Spaghetti With Rainbow Chard
8 oz spaghetti noodles 1 bunch fresh Red Dog Farm Rainbow Chard 2 cloves finely minced Fresh Garlic Optional: pinch of red pepper flakes 1/4 cup extra virgin olive oil 1/2 cup coarsely grated Pecorino-Romano cheese (can also use Parmesan or Asiago) fresh ground black pepper to taste salt to taste Prepare pasta as desired and set aside with a little olive oil so it doesn’t stick together. Wash and cut chard leaves into crosswise strips about 1/2 inch wide, cutting out large inner chard stems if desired. Heat olive oil over medium heat and add...
read moreSauteed Fava Beans
2 lbs fresh Red Dog Farm Fava Beans, in the pod (yields about 1 1/2 to 2 cups shelled beans) 1 tablespoon butter 1 teaspoon olive oil 2 Red Dog Farm Garlic cloves, minced salt & freshly ground black pepper, to taste First, shell the beans from the fava pods. In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater. In a bowl, combine ice and tap water to make ice water; set aside. Add the shelled beans to the boiling water and let cook for about 3...
read moreGrilled Fava Beans
2 – 3 lbs. Red Dog Farm Fava Bean (in the pods) Chopped mint or cilantro, to taste Salt and pepper, to taste Olive oil Lemon wedges Stir together mint or cilantro, olive oil, salt, and pepper to make the herb sauce. Grill Fava Bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges. To eat, pop open the pods and eat the beans, like edamame.
read moreRoasted Turnips with Buttered Greens
4 Tbsp. butter 1 bunch Red Dog Farm Hakurei Turnips (you can substitute any root vegetable and its greens in this recipe) Salt, to taste ½ tsp. caraway seeds (try substituting fennel seeds, ground pepper, cumin or dill for different flavor) Halve the turnips and coarsely chop the greens. Heat oven to 400°F. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high stovetop heat. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until...
read moreRefreshing Kohlrabi Salad
3 Tbsp. olive oil 1 Tbsp. apple cider vinegar 1 tsp. honey 1 tsp. Dijon mustard 1/2 tsp. salt, or more to taste 1/4 tsp. freshly ground pepper, or more to taste 1 bunch Red Dog Farm Kohlrabi, peeled and sliced very thin or grated 1/2 bunch Red Dog Farm Green Onions, thinly sliced Optional: crumbled feta, goat, or Parmesan cheese Whisk together olive oil, vinegar, honey, mustard, salt, and pepper to prepare vinaigrette. Prepare kohlrabi and green onion and toss together in a large bowl. Toss with vinaigrette and serve as a side salad with a...
read moreBrown Butter Radishes
1 bunch Red Dog Farm French Breakfast Radishes, quartered lengthwise 4 Tbs butter 2 Tbs toasted sesame seeds Salt to taste Prepare the radishes and set aside. In a thick-bottomed pan, cook 3 Tbs. butter over medium heat until it gets brown flecks in it. Set aside. Add 1 Tbs butter and the radishes to your pan and saute them until tender. Toss the radishes in the browned butter and sesame seeds. Serve immediately.
read moreGarden Peas in Creme Fraiche
1 lb Red Dog Farm Shelling Peas in the shell 1/4 cup creme fraiche 2 Red Dog Farm Garlic Scapes, minced 2 tsp. butter 2 strips bacon, cooked (optional) Saute the minced garlic scapes in the butter until tender. Meanwhile, blanch the podded peas in boiling water for 2- 3 minutes. Toss the peas with the scapes and add the creme fraiche. If adding bacon, add that in as well. Serve immediately.
read moreShiitake Bok Choi Soba Noodle Bowl
1 bunch Red Dog Farm Bok Choi, sliced vertically 2 cups shiitake mushrooms, thinly sliced 6 oz buckwheat soba noodles (or your choice of noodle) 2 T + 1 tsp tamari 2 T mirin (Japanese sweet rice wine) 2 T butter 2 T fresh ginger, minced 3 Red Dog Farm Garlic Scapes, minced 2 T toasted sesame oil Sesame seeds to garnish Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water. While water is coming to a boil, prepare mushrooms and sauce. For mushrooms, heat butter with 2 T tamari, then...
read moreArugula Sausage Sauce
3 tablespoons extra-virgin olive oil 1 bunch Red Dog Farm Garlic Scapes (or 1/2 an onion or 2 cloves garlic, or all three!) Kosher salt and freshly ground pepper 1 pound sweet or spicy Italian-style sausage 1 1/2 cups tomato-basil or marinara sauce 1 bunch Red Dog Farm Arugula, chopped 1/2 cup mascarpone cheese (optional) 1/2 cup grated Parmesan In a large skillet, heat the olive oil over medium-high heat. Add the chopped scapes, onions or garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3...
read moreMediterranean Beet Greens and Garlic Scapes
1 bunch Red Dog Farm Beet Greens 1-2 T olive oil 2 Red Dog Farm Garlic Scapes Salt & Pepper to taste Lemon wedges Bring water to a boil with a pinch of salt. Meanwhile, stem and rinse beet greens. Once boiling, blanch greens 2 minutes until tender. Remove into an ice bath. Then drain, squeeze out water, and chop coarsely. Heat a skillet with olive oil. Mince garlic scapes and heat for about a minute until fragrant. Add beet greens and cook 2-3 minutes until heated and seasoned. Add salt & pepper to taste. Serve with lemon...
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