“Egg in a Hole” Peppers with Avocado Salsa
Serves 82 Red Dog Farm sweet peppers1 avocado, diced½ cup red onion, diced1 jalapeño pepper, minced½ cup chopped fresh Red Dog Farm cilantro, plus more for garnish2 Red Dog Farm tomatoes, seeded and dicedJuice of 1 lime¾ teaspoon salt, divided2 teaspoons olive oil, divided8 large eggs¼ teaspoon ground pepper, dividedSlice tops and bottoms off sweet peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper body into four 1/2-inch-thick rings.Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes,...
read moreClassic Butter-Braised Savoy Cabbage
This easy classic makes a delicious side dish for roast chicken, grilled steak, broiled fish, rice, or beans. Feel free to customize the recipe with herbs, spice mixes, vinegar, chicken stock, or Parmesan cheese.1 small head Red Dog Farm savoy cabbage3 tablespoons butterFine sea salt (to taste)3 to 5 tablespoons waterCut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage into roughly bite-size pieces.Melt the butter in a...
read moreCorn & Red Pepper Salad
1 Red Dog Farm red pepper, roasted and cut into 1/4″ strips5 ears corn1/4 cup extra-virgin olive oil1/3 small Red Dog Farm sweet onion, halved and sliced thinly1 Tbsp. fresh lime juice1/4 tsp. saltFreshly ground pepper2/3 cup chopped cilantroBrush the corn with 1/4 cup olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cob.Add the peppers and onion to the corn. Stir in the lime juice and the...
read moreFennel, Beet & Orange Salad
1 Red Dog Farm fennel bulb1 tablespoon chopped fennel fronds4 small or 3 large Red Dog Farm beets3 tablespoons orange juice, divided1 teaspoon orange zest3 teaspoons extra virgin olive oil, dividedFlaky sea saltFreshly ground white (or black) pepper2 to 3 oranges Wash the fennel bulb, trim the stalk and stem ends, and remove any bruised layers. Slice the bulb very thinly using a mandoline or chef’s knife. In a small bowl, combine the sliced fennel with the chopped fronds, 2 tablespoons orange juice, and 2 teaspoons olive oil....
read moreRoasting Red Peppers
Red peppers are a sweet addition to summertime dishes. Raw red pepper gives a satisfying crunch and refreshing juiciness to various dishes. Roasting your red pepper, which concentrates the sweetness, is surprisingly easy and gives your dish an upscale feel. Here’s how to roast a red pepper:Halve the pepper and place halves, skin side up, under the broiler until the skin is charred. Transfer peppers into a plastic or paper bag to steam for several minutes. When cool enough to handle, remove the blackened skin and add peppers to your...
read moreRed Dog Summer Stir Fry
Serves 4Sauce1 tablespoon fresh ginger, chopped fine2 teaspoon sesame oil4 tablespoons rice vinegar1/3 cup soy sauce1/2 cup chicken broth2 tablespoons sugar1 tablespoon cornstarchChicken & Veggies1 tablespoon olive oil1 Red Dog leek, cut lengthwise, then chopped into 1/4″ sections1 lb. chicken thighs, cut into strips1/2 pound Red Dog green beans, tops removed, chopped into 1″ lengths3 Red Dog purple carrots, chopped into thin rounds3 stalks Red Dog celery, chopped4 leaves Red Dog kale, stems separated, leaves coarsely...
read moreKale with Leeks & Cream
Serves 2 1/2 tablespoon butter 1 tablespoon olive oil 1 lb. Red Dog leeks, halved and thinly sliced (white and light green parts only) 2 cloves garlic, smashed with the side of a knife Sea salt 1/2 teaspoon chile flakes Zest and juice of 1/2 lemon Black pepper 3/4 cup heavy cream 1 bunch Red Dog kale, thick stems trimmed, leaves chopped in quarters In a large sauté pan with a cover, warm the butter and olive oil over medium-high heat. Add the leeks and garlic cloves, season with salt, and sauté for 5 minutes, stirring regularly, until the...
read moreVariations on Ants on a Log
Peanut butter and raisins aren’t the only delicious toppings for celery. Here are some variations on Ants on a Log. You can even offer an “Ants on a Log bar,” like a salad bar, and have everyone create their own unique snacks. Ants on a Log Variations Cream cheese and peas Strawberry cream cheese and dried cranberries Hummus & pretzel sticks Peanut butter and chocolate chips Chocolate-hazelnut spread and dried fruit Guacamole and black beans Peanut butter replacements Any other nut or seed butter Ranch dressing Honey...
read moreFingerling Potato Hash with Collards & Eggs
2 Tbsp extra-virgin olive oil 2 cups sliced onion 12 oz Red Dog Farm fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 tsp Spanish smoked paprika, divided 1/2 tsp salt, divided 1/2 tsp coarsely ground black pepper, divided 1 bunch Red Dog Farm collard greens 4 large eggs 1/4 cup (1 oz) shredded Gruyère cheese Heat a large skillet over medium heat. Add oil to pan. Add onion; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1...
read moreWarm Orzo Salad with Beets & Greens
1 bunch Red Dog Farm beets with greens 1/4 cup pine nuts (or slivered almonds) 2 tablespoons extra virgin olive oil 1/2 medium red onion, thinly sliced 2 cloves garlic, minced 8 ounces orzo pasta 3 ounces feta cheese, crumbled Kosher salt & freshly ground pepper Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside. Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet...
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