Kohlrabi Salad
1/2 lb. of Red Dog Farm salad mix 1/2 of a Red Dog Farm kohlrabi 2 leaves of Red Dog Farm purple lacinato kale 1/2 cup fresh seeds from a pomegranate 3 Tbls. extra virgin olive oil 3 Tbls. white wine vinegar a pinch of sugar salt and pepper to taste Peel and thinly slice the kohlrabi and cut again into strips. Wash and prepare the kale by de-stemming thick part of the stem (the rest can remain) and thinly slice across the leaf. Place the kale in your salad bowl and work together with a pinch of salt until the kale begins to soft. Add the...
read moreGarlicky Stir Fried Mustard Greens
1 bunch of Red Dog Farm mustard greens 3 cloves of garlic, minced 1/2 lb. of purple daikon radish, peeled and thinly sliced into half moons 8 ounces of dry soba noodles 3 Tbls. peanuts, minced 3 Tbls. soy sauce 2 tsp. chili sauce 2 tsp. sugar 2 Tbls. rice vinegar high heat oil for frying Begin by cooking your soba noodles and setting aside. In a small bowl mix together the soy sauce, chili sauce and rice vinegar- set aside. Wash and coarsely chop the mustard greens and prepare the radish. In a wok or a heavy bottomed pan, heat the oil and...
read moreButternut Squash Curry
1 Red Dog Farm yellow onion, chopped 1 Red Dog Farm butternut squash, diced to chickpea size (peeling optional) 4 cloves of minced garlic 1 bunch of cilantro, roughly chopped with the woody part of the stem removed 1 can of chickpeas, rinsed and drained 1 can of coconut milk 2 Tbls. of your favorite Masala style curry paste 1 cup of water ½ cup of peas ¼ lb. of spinach Salt and pepper to taste High heat oil for cooking Basmati rice for serving Heat a drizzle of oil in a heavy bottomed, deep pan. Cook the onions and garlic over low to medium...
read moreThai Ground Pork Salad
1/2 head of Red Dog Farm red cabbage or red butter lettuce 1 Red Dog Farm yellow onion 10 ounces of lean ground pork 2 Tbls. fresh cilantro, chopped AND 1/2 bunch of the leafy portion of sprigs 2 Tbls. fresh mint, chopped AND 1/2 bunch of the leafy portion of sprigs 3 Tbls. of lime juice 2 Tbls. breadcrumbs 1-2 Tbls. Asian fish sauce 1/8 tsp. cayenne Arrange the cilantro and mint sprigs on a platter. Cut the red cabbage lengthwise into 4 wedges and cut out core OR separate the whole leaves from red butter lettuce. Arrange cabbage wedges or...
read morePotato and Leek Galette
Galette dough: 1 1/2 cups of all-purpose flour 1 tsp. of sugar 1/4 tsp. of salt 8 ounces of cold, unsalted butter 1/4 cup of ice water The filling: 2 Red Dog Farm leeks, washed and trimmed to the white and pale green portion 2 medium Red Dog Farm Purple Viking potatoes, thinly sliced 2 cloves of garlic, minced 4 ounces of goat cheese 3 Tbls. of heavy cream 2 Tbls. of of Red Dog Farm parsley, chopped 3 Tbls. of extra virgin olive oil To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry...
read moreCeleriac Remoulade
1 Red Dog Farm celeriac 1 large or 2 medium apples (some sweetness and a lot of crunch to them) 1/4 cup of mayonnaise 2 Tbls. of whole grain or Dijon mustard 1 lemon, juiced 1 tsp. of lemon zest salt and pepper to taste 2 tsp. of Red Dog Farm parsley, finely minced Juice the lemon into a large mixing bowl, add the zest and a dash of salt and pepper to the juice. Wash and peel the celeriac and apples (I like to prepare these one at a time and then add into the lemon to prevent any browning). Slice the celeriac and apples into thin disks and...
read moreRed Flannel Roast
2 Red Dog Farm red beets 2 Red Dog Farm parsnips 3 carrots 3 red or German Butterball potatoes 1 large yellow onion 2 cloves of garlic 3 Tbls. of extra virgin olive oil Wash and peel the carrots, beets and parsnips and dice into 1/2-3/4 inch cubes. Thoroughly wash the potatoes and dice them into cubes of the same size. Dice the onion to match. Mince the garlic and add the garlic, potatoes, parsnips and carrots into a baking dish together. Drizzle with 2 Tbls. of the oil. Place the beets in a separate baking dish (this helps the other...
read moreSavory, Stuffed Acorn Squash
2 Red Dog Farm acorn squashes 1/2 cup of chopped Red Dog Farm cauliflower florets 1/2 cup of diced yellow onion 1/2 cup of brown rice or quinoa 1 cup of black beans 1/4 lb. of diced sausage or marinated & crumbled tempeh salt and pepper to taste 1 tsp. cumin 1 tsp. paprika extra virgin olive oil for cooking 1/4 cup of plain breadcrumbs 1/4 cup of sharp cheddar or Parmesan cheese Destem and cut the acorn squashes in half, top to bottom. Scoop out the seeds and place open-side down on an oiled baking sheet. Bake at 400 degrees for 30-35...
read moreBrussels Sprouts Salad
1 Red Dog Farm Brussels Sprouts tree 2 Tbls. of Red Dog Farm yellow onion, finely minced 2 Tbls. of extra-virgin olive oil 3 Tbls. of lemon juice 1/4 cup of shredded Romano cheese 2 Tbls. of toasted pumpkin seeds salt and pepper to taste Remove the Brussels Sprouts from the tree and remove any tough part of the stem. Shred the Brussels Sprouts with a food processor, or very thinly slice them. Heat the olive oil over medium heat in a skillet and add the minced onion. Once that begins to brown add in the Brussels Sprouts. Cook for just a few...
read moreSweet Roasted Carrots and Sage
1 bunch of Red Dog Farm carrots 4-5 fresh leaves of Red Dog Farm sage, minced 2 Tbls. of extra-virgin olive oil 2 Tbls. of honey or brown sugar salt and pepper to taste Preheat your oven to 375 degrees. Begin by rinsing and peeling the carrots. Cut the carrots diagonally into 1/4″ oval strips. Toss the carrots with the oil, finely minced sage, salt & pepper, and honey or sugar. Bake them for about 30 minutes until they begin to soften and caramelize. These carrots are a great fall side dish or can be used as a sandwich topping- a...
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