Recipes

Creamy Celeriac Soup

Posted by on 8:17 am in Recipes | Comments Off on Creamy Celeriac Soup

Creamy Celeriac Soup

Serves 4. 2 Tbsp. butter2 Tbsp. olive oil1 Red Dog yellow onion, chopped1 Red Dog celeriac, peeled and cubed3 cups vegetable stock1/2 lb. Brussels sprouts, trimmed and sliced6 rashers of unsmoked bacon or pancetta, cut into small pieces1/2 cup heavy cream (or milk if you prefer a lighter soup)1 pinch sea salt and freshly ground black pepper Heat the butter and 1 tablespoon oil in a large saucepan over a medium heat. Add the onion and sweat gently for a few minutes. Add the celeriac, stir to combine, then cover and sweat for about 10 minutes...

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Wild Rice Celeriac Pilaf

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Wild Rice Celeriac Pilaf

Serves 4. 1 Tbsp. olive oil3/4 c finely diced Red Dog celeriac1/4 c finely diced Red Dog onion1 c wild rice, rinsed and dtrained2 tsp. dried thyme1 c chicken stock1 c beef stockSalt & pepper2 Tbsp. dried cranberries Heat olive oil in a skillet. Add celeriac and onion; saute until tender, about 5-7 minutes. Stir in wild rice, thyme, and stocks. Season with salt and pepper. Bring to boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes (time depends on the kind and age of the rice). Stir in dried cranberries;...

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Brussels Sprouts with Lime-Ginger Butter

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Brussels Sprouts with Lime-Ginger Butter

2 Tbs. unsalted butter1 Tbs. minced peeled fresh ginger1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice3 Tbs. extra-virgin olive oil1 lb. Red Dog Brussels sprouts, trimmed, and halved or quarteredKosher salt1 Red Dog leek, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and...

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Cheesy Barley & Chard

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Cheesy Barley & Chard

2 tablespoons extra-virgin olive oil2 cups chopped shiitake-mushroom caps (5 ounces)1 bunch Red Dog chard, stems thinly sliced, leaves choppedKosher salt and freshly ground pepper2 teaspoons minced garlic (from 2 cloves)1 cup pearled barley1 can (28 ounces) diced tomatoes2 ounces Parmigiano-Reggiano, grated (1/2 cup)1 tablespoon fresh lemon juice or red-wine vinegar3 ounces Gruyère or white cheddar, grated (1 cup)Fresh basil leaves, for serving Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard...

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Slow-Roasted Salmon with Fennel Salad

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Slow-Roasted Salmon with Fennel Salad

4 Servings.½ cup unseasoned rice vinegar1 tablespoon sugar1 teaspoon caraway seeds2 teaspoons kosher salt, plus more6 cloves Red Dog garlic, thinly sliced1 Red Dog fennel bulb, thinly sliced on a mandoline, divided1¼ pounds salmon fillet4 tablespoons olive oil, dividedFreshly ground black pepper1 tablespoon fresh lemon juice1 tablespoon chopped preserved lemon peel½ cup dill frondsPreheat oven to 300°.Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar....

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Chioggia Beets with Raspberry Mint Vinaigrette

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Chioggia Beets with Raspberry Mint Vinaigrette

Serves 4. 1 lb Red Dog chioggia beets3 tablespoons thinly sliced scallions2 to 2 1/2 tablespoons raspberry vinegar2 teaspoons fresh lemon juice, or to taste2 tablespoons chopped fresh mint1 tablespoon finely grated fresh orange zest (from 2 oranges)1/2 teaspoon salt1/2 teaspoon black pepper1/4 cup olive oilGarnish: fresh mint sprigs Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until...

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Beet and Fennel Soup for Cool, Rainy Days

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Beet and Fennel Soup for Cool, Rainy Days

As the encroaching clouds of fall loom heavy over the heads of the field crew, who is harvesting our end-of-season veggies, we here at RDF turn up our collars and pull tight our hoods against the chill of the wind and the spackling of rain that seems to come almost daily these days. There is something deeply satisfying in seeing the full turn of the seasons: from the planting of the first seeds in early spring to our much anticipated, if not somewhat melancholy, chore of putting our beds to rest for the winter. There is much to do around the...

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Beef & Broccoli

Posted by on 8:31 am in Recipes | Comments Off on Beef & Broccoli

Beef & Broccoli

Serves 4. 2/3 c. low-sodium soy sauce, dividedJuice of 1/2 lime3 tbsp. packed brown sugar, divided2 tbsp. cornstarch, dividedKosher saltFreshly ground black pepper1 lb. sirloin steak, sliced thinly against grain2 tbsp. vegetable oil3 cloves garlic, minced1/3 c. low-sodium beef (or chicken) broth2 tsp. Sriracha (optional)1 head Red Dog broccoli, cut into floretsSesame seeds, for garnishThinly sliced green onions, for garnish In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until...

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Purple Hummus

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Purple Hummus

1 can garbanzo beans, drained2/3 cup tahini3 Red Dog purple carrots, steamed & chopped1/3 cup olive oil2-3 lemons, zest & juice (about 1/3 cup of lemon juice)2 cloves garlic, chopped1 teaspoon cumin or more, to taste1 teaspoon kosher saltVeggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices (for the toppings; optional) Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender. With the motor running, slowly drizzle in the olive oil and blend until...

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Herb Roasted Parmesan Acorn Squash

Posted by on 8:29 am in Recipes | Comments Off on Herb Roasted Parmesan Acorn Squash

Herb Roasted Parmesan Acorn Squash

Serves 4. 1 Red Dog acorn squash⅓ cup grated Parmesan cheese + more for garnishing2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)1 tablespoons butter, melted½ teaspoon garlic powder¼ teaspoon salt + more to taste⅛ teaspoon black pepper Preheat oven to 400°. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices. In a large bowl, combine all of the ingredients and toss to combine. Transfer to a large sheet pan. Using your hands, gently press...

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