Broccoli Squash Curry
2 Tbsp. olive oil 1 large, finely-diced Yellow Onion 4 medium cloves garlic, minced One 2 in. piece fresh ginger, peeled and finely grated (about 1 tbs.) 3-4 Tbsp. ground curry powder 2 tsp. brown sugar 1 Tbsp. tomato paste 2 c. chicken broth (or vegetable) 1 c. coconut milk One 3 in. cinnamon stick Salt & freshly ground black pepper 4 c. Red Dog Farm Broccoli florets, cut to 1/2 in. 3 c. peeled Red Dog Farm Buttercup Squash, cut into 1 in. cubes 2 medium Red Dog Farm Tomatoes, coarsely chopped (about 1 1/2 c.) 1 c. Carrots, cut into 1/2...
read moreRoasted Buttercup and Strawberry Salad
1 cup Buttercup squash, cut into ½” cubes 8 medium Strawberries, halved 1 tsp. olive oil ½ Tbsp. agave nectar, maple syrup or honey 1 tsp. cinnamon Dash salt and pepper ½ Tbsp. agave nectar, maple syrup or honey ½ lb. Spinach 4 Tbsp. crumbled feta cheese ¼ c. chopped pecans (optional) Balsamic Vinaigrette (to taste) Heat oven to 375 degrees. Place squash cubes and strawberries on a baking sheet. Drizzle with olive oil, ½ tbsp. maple syrup, cinnamon, salt, and pepper. Toss the mixture with your hands until the pieces are evenly coated. Roast...
read moreNapa Cabbage Tacos
Outer leaves of Red Dog Farm Napa Cabbage Roasted Corn Salsa (recipe below) Filling of your choice (ground beef, shredded chicken, beans, roasted potatoes, tofu) All the fixins’ (shredded cheese, sour cream, avocado, onions, tomatoes) Use the Napa cabbage leaves as a taco shell. Stuff the good stuff inside and eat! Roasted Corn Salsa 2 lbs. Red Dog Farm Tomatoes, diced 3 ears Red Dog Sweet Corn, grilled, kernels sliced off 1 cup diced onion ¼ cup Red Dog Farm Cilantro, chopped 2 Tbs. lime juice 4 tsp. Jalapenos, minced ½ tsp cumin ½ tsp...
read morePureed Broccoli Soup
1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 teaspoon chopped fresh thyme or parsley 8 cups chopped Red Dog Broccoli (stems and florets) 2 cups water 4 cups broth or stock ½ cup half-and-half (optional) ½ teaspoon salt Pepper to taste Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant,...
read moreSour Cream Cucumbers
1/4 cup sour cream 1 tablespoon white vinegar 1 teaspoon sugar Pepper to taste 1 Red Dog cucumber, thinly sliced 1/2 Red Dog Sweet Onion, thinly sliced and separated into rings In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.
read moreSummer Shelling Bean Salad
1 pound Tongue of Fire Shelling Beans Olive oil and vinegar for a vinaigrette (or use one that’s pre-made) Your choice of herbs (basil, thyme, mint, parsley, etc) 1 sweet onion Salt and pepper Red Dog Sweet Corn Tomatoes Feta cheese Olives Tear open the pods of beans and pluck out the beans. Bring a pot of water to boil and drop the beans in- cook to your liking, usually around 30 minutes. While they’re cooking, make a vinaigrette using olive oil and vinegar. 1 part vinegar to 3 parts olive oil should do the trick. Of course, feel free to...
read moreRoasted Romanesco & Purple Cauliflower
1 head Romanesco, cut into florets 1 head Purple Cauliflower, cut into florets 3 tablespoons extra-virgin olive oil, plus more for baking dish 1 head garlic, broken into cloves Salt and pepper Preheat the oven to 375 degrees F. Place Romanesco and cauliflower into a 9×13 in baking dish, toss with olive oil, and sprinkle with salt and pepper. Cover the dish and bake for 30 minutes. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables and tender and nicely browned, stirring occasionally. Feel free to dress this up...
read moreŠaltibarščiai (Lithuanian Cold Soup)
1-2 small Red Dog Farm Beets, boiled, peeled and coarsely grated 3 cups (750 ml) buttermilk 1 medium Red Dog Farm Cucumber, quartered and sliced 1/4 cup chopped Green Onion 2 tablespoons chopped fresh Dill A generous pinch of salt 4 hard-boiled eggs Hot boiled or fried Potatoes for serving Mix all the ingredients (except eggs and potatoes) in a large bowl or pot. Place one egg cut in half in each bowl, ladle the soup on it. Serve with hot potatoes.
read moreTzatziki (Cucumber Salad)
1 Cucumber, shredded 1/2 cup plain yogurt 2 Tbs. Minced Dill 1 clove garlic, finely minced Salt and pepper to taste Combine all ingredients well and serve cold. Delicious as a spread or a dip for veggies. Or serve with spicy or savory food like curries or roasted meat.
read moreStrawberry Rhubarb Crisp
Filling: 1 lb. Red Dog Farm rhubarb stalks, trimmed and sliced 1/2-inch thick 1/2 lb. (about 2/3 pint) Red Dog Farm strawberries, hulled and quartered 1/2 c. granulated sugar 1 1/2 Tbs. corn starch 1 tsp. vanilla extract Topping: 3/4 c. all-purpose flour, spooned into measuring cup and leveled-off with a knife 1/2 c. packed light brown sugar 2 Tbs. granulated sugar 1/4 tsp. salt 6 Tbs. unsalted butter, cut into 1/2-inch cubes 3/4 c. old fashioned rolled oats 1/2 c. chopped pecans Filling instructions: In a large bowl, combine the rhubarb,...
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