Potato Bread
2 cups Red Dog Farm potatoes, boiled and mashed 2 1/4 tsp. active dry yeast 1/3 cup of warm water 1 Tbls. of sugar 3 cups of bread flour 1 1/2 tsp. salt In a small bowl, mix the warm water (about 105-110 degrees) with the sugar. Sprinkle the yeast into the mix and stir in. Set aside for a few minutes. If working by hand, combine the flour and salt in a bowl. Next add the mashed potatoes (once cool enough to work in) and work them into the flour. Add the yeast mixture and knead all together until the dough forms and continue kneading for...
read moreColorful Carrot and Kale Salad
1/2 bunch of Red Dog Farm red curly kale, washed, de-ribbed and thinly sliced 1 1/2 lbs. of Red Dog Farm carrots, peeled 1 Tbls. oil for cooking 2 leeks, washed and dried, thinly sliced with the tougher green portion removed 1/4 cup of chopped raisins 2 cloves garlic, minced 1 Tbls. fresh ginger, grated 2 tsp. lemon zest 1 Tbls. rice wine vinegar salt and pepper to taste Begin by using a vegetable peeler or a mandolin to slice the carrots into long ribbons. In a heavy bottomed pan heat the oil and add the prepared leeks. Stir frequently for...
read moreCreamy Squash Lasagna with Fresh Salad
For the fresh salad: 1 lb. Red Dog Farm green cabbage 2 Red Dog Farm carrots 1 small red onion (about 1/4 cup sliced) 3 Tbls. extra-virgin olive oil 1 Tbls. white wine vinegar 1/2 tsp. lemon juice 1 garlic clove, minced a pinch of crushed red pepper a pinch of dried oregano salt and pepper to taste Wash and thinly slice the cabbage, de-ribbing any thick ribs as needed. Peel and grate the carrots and thinly slice the onion. Toss loosely together in a large bowl. Mix together the oil, vinegar, lemon juice, garlic and spices. Dress the salad...
read moreSpicy Parsnip Cupcakes
For the cupcakes: 2 cups (about 1/2 lb.) of Red Dog Farm parsnips, peeled and grated 1 cup of flour 1 tsp. ground cardamom 1 tsp. ground nutmeg 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup brown sugar 2 eggs 2/3 cup vegetable oil 2 tsp. vanilla extract Preheat oven to 350 degrees. Line or grease 12 standard muffin cups. In a bowl, whisk together the flour, cardamom, nutmeg, baking powder, and salt. In another bowl, whisk together the brown sugar, eggs, oil, vanilla, and parsnips. Then stir flour mixture in until it all just comes together....
read moreMinestrone Soup
1/4 cup extra-virgin olive oil, divided 2 cups of Red Dog Farm Siberian kale, washed, de-ribbed and chopped 3 Red Dog Farm carrots, peeled and chopped 1 large yellow onion, chopped 4 cloves garlic, minced 1/2 lb. of Red Dog Farm potatoes, scrubbed and chopped 3 Tbls. of tomato paste 28 ounces of canned, diced tomatoes with liquid 6 cups of vegetable broth 2 bay leaves salt and pepper to taste red pepper flakes to taste 1 cup pipette pasta 2 cups of Great Northern beans rinsed and drained 2 tsp. lemon juice 1/4 cup of Red Dog Farm parsley...
read moreChocolate-Beet Cake
For the cake: about 3/4 lb. of Red Dog Farm red beets, peeled and cooked 3/4 cup of butter, softened 1 3/4 cups of sugar (can be a mix of brown and granulated) 3 eggs 1 tsp. vanilla extract 2 1/4 cups of flour 2/3 cup of dark unsweetened cocoa powder 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 1/4 cups buttermilk Wash and peel the beets. Cut into large chunks and lay in a baking dish. Cover halfway with water and 1 Tbls. of vegetable oil. Bake, covered, for 35-40 minutes at 375 degree. Remove and let cool before finely grating...
read moreSausage & Greens Pasta
1/3 cup of extra virgin olive oil 2 sprigs of fresh rosemary 1/2 lb. spicy Italian sausage, casings removed (can be vegan sausage) 2 cups of cannellini beans, rinsed, and drained thoroughly 1 cup of broth 12 ounces rigatoni pasta, to be cooked salt and pepper to taste 1 bunch of Red Dog Farm chard, washed and leaves roughly torn 1/2 head of Red Dog Farm savoy cabbage, washed and chopped into 1″ chunks and separated 3/4 cup grated Parmesan, divided (can substitute with 1/2 cup of nutritional yeast and 1/4 cup of ground cashews) 2...
read moreParsnip Puree with Cutlets
8 lamb cutlets or 4 medium sized seitan “cutlets”, seasoned to your liking 1/2 lb. of Red Dog Farm stir-fry mix 3-4 Tbls. oil for cooking 1 lb. Red Dog Farm parsnips, peeled, thinly sliced 2 garlic cloves, minced 1 cup of half and half 2 tablespoons butter salt and pepper to taste To make the puree, peel and thinly slice the parsnips. Combine the parsnips, garlic, half and half and butter in a pot. Bring it to a boil and reduce heat to a simmer until the parsnips are soft. Once the parsnips are soft remove the lid and continue...
read morePumpkin Oat-Cran Cookies
1 cup Red Dog Farm Winter Luxury Pie Pumpkin puree 2 1/2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter, softened 1 egg at room temperature 1 tsp. vanilla extract 1 cup of rolled oats 1 cup of dried cranberries Begin by cooking the pie pumpkin to prepare the puree. Luckily this variety cooks whole easily, with the stem on. Preheat the oven to 350 degrees and use a fork to poke a few holes in the side to vent. After an hour or so the pumpkin...
read moreLeek & Arugula Quiche
1 lb. of Red Dog Farm leeks1/4 lb. of Red Dog Farm arugula5 eggs3/4 cup of milk or cream1 & 1/4 cups of cheese (cheddar or cheddar and feta mixed)1/2 tsp. salt1/4 tsp. pepper2 Tbls. butter for cooking2 tsp. of fresh thyme, minced1 pie crust for a 9″ pie Preheat the oven to 350 degrees. Prepare the leeks by trimming off the tougher, green portion and cut in half lengthwise. Rinse thoroughly and chop into 1/2″ pieces. Wash and coarsely chop the arugula. Heat a heavy bottomed pan and add the butter. Cook the leeks, stirring...
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