. Sprinkle a dash or two of soy sauce. Toss and cook over low heat for a minute or two to incorporate flavors. Serve immediately.
read moreSpinach with Peanut Sauce
10 oz block of tofu 1/2 lb. Red Dog Farm Spinach 2 Teaspoons sesame oil (you could use water but the sesame oil adds a great flavor) 2 Teaspoons of soy sauce Salt & pepper to taste Sriracha (hot sauce) to taste Cube and press extra water from the tofu. Prepare the peanut sauce (recipe below). Heat the oil and soy sauce, then add the tofu. Sprinkle with salt and pepper, if desired. Sear one side of the tofu, then flip and repeat (approx 5 minutes per side). Steam the spinach until it turns a nice green. Don’t over-steam! Serve with...
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