Maple Roasted Brussels & Squash
5 Tbsp. olive oil, divided 1 pound Red Dog Farm brussels spouts, ends trimmed, sliced in half 1 pound Red Dog Farm butternut squash, peeled, seeded, and cubed 4 tablespoons real maple syrup, divided Salt and pepper to taste 1 cup whole pecans 1/2 cup dried cranberries Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly coat it with olive oil, about 1-2 Tablespoons. In a large bowl combine brussels spouts, butternut squash, and 3 Tablespoons olive oil. Toss with olive oil and 1 Tablespoon maple syrup and salt and...
read moreStuffed Squash
1 large (or 2 small) Red Dog buttercup squash 1 pound lean ground beef or ground pork 1/4 cup red or green bell pepper, chopped 1/2 cup Red Dog Farm yellow onion, chopped Dash pepper 1/2 teaspoon salt 1 can (14.5 ounces) diced tomatoes, drained 1 tablespoon fresh parsley, chopped 1/4 teaspoon cinnamon (optional) Mild cheddar or cheddar jack cheese, shredded (optional) Line a 9-by-13-by-2-inch baking pan with foil; lightly grease the foil with olive oil. Heat oven to 350 F. Cut the squash in half lengthwise and scoop out seeds. Coat the cut...
read moreCreamed Kohlrabi Soup
2 tbsp extra-virgin olive oil 1 Red Dog Farm yellow onion, diced 3 cloves garlic, minced 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 8 oz German butterball potatoes (or other waxy potatoes), peeled and cubed 1 large Red Dog Farm kohlrabi, peeled and cubed 4 cups low-sodium vegetable broth 1 bay leaf Fresh herbs (optional, for serving) In a stockpot, heat the olive oil. Add the onion and a pinch of salt, and cook with occasional stirring until the onion is softened but not browning, 4 to 5 minutes. Add the garlic, black pepper, and...
read morePotato & Mustard Greens Salad
3 pounds Yukon Gold potatoes, peeled and halved 4 cloves garlic, peeled and sliced 1/2 cup mayonnaise 1/3 cup white wine vinegar 1/4 cup olive oil 1 teaspoon hot sauce or sambal oelek (Thai chile paste) Salt and freshly ground black pepper to taste 1/2 cup relish or chopped pickles, cornichons, or gherkins 1 cup Red Dog Farm mustard greens Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic. Whisk mayonnaise, vinegar, olive oil, and hot sauce...
read moreEasy Vietnamese Radish & Carrot Pickles
1/2 pound Red Dog Farm rainbow carrots, julienned (cut into matchsticks) 1/2 pound Red Dog Farm purple daikon radish, julienned (cut into matchsticks) 4 cups water 1/2 cup rice vinegar 1/4 cup sugar 1 teaspoon salt In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. Add carrot and daikon strips into the bowl and mix well. Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the...
read moreAcorn Squash Lasagna
Olive oil, for baking dish 1 Red Dog Farm acorn squash 1/2 teaspoon dried rubbed sage Coarse salt Ground pepper 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 8 lasagna noodles Roast the squash, whole, in a 350-degree oven for about 45 minutes, or until you can poke a fork all the way through the squash. Let the squash cool, cut it in half, scoop out the seeds and guts, and peel off the skin. Puree the meat of the squash in a blender or food processor, or with a stick blender. While the squash is roasting, cook...
read moreParsnip & Leek Soup
1 1/2 Tbsp. butter 1 lb. Red Dog Farm leeks 1 lb. Red Dog Farm parsnips 1/2 tsp. ground turmeric 2 tsp. curry powder 3 cups vegetable or chicken stock 1/3 cup cream Salt to taste Remove and discard the roots and dark green tops of the leeks. Slice the leeks in half lengthways and rinse between the layers to remove any dirt. Finely slice leeks. Peel parsnips and chop into 1/4″-thick pieces. Heat butter in a large saucepan over medium to medium-high heat. When butter is bubbling, add leek and cook, stirring occasionally, until softened...
read moreCeleriac Gratin
This dish goes especially well with just about any meat or white fish, like cod or haddock. 2 lbs. Red Dog Farm potatoes, peeled and sliced into 1/2″ slices 1 Red Dog Farm celeriac, peeled and sliced into 1/2″ slices 1 onion, peeled and finely sliced Sea salt Freshly ground black pepper 2 cloves garlic, peeled and finely chopped 3 ounces Cheddar cheese, grated 1 pint heavy cream 1 small bunch fresh Red Dog Farm parsley, stems separated from stalks and both roughly chopped Preheat the oven to 400°F. Place the potatoes, celeriac and...
read moreCeleriac & Carrot Puree
2 tablespoons unsalted butter 1 lb. Red Dog Farm shallots, peeled and chopped 4 Red Dog Farm carrots, peeled and cut into 1-inch chunks 1 Red Dog Farm celeriac, peeled and cut into 1/2-inch chunks Kosher salt Freshly cracked black pepper 2 cups vegetable stock Melt 2 tablespoons butter in a large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden, about 5 minutes. Add the carrots and celeriac and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the...
read moreSausage and Cauliflower Casserole
1 head cauliflower, cut into florets 1 tbsp. extra-virgin olive oil 8 oz. Italian sausage, casings removed 1 medium yellow onion, diced 5 cloves garlic, minced 4 sprigs thyme 1 28-oz. can whole peeled tomatoes 1/2 cup almond flour 2 tbsp. fresh parsley, chopped Salt and pepper, to taste Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage...
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