Maple Glazed Butternut Squash & Brussels Sprouts
Yield: 6 servings.1 Red Dog Farm butternut squash, cut into 1-inch cubes1 lb Red Dog Farm Brussels sprouts, ends trimmed and halved lengthwise2 shallots, sliced2 Tbsp olive oil1 tsp fresh Red Dog Farm thyme1 tsp fresh Red Dog Farm rosemary1/2 tsp fresh Red Dog Farm sageSalt and pepper, to taste2 apples, cored and chopped into 1-inch cubes (Granny Smith apples work especially well)1/4 cup chopped pecans (or walnuts)For the maple glaze:3 Tbsp maple syrup1 Tbsp Dijon mustard1/2 tsp fresh Red Dog Farm thymePinch of cinnamonPreheat oven to 425...
read moreBalsamic Butternut Squash with Kale
1/2 of a Red Dog butternut squash, peeled, seeded, and cut into 1-inch pieces1 small yellow onion, cut into 1/2-inch pieces3 tablespoons balsamic vinegar, divided1 tablespoon brown sugar2 teaspoons vegetable oilKosher salt and ground black pepper to taste1/2 bunch Red Dog kale, roughly chopped¼ cup vegetable brothPreheat oven to 400 degrees F.Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.Bake in the preheated...
read moreBacon BBQ Brussels Sprouts
2/3 cup barbecue sauce1 Tbsp. extra-virgin olive oil1 clove garlic, minced1/2 tsp. paprika1 lb. Red Dog Farm Brussels sprouts, trimmed and halvedKosher saltFreshly ground black pepper6 slices bacon, cut into 1/2″ stripsPreheat oven to 425°. In a large bowl, combine barbecue sauce with olive oil, garlic and paprika and whisk until smooth.On a parchment lined baking sheet, spread Brussels sprouts into an even layer. Cover with the barbecue sauce and toss to coat, then season with salt and pepper. Sprinkle bacon over the tops of all the...
read moreCeleriac, Kale & Potato Gratin
Serves 2.1/2 cup heavy whipping cream1/3 cup skim milk1 garlic clove, finely sliced3 sage leaves, torn in half1 tsp Dijon mustardNutmeg, to taste1 oz Red Dog Farm kale, chopped into bite-size piecesButter, for greasing3 1/2 oz Red Dog Farm celeriac, finely sliced5 oz Red Dog Farm potatoes, thinly slicedPreheat the oven to 300°F. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.Meanwhile, blanch the kale for 1 minute in a...
read moreRed Cabbage and Sausage Soup
1 cup black-eyed peas, uncooked (or 2 cups cooked)1 bay leaf (if using uncooked peas)Salt, to taste2 tablespoons olive oil4 garlic cloves, chopped2 leeks, chopped2 tablespoons cornstarch6 cups vegetable stock, divided1 pound red potatoes, cut into 1/2-inch pieces1/2 pound pork sausages, cooked then sliced into 1/2-inch piecesPepper, to taste1/2 pound Red Dog Farm red cabbage, shredded1/2 cup heavy creamSmoked paprika, to garnishIf starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer...
read moreDelicata, Pomegranate & Arugula Salad
Yield: 4 substantial side salads or up to 8 small servings. Salad2 medium Red Dog Farm delicata squash, around 1 and ¼ pounds total1 tablespoon olive oilFine grain sea salt4 heaping cups Red Dog Farm arugula⅔ cup pomegranate seeds (or a generous handful of dried cherries or cranberries)⅓ cup raw pepitas (or pecans)3 to 4 ounces feta cheese, crumbledMaple-balsamic vinaigrette2 tablespoons olive oil1 tablespoon balsamic vinegar1 teaspoon real maple syrup½ teaspoon Dijon mustardFreshly ground black pepperPreheat the oven to 425 degrees...
read moreRoasted Spaghetti Squash with Parmesan and Herbs
2 1/2 tablespoons unsalted butter2 shallots, diced small2 garlic cloves, minced1 teaspoon chopped fresh thyme leaves3/4 teaspoon chopped fresh rosemary leaves6 cups roasted Red Dog Farm spaghetti squash1/4 cup chopped fresh parsley2 tablespoons grated ParmesanCoarse salt and ground pepper In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and...
read moreCreamy Golden Beet & Apple Soup
3 Red Dog Farm golden beets, peeled, roots trimmed, diced2 medium gala apple peeled and cored and diced2 Tbsp olive oilSalt to taste2 Tbsp butter or more olive oil1 medium yellow onion or 4 small shallots peeled and diced small3 stalks celery, diced small1 carrot, peeled and diced small4 cups chicken or vegetable broth½ tsp smoked paprika3 cloves garlic, minced½ cup heavy cream or coconut cream, plus more to swirl in before servingPreheat oven to 425°F, and line a baking sheet with parchment paper.Toss beets and apples in 2 tablespoon olive...
read moreCheesy Spaghetti Squash
1 Red Dog Farm spaghetti squash1 Tbsp olive oil1 Tbsp butter2/3 Tbsp minced garlic (about 2 cloves)1/2 Tbsp all-purpose flour1/2 cup parmesan cheese2/3 cup mozzarella cheese, divided2/3 cup half and half, then a little more if neededSalt and freshly ground black pepper, to taste1/2 Tbsp minced parsley, for garnish (optional)Halve the squash and scoop out the seeds and membranes. Roast squash. Shred the meat of the squash. Retain the squash’s two half-shells.In a large saute pan melt butter over medium heat. Add garlic and flour and...
read moreHow to Roast a Spaghetti Squash
How to Halve a Spaghetti Squash Spaghetti squash has thick walls, which can be difficult to cut through. If you try cutting the squash lengthwise, it has a tendency to rock and slip. The trick is to create a flat surface so you can slice through the squash safely.Pro tip: To prevent your cutting board from slipping, place a wrung-out paper towel or damp kitchen towel under it.First, rest the squash horizontally on the cutting board. Hold the squash firmly in place, and use a sharp chef’s knife to cut off the top and bottom of the squash. The...
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