Pea Greens Salad
¼ lb. Red Dog Farm Pea Greens ¼ lb. fresh spinach 1 Tbls lemon juice 2 Tbls olive oil Sea salt and fresh ground black pepper ¼ cup Pecorino or Parmesan cheese Place pea greens and spinach in a bowl. Add lemon juice and olive oil then toss until coated well. Season with salt and pepper to taste. Add cheese on top when serving.
read morePasta with Pea Greens
1/4 lb. Red Dog Pea Greens Zest of 1 large lemon 1/4 cup lemon juice 1/3 cup good-quality extra virgin olive oil 1 cup grated Parmesan cheese, plus extra for garnish Fresh ground black pepper, to taste 1/2 lb. spaghetti 1/2 cup pasta water (reserved from when you cook the spaghetti) Kosher salt, to taste Roughly chop pea greens. Set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated Parmesan cheese, and a generous amount of fresh ground pepper. Cook spaghetti in very salty water until al dente. Reserve 1/2 cup...
read moreSautéed Mustard Greens
¼ cup thinly slice Red Dog Farm onion 1 clove garlic, minced ½ Tbsp. Olive oil ½ lb. Red Dog Farm mustard greens 1 – 1 ½ Tbsp. chicken broth Dash of each – Sea salt and black pepper 1/8 tsp. dark sesame oil In a large pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize (5 to 10 minutes). Add the minced garlic and cook 1 more minute. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper then...
read moreRoasted Parsnips and Carrots
1 lb. Red Dog Farm parsnip, peeled ½ lb. Red Dog Farm carrots, peeled 1 ½ – 2 Tbls. Olive oil ½ Tbls. Sea salt 1 tsp. fresh ground black pepper 1 Tbls. Minced fresh dill or parsley Preheat the oven to 425 degrees F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally into 1 inch-thick slices. The vegetables will shrink while cooking, so don’t cut the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss to coat them. Roast for 20-40...
read moreCrispy Oven Potatoes with Chives
1 lb. Red Dog Farm German Butterball Potatoes, cut into equal-sized pieces, leave skin on 6 cloves of garlic 2 Tbls. light olive oil 1 Tbls. Red Dog Farm chives, chopped 1 Tbls. lemon juice Sea salt Fresh ground black pepper Heat your oven to 375ºF. Wash, then cut your potatoes into chunks which are the same size. Place the potatoes and garlic into a pot along with a tablespoon of salt, cover with cold water and bring to the boil. Boil the potatoes for 5-8 minutes, or until partially cooked. Drain the potatoes and garlic in a colander and...
read moreSteamed Raab with Parmesan
1 bunch Red Dog Farm Raab 3 Tbls. olive oil 1 clove garlic, minced Red chili flakes (optional) Parmesan cheese (optional) Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the raab and saute 10 to 15 minutes, or until desired done-ness. Sprinkle with red chili flakes and Parmesan cheese, if...
read moreCheddar and Parsnip Soup
1 medium Red Dog Onion 1 tsp. salt 2 Tbsp. vegetable oil 2-3 tsp. caraway seeds 1 lb. Red Dog Parsnips, peeled and cubed 1 ¼ lb. potatoes, peeled and cubed 3 cups water ¼ tsp. ground fennel seeds 3 cups (8 oz.) medium or sharp cheddar, grated 3 cups milk Parsley, chopped In a saucepan, sauté the onion with the salt in the oil on low heat until the onions become translucent, about 10 minutes. Mix in the caraway and parsnips. Stir and simmer gently for about 5 minutes. Add the potatoes and water and bring the soup to a boil. Moderately...
read moreMoroccan Carrot Salad with Ginger
4 large Red Dog Carrots Salt ½ tsp. cumin ½ tsp. coriander 1 inch fresh ginger, finely grated A pinch of cayenne Juice of ½ lime 2 Tbsp. olive oil 2 Tbsp. Parsley, Cilantro, and/or Mint, chopped Julienne carrots (cut them into little matchsticks) and cook in salted boiling water until almost tender, but still crisp in the center. Drain and season with salt. Add cumin, coriander, ginger, and cayenne and toss gently to mix. Allow to marinate in the refrigerator for a few hours or overnight to allow the carrots to absorb the flavors. Just...
read moreCastelfranco Salad with Pears and Bleu Cheese
1 head Red Dog Castelfranco Radicchio 3 large ripe pears 1 lemon, juiced 6 oz. Roquefort cheese ½ tsp. sea salt ½ tsp coarsely milled black pepper 1 Tbs. red wine vinegar 4 Tbs. olive oil Split the Castelfranco in half down through the root and split in half again. Cut away the root and stalk holding the leaves together and then cut each segment in half again to produce a lot of bite-sized pieces. Wash in a large bowl of very cold water and then spin-dry before filling a large salad bowl. Peel the pears and roll them in the lemon...
read moreSausage and Apple Stuffed Acorn Squash
2 – 3 Red Dog Acorn Squash, halved Olive oil Salt & pepper 1/2 lb. ground sausage 1 Small Red Dog Onion, finely chopped 1 Large celery stalk, finely chopped 1 Apples, diced ½ tsp sage 1/4 cup bread crumbs 1/2 cup Parmesan cheese, divided (optional) Preheat oven to 400 degrees. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste. Bake for 40 minutes to an...
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