Cauliflower Leek Soup
2 tablespoons olive oil1 medium onion, sliced2 leeks, sliced thin (only the white part)1 large head or 2 small heads cauliflower (about 1.5 lbs)4 cups chicken or vegetable stock1 teaspoon dried thyme3–5 cloves roasted garlic (optional)1⁄2 fresh lemonSalt + pepper, to tasteProsciutto or bacon, sautéed until crunchy and crumbled upGreen onions, sliced In a large saute pan, heat two tablespoons olive oil over medium heat. Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden...
read morePaleo Cream of Celery Soup
2 tbsp coconut oil (can sub olive oil)1 large Red Dog Farm shallot1 head Red Dog Farm celery1/2 head Red Dog Farm cauliflower2 cups bone broth or vegetable broth2 cups water1/2 tsp coriander1/4 tsp celery seed1/2 tsp salt1/4 cup fresh Red Dog Farm parsley, coarsely chopped Heat olive oil in large soup pan on medium high on the stove. Coarsely chop shallots and add to pan. Stir and saute until translucent, about 2 minutes. Coarsely chop celery and add to pan, stirring to evenly mix in with shallots. Coarsely chop cauliflower and add to pan,...
read moreCarrot Oatmeal Cookies
1 cup whole grain flour1 teaspoon baking powder1/2 scant teaspoon salt1 cup rolled oats1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 cup Red Dog Farm carrots, shredded or grated2/3 cup walnuts, chopped1/2 cup maple syrup1/2 cup butter, melted1 teaspoon fresh ginger, gratedPreheat the oven to 375 degrees F.In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon and nutmeg. Squeeze out any extra moisture from the carrots (there will be a lot if you grated them) and add the carrots and nuts to the bowl with the flour.In a...
read moreRoasted Cauliflower and Potato Skillet Quiche
1 (12 oz) ball of your favorite pie dough8 ounces white cheddar cheese6 eggs15 ounces (approximately 2 cups) half & half2 head Red Dog Farm romanesco, cut into small florets2 cups Red Dog Farm cauliflower, cut into small florets1 cup Red Dog Farm potatoes, cut into small cubes1 red onion, julienned2 tablespoons olive oil1 tablespoon rosemary, minced2 garlic cloves, minced1 1/2 teaspoons sea salt, plus more for veggies1/8 teaspoon cracked black pepper, plus more for veggiesPreheat the oven to 375 degrees F.Prepare an oven-safe skillet with...
read moreRoasted Roots & Fruits
1 lb. Potatoes1 lb. Beets1 lb. Shallots2 Sweet PeppersOlive oilSalt and pepper Preheat the oven to 375 degrees. Cut the veggies into chunks. Toss in a liberal coating of olive oil, sprinkle with salt and pepper. Also, feel free to add any additional roots or fruits. Summer squash, carrots, sweet potatoes are just a few ideas. Spread out on a baking tray. Bake for about 30-45 minutes, depending on the cut size of your vegetables. Serve warm with ketchup and mayonnaise. Leftovers make a great addition to breakfast.
read moreCauliflower, Corn & Bacon Chowder
6 slices of bacon chopped4 cloves garlic minced1 Red Dog Shallot, diced1 head Red Dog Cauliflower roughly chopped2 ears of Red Dog Corn, kernels sliced off1 cup of chopped Red Dog Carrots6 cups chicken broth1/2 cup cream3 tablespoons all-purpose flourSalt and freshly ground black pepper to tasteExtra bacon for topping Fry the bacon and onion over low heat until the onion is translucent. Add in the garlic; cook another two minutes. Add the cauliflower, carrots, corn and broth. Cook on low for about an hour, until the cauliflower is completely...
read moreRoasted Red Bell Pepper & Fennel Salad
2 Red Dog Farm sweet Italian red peppers5 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil3 garlic cloves, minced1/4 teaspoon dried crushed red pepper1 Red Dog Farm fennel bulb, thinly sliced6 cups Red Dog Farm salad mix1/4 cup halved pitted Kalamata olivesParmesan cheese shavingsChar bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to...
read moreParmesan Cilantro Corn
1 1/2 tablespoons butter1 garlic clove, mincedKernels from 3 ears Red Dog Farm corn, cut off the cob1/2 tablespoon lime juice1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper1/6 cup grated Parmesan cheese1/6 cup heavy cream1/4 teaspoon salt1/8 teaspoon black pepper1/4 cup Red Dog Farm cilantro, chopped In a large skillet over medium-high heat, melt butter. When butter is foamy, add the garlic and corn and stir to coat in butter. Cook for 2 minutes, stirring frequently.Add lime juice, cumin, and cayenne pepper to the corn and cook for 2...
read moreCelery Potato Soup
4 tablespoons unsalted butter7 to 8 ribs Red Dog Farm celery, roughly chopped1 pound Red Dog Farm potatoes, roughly chopped1 large onion, roughly chopped3 cups chicken or vegetable stock1 teaspoon celery seed, crushed in the palm of your hand (optional)Salt and pepper, to tasteMelt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.Add the water and stock, bring to a boil, and simmer until potatoes are tender, about 20 minutes.Sprinkle in celery seed (optional). In a blender or...
read moreSausage & Sweet Pepper Hoagies
1/4 cup extra-virgin olive oil1 pound sweet Italian turkey sausage2 Red Dog Farm sweet Italian peppers, sliced2 yellow onions, sliced1 teaspoon kosher salt1 teaspoon freshly ground black pepper1/2 teaspoon dried oregano1/2 cup Red Dog Farm fresh basil leaves, chopped4 garlic cloves, chopped2 tablespoons tomato paste1 lb. Red Dog Farm tomatoes, diced1/4 teaspoon red pepper flakes (optional)4 to 6 fresh Italian sandwich rollsHeat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to...
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