Weekday Sausage, Broccoli & Fennel
1 lb. pork sausage 1 head Red Dog Farm broccoli, cut into small florets 1 bulb Red Dog Farm fennel, trimmed, cored, and cut into thin slices, about 1/4-inch thick Kosher salt and freshly ground pepper 3 tablespoons olive oil 2 teaspoons whole-grain mustard Finely grated zest and one 1 teaspoon of juice from 1 small lemon 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you’re using spicy sausage) Heat oven to 425° F. Combine broccoli florets and sliced fennel in a shallow casserole or baking dish....
read moreMeyer Lemon Risotto with Romanesco and Fennel
For the roasted veggies: 1 head Red Dog Farm romanesco, broken into florets 1 bulb Red Dog Farm fennel, cut crosswise into ½ inch thick pieces 1/2 Meyer lemon, zested and freshly squeezed for juice Extra virgin oil Salt Fresh ground pepper For the risotto: 1 quart chicken or vegetable stock 4 tablespoons unsalted butter 1 leek, washed well, cut lengthwise into quarters and diced crosswise 1 cup Carnaroli rice 1/2 cup Parmesan cheese, grated 1 egg yolk 1 Meyer lemon, zested and freshly squeezed for juice Roast the veggies: Preheat oven to...
read moreSteak with Chipotle-Lime Chimchurri
2 cups fresh parsley leaves 1 bunch Red Dog Farm cilantro 1/2 medium red onion, coarsely chopped 1 to 2 chipotle peppers in adobo sauce 5 cloves garlic, sliced 1/2 cup olive oil 1/4 cup white wine vinegar 1 teaspoon grated lime zest 1/4 cup lime juice 3 teaspoons dried oregano 1-1/4 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each) For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice,...
read moreStrawberry Tomato Salsa
2 Red Dog Farm tomatoes, diced 1 pint Red Dog Farm strawberries, chopped 8 green onions, chopped 1 bunch Red Dog Farm cilantro, minced 6 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon salt In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving.
read moreBraised Red Cabbage with Vinegar
1/4 cup extra-virgin olive oil 1 cup chopped onion 4 garlic cloves, peeled, crushed 1 Red Dog Farm red cabbage, quartered, cut crosswise into 1/2-inch strips 1/2 teaspoon caraway seeds 1 1/2 cups low-salt chicken broth 3 tablespoons red wine vinegar Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add...
read moreCauliflower Grilled Cheese
1 head Red Dog Farm cauliflower 2 eggs, lightly beaten 1/2 cup finely grated Parmesan cheese 1/2 tsp. oregano 1 1/2 cup shredded cheddar cheese Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture...
read moreSweet Onion Mac & Cheese
1/2 pound orecchiette pasta 1 tablespoon olive oil 1 cup canola oil, divided 1/2 cup (1 stick) unsalted butter, divided 1 Red Dog Farm sweet onion, diced Salt and freshly ground black pepper to taste 1/3 cup all-purpose flour 2 cups whole milk, warmed 2 ounces fontina, grated 3 tablespoons freshly grated Parmesan 2 ounces sharp white cheddar, grated 1 large shallot, thinly sliced 1/4 cup rice flour (or cornstarch) 1 teaspoon snipped fresh chives 1 teaspoon chopped fresh parsley Cook the pasta until al dente, drain it, run it under cold water,...
read morePurple Potato Salad
2 lbs. Red Dog Farm purple potatoes, quartered 2/3 cup mayonnaise 3 Tbsp white vinegar 3 Tbsp dijon mustard 1 tsp red pepper flakes 3 Tbsp Red Dog Farm dill, chopped 1/2 tsp salt 1/2 tsp pepper 1 Red Dog Farm sweet onion, finely diced 1 green onion, finely chopped 3 stalks Red Dog Farm celery, finely chopped Bring large pot of salted water to a boil. Add in potatoes and cook for 8-10 minutes or until fork tender. Drain in a colander and rinse under cold water to stop cooking. Set aside and allow to cool. While potatoes are cooking, add...
read moreChickpeas with Spinach, Leeks & Smoked Paprika
1 tablespoon olive oil 1 lb. Red Dog Farm leeks, white and light-green parts only, thinly sliced (save the greens for stock!) 1/2 teaspoon kosher salt plus more for seasoning 1 clove Red Dog Farm garlic, finely chopped 1 15-oz. can chickpeas, rinsed 1/2 teaspoon smoked paprika 1 bunch Red Dog Farm spinach, trimmed, thoroughly washed Heat oil in a large skillet over medium heat. Add leeks and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach...
read more7-Minute Zucchini with Garlic & Basil
2 teaspoons olive oil 1 clove Red Dog Farm garlic, minced 1 pound Red Dog Farm zucchini, sliced into coins Pinch salt & pepper 5-6 Red Dog Farm basil leaves, cut into ribbons Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired....
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