Garlicky Kale Salad with Roasted Chickpeas
1 bunch Red Dog Farm Kale, loosely chopped or torn1 15-ounce can chickpeas, rinsed, drained and thoroughly dried1.5 Tbsp olive, avocado or grape seed oil3 Tbs. masala spice blend (see below) Masala spice blend3 Tbsp cumin2 Tbsp garlic powder2 Tbsp paprika3 tsp ginger2 tsp coriander2 tsp cardamom Dressing1 head garlic1/4 cup tahini2 Tbsp olive oil + more for roasting garlic2 lemons, juiced (~1/3 cup)1-2 Tbsp maple syrup (or honey if not vegan)Pinch each salt + pepperHot water to thin Peel apart garlic cloves but leave the skin on. Preheat oven...
read moreSwiss Chard Slaw
3 cups shredded or finely chopped Red Dog Farm Swiss Chard 1 cup shredded Red Dog Farm Purple Cabbage 1/4 cup shredded Red Dog Farm Carrot 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting) 1/4 cup olive oil or nut oil 1 tablespoon apple cider vinegar 1 tablespoon veganaise (optional) 1/2 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried 1/4 teaspoon black pepper 1/4...
read moreCeleriac, Potato, Leek & Apple Soup
1 tablespoon olive oil 1 medium onion, chopped 4 Red Dog Farm Leeks, cleaned and sliced or chopped Salt to taste 2 pounds Red Dog Farm Celeriac, peeled and diced 3/4 lb. Red Dog Farm potato, peeled and diced 2 granny smith or braeburn apples, cored, peeled and diced 2 quarts water, chicken stock, or vegetable stock A bouquet garni made with a bay leaf and a couple of sprigs each Thyme and Parsley Freshly ground pepper to taste Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook,...
read moreParsnip Cupcakes
1 cup all-purpose flour 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup packed light-brown sugar 2 large eggs 2/3 cup vegetable oil 1 tablespoon pure vanilla extract, divided 2 cups grated Red Dog Farm Parsnip 8 oz. cream cheese, room temperature 1/2 stick unsalted butter, room temperature 1/2 cup confectioners’ sugar Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2...
read moreQuick Pickled Watermelon Radishes
1 lb. Red Dog Farm Watermelon Radishes, thinly sliced 3 cups unseasoned rice vinegar 3 tablespoons honey 3 tablespoons sugar 1 teaspoon peppercorns 1 teaspoon kosher salt 6 cloves Red Dog Farm Garlic, roughly chopped 1 jalapeño, sliced in strips 3 tablespoons fresh lime juice Wash radishes, dry, and slice about a ¼ inch thick (you can cut into matchsticks or wedges). In a medium saucepan over medium heat, combine the vinegar, sugar, honey, peppercorns, salt, and heat until ingredients are dissolved, about 2 minutes. Remove from heat. Stir in...
read moreHoney Balsamic Roasted Brussels Sprouts
1 lb Red Dog Farm Brussels sprouts 2 tbsp olive oil, separated 1/2 tsp kosher salt 1/4 tsp ground black pepper 1 1/2 tbsp balsamic vinegar 1 1/2 tsp honey Preheat your oven to 425°F. Line a baking sheet with aluminum foil. Trim off the outer, dry leaves of your sprouts, cut the bottom off and slice lengthwise. In a large bowl, toss Brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer the sprouts to baking sheet and roast until tender and caramelized, about 20 minutes. Place the roasted...
read moreSage Stuffing
16 oz loaf rustic white bread, cut into 1-inch cubes, about 10 cups 4 tablespoons butter, plus an additional 2 tablespoons melted 1 pound Red Dog Farm Yellow Onions, diced 4 large stalks Red Dog Farm Celery, diced 4 cloves Garlic, minced 1/4 cup finely chopped fresh Sage leaves Leaves from 4 stalks Thyme 2 large eggs, beaten 2 cups turkey, chicken, or vegetable stock 1 teaspoon salt Freshly ground black pepper Preheat the oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until quite crisp, stirring every...
read moreChioggia Beet Chips
2 medium Red Dog Farm beets with stems trimmed to 1 inch 1 cup water 1 Tablespoon canola or vegetable oil Sea salt Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandoline or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt. Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking...
read moreCauliflower Celeriac Puree with Garlicky Greens
1 medium Red Dog Farm Celeriac, peeled and cut into 1/2-inch cubes 1 small head or half a large head of Red Dog Farm Cauliflower, cut into small florets 1/2 teaspoon salt or to taste 4 Tablespoons butter 1 bunch Red Dog Farm Swiss Chard 2 cloves Garlic 1 pinch red pepper flakes Set a steamer basket in a large pot or pan and fill with water to just below the basket. Bring water to a steady boil. Add the celeriac and cauliflower florets (you may need to do this in two batches depending on the size of your pot); reduce to a low simmer. Cover and...
read moreApple Fennel Chicken Salad
½ apple, finely chopped (try Pink Lady or Gala for the color) ½ Red Dog Farm fennel bulb, finely chopped ½ small Red Dog Farm shallot, finely chopped 8 ounces poached, roasted, or rotisserie chicken, torn into bite-size pieces (spring Rain Farm roasted chicken is highly recommended) 2 tablespoons mayonnaise 2 tablespoon finely chopped fresh herbs (parsley, chives, tarragon, etc.) 2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice, plus more if needed Kosher salt, freshly ground pepper Using a fork, mix apple, fennel, shallot,...
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