Fresh Dill Pasta Salad
4 oz seashell pasta1/2 cup mayonnaise1/8 cup sour cream3/4 Tbsp lemon juice3/4 Tbsp Dijon mustard1/8 – 1/4 cup Red Dog Farm fresh dill, chopped1/8 tsp black pepper1/4 cup celery, chopped1/4 cup cucumber, seeded and chopped1 tomato, diced1 1/2 Tbsp shallots, mincedSalt, to taste Cook pasta in lightly salted water until tender, about 8 minutes. Drain and rinse under cold running water to cool. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, celery,...
read moreKohlrabi Fritters
1 cup Red Dog Farm Kohlrabi – peeled, shredded and drained (*see note below) 2 eggs 1/3 cup onion, diced 1/3 cup parmesan cheese, shredded 1/2 small jalapeno, diced 1/4 cup breadcrumbs 1/2 cup flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp onion powder 1/4 tsp garlic powder 1 – 2 Tbsp olive oil (for cooking fritters) Mix all ingredients in a large bowl until combined, it will form a sticky dough. Form the dough by hand into patties. Heat olive oil in a skillet on medium-high heat. Place patties in skillet and sear one side, takes about...
read moreSnow Peas and Vinaigrette Dressing
Salad 2 cups Red Dog Farm snow peas ¼ cup green peas (you can use frozen and defrosted them) ½ cup English cucumber, diced ¼ red onion, sliced thin fresh dill, chopped (to taste, about 1 Tbsp) fresh mint, chopped (to taste, approx. 2 leaves) salt/pepper to taste Dressing 1 ½ Tbsp balsamic vinegar ¾ Tbsp Dijon mustard ½ Tbsp pure maple syrup salt/pepper to taste Add all the salad ingredients to a medium bowl and toss well. Whisk the vinaigrette ingredients in small bowl. Pour dressing over salad and toss well. Serve at room temperature or...
read moreKale & Sage Frittata
1 bunch Red Dog Lacinato Kale1/3 cup grated Parmesan cheese4 eggs1 Tbs. fresh sage, chopped (or dried)1/2 tsp. salt1/2 tsp. pepper2 Tbs. olive oil Heat the oil in a frying pan on a medium heat (I used an 8 inch pan for this). Add the kale and cook for 5 minutes until wilted and soft. In a bowl, beat the eggs and add the sage, Parmesan, salt and pepper. Pour the egg mixture into the frying pan and cook for 7-10 minutes until firm. Heat the grill on a medium heat and place the frittata underneath it, until the top is golden and firm. Eat and...
read moreKohlrabi Dijon Slaw
2 Tbsp Dijon mustard ½ cup apple cider vinegar 1/8 tsp celery seed 1 bunch Red Dog Kohlrabi (peeling optional, set leaves aside for another dish) 4 medium Red Dog Farm carrots, shredded ½ large red onion, sliced thinly and cut into 1 inch pieces Salt and black pepper to taste Grate the kohlrabi. Whisk the mustard, vinegar, salt, pepper and celery seed together in a large bowl. Add the shredded kohlrabi, carrots and onions. Toss together until the cabbage mixture is coated (At first, it may seem like you don’t have enough dressing but be sure...
read moreSwiss Chard with Chickpeas & Poached Egg
2 Tbs. plus ¼ cup olive oil ½ lemon 1 small onion, halved, plus 2 medium onions, chopped 6 garlic cloves, smashed, divided 2 bay leaves 1 cup dried chickpeas, soaked overnight, drained 2 teaspoons kosher salt, plus more 1 Fresno chile, finely chopped (optional) 1 teaspoon baharat, garam massala, or a combo of Middle Eastern spices 1 large bunches Swiss chard, chopped into 1” pieces 3 Tbs. dried cranberries 4 large eggs 1 tablespoon fresh marjoram leaves Freshly cracked black pepper Heat 2 Tbsp. oil in a medium saucepan over medium-high. Add...
read moreRoasted Radishes with Brown Butter & Lemon
1 bunch Red Dog Farm radishes ¾ Tbsp olive oil Coarse kosher salt 1 Tbsp unsalted butter ½ tsp fresh lemon juice Preheat oven to 450°F. Brush heavy-duty baking sheet with olive oil. Cut of radish tops, leave about ½ inch. Rinse tops well then coarsely chop, set aside. Cut radishes in half lengthwise and place in a medium-sized bowl. Add ¾ Tbsp olive oil and toss to coat evenly. Place radishes, cut side down, on baking sheet and sprinkle lightly with salt. Roast radishes until crisp-tender, 12-18 minutes, stirring occasionally. Add more salt...
read morePotato Salad with Basil
2 lbs. Red Potatoes Salt 1 cup mayonnaise 1/4 cup buttermilk 2 Tbsp Dijon mustard 2 Tbsp whole-grain mustard 1/2 cup chopped fresh Red Dog Farm Basil Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, basil,...
read moreLettuce-wrapped Spring Rolls
Green Leaf Lettuce leaves Basil Spearmint Green Onions, sliced Radishes, grated Rice noodles Peanut Dipping sauce *If you have other vegetables on hand (carrots, cabbage, cilantro are all great), use them as well! Cook the noodles until soft, dunk in ice water to cool, then drain. Using a lettuce leaf as a wrapper, add small amounts of the following: noodles, grated radish, sliced green onions, basil and spearmint leaves.Wrap the lettuce leaves into a cylinder, tucking in the ends as well. Arrange all the rolls on a platter and serve with...
read moreCilantro – Pumpkin Seed Pesto
1 bunch Red Dog Farm Cilantro 1 bunch Red Dog Farm Garlic Scapes 1/3 cup pumpkin seeds 1/4 cup olive oil 5 Tbsp. fresh lemon juice 1/2 tsp. salt Coarsely chop scapes and cilantro. Throw everything in a food processor and process to desired smoothness. delicious on pasta, sandwiches, cooked and raw veggies.
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