Earth Day Recipes
This week is earth week! Produce-wise, April and May can be the slimmest pickings of the year on local PNW farms, when the overwintered and stored crops have mostly been eaten and we turn our attention to growing and transplanting seedlings. It can sometimes be difficult or uninspiring to cook with locally grown fruit and veg at this time of year so I am going to list two recipe suggestions that are fun, unique ways to eat on Earth Day, using Red Dog Farm ingredients provided to all our CSA members! 1: PSB Pizza — a Red Dog crew...
read moreRaab with Beets & Orange
Serves 4 4 medium Red Dog beets, left whole in their skins2 tsp caraway seeds2 orangesOlive oil1/2 lb. Red Dog raab and/or purple sprouting broccoli2-3 handfuls cooked petit green lentilsSalt and pepper Preheat oven to 400°. Wrap each beet in foil. Place in a baking dish and roast until tender. This can take 30-40 minutes for small beets, about an hour for medium ones, and longer for large ones. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges. Zest half of...
read moreGarlic Butter Roasted Parsnips
Serves 3. 1 pound Red Dog parsnips2.5 tablespoons butter2 cloves garlic, pressed1/4 tablespoon minced fresh rosemary, or any other fresh herbs that you prefer/have on handSalt to tasteFreshly ground black pepper to taste1/8 cup chopped fresh parsleyCrushed red pepper flakes for garnish (optional) Preheat oven to 450˚F. Wash and peel the parsnips. Chop them into pieces approximately the size of carrot sticks. (You may need to chop them in half lengthwise two or three times.) Chop these sticks in half. Spread out the parsnips on a large rimmed...
read moreCollards with Roasted Beets and Bacon
Makes 2 servings. 1 large (or 2 small) Red Dog red beets1 tablespoon olive oilKosher salt and freshly cracked black pepper4 thick-cut applewood-smoked bacon slices, diced1 bunch Red Dog collard greens, de-stemmed and cut into 1-inch pieces1/3 cup low-sodium chicken stock4 tablespoons apple cider vinegar Preheat the oven to 425 degrees F. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet...
read moreSausage, Kale and Potato Skillet Dinner
Serves 6. 3 Tbsp extra-virgin olive oil1.5 lbs. Red Dog potatoes, cut in half and boiled in salted water until fork tenderSalt & pepper, to taste2 tsp dried thyme6 fully cooked chicken sausage links, 1″ sliced1 small onion, thinly sliced1 Tbsp garlic, minced1/2 lb. Red Dog stir fry mix, roughly chopped1 lemon, juiced, optional Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all...
read moreMaple Ginger Roasted Carrots
Serves 4. 1 pound Red Dog carrots, peeled1 tablespoon maple syrup1/2 teaspoon fresh minced ginger1/2 teaspoon kosher salt1/4 teaspoon garlic powderFresh cracked pepperParsley for garnish, optional Preheat the oven to 425F. Peel the carrots, then slice them into quarters lengthwise. Combine the maple syrup, ginger, salt, garlic powder, and pepper in a small bowl. Oil a baking dish with olive oil, and lay the carrots in. Pour the maple syrup mixture over the carrots, and toss to coat. Roast for 40-45 minutes or until tender.
read moreColcannon
Serves 4. 1.5 lbs. Red Dog German Butterball Potatoes1 bay leaf2.5 tablespoons butter1/4 lb. Red Dog leeks (one small or half a large), cleaned and chopped1/4 lb. Red Dog stir fry mix1/2 cup whole milk12 teaspoon salt, or to taste1/8 teaspoon black pepper, or to taste In a stock pot or cast iron pot, add potatoes and bay leaf. Cover with water and bring to a boil. Lower the heat to a slow boil or simmer and cook for 20 – 30 minutes, or until the potatoes are tender enough to be mashed. Once potatoes are tender, drain the water and...
read moreCarrot Ginger Soup
1 tablespoon extra-virgin olive oil1/2 medium yellow onion, chopped1/2 teaspoon sea salt3 garlic cloves, smashed1 pound carrots, roughly chopped1 teaspoon grated fresh ginger1 tablespoon apple cider vinegar3 cups vegetable brothFreshly ground black pepper1 teaspoon maple syrup, optionalCoconut milk for garnish, optionalHeat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and...
read moreSpaghetti Squash + Brussels Sprouts + Bacon
Makes 2 servings. 1 Red Dog spaghetti squash3 slices bacon, diced into ¼” pieces½ lb Red Dog brussels sprouts, thinly sliced in a food processor (about 3 cups)3 tablespoons water, divided¼ cup parmesan, gratedSalt + pepper Preheat oven to 350 degrees. Cut the spaghetti squash crosswise into 1″ slices and place on a parchment paper lined sheet pan. Bake on one side for 25 minutes, then flip the squash slices and cook for another 20 to 25 minutes, or until tender. Let the squash cool for about 10 minutes, then use a fork to pull the...
read moreBeans & Greens with Andouille Sausage
Makes 6 servings. 1–2 Tbsp olive oil1 lb. local andouille sausage, sliced1 Red Dog yellow onion, diced5 cloves minced garlic1 bunch Red Dog collard leaves, destemmed and chopped1 15 oz can diced tomatoes½ tsp red pepper flakes (optional)About two cups cooked Red Dog shelling beans (equals a bit less than 1 cup dried)¼ tsp salt, or to taste Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium. Add olive oil to your pan. Once the oil is shimmering, fry the sliced andouille sausage until browned to your liking,...
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