Fire 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,...
read moreBolognese Sauce
2 Tbsp vegetable oil 6Tbsp unsalted butter 1 cup chopped Onion 1 1/3 cups Red Dog Farm Celery, chopped 1 1/3 cups Red Dog Farm Carrots, chopped 1 pound ground chuck (or part pork) Salt and freshly ground black pepper 2 cups milk 1/8 teaspoon grated nutmeg 2 cups dry white wine 3 cups tomato purée or canned San Marzano tomatoes Heat the oil and 6 tablespoons butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in the onion and cook, stirring frequently, until the onion is softened and...
read moreCauliflower Cheddar Soup
2 tablespoons extra-virgin olive oil 2 large Red Dog Farm Leeks, white and light green parts only, thinly sliced and rinsed 4 cups chopped Red Dog Farm cauliflower florets (from 1 medium head) 2 1/2 cups low-fat milk, divided 2 cups water 1 bay leaf 1 teaspoon salt 1/2 teaspoon white or black pepper 3 tablespoons all-purpose flour 1 1/2 cups shredded extra-sharp Cheddar cheese 1 tablespoon lemon juice Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk,...
read moreFall Minestrone Soup
2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large Red Dog Farm carrot, diced 2 lbs. Fresh Red Dog Farm Shelling Beans, shelled 2 cups Red Dog Farm Cauliflower, separated in florets 2 cups Red Dog Farm Broccoli 1 teaspoon dried oregano 1 teaspoon dried basil Salt and freshly ground pepper 1 lb. Tomatoes, chopped 1 14 -ounce can crushed tomatoes 10 cups chicken broth 1 cup elbow pasta 1/3 cup finely grated Parmesan cheese Heat the olive oil in a large pot over medium-high heat. Add...
read moreSummer Strawberry & Cauliflower Salad
1 large Red Dog Farm Cauliflower Coconut oil Zest and Juice of 1 orange 1 mandarin 1 pint Red Dog Farm Strawberries 2 Tbs. of olive oil 1 sprig of fresh mint leaves Preheat the oven to 400 degrees F. Roughly chop up the cauliflower. Rub in the coconut oil, a big pinch of sea salt, orange zest and half of the orange juice. Roast for 40 minutes until cooked through and slightly golden. To make the dressing, mix the rest of the orange juice with olive oil, salt and pepper. Finely chop the mint and cut the strawberries in half. Peel the mandarin...
read morePickled Mixed Vegetables with Curry
¼ small Red Dog Farm Green Cabbage, cut into 1 inch cubes 3 medium Carrots, peeled and cut at an angle into 1/2 inch slices 1/2 Cucumber, cut at an angle into 1/2 inch slices 2 Celery stalks, cut into 1 inch segments ¼ small Cauliflower, divided into small florets 1 tbsp curry powder 1 tsp ground allspice 6 Garlic cloves, sliced 2 red chilies 6 Tbs cider vinegar fine sea salt Place all ingredients into a large jar, about 1/2 gallon. Allow to sit in the fridge for a week to pickle before...
read moreStrawberry Basil Salsa
2 cups Red Dog Farm Strawberries, sliced 1 pint Red Dog Farm Cherry Tomatoes, halved 1/2 bunch Green Onions 1/2 cup loosely-packed Basil, sliced in very thin strips 1 Tbs olive oil 1 Tbs red wine vinegar salt and pepper to taste Combine the strawberries, tomatoes and green onions and toss well. In a separate bow, combine the oil, vinegar, salt and pepper. Add the oil-vinegar mixture the strawberries and tomatoes, toss gently. Gently toss in the basil just before serving. Serve immediately at room...
read moreGreen Bean, Orange, and Fennel Salad
1 3/4 teaspoons salt, divided 1 lb. fresh Red Dog Farm Green beans, trimmed 2 oranges 1 medium Red Dog Farm Fennel bulb 4 tablespoonsolive oil 2 tablespoons rice vinegar 1/2 teaspoon orange zest 1 tablespoon orange juice 1/4 teaspoon black pepper 1/2 teaspoon granulated sugar 1/3 cup chopped hazelnuts, toasted 3 ounces goat cheese, crumbled 1. Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice...
read moreGrilled Fingerling Potato Salad
1 cup Red Dog Farm Green Beans, trimmed 1 lb. Red Dog Farm Fingerling Potatoes 1 tablespoon kosher salt 6 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 tablespoon honey Salt and freshly ground black pepper 1 cup olive oil, plus more for drizzling Canola oil, for grilling 8 ounces feta, crumbled 1/2 cup pitted Kalamata olives 2 tablespoons lightly chopped fresh Oregano Fresh Parsley leaves, for garnish Bring a large pot of salted water to a boil and cook the beans until al dente, about 90...
read moreSummer Squash Soup with Cured Strawberries
Soup: 1 tbsp olive oil 1/4 cup chopped onion 1 lb Red Dog Farm Squash, coarsely chopped 3/4 tsp fresh Thyme leaves 1 c vegetable stock 1/4 c sour cream 1 tsp salt Freshly cracked black pepper Strawberries: 1/2 lb fresh strawberries, washed and hulled 1/4 tsp kosher salt 1/4 tsp sugarTo make the soup: Heat the olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add the squash and thyme and sauté for 3 minutes. Add the vegetable stock and bring to the boil. Simmer for 10 minutes, or until the...
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