Gingered Beets
2-3 large Red Dog Farm Beets 1 Tbsp. butter 1 Tbsp. unbleached flour 2 Tbsp. fresh lemon juice 1 – 2 Tbsp. sugar 1/4 tsp. sea salt 1 1/2 tsp. ginger, minced 1/4 tsp. dry mustard Scrub beets and place them, whole and unpeeled, in a kettle with salted water to cover. Boil for about 45 minutes until beets can be easily pierced with a knife. Drain cooked beets, reserving 1/2 cup liquid. When beets are cool enough to handle, slip off the skins and cut away the stems and roots. Slice beets into 1/4-inch rounds and then cut into strips. In a...
read moreCrispy Brussels Sprouts
1 lb. Red Dog Farm Brussels sprouts 3 cloves garlic, chopped Salt and fresh ground pepper 1/4 cup olive oil Fromage Blanc or goat cheese (optional) Preheat the oven to 400 degrees F. Cut the larger Brussels sprouts into quarters; halve the smaller ones. Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are...
read moreScarlet Queen Turnip Salad
1 bunch Red Dog Farm Scarlet Queen Red turnips, washed (not peeled) and sliced into 1/4-inch thick rounds 3 Tbs thinly sliced Red Dog Farm Leeks 1/4 cup shelled pistachios 1/4 cup crumbled feta cheese salt and pepper, to taste juice of 1 lemon 3 tablespoons extra virgin olive oil In a medium salad bowl, combine the turnips, leeks, and pistachios. Sprinkle feta cheese on top, as well as a big pinch each of salt and black pepper. Drizzle lemon juice and olive oil over salad, and toss gently to...
read moreRoasted Brussels Sprouts with Pomegranates & Hazelnuts
1 1/4 lbs. Red Dog Farm Brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses (or sub honey) Seeds from 1 pomegranate 1/2 cup coarsely chopped toasted hazelnuts Finely grated zest of 1 lime 1 tablespoon finely grated orange zest Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the olive oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without...
read moreCheesy Rigatoni with Roasted Buttercup and Broccoli
1 head Red Dog Farm Broccoli, cut into florets (3 c.) 2 c. Buttercup squash, cubed 1 small Red Dog Farm red onion, thinly sliced into half moons 1/4 c. extra-virgin olive oil salt Black pepper 6 slices bacon 1/2 c. panko (or other) breadcrumbs 12 oz. rigatoni 4 oz. Fontina cheese, grated or cut into small cubes Preheat oven to 425 degrees F. On a baking sheet(s), arrange broccoli, squash, and red onion. Drizzle each with olive oil and season generously with salt and pepper, tossing to coat. Bake until vegetables are golden and tender, 15 to...
read moreWatermelon Radish and Red Kale Salad
2 medium sized Red Dog Farm Watermelon Radishes, thinly sliced A few leaves of Red Dog Farm Red Curly Kale, stemmed and roughly chopped 1 tablespoon fresh lemon juice 1 tablespoon olive oil/sesame oil 1 tablespoon scallion, finely sliced 1 tablespoon Cilantro, finely sliced freshly ground black pepper sea salt Arrange radishes and kale in a bowl or on plates. In a small bowl whisk together the lemon juice and olive oil (or sesame oil). Drizzle evenly over the radish and kale. Scatter spring onions and cilantro. Finish off with a sprinkling of...
read moreChimichurri Sauce
This sauce will warm you from the inside out! Also, parsley has some of the highest concentration of Vitamin C per weight of any fruit or vegetable (including oranges!). Eat on steak, eggs, pasta, or anything! 1/2 cup red wine vinegar 1 teaspoon kosher salt plus more 3-4 Red Dog Farm garlic cloves, thinly sliced or minced 1 Red Dog Farm shallot or equivalent of onion, finely chopped 1 Fresno Chile or red jalapeño, finely chopped 1/2 cup minced fresh Cilantro 1/2 cup minced fresh flat-leaf Parsley 2 tablespoons finely chopped fresh Oregano...
read moreChimichuri
Grill up the spring onions along with a juicy steak (if that’s something you do) and slather this delicious sauce all over it. Yum! ¼ cup Red Dog Farm Basil ¼ cup Red Dog Farm Italian Parsley 1 tsp. dried oregano ¼ cup olive oil ¼ cup red wine vinegar 2 garlic cloves 2 dried red chilis ¼ tsp. salt 1/8 tsp pepper Combine all ingredients in a food processor and run until it’s well blended. Keeps well in the fridge for a week.
read moreRice Salad with Fava Beans and Pistachios
1 ½ c basmati rice 1 c Red Dog Farm Fava beans, shelled ¼ c chopped fresh dill ½ c chopped fresh parsley Juice of one whole lemon and zest ½ t grated lime zest ¼ c olive oil ½ c unsalted pistachios Salt and pepper to taste Cook rice then set aside to cool. Cook fava beans in large saucepan of salted boiling water until tender, about 4 minutes. Drain and transfer to iced water, drain and peel. Toss rice, dill, parsley, pistachios, oil, lemon juice and zest, lime zest, and favas in a large bowl. Season to taste and...
read moreRed Dog Farm Strawberry Dressing
1 pint Red Dog Farm strawberries, hulled, halved 1 head Red Dog Farm Batavian Lettuce 1 cup crumbled feta cheese ⅓ cup walnuts, toasted ⅓ cup olive oil 2 ¼ tablespoons balsamic vinegar ¾ tablespoon sugar Mash strawberries, set aside. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries and season to taste. Place greens, cheese, and nuts in a bowl. Add dressing to salad and toss to coat and enjoy.
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