Zucchini Relish
2 cups chopped Red Dog Farm zucchini 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 Tbls. salt 1 cup sugar 2 tsp. celery seed 1 tsp. mustard seed 1 1/4 cups apple cider vinegar Combine the vegetables and salt and cover with water. Let them stand for two hours. Rinse, drain and repeat. Boil the sugar, spices and vinegar. Add the vegetables to the liquid and simmer for 10 minutes. If you are canning, pack into half pints, leave 1/4″ of headspace and heat in a hot water bath for 10 minutes. If you are not...
read moreFresh Tomato Salad
1 # Red Dog Farm tomatoes 1 Red Dog Farm cucumber 1/2 bunch of Red Dog Farm green onions 1/2 ounce of basil 1 clove of garlic 4 ounces of fresh mozzarella balls, halved drizzle of extra virgin olive oil drizzle of aged balsamic vinegar (slightly thick and sweet) salt and pepper to taste Slice the tomato and cut into one inch wedges. Peel the cucumber and cut into 1/4 inch half moons. Chop the green onions. Remove the basil leaves from the stem and lay them on top of each other. Lightly roll the basil leaves together into a thick pencil shape....
read moreCauliflower Frittata
1 Tbls. extra virgin olive oil 1 medium sliced onion 2 cups Red Dog Farm cauliflower florets (small) 1/4 cup water 1/2 bunch chopped lacinato kale (destemmed) 3 cloves minced garlic 8 eggs 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. smoked paprika 1 Tbls. extra virgin olive oil 1/2 cup cheese (Machengo or cheddar) 1/2# arugula Cook onion with 1 Tbls. of oil in a large cast-iron skillet over medium heat. Once the onion browns add the cauliflower and water. Cover and cook for five minutes, then add kale and garlic. Stir and continue cooking until...
read moreRoasted Beet and Goat Cheese Salad
1 bunch Red Dog Farm beets 1 sprig of fresh rosemary 2 Tbls. extra virgin olive oil Water to cover beets 1/2# mixed greens or 1/2 head of Red Dog Farm red romaine, chopped 4 ounces of goat cheese, crumbled 1/3 cup chopped walnuts 1/4 cup balsamic vinegar 2 Tbls. extra virgin olive oil 2 tsp. Dijon mustard Salt and pepper Preheat oven to 400 degrees. Carefully peel the beets and cut into 3/4″ cubes. Toss beets and 2 Tbls. of oil in your medium sized baking dish. Place rosemary with the beets and pour water in until the beets are nearly...
read moreGarlicky Green Beans with Tahini Sauce
1 lb. Red Dog Farm green beans 2-3 Tbls. oil for cooking 2 cloves of garlic, minced ¼ cup of tahini 2 Tbls. lemon juice 2 Tbls. extra virgin olive oil ¼ cup of chopped parsley Salt and pepper to taste To make the sauce mix the extra virgin olive oil, tahini, lemon juice and salt and pepper. Set aside. Rinse and clean the green beans (de-stemming the woody stem as you go). Cook the green beans with the minced garlic over medium to high heat until they begin to brown. These can be served either cool or hot. Toss with the tahini sauce when ready...
read moreFresh Roll Wraps
1 Red Dog Farm cucumber, peeled and de-seeded, sliced into 4 inch long matchsticks 3 leaves of Red Dog Farm romaine lettuce, cut into 4 inch long strips 1 inch wide ½ cup of coarsely chopped mint and/or cilantro 2-3 green onions, minced 4 ounces of rice vermicelli* 12 rice wrappers (approx. 8 inch diameter)* 12 shrimp- cooked, peeled, de-veined and halved OR 10 ounces of extra firm tofu sliced into twelve 4 inch long strips ½ wide (steamed for one minute if desired) 3 Tbls. of soy sauce 3 Tbls. water 1 tsp. of garlic chili sauce 2 tsp. of...
read moreSummer Fava Bean Pasta Salad
1.5# Red Dog Farm Fava Beans 1 large Red Dog Farm Walla Walla Onion, thinly sliced 2 cups of thinly sliced Red Dog Farm Green Cabbage 2 garlic cloves, crushed (or finely minced) 1 cup of finely chopped parsley 2 cups of dry Farfalle (bow-tie) pasta 1 cup of crumbled Feta ½ cup of chopped pistachios 3 tablespoons of Extra Virgin Olive Oil 3 tablespoons of Extra Virgin Olive Oil (again) 2 tablespoons of lemon juice Salt and pepper to taste Cook the pasta and set aside to cool, rinsing with cold water to prevent from overcooking. Shell the fava...
read moreChocolate Raspberry Galette
Galette dough: 1 1/2 cups all-purpose flour 1 tablespoon of sugar 1/4 teaspoon of salt 8 ounces cold, unsalted butter 1/4 cup ice water For the filling: 2 cups of Red Dog Farm raspberries 2 tablespoons of sugar 2 teaspoons of flour 1/2 cup chocolate spread (i.e. nutella) To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry mix with a pastry blender, a fork or by hand. The mix will be lumpy with pea sized butter pieces. Drizzle water over the mixture and work together until the dough is...
read moreSnap Pea Stir Fry
1# Red Dog Farm Sugar Snap Peas 2 Red Dog Farm Carrots 1 Small/Medium Red Onion ½ Cup Raw Cashews 2-3 Scallions 1 Tbls. Grated Ginger 1 Clove Minced Garlic 1 Tbls. Vegetable Oil (for high heat) 2 Tbls. Soy Sauce 1 Tbls. Sesame Oil Chili Sauce to Taste 1 Tbls. Toasted Sesame Seeds Rinse and prepare the snap peas. Peel and slice the carrots into matchsticks. Thinly slice the red onion (should not have more than 1 cup of onion). Slice the scallions. In a small bowl mix the soy sauce, sesame oil and chili sauce. Set aside. Heat vegetable oil in a...
read moreGreen Kale Salad
Salad: 1 Bunch Red Dog Farm Green Kale 3-4 Scallions 2 Red Dog Farm Carrots 1/2 Cup Toasted Almonds 1/2 Cup Crumbled Feta Cheese (optional) Dressing: 1 Lemon, Juice and Zest A Pinch of Sugar 1 Garlic Clove 4-5 Tbls, Extra Virgin Olive Oil Salt and Pepper to Taste To prepare the dressing: zest a lemon to produce ½ tsp of zest, then juice the lemon (some will be added to the kale in the next step. To the zest add 3 Tbls of juice and a pinch of sugar. Finely chop 1 garlic clove. Add 4-5 Tbls of Extra Virgin Olive Oil. Add salt and pepper to...
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