Garlicky Snap Peas
2 c. Red Dog Farm Snap Peas, ends trimmed 2 tsp. vegetable oil salt & pepper to taste 1 tbsp. minced Red Dog Farm green garlic Prepare snap peas by cutting off the tips on each end of the pods. Preheat oil in a wok or medium skillet over medium-high heat. Saute snap peas in oil with salt and pepper for 2 ½ to 3 minutes, tossing often, until peas are cooked, but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they’re done. Add minced garlic, toss a bit more, then immediately pour the snap...
read moreSpinach Dip
Recipe by Claire Buddeke 1/4 lb. Red Dog Farm Spinach Greens of 1 stalk Red Dog Farm Green Garlic (or more, to taste), roughly chopped Cream cheese Parmesan cheese (optional) salt & pepper to taste Dipping veggies (Snap Peas, Hakurei, & Baby Carrots) Wilt spinach gently in a pot or saute pan. Squeeze out excess water and place it into a food processor with the garlic greens. Pulse a few times, then add the remainder of the ingredients and blend until smooth. The amount of cheese used will vary depending on your tastes and desired...
read moreRhubarb, Pecan,and Goat Cheese Salad
1 lb. Red Dog Farm Rhubarb, cut into ½-inch chunks 2 Tbsp. sugar 1/3 c. pecans, coarsely chopped 2 Tbsp. balsamic vinegar 1 Tbsp. canola oil 1 shallot, finely chopped ½ lb. Salad Mix 2 oz. goat cheese Preheat oven to 450 degrees F. Coat a shallow, rimmed baking sheet with cooking spray. Toss rhubarb with sugar in a medium bowl, and transfer to the baking pan. Bake for 5 minutes, or until the rhubarb starts to soften. Toast pecans in a small dry skillet over medium heat for 3 to 4 minutes, or until just beginning to brown. Whisk together...
read morePearl Couscous with Mint and Pecans
serves 2 as a main dish and 4 as a side 1 bunch Red Dog Farm Green Scallions, chopped 1/2 cup pearl couscous* 1/2 cup (plus 2 tablespoons) water 3 tablespoons olive oil 1/4 cup fresh mint, chopped (reserve a few whole leaves for garnish) 1/4 cup pecans, roughly chopped and toasted 1 tablespoon red wine vinegar Salt and pepper to taste Optional: dash of lemon juice, chopped parsley Chop the pecans coarsely and toast in a small skillet over low heat for about 5 minutes. Nuts should be aromatic, just lightly toasted. Season with a dash of salt,...
read moreHakurei Turnip Soba
1 bunch Red Dog Farm Hakurei Turnips, just the Turnips 1 handful Red Dog Farm Hakurei Turnip leaves 2 oz. shiitake mushrooms (about 8 medium-sized mushrooms) ¼ cup light, untoasted sesame oil 1 ½ Tbsp. maple syrup or 1 Tbsp. molasses ¼ tsp. salt ½ lb. soba noodles 2 Tbsp. tamari or soy sauce 1 Tbsp. rice vinegar ¼ red pepper flakes, or more to taste Optional: fresh cilantro and sesame seeds for garnish Finely slice the handful of Turnip leaves. Slice Turnips into bite-size pieces. Remove shiitake stems and slice the tops thinly. In a skillet,...
read moreMediterranean Chard Frittata
1/2 lb. loose leaf Red Dog Farm Chard 1 Tbsp. + 2 tsp. + 2 Tbsp. olive oil 1 bunch Red Dog Farm Scallions Salt, to taste 6 eggs Freshly ground pepper, to taste Pinch of cayenne pepper 4 garlic cloves, chopped Coarsely chop Chard leaves. Heat 1 Tbsp. olive oil over medium heat. Add Chard and cook until tender, adding a splash of water if the pan dries out. Turn out of the pan onto a plate. Crack the eggs into a large bowl. Add 1 tsp. olive oil, salt, black pepper, cayenne pepper, and garlic. Beat lightly. Gently squeeze the chard with your...
read moreChard Cakes with Sorrel Sauce
1 1/2 c Red Dog Farm Sorrel leaves 1/4 c Greek yogurt 1 garlic clove, crushed 1 1/2 tbsp olive oil 1/4 teaspoon Dijon mustard Salt pepper 1/2 lb Red Dog Farm Swiss Chard 1 tbsp pine nuts 2 ounces pecorino, coarsely grated 1 egg 3tablespoons dried white bread crumbs Mixture of vegetable oil and olive oil, for frying In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed. Toss chard leaves...
read moreMaple Glazed Turnips & Carrots
1 bunch Red Dog Farm Hakurei Turnips 1 bunch Red Dog Farm Baby Carrots 1/4 cup chicken stock or water 2 tablespoons butter 1 tablespoon maple syrup salt and freshly ground black pepper Scrub and peel the turnips and cut into quarters or sixths, depending on their size. Slice the carrot at an angle into ½ inch-thick pieces. Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes. Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the...
read moreBraised Hakurei
8 large Shallots, finely diced 2 Tbs. olive oil, divided 1 bunch Red Dog Farm Hakurei turnips 3 cups stock 2 bay leaves Sea salt, to taste 3 oz. butter Fresh Parsley, for garnish Sweat the shallots in one tablespoon olive oil in heavy-bottomed pot over low heat. Add turnips and stir. Add enough hot stock to just cover turnips. Add bay leaves. Season lightly with salt. Bring to a simmer and cover. Gently simmer on very low heat for 20 to 30 minutes or until tender when pierced with knife tip. Remove turnips and put them on serving platter....
read moreRadish & Scallion Salsa
1 bunch Red Dog Farm Radishes 4 Red Dog Farm Scallions, minced 1 tablespoon minced jalapeño 2 tablespoons minced fresh Parsley 1 tablespoon (15 ml) freshly squeezed lemon juice 1⁄4 teaspoon sea salt 1⁄8 teaspoon black pepper Cut the radishes into thin slices using a sharp knife or mandoline. Place the ingredients in a bowl and toss until well combined. Allow to sit for 20 minutes before serving.
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