Easy Green Beans
If you have little ones who want to help in the kitchen, this is an especially kid-friendly recipe. 1 pound Red Dog Farm green beans 4 handfuls saltine crackers 1 Tbsp butter Snap the ends off the green beans, and snap the beans in halves or thirds. Boil the beans in an inch of water for five to ten minutes, until the beans are soft but not mushy. Drain the beans. Crumble the crackers into the beans and add the butter, and mix until the butter melts. Serve and enjoy!
read moreSlow-Roasted Potatoes with Mascarpone and Chives
6 cups coarse sea salt 1 pounds small-medium, yellow, waxy potatoes, such as German Butterball, Yukon Gold or Carola ½ cup mascarpone 1 small bunch chives, chopped Preheat oven to 400 degrees. Spread half the salt in a medium baking dish. Place potatoes on top of salt, then bury completely with remaining salt. Bake potatoes until tender, 45–60 minutes. Remove potatoes from salt, brushing off any excess, and transfer to a serving dish. Let cool slightly. Gently split potatoes and spoon mascarpone into centers. Sprinkle with chives. Serve with...
read moreGarlic Parmesan Cauliflower
1/2 cup butter melted 2 cloves Red Dog Farm garlic, minced 1 cup Italian or plain breadcrumbs 1/2 cup grated Parmesan cheese 1/4 tsp salt 1/4 tsp black pepper 1 Red Dog Farm cauliflower Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed. Melt butter and in a small bowl. Add garlic and stir in. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl. Dip each cauliflower piece into...
read moreMake-Ahead Broccoli and Quinoa Salad
Kosher salt ½ cup dried white or red quinoa 1 head Red Dog Farm broccoli, stalk end trimmed 6 pitted dates (preferably not Medjool), chopped 3 scallions, thinly sliced 4 ounces sharp cheddar, cut into ¼-inch pieces (about 1 cup) ⅓ cup salted, roasted almonds, chopped 1½ teaspoons crushed red pepper flakes ¼ cup olive oil 3 tablespoons (or more) fresh lemon juice Cook the quinoa according to package directions. Chop the broccoli: Hold the head of broccoli by the stalk over a large bowl. Rotating the stalk as you work, use your knife to shave...
read moreCaramelized Fennel and Onion Pizza
2 tablespoons extra-virgin olive oil, divided 1/2 bulb Red Dog Farm fennel 1/2 onion Coarse salt and ground pepper 4 ounces store-bought pizza dough (or make your own!) 4 ounces shredded fontina cheese Fennel fronds Caramelize the Fennel and Onion In a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium heat, cover, and cook 5 to 7 minutes. Uncover,...
read moreRoasted Fennel & Beets
1 bunch Red Dog Farm beets, greens removed (save for another use) and cut into 1/4 inch thick wedges 1 Red Dog Farm fennel bulb, trimmed and sliced into 1/4 inch thick wedges 1 teaspoon fennel seeds Salt and pepper 3 1/2 tablespoons olive oil Fronds from 1 bulb Red Dog Farm fennel, finely chopped 3 tablespoons minced parsley 1 clove Red Dog Farm fresh garlic, minced 2 teaspoons lemon zest Coarse sea salt Preheat the oven to 425. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast...
read moreVinegar Cole Slaw
1/2 head Red Dog Farm green cabbage, thinly sliced 1 bunch Red Dog Farm carrots, grated 1 bunch Red Dog Farm kohlrabi, grated 3 thinly sliced green onions 1/4 cup of apple cider vinegar 1 tablespoon of grainy mustard 1 tablespoon of honey or 1 teaspoon of sugar 1/4 cup of olive oil 1 teaspoon of celery seed Kosher salt and fresh cracked pepper to taste In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Pour a small amount of the...
read moreCreamy Kohlrabi
1 bunch Red Dog Farm kohlrabi 2 cups broth or salted water 1 1/2 tablespoons butter 2 tablespoons flour Freshly grated nutmeg to taste Salt to taste Parsley for garnish Parboil the Kohlrabi Cut away the peel, being sure to remove any woody or stringy parts. Save some of the inner, tender leaves for garnish. Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like. Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes....
read moreBroiled Salmon with Scallions and Sesame
2 garlic cloves, thinly sliced 3 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons honey 1 tablespoon plus 2 teaspoons vegetable oil ½ teaspoon sesame seeds, plus more for serving 3 8-ounce skin-on center-cut salmon fillets Kosher salt 1 bunch Red Dog Farm purple green onions 1 Fresno chile, thinly sliced Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let...
read moreCarrot Greens Pesto
1/4 cup toasted cashews 1 garlic clove Tops from 1 bunch Red Dog Farm carrots 1/4 cup fresh parsley 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano 1/8 tsp sea salt 1/2 tsp freshly ground black pepper 6 tbsp olive oil Preheat oven to 350° spread cashews out, in a single layer, on a sheet tray. Roast in oven for 5 minutes, toss, continue roasting for 2 more minutes. Set aside In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese, salt and pepper. Pulse until smooth and...
read more