Baked Fennel with Parmesan
1 Red Dog Fennel bulb 1 tsp. softened butter Coarse salt and ground pepper 2 Tbs. grated Parmesan 2 pinches dried thyme Preheat oven to 450 degrees. Boil fennel bulb, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with the softened butter. Season with coarse salt and ground pepper and top with grated Parmesan and thyme. Bake until cheese is golden brown, about 20...
read moreWinter Soup with Coconut Milk & Pear
3 Tbs. unsalted butter 1.5 cups thinly sliced Red Dog Onion 4 cups diced root vegetables (Red Dog carrots, root parsley, parsnips, turnips, celeriac) 1/2 cup finely chopped Red Dog Celery 1 cup thinly sliced Red Dog Chard 1 Tbs. peeled, minced fresh ginger 2 tsp. dried thyme 1 medium clove garlic, finely chopped Salt and freshly ground black pepper 1 can coconut milk 2 cups stock 2 lbs. Red Dog Pumpkin or Squash, diced (3.5 cups) 2 medium firm-ripe Bosc pears, peeled, cored, and chopped Melt the butter in a 5- to 6-quart Dutch oven over...
read moreCharred Brussels Sprouts, Radishes and Apples
1 lb Red Dog Brussels Sprouts, sliced 1 bunch Red Dog Radishes, thinly sliced 2 small tart apples, thinly sliced ¼ cup olive oil Salt and pepper 1 lemon, juiced 2 ounces Parmesan, shaved Heat broiler to high with the rack 6 inches from the flame. Toss the Brussels sprouts, radishes, and apples in the oil on a rimmed baking sheet. Season with ½ teaspoon each salt and pepper. Broil, stirring with a wooden spoon every 2 minutes, until the Brussels sprouts are charred and the radishes and apples are crisp-tender, 6 to 8 minutes. Sprinkle with the...
read moreParsnip Fries
1 lb. Red Dog Farm Parsnips Olive oil Salt and Pepper Preheat the oven to 400 degrees. Slice the parsnips like carrot sticks and toss in some olive oil. Sprinkle with salt and pepper. Arrange in a single layer on a parchment-lined baking tray. Bake for 20 minutes or until golden brown. Serve with mayo and ketchup.
read moreStuffed Green Peppers
1.5 lbs. Red Dog Green Peppers, cut in half and seeded 15 ounce can tomato sauce 1/2 pound ground beef or turkey 1/3 cup chopped onion 1/2 cup shopped Red Dog Carrots 1 cup cooked rice 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder Cheese, grated (optional) Place the cut peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain. In a skillet, heat the ground beef, onion and carrots...
read moreButternut Squash Risotto
1/2 Red Dog Farm Butternut Squash, Peeled, Seeded, And Diced. 3 Tbls. Butter 1 Tbls. Olive Oil 1/2 tsp. Kosher Salt Black Pepper To Taste 1/4 tsp. Chili Powder 1/2 whole Diced Onion 1-1/2 cup Arborio Rice 6 cups (approximately) Vegetable Or Chicken Broth (low Sodium) Salt And Pepper, to taste 1/8 tsp. Turmeric 1/4 cup Heavy Cream (less If Desired) 1/2 cup Parmesan Shavings (more For Serving) Finely Minced Parsley, For Serving Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper,...
read moreRoasted Cabbage and Shallots
1 head Red Dog Green Cabbage 1 lb. Red Dog Shallots Olive oil Salt and pepper Preheat the oven to 400 degrees. Cut the cabbage into 8 wedges and place on a parchment paper-covered baking tray. Slice the shallots into quarters and add to the cabbage. Drizzle liberally with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes. Cabbage should be lightly browned. Serve with meat or roasted winter squash, or sprinkle with cheese for an entrée.
read moreChioggia Beet Salad with Parsley Pesto
1 bunch Red Dog Chioggia Beets Olive oil 4 ounces goat cheese ¼ cup cashews Parsley Pesto 1 bunch Red Dog Italian Parsley ½ cup cashews 1/3 cup Parmesan cheese 3 Tbs. lemon juice 2 cloves garlic 2/3 cup olive oil Salt to taste To make the pesto, put all ingredients in a food processor, blend until smooth. Add more of anything to taste. Slice the beets thinly, toss in olive oil, and roast in a single layer at 400 degrees until barely tender. Remove from the oven and arrange on a plate. Sprinkle on the goat cheese and cashew pieces. Drizzle...
read moreMaple-Glazed Sweet Potatoes with Cipollini Onions
1 lb. Red Dog Cipollini onions, chopped 1/4 cup olive oil 2 lbs. Red Dog Sweet Potatoes, cut into slices Salt and pepper 3 Tbs. butter 1/2 cup maple syrup 3 Tbs. sage leaves, thinly sliced Heat oil in saute pan over medium heat until almost smoking. Add onions, and saute until golden brown, about 5 minutes. Reduce heat to low, and continue to cook onions until tender, about 5 minutes more. Remove onions. Reheat pan over medium-high heat until almost smoking. Add sweet potatoes; season with salt and pepper. Cook, stirring, until browned, about...
read moreFrisee Salad with Strawberry Vinaigrette
Dressing: 3 tablespoons red wine vinegar or sherry vinegar 2 tablespoons Dijon mustard 1/2 pint Red Dog Strawberries, mashed 1 teaspoon pure maple syrup 2 tablespoons extra-virgin olive oil Salt and freshly ground pepperFor the Salad: 1 cup blanched slivered almonds 1 head Red Dog Frisee, torn into pieces 1 Fennel bulb, shaved into thin slices 1 cup mint leaves 1 bunch Red Dog Pea Greens, chopped 1 cup shaved Parmesan cheese In a small bowl, whisk together the vinegar, mustard, strawberries, maple syrup, 2 tablespoons of water and the olive...
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