Smashed Asian Cucumber Salad
3-4 Servings. 1-1.5 pounds Red Dog Farm mini cucumbers1 teaspoon salt2 1/2 teaspoons sugar2 teaspoons sesame oil3 teaspoons light soy sauce1 1/2 tablespoons rice vinegar2-4 cloves garlic, finely chopped1-2 teaspoons chili oil (optional)2 teaspoons toasted sesame seeds1/4 cup chopped Red Dog Farm cilantro Make the dressing by combining the salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir until the sugar and salt dissolve. Set aside. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other...
read moreTomato-Lentil Salad
2 15oz cans lentils, drained, rinsed, and shaken dry (or 3 cups cooked green or black lentils from 1 1/2 cups dry lentils)1 1/2 pounds Red Dog Farm tomatoes, cut into bite-size pieces1/4 cup extra-virgin olive oil3 tablespoons lemon juiceSalt1/4 cup stirred tahini1 tablespoon chili crisp, harissa or another chili paste1 1/2 loosley packed cups Red Dog Farm basil leaves, tornToasted sesame seeds, for serving In a large bowl, combine the lentils, tomatoes, oil, lemon juice and a big pinch of salt. Stir to combine. In a liquid measuring cup or...
read moreTomato Basil Chicken Breasts
2 small boneless skinless chicken breasts or 1 large chicken breast, halved horizontally Salt and pepper1/4 cup all-purpose flour3 tablespoons unsalted butter, divided 1 tablespoon olive oil 2 tablespoons diced shallots1 pint Red Dog cherry tomatoes, halved1 tablespoon capers in brine, drained 1/2 teaspoon red wine vinegar Red Dog Farm basil leaves (large leaves torn), for serving Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the...
read moreSpicy Cucumbers With Mint, Scallions and Crushed Peanuts
Yield: 4 to 6 servings 3 tablespoons freshly squeezed lime juice 1 tablespoon palm sugar or dark brown sugar2 teaspoons toasted sesame oil2 teaspoons fish sauce2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile1 Fresno chile, thinly sliced crosswise1 pound Red Dog Farm mini cucumber, sliced ¼ inch thick3 or 4 green onions, thinly sliced on a long biasSalt¼ cup fresh mint leaves, some whole, some torn¼ cup Red Dog Farm basil leaves 2 tablespoons roughly chopped cilantro⅓ cup salted peanuts,...
read moreMiso Mustard Green Beans
Serves 2. 1/2 pound Red Dog Farm green beans, trimmed1 1/2 tablespoons white miso3/4 tablespoons Dijon mustard3/4 tablespoons lemon juiceToasted sesame seeds, for serving Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 minutes. Drain, then transfer to the ice water to cool. Drain. While the beans are cooling, in a large bowl, stir together miso, mustard and lemon juice until smooth. Add the green...
read moreZucchini Salad With Pistachios
Serves 4. 2 lemons2 tablespoons olive oil1/2 cup shelled raw pistachios or choppped raw almonds1 1/2 pounds Red Dog Farm zucchiniSalt & black pepper, flaky salt for servingCrumbled feta cheese, for serving (optional) Cut the ends off the lemons so they sit flat, then cut off the peel, following the curve of the fruit. Cut each lemon lengthwise into quarters. Cut each quarter crosswise into small wedges, discard the seeds and set aside. In a small saucepan, heat the olive oil and pistachios over low heat. Once the oil starts bubbling, stir...
read moreSmashed Cucumber Salad with Tofu
3-4 Servings. The Tofu:14 oz extra-firm tofu, pressed and cubed3 tablespoons cornstarch½ teaspoon salt⅛ teaspoon black pepper3 tablespoons neutral oil, for pan-frying The Cucumbers: 1lb Red Dog Farm mini cucumbers3/4 teaspoon kosher salt The Dressing: 4 Red Dog Farm garlic cloves, finely grated3 tablespoons rice vinegar2 tablespoons soy sauce or tamari1 tablespoon maple syrup1 tablespoon toasted sesame oil2 tablespoons chili crisp To Finish: 2 teaspoons toasted sesame seeds½...
read moreParmesan Rosemary Kale Chips
1 large bunch of Red Dog Farm green curly kale, stems removed and leaves torn into bite-sized pieces1 tablespoon olive oil1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon Red Dog Farm rosemary, roughly chopped1/4 teaspoon salt1/4 teaspoon black pepper1/4 cup grated Parmesan cheese Preheat your oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, combine the kale pieces with olive oil, garlic powder, onion powder, rosemary, salt, and black pepper. Toss well to ensure all...
read moreKohlrabi Ham Bake
Serves 4. 3 tablespoons butter1 bunch Red Dog Farm kohlrabi, peeled and diced8 ounces thick ham, diced2 tablespoons fresh parsley, chopped3 large egg yolks1 cup heavy cream2 tablespoons all-purpose flourPinch mace (can substitute ground nutmeg)Salt and freshly ground black pepper Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes. Beat the egg yolk, and whisk in the heavy...
read moreKale Pasta
Serves 2-4. 1 bunch Red Dog Farm lacinato kale, ribs removed1 garlic clove, smashed1/4 cup extra virgin olive oil, plus more to serve250g rigatoni or pasta of choiceLots of grated parmeseanLemon, to finishHandful of Red Dog Farm basil, for garnishSalt & Pepper Boil kale in well-salted water until tender, ~7 minutes. Using tongs, transfer kale to food processor along with raw garlic clove and blend into a smooth puree, drizzling in the olive oil while blending. Taste and season well with salt and pepper. In the same pot of water, cook...
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