Roasted Tomatoes
2 lbs. of Red Dog Farm tomatoes 2-3 Tbls. of extra-virgin olive oil a dash of salt and pepper Preheat the oven to 375 degrees. De-stem and quarter the tomatoes. Toss with the olive oil and salt and pepper. Lay in single layers on a baking sheet and roast in the oven until they begin to brown and caramelize (about 40 minutes or so). From here they can be eaten as is, ground into a sauce, on top of another favorite recipe or as a side dish.
read moreZucchini-Corn Fritters
1 lb. of Red Dog Farm zucchini 4 ears of Red Dog Farm corn (cut from the cob) 1 yellow or sweet onion, medium 1 clove of garlic, minced 2 eggs 1 ½ tsp. salt ¼ tsp. pepper ½ tsp. smoked paprika 1 cup of flour 1 tsp. baking powder 1 cup of shredded cheese (sharp cheddar or a hard alpine style) High-heat oil for frying Sour cream and fresh lime (optional). Coarsely grate the zucchini and onion, lay the mix in a colander and toss with 1 tsp. of salt. After ten minutes gently press out as much liquid is possible (you may want to use a clean towel...
read moreMeaty Melon Salad
1 Red Dog Farm melon 1/2 Red Dog Farm cucumber 4 ounces of fresh ciliegine mozzarella 2 ounces of country ham or marinated tempeh 3 Tbls. of chives, finely minced 2 tsp. honey 2 Tbls. of white wine vinegar Salt and pepper to taste Halve, deseed and peel the melon and cumber. Using the vegetable peeler, continue peeling the melon and cucumber into strips. Layer the strips on a platter and top with the mozzarella and thinly sliced strips of ham or tempeh. Mix the chives, honey, vinegar, salt and pepper together and drizzle over the top of the...
read moreFennel Frond Pesto (& Roasted Veggie Pasta)
Pesto: 1 bunch of Red Dog Farm fennel fronds (just the green portion of the fennel) 3 Tbls. fresh lemon juice 1 clove of garlic 4 Tbls. of extra virgin olive oil 1/2 cup toasted walnuts or almonds 2 ounces of parmesan 1 tsp of salt Pepper to taste Remove the fronds from the more fibrous portion of the fennel stalk. Rinse and puree in a food processor with the garlic clove and toasted nuts. After it is coarsely ground, add the lemon juice and olive oil. Pulse until smooth, then add the parmesan (chopped) and the salt and pepper and pulse again...
read moreCorn & Green Bean Stir Fry
1 lb Red Dog Farm green beans, cleaned and cut crosswise 1 onion, chopped in sticks 2 Red Dog Farm tomatoes, chopped in sticks 4 cloves garlic, minced 1 red bell pepper, chopped in sticks 1 ear of Red Dog Farm corn A few fresh mint leaves, minced 1 Tbls. extra-virgin olive oil Salt and pepper to taste 1 tsp red pepper flakes 1/4 cup water Heat the oil in a wok (or a large skillet). Begin by sautéing the onions, then once they begin to soften add the beans and cook on medium heat for a few minutes. Next add the fresh red pepper, cook for a few...
read moreBuffalo Cauliflower Pizza
1 lb. of Red Dog Farm cauliflower florets 1/2 tsp of garlic powder 1/4 cup red onion, thinly sliced 1/2 cup of Red Dog Farm cilantro, chopped 1 lb. of Red Dog Farm tomatoes, sliced 1/2 cup of your favorite buffalo sauce recipe (I like to use mostly a cayenne and vinegar based hot sauce with a tablespoon of butter) 6 ounces of shredded mozzarella 1/2 cup of blue cheese or ranch dressing your favorite pizza dough (one pizza) salt Preheat your oven to 425 degrees. Toss the cauliflower florets with garlic powder, a dash of salt and 1/4 cup of...
read moreHerb-crusted Cauliflower Salad
½ head of Red Dog Farm red romaine lettuce ½ lb. Red Dog Farm tomatoes 1 head Red Dog Farm cauliflower cut into florets 5 Tbls. extra-virgin olive oil, divided 1 Tbls. chopped parsley 1 tsp. chopped thyme 1 tsp. chopped sage 2 cloves minced garlic ¼ panko breadcrumbs ½ cup grated Parmesan 1 tsp. lemon zest 3 Tbls. lemon juice 1 tsp. dijon mustard Rinse the cauliflower florets and toss with the 3 Tbsp. of olive oil. Roast at 425 degrees for 20 min, stirring about every five minutes. Remove and toss with the garlic, herbs and panko breadcrumbs...
read moreGrilled Leeks & Zucchini with a Citrus Dressing
1 bunch of Red Dog Farm leeks 1 lb. of Red Dog Farm zucchini 3 Tbls. extra-virgin olive oil ½ cup of chopped parsley 1 Tbls. extra-virgin olive oil 1 tsp. orange zest ¼ cup of fresh squeezed orange juice 1 Tbls. soy sauce 1 clove of crushed garlic 1 tsp. of crushed red pepper flakes a pinch of salt Cut the leeks in half lengthwise and remove the darker green, tougher part of the leek (rinse any dirt out of the inner layers at this point). Leave a bit of the root attached to hold the leek together. Cut the zucchini in half lengthwise. Coat the...
read moreStrawberry Shortcake
2 pints of Red Dog Farm strawberries 1 pint of whipping cream 2 cups of flour 1 Tbsp. baking powder 1/2 tsp. salt 3 Tbs. sugar 1/2 cup of cold butter 2/3 cup of half and half Preheat oven to 425 degrees. Mix flour, baking powder, sugar and salt together. Cube the butter and cut into the dry mixture with a pastry blender, knife and fork or by hand. Continue cutting in until the mix is coarse and butter chunks are smaller than a pea. Make a well in the middle, pour in the half and half and mix until it just comes together. Knead the dough a...
read moreCrunchy Peanuty Cabbage Slaw
1/2 head of Red Dog Farm green cabbage, thinly sliced 2 Red Dog Farm carrots, grated 1/4 cup of Red Dog Farm Walla Walla onions, very thinly sliced 1/2 cup of raisins 1/4 cup peanut butter 2 Tbs. rice vinegar 2 Tbs. sesame oil 2 Tbs. soy sauce 2 tsp. brown sugar 2 garlic cloves, minced 1 Tbs. of grated fresh ginger 1/4 teaspoon red pepper flakes To make the sauce, mix the peanut butter, rice vinegar, sesame oil, soy sauce, sugar, garlic, ginger and red pepper flakes together in a bowl. Whisk until no lumps remain (add a little water if...
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