Roasted Acorn Squash with Sesame and Cumin
3 T sesame seeds 1 1/2 t cumin seeds 1 Red Dog Farm Acorn Squash halved, seeded, and cut into 1-inch wedges 1 t ground coriander Coarse salt and freshly ground pepper 3 T olive oil Preheat oven to 400. In a skillet over medium-high, toast sesame seeds til golden brown, 1-2 minutes. Add cumin seeds and toast til fragrant, about 30 seconds more. Transfer to bowl and let cool. Toss diced squash with coriander, 2 t salt, ¼ t pepper, and oil. Place on a rimmed baking sheet and roast 15 minutes. Add toasted seeds, toss to coat, and flip. Roast 15...
read moreSwiss Chard Rolls
One bunch Red Dog Farm Swiss Chard 1 cup cooked rice 1 # ground beef, pork, or your favorite substitute 4 cloves of Garlic, diced 2-3 stalks Red Dog Farm Celery, diced 2-3 Carrots diced 2 T butter or oil 1 egg 1 t paprika 1 t Oregano 1 t sea salt 1 t chili powder 1/2 t basil 3 cups tomato sauce Soak swiss chard leaves in hot water for 15-20 minutes. Saute the garlic, celery, and carrots in the butter or oil. In a bowl, mix together the cooked rice, all the spices, the sauteed vegetables, the egg, and the raw meat. Place a scoop of the mixture...
read moreRed Kuri Squash Soup
1 1/2 pounds Red Dog Farm Red Kuri Squash, peeled and cut into 1-inch cubes (3 cups) 1/2 medium Onion, coarsely chopped 1 bay leaf 1 medium Red Dog Farm Fennel bulb, cored and cut into thin wedges 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground black pepper 1 tablespoon unsalted butter Chopped toasted pecans and small marjoram leaves, for garnish Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high...
read moreCreamy Fall Vegetable Soup
1 lb. Red Dog Farm Leeks, white parts only, cleaned and sliced 1/2 inch thick 2 Red Dog Farm Garlic cloves, minced 3 large Red Dog Farm Carrots, diced 1 Red Dog Farm Celeriac, peeled and diced 1 lb. Red Dog Farm Russet potatoes, peeled and diced A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley Salt and black pepper ¼ cup crème fraîche, more to taste Chopped fresh parsley or tarragon, for garnish In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celeriac, potatoes, bouquet garni, 1 1/2 quarts...
read moreCurried Cauliflower Soup with Apple
6 Tbsp, divided (0.75 stick) butter 1 Red Dog Farm Cauliflower head, cut into florets 1 cup chopped Onion 1 cup Red Dog Farm Leek, coarsely chopped 1 Bay leaf 1⁄2 cup dry white wine 4 cup vegetable broth 1 cup whipping cream 2 Tbsp lemon juice 1⁄4 tsp (Scant) cayenne pepper 1 large, unpeeled granny smith or other tart apple 1/2 tsp curry powder (plus more for garnish) Melt 4 tablespoons butter in large pot over medium low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer...
read morePumpkin Soup with Cilantro
1 Tbs butter 1 medium onion (or Leek), diced 1 tsp nutmeg 1 tsp paprika Salt and pepper 1 can coconut cream 3 cups cooked Red Dog Farm Pumpkin (or any other kind of Squash) 4 cups chicken broth 1/4 cup Cilantro leaves, minced 1/4 cup chopped nuts (or seeds), for garnish Melt the fat in a stockpot over medium heat. Add the onion (or leek) and sauté for 2 minutes, until translucent. Add the nutmeg, paprika, and a pinch of salt and pepper and cook for 1 more minute. Add the coconut cream, pumpkin, and broth to the pot and stir to combine. Bring...
read moreColorful Kale Salad with Tahini Dressing
1 bunch Red Dog Farm Lacinato Kale 1 lb. Purple Radishes 1 bulb Red Dog Farm Fennel Dressing: 1/3 cup tahini 1/3 cup water 1/4 cup plus 1 Tbsp fresh lemon juice 2 garlic cloves 3/4 tsp salt 1/4 tsp honey (optional) Remove the ribs from each kale leaf, slice leaves across into thin ribbons. Slice the radishes really thinly (or use a grater). Slice the fennel bulb into really thin slicers (or use a grater). Using a food processor, blend all the dressing ingredients until smooth. Dress the salad and toss lightly. Serve...
read moreBraised Red Cabbage with Apples
1 large Red Dog Far Red Cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips 2 tablespoons canola oil 1 small onion, thinly sliced 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced About 1/3 cup balsamic vinegar ¼ teaspoon ground allspice Salt freshly ground pepper to taste Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender,...
read moreRoasted Corn Pudding in Squash Puree
1 Red Dog Farm Squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup grated white cheddar cheese Preheat the oven to 375F degrees with a rack in the middle. Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip),...
read moreFire Roasted Corn and Tomato Salsa
2 ears Red Dog Farm Sweet Corn Drizzle of olive oil Salt Freshly ground black pepper 2 Red Dog Farm Tomatoes, diced 1/4 cup minced red onions 1 teaspoon minced Habanero peppers 2 tablespoons chopped fresh cilantro 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice Season the corn with olive oil, salt and pepper. Place the corn over a stove’s open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro,...
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