Cauliflower-Crust Spinach Pizza
1/2 of a head of Red Dog Farm cauliflower 1 egg 1 cup of grated Parmesan cheese 3/4 cup of almond flour 1 clove of garlic, minced 1/2 tsp of salt 1 1/2 cups of grated mozzarella 1-2 handfuls of Red Dog Farm spinach 4-5 sun-dried tomatoes, very thinly sliced Preheat your oven to 425 degrees with the baking sheet you will use in it. To prepare the crust, wash and dry the cauliflower. Process in a food processor, or grate with a grater, aiming for a a rice-like consistency. Use a towel to press any remaining water out of the cauliflower crumble....
read moreWinter Luxury Pumpkin Pie
1 Red Dog Farm Winter Luxury Pie Pumpkin 3/4 cup of sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 2 eggs, at room temperature 1 cup of unsweetened condensed milk 1 pie crust 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 will look a bit deflated. Pull it out and wait for it to cool a bit before...
read moreHungarian Kale and White Bean Soup
1 bunch of Red Dog Farm lacinato kale, cleaned and roughly chopped with the thicker part of the stem removed 1 cup of yellow onions, chopped 2 cloves of Red Dog Farm garlic, minced 1 can of white beans (great northern or cannellini) 4 fresh roma tomatoes, chopped OR 1 small can of stewed diced tomatoes 1 lb. of pork loins or pork chops (optional) 5 cups of chicken broth 2 Tbls. of extra virgin olive oil 1 tsp. of Hungarian paprika 1 tsp. of red pepper flakes salt and pepper to taste If cooking with the pork, begin by chopping the pork into...
read morePickled Watermelon Radish & Carrot Mix
1/2 lb. of Red Dog Farm watermelon radishes 3 Red Dog Farm carrots 1/2 cup of rice vinegar 1/2 cup of water 1 Tbls. of sugar 1 tsp. of salt Peel the radishes and carrots and cut them into thin matchsticks. Toss the vegetables with the sugar and let stand for 5 minutes. Pack the veggies into a seal-able glass container. Mix together the salt, water and vinegar and pour over the vegetable to cover (if there is not enough brine mix another small batch with the same ratio). Refrigerate overnight. These pickled veggies are a great topping to a...
read moreDelicata Squash & Gorgonzola Pizza
1 Red Dog Farm delicata squash, scrubbed clean 1/2 lb. of Red Dog Farm peppers, sliced 1 Red Dog Farm yellow onion, thinly sliced 2-3 leaves of chard, thinly sliced 6-8 ounces of Gorgonzola cheese a couple of drizzles of extra virgin olive oil 1 pizza dough Preheat your oven to 425 degrees. Carmelize the peppers and onion by cooking over low heat with olive oil in a cast iron pan, stirring occasionally for 15 minutes or so. In a separate pan cook the chard until it wilts (this prevents the pizza from getting too wet). Cut the delicata squash...
read moreFennel, Potato & Apple Soup
1 bulb of Red Dog Farm fennel, cored and chopped 1 Red Dog Farm yellow onion, chopped 1 lb. of starchy potatoes, peeled and chopped 2 cloves of garlic, minced 2 tart apples, cored, peeled and thinly sliced 3 cups of vegetable or chicken broth 2 Tbls. of oil or butter salt and pepper to taste Begin by boiling water to cook the potatoes separately. While the potatoes are cooking, begin heating the oil (or butter) in a heavy-bottomed pot. Cook the garlic and onions, stirring often, for two-three minutes, then add the fennel. Cook until the...
read moreCreamy Buttercup Squash Soup
1 Red Dog Farm buttercup squash 1 lb. Red Dog Farm leeks, cleaned and sliced into 1/4 inch pieces 2 cloves of garlic, minced 3 Tbls. extra virgin olive oil 4 cups of vegetable or chicken broth salt and pepper to taste 2 Tbls. of fresh sage, minced optional shredded Parmesan or Romano cheese Preheat your oven to 375 degrees. Carefully cut the buttercup squash in half. Scoop out the seeds and place face down on a baking dish- add 1/4-1/2 inch of water and bake until the squash is tender (about 40 minutes). Allow the squash to cool a bit before...
read moreOven-Roasted Garlic Potatoes
2 lbs. of Red Dog Farm fingerling potatoes, cut into 1/4 inch chunks 1/2 cup of Red Dog Farm leeks, diced 4 Tbls. extra virgin olive oil 4 cloves of garlic, minced 2 tsp. paprika 1 tsp. chili powder salt & pepper to taste Preheat oven to 400 degrees. In a large bowl combine and hand toss the ingredients. Spread loosely on a baking sheet. Roast at 400 for 25 minutes, stopping halfway to stir/flip. Enjoy!
read moreGarlic-Broccoli Stir-Fry with Soba
1 head of Red Dog Farm broccoli 1/3 lb. of Red Dog Farm purple beans 1 medium yellow onion 2-3 stalks of Red Dog Farm celery 3-4 cloves of Red Dog Farm garlic, divided Oil for frying 1 Tbls. fresh minced ginger 2 tsp. sesame oil 2 Tbls. rice vinegar 1/4 cup soy sauce 2 Tbls. water 1 tsp. red pepper flakes 1 Tbls. sugar 8 ounces of dry soba noodles 3 Tbls. of sesame seeds Mix the ginger, sesame oil, rice vinegar, soy sauce, water, red pepper flakes,sugar and half of the garlic in a bowl and set aside. Prepare the soba noodles as directed and...
read moreRoasted Vegetable Tacos
3-4 stalks of Red Dog Farm celery 1/2 lb. of Red Dog Farm peppers 1 medium yellow onion 2 orange carrots 2 Tbls. of oil 2 cups of black or pinto beans, drained 2 tsp. cumin 1 tsp. salt 1 tsp. paprika 6 ounces of Cotija cheese, crumbled 1/2 lb. Red Dog Farm chopped tomatoes 1/2 cup of chopped cilantro 12 small tortillas (4″), corn or flour Sour cream and hot sauce (optional) Preheat oven to 375 degrees. Cut the celery diagonally into 3/4″ pieces. Julienne the carrots into 1/4″ strips and the onion and pepper into 1/2″...
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