Arugula Salad with Fennel & Lemon Vinaigrette
1 bunch Red Dog Farm Arugula, washed and dried 1 Red Dog Farm Fennel bulb, shaved or thinly sliced 2 tbsp olive oil 1 tsp lemon zest Juice of one lemon 1/4 teaspoon salt Freshly ground pepper, to taste Pecorino, to serve Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jar or other small container with a lid. Shake the dressing until smooth and creamy. Taste dressing and adjust any of the dressing ingredients to taste. Pour half the dressing over...
read moreChinese-Style Broccoli Salad
2 heads fresh Red Dog Farm Broccoli 2 Tbs vegetable oil 1 Tbs salt 2 Tbs soy sauce 2 Tbs white vinegar 2 Tbs sesame oil 1/4 tsp salt 1 Tbs sugar Toasted sesame seeds Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon...
read moreRoasted Beets & Potatoes with Tomatoes & Basil
1 lb. Red Dog Farm Golden Beets, thinly sliced 1- 2lbs. Red Dog Farm New Red Potatoes, sliced twice as thick as beets Olive oil Salt and pepper Red Dog Farm Big beef tomatoes, sliced Basil finely sliced Balsamic vinegar or reduction (optional) Roast beets and potatoes in a 400 degree oven for 30 minutes, or until tender and slightly browned. Top with fresh sliced tomatoes and thinly sliced basil, a drizzle of olive oil and fresh cracked pepper. Try a a drizzle of some balsamic vinegar or balsamic vinegar reduction to give it a little extra...
read moreRoasted Fennel & Carrots with Pecorino
Red Dog Farm Fennel bulb, cut horizontally into 1/3-inch-thick slices, plus 2 tsp chopped fronds 1-2 Red Dog Farm carrots, cut diagonally into 1/3-inch-thick slices 2 tsp chopped fresh thyme 1/2 cup grated pecorino cheese 1/3 cup extra-virgin olive oil Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with...
read morePNW Salad Nicoise
1 head Red Dog Farm Butter Lettuce 1 lb. boiled Red Dog Farm Green Beans, cut into 2″ lengths 2 lbs. Boiled New Potatoes 1 cup cooked crab, shrimp or any local seafood (optional) 6 hard boiled eggs (optional) 1 cup olives, sliced 1 cup Red Dog Farm Tomatoes- cherry or beefsteak 1 Lemon, cut into quarters Dressing: 1/3 cup olive oil 1/4 cup white wine vinegar 1 Tbs chives or Green Onions, thinly sliced 1/4 tsp. salt 1/4 tsp. pepper Place the lettuce leaves on a dish and arrange the other ingredients on top. Whisk up the dressing and pour...
read moreGrilled Summer Squash with Oregano or Thyme
1 lb. Red Dog Farm Summer Squash 1 bunch Oregano or Thyme, finely chopped 3 T olive oil Juice of one lemon Salt and pepper to taste Slice squash diagonally into ¼ inch thick slices. Sprinkle both sides with a bit of salt and let excess liquid drain for ten minutes. Pat dry. Brush both sides with olive oil. Place on hot grill for a couple minutes per side or to your liking. Remove from heat. Separately, whisk together remaining oil, lemon juice, oregano, salt and pepper. Pour dressing over squash and...
read moreBest Green Beans Ever
1 lb. Red Dog Farm Green Beans 1 bunch Red Dog Farm Spring Onions, chopped finely 2 cloves garlic, minced 2 T butter or bacon grease 1 cup chicken broth (or water) 1 red bell pepper (optional), chopped finely Salt and pepper to taste Stem the beans. Heat fat on a skillet over medium. Add onions and garlic and cook one minute. Add beans, cook another minute or so until beans turn bright green. Then add chicken broth (or water), optional red pepper, and salt and pepper to taste. Turn heat to low and cover, leaving lid cracked to allow steam to...
read moreFried Cabbage with Bacon, Onion and Garlic
6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head Red Dog Farm Cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt,...
read moreTangy Cucumber Dill Salad
1 Red Dog Farm English Cucumber, sliced 1/4 red onion, thinly sliced 1 Tbsp. fresh chopped Red Dog Farm Dill 2 Tbs. red wine vinegar 1 Tbsp. olive oil Salt and pepper to taste Whisk together the vinegar, oil, dill, salt and pepper. Drizzle over the cucumbers and onions, toss lightly.
read moreChimichurri
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, finely chopped 1 Fresno chile or red jalapeño, finely chopped (optional) 3/4 cup minced fresh Red Dog Farm Italian Parsley 2 tablespoons dried oregano 3/4 cup extra-virgin olive oil Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Taste and add salt if necessary. Use as a marinade...
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