Arugula-Lime Dressing for Salads, Grains or Meat
1 chopped serrano chile or jalapeño (seeds removed; optional)½ cup (packed) Red Dog Farm arugula½ cup (packed) fresh mint leaves½ cup vegetable oil¼ cup olive oil½ teaspoon finely grated lime zest¼ cup fresh lime juice½ teaspoon sugarKosher salt and freshly ground black pepper Purée all ingredients in a blender until smooth, then drizzle on salads, grains, fish or meat.
read moreLeek-Lentil Soup
1 tablespoon olive oil 1 Red Dog Farm leek, chopped 1 onion, chopped 1 clove garlic, minced 1 small Red Dog Farm carrot, chopped 3/4 cup green lentils 1 bay leaf 1 liter vegetable stock 1 pinch thyme Salt and pepper to taste Rinse the lentils and leave to stand in water while preparing the rest of the veggies. In a large soup pot saute leeks, onions, garlic and carrot in the olive oil until soft. Drain the lentils and add them to the pan. Add the the bayleaf, stock and thyme, and bring to a boil. Simmer for about an hour or until the lentils...
read moreFudgy Vegan Beet Cupcakes
Non-vegan folks might also check out Chocolate-Beet Cake. Makes 10 cupcakes. 1 medium Red Dog Farm beet (makes 1/2 cup puréed beet) 1 cup unsweetened vanilla almond milk 1 tsp white or apple cider vinegar 3/4 cup raw turbinado OR granulated sugar 1/4 cup avocado or melted coconut oil 2 tsp pure vanilla extract 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour 1/2 scant cup unsweetened cocoa powder, plus more for topping 1 tsp baking soda 1/2 tsp baking powder 1 pinch salt Preheat oven to 375 degrees. Scrub beets...
read moreSimple Sautéed Pea Greens
1/4 lb. Red Dog Farm pea greens 1 Tbsp. olive oil 1 clove garlic, minced Salt to taste Lemon juice (optional) Rinse the pea greens in cold water to remove any grit. Shake off excess water, but don’t bother patting them dry. Heat the oil in a medium frying pan over high heat. Once the pan is hot, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the pea greens, with that bit of water still clinging to them, and cook, stirring frequently, until the pea greens wilt and soften, about 3 minutes. Season the greens to...
read moreCandied Carrots
1 lb Red Dog Farm carrots 2 Tbsp. butter 3 Tbsp. brown sugar 1/4 tsp. salt 1/8 tsp. pepper 1 Tbsp. parsley (optional) Slice carrots into half-inch pieces. Place the carrots in a large pan. Add 1 cup of water to the pan. Bring to a simmer and cook the carrots for 8-10 minutes or until tender. Drain the water from the pan and return the pan to the stove over medium heat. Add the brown sugar, butter, salt and pepper. Cook for 2-3 minutes or until butter and sugar have melted and carrots are coated in the glaze. Sprinkle with parsley and...
read moreEasy Balsamic Avocado Dressing
1 ripe avocado 3 tablespoons balsamic vinegar Red Dog Farm salad mix Halve the avocado, remove the pit, and scoop the flesh into a small mixing bowl. Pour vinegar over the avocado flesh and mash it together with a fork until there are no more large chunks. (If you prefer a smooth dressing, you can puree the avocado and vinegar together.) Mix the dressing into your salad mix and enjoy! Tip: You can add shredded carrots, chopped chives, and chopped raabs to your salad to give it more crunch! Dresses 2 main-course salads or 4 side...
read moreParsnip Carrot Cake
2 Red Dog parsnips, shredded 2 Red Dog carrots, shredded 1 cup water 1 cup organic cane sugar 1/3 cup raisins 1 tsp ground cinnamon 1 tsp finely grated fresh gingerroot 1/2 tsp sea salt 1/4 tsp ground cloves 1/2 cup shortening 1/4 cup pure maple syrup 2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 2 cups applesauce, optional 8-inch baking pan, lightly oiled and lined with parchment paper Preheat oven to 325°F. In a saucepan, combine parsnips, carrots, water, sugar, raisins, cinnamon, ginger, salt and cloves. Bring to a boil...
read moreRed Dog Stir Fry
1 piece ginger, about the size of your thumb 2 cloves minced garlic 4 tablespoons olive oil, divided 1# Red Dog Farm carrots 1# Red Dog Farm leeks 1/2# Red Dog Farm stir-fry mix 2 cups cooked rice Peel and mince the ginger. Put ginger, garlic, and 2 tablespoons olive oil in a large frying pan and heat on medium for five minutes, stirring frequently, until the oil sizzles and you can smell the garlic. Chop the carrots and the white part of the leeks into thin rounds. Also chop the green part of the leeks into 1/2″ pieces. Add carrots,...
read moreSweet Glazed Carrots
2 lbs. Red Dog Farm carrots 3 Tbls. butter or a substitute 1/4 cup of brown sugar 1-2 Tbls. of water a pinch of salt Preheat your oven to 375 degrees. Wash and peel the carrots. Slice them diagonally, about 1/4″ thick. Heat the butter or substitute in a saucepan. Add your sugar and stir until dissolved- add a little water to thin the mixture in needed. In a bowl toss the carrots with the sugar mixture and bake them in a casserole dish (may choose to line it with parchment) for about 30 minutes, until tender and...
read moreRoasted Savoy Cabbage Wedges
1 head of Red Dog Farm Savoy cabbage 3 Tbls. of extra-virign olive oil a pinch or coarse salt and fresh pepper Preheat your oven to 400 degrees. Cut your cabbage in half and remove the woody center. Wash the halves and needed and continue to cut each half into wedges about 1-1 1/2 inches thick at the edge. Lay the wedges onto an oiled baking sheet and drizzle or brush the remaining oil on top of the wedges. Roast until the edges begin to crisp, about 30 minutes. Serve as a side or top with cheese or a miso sauce for a hearty...
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