Endive Salad with Warm Dressing
Dressing: 8 cloves Garlic, roasted and peeled 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon fresh lime juice Salt and freshly ground black pepper 1/2 cup olive oil Salad: 1/2 lb. Red Dog Farm Endive, washed, dried and torn into bite-sized pieces 1/4 cup Roasted Garlic Vinaigrette Dressing (see recipe above) Salt and freshly ground black pepper Half a bunch of Red Dog Farm Radishes, quartered Parmigiano-Reggiano, thinly shaved 1/2 Red Onion, thinly sliced Chopped cilantro Combine the garlic, vinegar,...
read moreThanksgiving Salad
Here’s a winter salad that’s hearty enough to fill a hungry farmer’s belly! Top with roasted chicken or leftover turkey to get in the holiday spirit. Adapted from Alice Lee’s lunch. 3 c. mixed Red Dog Farm winter roots (potatoes, parsnips, beets, turnips, celeriac, Watermelon radishes, etc.), chopped into 1-inch pieces 1 c. Red Dog Farm Brussels sprouts, halved (optional) 1 bulb of fennel, chopped 1 bunch mustard greens 1/4 lb. spinach Optional toppings: crumbled goat cheese, seeds, chopped nuts, roasted chicken or...
read moreIndian Style Mustard Greens
1 bunch Red Dog Farm mustard greens 1/2 lb. Red Dog Farm spinach 2 Tbsp. cornmeal 6 cloves of garlic 4 jalapenos 1 two-inch piece of ginger 2 red onions 1/4 c. vegetable oil Salt to taste Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for an additional 30 seconds. Drain the greens, transfer to a food processor, and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the...
read moreStir Fry Sauce
½ cup soy sauce or Tamari ½ cup chicken broth 1 tbsp corn starch or arrowroot 1 tbsp honey 1 tsp sesame seed oil 1 tsp rice vinegar 2 inch piece of ginger, peeled and grated or finely minced (or 1 tbsp ground ginger) 2 garlic cloves, grated or finely minced Whisk all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce. Makes 1-1/4 cups. Will keep refrigerated in an airtight...
read moreParsnip Soup with Leeks & Parsley
2 Tbsp butter 3 Red Dog Farm Leeks, sliced crosswise into 1/4-inch slices 2 Tbsp olive oil 1 1/2 to 2 lbs. Red Dog Farm Parsnips, peeled and chopped 2 strips lemon zest, 1 x 2 inches each 1-2 teaspoons salt 4 cups chicken stock (use vegetable stock for vegetarian option) 2 cups water 2 cups finely chopped fresh Parsley (reserve a little for garnish) 1 tablespoon lemon juice Pepper to taste Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to...
read moreRoasted Balsamic Radicchio
Claire Buddeke recipe 1 head Red Dog Farm Radicchio 2 Tbsp. olive oil salt & pepper to taste Thyme (optional) Balsamic vinegar Dried cranberries (optional) Bleu or goat cheese Preheat oven to 450 F. Quarter the radicchio and toss lightly in olive oil. Season to taste with salt and pepper and thyme if desired. Place on a baking sheet and roast until wilted, about 12 minutes. Turn over and return to oven until tender, about 8 minutes. Drizzle with balsamic vinegar, sprinkle with dried cranberries, and top with cheese. Return to oven until...
read moreCreamy, Smoky Whipped Rutabaga
1-2 medium Red Dog Farm Rutabagas 1 tbsp butter 2 Red Dog Farm garlic cloves, peeled and roughly chopped 3/4 tsp salt 1/2 cup milk 2 oz cream cheese, cut into small chunks 1 tbsp olive oil 1 tsp smoked paprika Freshly ground black pepper Peel rutabagas, half, and cut into small slices about 1 inch thick. Heat the butter in a large, heavy pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a...
read moreCeleriac Remoulade
1/2 cup mayonnaise, homemade or store-bought 1 tablespoon Dijon mustard (or more to taste) 1/2 teaspoon of sea salt, plus more, to taste 1 tablespoon freshly squeezed lemon juice freshly ground black pepper 1 Red Dog Farm Celeriac root chopped fresh Parsley (optional) Mix together the mayonnaise, mustard, salt, lemon juice, and a few grinds of black pepper. Peel the celeriac and grate it coarsely. Mix the dressing with the celeriac and taste, adding additional salt, pepper, mustard, and lemon juice, to taste. Garnish with parsley if desired....
read moreRoasted Spaghetti Squash with Parmesan and Herbs
2 1/2 tablespoons unsalted butter 2 shallots, diced small 2 garlic cloves, minced 1 teaspoon chopped fresh thyme leaves 3/4 teaspoon chopped fresh rosemary leaves 6 cups Roasted Red Dog Farm Spaghetti Squash 1/4 cup chopped fresh parsley 2 tablespoons grated Parmesan Coarse salt and ground pepper In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley...
read moreGrated Fennel Relish
2 medium Red Dog Farm fennel bulbs (approximately 2 pounds) 1 small yellow onion 2 cups apple cider vinegar 1/2 cup dark brown sugar 1 tablespoon yellow mustard seeds 1 tablespoon sea salt 1 tablespoon fennel seeds, roughly cracked 1/2 teaspoon red chili flakes 1/2 teaspoon freshly ground black pepper 1 lemon, zested and juiced 1/4 cup roughly chopped flat leaf parsley Prepare a boiling water bath canner and 4 pint jars. Place lids in a small saucepan and bring to a gentle simmer. Shred the fennel in a food processor or on a box grater....
read more