Green Garlic Pesto
1 cup Red Dog Farm green garlic, chopped 3/4 cup olive oil 1/2 cup finely grated Parmesan cheese 1/3 cup cashews Salt and Pepper to taste In a food processor pulse garlic scapes, oil, Parmesan & cashews in a food processor until finely chopped; season with salt and pepper. Yields 1 Cup.
read moreChive Flower Compound Butter
1/2 cup unsalted butter, room temperature 1/8 – 1/4 tsp. sea salt 5 – 7 Red Dog Farm Chive flowers Place butter in a medium bowl then cream butter with electric mixer. Add salt and chive flowers to the butter and stir until ingredients are mixed together. Store in an airtight container. This will last one week in the refrigerator or up to 6 months in the freezer. Try on your favorite steamed veggies!
read moreTasty Rainbow Chard
1 Tbsp olive oil ½ medium red onion, sliced 2 garlic cloves, sliced 1/8 cup chicken broth 1 bunch Red Dog Farm Rainbow Chard 1 Tbsp lemon juice Dash of sea salt and black pepper Heat oil over medium-heat in a 3 quart pot. Add onion, cook and stir 2 – 3 minutes. Add garlic, cook 1 minute then add broth and chard. Cook and stir 5 – 6 minutes until chard is tender. Remove from heat then stir in lemon juice, salt and pepper. Serves 2
read moreBaked Spinach & Cheese
½ lb. Red Dog Farm Red Kitten Spinach 2 Tbsp butter ½ large onion, diced 2 garlic cloves, minced Salt and pepper (to taste) 1 cup mozzarella cheese (or your choice), grated 1/8 – ¼ tsp. nutmeg Melt butter in pan over medium heat. When butter starts bubbling add onion and garlic. Sauté for 2 minutes then add spinach, salt and pepper. Cover and steam for 3-4 minutes. Place ½ of the cheese in bottom of baking dish then top with spinach and sprinkle nutmeg on top. Place remaining cheese on top and bake at 350F for 18-20 minutes or until...
read moreFried Radishes
1 cup Red Dog Farm radishes, quartered 1 Tbsp butter 1/2 Tbsp basil (fresh or dried) 1/2 Tbsp chopped chives (or other fresh herb) Sea salt and pepper to taste Melt the butter in a medium saute pan. Add the radishes and toss to coat. Cook over medium heat for about 10 minutes, stirring occasionally until softened and golden brown. Remove from heat and add the basil and chives. Season with salt and pepper to taste.These are a great alternative to potatoes!
read moreArugula Rhubarb Salad
1 lb. Red Dog Rhubarb, cut into 2” pieces 1/3 cup honey 1/4 cup chopped walnuts ¼ lb. Red Dog Arugula 2 Tbsp. olive oil 1 Tbsp. balsamic vinegar 4 oz. fresh goat cheese Preheat oven to 450 degrees. Toss rhubarb with honey and spread in a single layer on a baking sheet. Roast until beginning to soften, about 5 minutes. Let cool on baking sheet. On another baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop. Toss the arugula with the olive oil and vinegar. Season to taste with salt and pepper....
read moreGrilled Choi
Slice a head of Bok Choi into quarters. Rinse well inside the leaves. Pat dry. In a large bowl, gently toss with plenty of olive oil and a sprinkle of salt (soy sauce works well too). Grill on high heat, turning occasionally until leaves are crispy, about 15 minutes. Delish!
read moreGreen Garlic Pancakes
Pancakes: 2 cups all-purpose flour 1 cup warm water Peanut oil 1 cup Red Dog Farm green garlic, chopped Sea Salt Dipping Sauce: 1/4 cup light soy sauce 1 Tbls seasoned rice vinegar ½ tsp sesame oil 1 tsp sugar ½ tsp ginger, minced 1 garlic clove, minced Make the dipping sauce by whisking together ingredients in a bowl. Set aside. To make the pancakes, place the flour in a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured surface and knead 3-4 times. Cut the dough ball into four even pieces. Take one...
read moreFrench Breakfast Radish on Toasted Bagel
1 Bagel, sliced and toasted 2 Tbsp. cream cheese 1 tsp Dill, fresh chopped or dried 2 Red Dog Farm French Breakfast Radishes, sliced thin ½ tsp. fresh lemon juice Chives for garnish, chopped (optional) Spread cream cheese over your toasted bagel. Sprinkle half of the dill on both halves of the bagel then top with the sliced radishes. Sprinkle the rest of the dill on top and spritz with lemon juice. Garnish with chives and serve. Enjoy the wonderful crunch of the radish! Serves 1
read moreSpaghetti with Rainbow Chard
8 oz spaghetti noodles 1 bunch fresh Red Dog Farm Rainbow Chard 2 cloves finely minced Fresh Garlic Optional: pinch of red pepper flakes 1/4 cup extra virgin olive oil 1/2 cup coarsely grated Pecorino-Romano cheese (can also use Parmesan or Asiago) fresh ground black pepper to taste salt to taste Prepare pasta as desired and set aside with a little olive oil so it doesn’t stick together. Wash and cut chard leaves into crosswise strips about 1/2 inch wide, cutting out large inner chard stems if desired. Heat olive oil over medium heat and add...
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