Red, White & Orange Salad
Chioggia (or candycane) beets show a gorgeous pink-and-white bull’s-eye when sliced, but the colors fade when the beets are cooked or pickled. This makes chioggias a perfect candidate for eating raw, as in this salad. 3 medium beets, sliced as thin as possible (use a mandolin, if you have one) 1 orange, zested and then supremed (rind, pith, and membranes removed), juices reserved ¼ cup roasted or steamed edamame 2 oz. soft goat cheese 2 Tbsp. extra virgin olive oil 1 Tbsp. Lemon juice Salt and pepper Whisk the reserved orange juice,...
read moreHoney Pumpkin Pie
1 pie crust (optional*) 1¾ cups cooked Red Dog Farm Pie Pumpkin 2 eggs 1½ cups milk ½ cup honey 1 teaspoon cinnamon ½ teaspoon ginger ⅛ teaspoon cloves ½ teaspoon salt Preheat the oven to 425º. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the pumpkin, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350º and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the...
read morePan-Seared Chicken Breast with Shallots
For the pan-seared chicken: 2 chicken breasts , boneless, skinless Salt and pepper 2 tablespoons flour 1 tablespoon butter 1 tablespoon olive oil For the shallot sauce: 1 tablespoon butter 4 Red Dog Farm shallots, finely chopped 2 cloves garlic, minced 1/2 cup dry red wine 1/2 cup chicken broth 2 green onions finely chopped To pan sear the chicken: Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over...
read moreStuffed Buttercup Squash
1 Red Dog buttercup squash 3 tablespoons olive oil divided 1/2 cup quinoa 1 Red Dog red onion, finely chopped 8 oz mushrooms, quartered 2 large leaves Red Dog kale, stem removed and finely chopped 2 tbsp white wine (or water) 1/2 tsp dried thyme Salt and freshly ground pepper to taste 1/2 cup dried cranberries 1/4 cup raw almonds, coarsely chopped 2 stems fresh parsley, finely chopped 2-3 oz. feta cheese (optional) Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the...
read moreCheesy Chicken Spinach Bake
2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets 3 Tablespoons olive oil, divided 3 cloves Red Dog Farm garlic, minced 1 teaspoon Italian seasoning 6 ounces cream cheese, softened 1/2 pound Red Dog Farm spinach 1 cup shredded Mozzarella cheese Preheat oven to 350 degrees F. Coat a 9×13 inch glass baking dish with 1 Tablespoon olive oil. Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread...
read moreCilantro-Lime Rice
This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl. 1 cup white jasmine rice 1 teaspoon kosher salt 3 tablespoons finely chopped Red Dog Farm cilantro 2 tablespoons unsalted butter 1 tablespoon fresh lime juice Rinse rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups water,...
read moreOne-Skillet Chicken, Kale and Zucchini
2 tsps extra-virgin olive oil 2 cloves garlic, minced 1/2 Red Dog Farm sweet onion, diced 1 chicken breast (about 70-75 g), slivered into strips Salt and pepper, to taste 1 tsp dried oregano 1/2 bunch Red Dog Farm kale, chopped 1 large Red Dog Farm zucchini, sliced into small wedges 1 pinch red pepper flakes Juice from 1/4 lemon Add olive oil to a large skillet and heat on medium high until the oil begins to sizzle. Sautee the garlic and onion until the onion becomes slightly soft, abut 3-4 minutes. Season the chicken with the salt, pepper...
read moreLemon-Roasted Fingerling Potatoes
1.5 lb Red Dog Farm fingerling potatoes, cut in half lengthwise 1/2 cup olive oil 1/2 cup fresh lemon juice 2 cloves garlic, minced 1/2 tsp salt 1/2 tsp pepper 1/2 tbsp fresh or dried parsley Preheat oven to 400 degrees F. Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl. In a...
read morePasta with Sausage, Leek & Lettuce
1/2 pound sweet Italian sausage 1 Red Dog Farm leek, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained 1/4 cup dry white wine, such as Pinot Grigio 1 tablespoon unsalted butter Coarse salt and ground pepper 1/2 pound short pasta, such as lumache or medium shells 1 Red Dog Farm green leaf lettuce, torn into pieces Grated Parmesan, for serving In a large skillet, cook sausage over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Add leek to sausage in skillet and cook until softened, 5 minutes. Add wine...
read moreLeek, Corn & Tomato Salad
Dressing: 3 tablespoons red wine vinegar 2 sprigs thyme, stripped from stems 1 teaspoon stone-ground mustard 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil Salad: 1 Red Dog Farm leek, thoroughly rinsed 1 tablespoon olive oil 3 ears Red Dog Farm sweet corn, boiled until tender and cooled to room temperature 1 Red Dog Farm tomato 3 sprigs parsley Through the feed opening of a running blender add, 1 at a time, vinegar, thyme,...
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