Grilled Fava Beans
1 pound fresh Red Dog Farm fava beans, still in their pods A couple glugs of olive oil A few pinches of salt Optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs. In a large bowl, toss the fava bean pods with olive oil and salt. Arrange fava pods in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If you’re using an outdoor grill, don’t bother covering the favas, but with a grill pan, cover the pan with a flat baking sheet to keep more...
read morePasta with Favas, Tomatoes and Sausage
2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 2 large Red Dog Farm garlic cloves, coarsely chopped 1/8 teaspoon dried crushed red pepper 1/2 pound Italian sausage from local pork 1/4 cup dry white wine 1 3/4 cups chopped plum tomatoes 1 cup shelled fresh Red Dog Farm fava beans, blanched 3 minutes then peeled 3/4 pound egg fettuccine pasta 2 tablespoons finely grated Pecorino Romano cheese, plus additional for passing Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent,...
read moreStrawberry, Almond and Arugula Salad
1/2 cup almonds 2 tablespoons white wine vinegar 2 teaspoons whole grain mustard 1 teaspoon poppy seeds 1 teaspoon sugar 1/4 cup vegetable oil Kosher salt, freshly ground pepper 1/2 pound fresh Red Dog Farm snap peas 1/4 pound Red Dog Farm arugula 1 pint Red Dog Farm strawberries, hulled, halved or quartered if large 1 ounce Parmesan, shaved Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Whisk vinegar, mustard, poppy seeds, and sugar in a...
read moreKohlrabi and Cabbage Salad with Maple Lemon Dressing
3-4 bulbs Red Dog Farm kohlrabi 3 cups shredded Red Dog Farm green cabbage 1/4 cup dried cherries 1/4 cup sunflower seeds 1/4 cup coarsely chopped fresh Red Dog Farm dill 1/4 cup extra virgin olive oil 3 tablespoons pure maple syrup Zest of 1 lemon Juice of 2 lemons 1 garlic clove, minced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler or knife, trim away the thick purple skin until you reach the white part that is free of tough fibers....
read moreGreek-Style Fava Beans with Dill
2 pounds fresh Red Dog Farm fava beans ¼ cup extra-virgin olive oil 1 onion, finely chipped 1 garlic clove, crushed 2 tablespoons chopped fresh Red Dog Farm dill ¼ teaspoon salt Pinch pepper Prepare the beans: Bring a medium pot of water to a boil over high heat. Shell the fava beans, discarding the pods. As the water boils drop in the beans for 2 minutes until outer skin loosens. Drain and set aside until cool to touch. Pop the fava beans out of their skin and place them in a bowl. Make the salad: In a saucepan heat the oil and saute the...
read moreSpinach Salad with Radishes and Scallions
2 cups finely chopped Red Dog spinach 1 cup finely chopped Red Dog radishes ½ cup finely chopped Red Dog purple green onions 3 tablespoons extra-virgin olive oil 1 lemon Salt Mix everything together after chopping. Add fresh lemon juice, olive oil, and salt and integrate the dressing with salad.
read moreSautéed Beet Greens
1 bu. Red Dog beet greens 1 Tbsp. extra-virgin olive oil 1-2 cloves garlic 1/4 Tbsp. red pepper flakes (optional) Pinch salt Zest of 1/2 lemon Rinse the beet greens in a colander to remove any grit or dirt. Separate the leaves from the thicker stems and the roots. Finely dice the stems and roots and set aside. Roughly chop the leaves. Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, and do not allow the garlic to brown. Add the...
read moreHot Dark Chocolate with Basil
2 mugfuls milk (or milk substitute) Dark chocolate (approx. 2 oz of bar chocolate or chocolate chip morsels, or 4 tablespoons cocoa powder, just make sure it’s at least 70% cacao) 4 leaves fresh basil Sweetener (optional, useful if you are using unsweetened chocolate) Stovetop Instructions Heat milk with basil in a double boiler on low to medium heat. Add chocolate. If you are using a chocolate bar, be sure to chop it up. Whisk until the chocolate is thoroughly melted and combined. Remove basil, pour into mugs, sweeten to taste, and enjoy....
read moreJapanese Hot Pot with Chard & Bok Choi
2 quarts chicken or vegetable stock or water 1 bu. Red Dog bok choi, leaves separated from stems 1/2 lb. firm tofu 1 handful sliced mushrooms 1 handful rice vermicelli or soba noodles 1 bunch Red Dog purple green onions, sliced A few leaves Red Dog chard or kale, julienned, or to taste 2 tablespoons miso paste Roughly chop bok choi. Cut tofu into squares. Bring stock or water to a boil and add mushrooms, thick bok choi stems and noodles. Cook until noodles are almost tender, then add tofu, bok choi leaves, green onion and chard/kale. Remove...
read moreJulia’s Kale Salad
1 bunch Red Dog lacinato kale 1/2 onion, chopped ½ cup panko bread crumbs 2 cloves garlic 2 Tbsp. Lemon juice 2 Tbsp. olive oil ¼ cup Pecorino Romano Salt and pepper Lightly sauté the onion in some olive oil. When it is becoming translucent and still crunchy, add panko bread crumbs. Sauté until lightly browned. Chop the lacinato kale (stem on or off depending on how gritty you like a salad) into fine strips. Put the kale in a bowl, sprinkle with salt and massage for a few minutes. Toss with lemon juice, olive oil and pepper. Add the...
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