Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
½ bunch Red Dog Farm Chard ¼ pound Red Dog Farm Salad Mix (1/2 bag) ½ cup olive oil 1 clove garlic or 1 stalk Red Dog Farm Green Garlic, minced Sea salt, to taste Crushed red pepper flakes, to taste (optional) 1 lemon ¾ cups grated Parmesan, Grana Padano, or Pecorino cheese Remove stems from chard leaves. Save for another use, or chop finely and add to salad later. Stack a few leaves on top of each other and chiffonade: roll them like a cigar and cut into 1/8 inch ribbons. Repeat until all the leaves are sliced and transfer to a large salad...
read moreChive and Potato Scones
1 lb. Red Dog Farm Red Potatoes 1 cup flour 2 tablespoon olive oil 2 tablespoon fresh Red Dog Farm Chives, snipped Salt and freshly ground pepper Place potatoes in a saucepan of salted water. Bring to boil and boil for 20 minutes. Drain thoroughly. Return the potatoes to the clean pan and mash them. Preheat a frying pan over low heat. Transfer hot mashed potatoes into a bowl. Add the flour, olive oil, and chives. Season to taste with salt and pepper. Blend to make a soft dough. Roll out the dough on a well-floured surface to ¼ inch thick. Cut...
read moreGreen Garlic and Spinach Pesto
1 bunch Red Dog Farm Green Garlic, chopped 1/2 lb. fresh Red Dog Farm Spinach leaves 1/2 cup chopped raw walnuts 1/4 cup shredded or grated Parmesan cheese 1/4 cup olive oil 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper Place the green garlic, spinach, walnuts and cheese in a food processor. Pulse for 5 to 10 second intervals about 10 times, until the greens and walnuts are chopped fine. Turn the food processor to low and slowly poor the olive oil in through the food chute. Process for 10 to 15 more seconds, until...
read moreBean Soup with Cabbage and Squash
½ lb borlotti or pinto beans, soaked overnight or for six hours 2 tbsp olive oil 1 medium Onion, chopped 1 medium Red Dog Farm Carrot, chopped 1 small celery stalk, with leaves, chopped 2 tsp chopped fresh sage 4 large Garlic cloves, minced 1 lb Red Dog Farm Cabbage, cored and shredded Salt freshly ground pepper 1 lb Red Dog Farm Squash, peeled, seeded and diced (about 2 cups) a few sprigs each thyme and parsley, 2 sage leaves Generous 1/2 teaspoon dried rosemary, crumbled 1 (14-ounce) can chopped tomatoes, with liquid ½ cup farro, cooked...
read moreCeleriac-Kale Gratin
2 lbs. Red Dog Farm Celeriac, peeled and cut into 1/2-to-3/4-inch cubes 2 cups vegetable broth, or more if necessary 1 teaspoon sea salt 1/4 cup olive oil or butter 1 large Onion, sliced thinly 1 clove Garlic, minced 1 1/2 tsp thyme 2 Tbsp white wine or dry cider 1 bunch Red Dog Farm Lacinato Kale, rinsed (but not dried) and torn into pieces 1/8 tsp black pepper 3 ounces white or whole-wheat bread 1/3 cup walnut halves or pieces Place the celeriac pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup...
read moreSpiced Parsnip Cupcakes
1 cup all-purpose flour1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice1 1/2 teaspoons baking powder1/4 teaspoon fine salt3/4 cup packed brown sugar2 large eggs2/3 cup vegetable oil1 tablespoon pure vanilla extract, divided2 cups grated Red Dog Farm parsnip8 ounces cream cheese, room temperature1/2 stick unsalted butter, room temperature1/2 cup confectioners’ sugar Preheat oven to 350 degrees. Peel and grate the parsnip. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar,...
read moreLatkes
1 lb. Red Dog Farm Potatoes 1 Red Dog Farm Leek, thinly sliced (or half a medium onion, grated) 1 large egg, lightly beaten 1/2 teaspoon salt 1/2 to 3/4 cup vegetable oil Sour cream and applesauce Preheat oven to 250°F. Coarsely grate potatoes by hand or in a food processor. Mix potatoes and sliced leeks in a bowl and stir in egg and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch...
read moreCrispy Shallots
These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes. 3/4 cup vegetable oil 2 large Red Dog Farm Shallots, peeled and sliced lengthwise about 1/8-inch thick Salt Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15...
read moreCardamom Squash
1½ Tbsp unsalted butter 1 Tbsp olive oil 1 large Red Dog Farm Red Onion, halved and thinly sliced (1½ cups) 3 lbs. Red Dog Farm Winter Squash 3½ Tbsp Pumpkin seeds ½ tsp ground cumin ½ tsp ground coriander ¼ tsp ground turmeric 4 cardamom pods, lightly crushed 1 large cinnamon stick 1 green chile, halved lengthwise 1 Tbsp sugar scant 1 cup stock ¾ cup yogurt 1 Tbsp Cilantro, chopped Salt Preheat the oven to 425ºF. If not using Delicata Squash, peel and seed the squash, and cut into 1-2″ chunks. Place the butter and oil in a large sauté...
read moreCeleriac Puree
1 head Red Dog Farm Celeriac 1 Tbsp. olive oil 2 cloves garlic, peeled and sliced 2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 3 cups water 1 Tbsp. unsalted butter 2 Tbsp. heavy cream A few sprigs of parsley to taste Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice. Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it...
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