Watermelon Radish, Orange & Goat Cheese Salad
1 shallot or half of a small red onion 2 tablespoons white balsamic vinegar Kosher salt 1 lb. Red Dog Farm watermelon radishes 2 Cara Cara oranges (clementines, grapefruit, or other oranges also work) Handful of walnuts, toasted and chopped Goat cheese to taste Chives, minced, optional (they add some nice color) 1-2 Tbsp. olive oil Mince shallot. Place in small bowl. Cover with the vinegar. Add a pinch of salt. Set aside. Peel the radishes if you wish (though it isn’t necessary). Thinly slice on a mandoline. Arrange radish slices on a...
read moreCollard Greens with Bacon
1 bunch Red Dog Farm collard greens 10 cloves Red Dog Farm garlic 1 yellow onion 1 teaspoon olive oil Red pepper flakes, to taste 1/4 pound bacon 1/2 cup wine (any kind) 2 cups chicken broth Salt and pepper Cut and trim the tough stems away from the collard leaves. Stack the leaves, roll tightly and slice into ribbons. Wash the ribbons thoroughly and set aside to drain. Dice the onion and the garlic. (Yes, this is a lot of garlic – use less if you prefer.) Cut the bacon into 1-inch pieces. Heat the olive oil in a large deep pot over medium...
read morePotato, Kale & Bean Soup
2 tablespoons extra-virgin olive oil 1 onion, diced 3/4 cup Red Dog Farm purple carrots, diced 4 cloves garlic, minced 3 cups low-sodium chicken broth 2 cups water 1 cup white wine 3 Red Dog Farm potatoes, halved and sliced 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh sage 1/2 teaspoon chopped fresh thyme 1 (16 ounce) can cannellini beans, rinsed and drained 2 cups Red Dog Farm kale leaves, finely chopped 1 small red chile pepper, seeded and chopped Fine ground black pepper to taste Heat the olive oil in a large Dutch oven...
read moreRoasted Leeks & Brussels Sprouts
1 lb. Red Dog Farm brussels sprouts 1 Red Dog Farm leek 1 pinch salt 1 pinch pepper 1 tsp. minced garlic 2 Tbsp. olive oil 1 Tbsp. honey 1 Tbsp. balsamic vinegar Preheat your oven to 350. Wash your leeks well. Slice the rest lengthwise and then slice horizontally into imprecise chunks (not the nice even circles leeks naturally lend themselves to). Wash the brussels sprouts and trim their ends. Toss both leeks and brussels sprouts in a roasting pan. Add olive oil, balsamic vinegar, and honey, and mix. Sprinkle on the salt, pepper and garlic to...
read moreRoasted Romanesco Pasta
1 head Red Dog romanesco 2 Tbs. olive oil, divided Salt Black pepper 3 large cloves garlic, finely chopped 1/2 cup pitted kalamata olives, sliced lengthwise 2 Tbs. capers, roughly chopped Large pinch red pepper flakes 1 cup chopped Italian parsley leaves, lightly packed 1 lb dried linguini or fettuccine pasta Grated Parmesan cheese Preheat the oven to 450 degrees Fahrenheit. Cut the romanesco into about 1″ pieces, using florets, stalk and all. Place on a pan and toss with 1 tablespoon olive oil, salt, and pepper. Roast for about 15...
read moreIan’s Clam Chowder
2 cups diced Red Dog potatoes 1 cup diced Red Dog celery 1 cup diced Red Dog carrots 1 cup diced Red Dog onions (or sub leeks) ½ cup butter 20 oz. minced clams, either fresh (Ian’s preference) or canned 1 cup clam broth or juice 1 Tbs. dillweed 1 tsp. Black pepper 2 bay leaves 1 tsp. salt 1 quart half-and-half Smoked paprika (to garnish) Heat the olive oil in a pot, then add all the vegetables and saute until tender. Add the clams, broth or water and herbs. Once your veggies are cooked, lower heat and add your dairy. Heat slowly to serving...
read moreAngela’s Toasted Pumpkin Seed Salsa
This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. Seeds from 2 acorn squash 3 roma tomatoes 1 large clove garlic Chipotle in adobo to taste 2 tablespoons lemon juice 2 tablespoons sour cream A shake of salt Both Chris and Angela fell in love with the salsa at Nico’s Tacos in Minneapolis, and staring at the remains of the squash innards from our Brunch Party Acorn Squash, it was time to try to replicate it. Below is the end result, split in two bowls because Chris and Angela have a hard time sharing when...
read moreTofu taco filling, “Refried” pinto beans, Salsa and Limed Cabbage
This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. She recently treated the crew with these filling and tasty tacos! For the taco fillings: 1 1/2 cups black beans 1 1/2 cups pinto beans 1 package firm tofu 1 medium onion, diced 2 medium carrots, diced 3-4 cups additional mixed seasonal vegetables, diced generous splash of olive oil Spices: Ground coriander Ground cumin Smoked paprika Chili powder Salt In separate pots, soak 1 1/2 cups black beans and 1 1/2 cups pinto beans overnight. Add a teaspoon of...
read moreBrunch Party Acorn Squash
This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks. 1 squash per person 2 eggs per person 1 Tbsp vinegar Salsa Hot sauce Butter Maple syrup Preheat oven to 350 degrees. Cut the squash in half, scoop out seeds, reserving them to make toasted pumpkin seeds later. Put the squash cut-side down on a baking sheet, put in the oven. Shower, get dressed, set the table. Greet your guests. Fill a shallow frying pan with water for poaching the eggs. (Two eggs per person) When the water just starts to boil, add a...
read moreCreamy Roasted Cauliflower Soup
1 large head cauliflower (about 2 pounds), cut into bite-size florets 3 tablespoons extra-virgin olive oil, divided Fine sea salt 1 medium red onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth 2 tablespoons unsalted butter 1 tablespoon fresh lemon juice, or more if needed Scant ¼ teaspoon ground nutmeg For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions Preheat the oven to 425 degrees. On a baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until...
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