Brussels Sprouts Salad with Warm Bacon Dressing
3/4 pound Red Dog Farm Brussels Sprouts 6 slices bacon 1/3 cup white wine vinegar 1 1/2 tablespoons maple syrup 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 head chopped Red Dog Farm Romaine lettuce 1/4 cup coarsely chopped pecans, toasted Slice sprouts thinly using a knife or food processor. Heat a large skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to...
read moreWatermelon Radish Salad with Avocado Dressing
1 Red Dog Farm Shallot, finely diced 1 1/2 Tbs. fresh lemon juice, plus more if needed 1 1/2 Tbs. white wine vinegar Salt, to taste 1 avocado, halved lengthwise, pitted and diced 1/4 cup extra-virgin olive oil 1 head Red Dog Farm Romaine Lettuce, leaves cut into 1/2-inch pieces 1 Red Dog Farm Watermelon Radish, thinly sliced 2 Tbsp. chopped fresh Cilantro In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring...
read moreVegetarian Cassoulet
2 Leeks, sliced 3 Red Dog Farm Celery ribs, chopped 4 Red Dog Farm Carrots, chopped 1/4 cup oil oil 3 cloves Garlic, minced 4 thyme sprigs 2 Parsley sprigs 1 bay leaf 1/8 tsp. ground cloves 3/4 lb. Red Dog Farm Green Beans, trimmed 2 cans cannellini or white beans 1 quart water Salt and pepper In a heavy-bottom pot, saute the leeks, celery and carrots in the olive oil for 10 minutes. Add the remainder of ingredients and bring to a simmer for 30 minutes. Serve with olive oil and...
read moreApple-Stuffed Delicata Squash
2 Red Dog Farm Delicata Squash 2 apples 1/4 cup diced Celery 1/4 cup minced Leeks 1/2 cup chopped walnuts Salt and pepper Preheat oven to 375 degrees. Cut squash in half lengthwise and scoop out seeds.Mix all other ingredients together. Divide apple mixture into four squash halves. Bake in a lightly oiled pan for 60 minutes.
read morePea Shoot & Smoked Bacon Soup
1 large Onion 3 Slices smoked bacon 2 medium Red Dog Farm Potatoes 2 tbsp olive oil 1 bunch Red Dog Farm Pea Shoots 2 pints chicken stock 2 tbsp crème fraiche Finely chop the onion and fry in 1tbsp olive oil in a saucepan for 5 minutes. Chop the bacon into small pieces and add to the saucepan. Fry for 5 minutes until starting to brown. Peel the potato and chop into a 1cm square dice. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blitz...
read moreRoasted Swiss Chard & Potato Cake
1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/2 White Onion, finely chopped 3 medium Red Dog Farm Potatoes, thinly sliced Salt and pepper to taste 1 bunch Red Dog Farm Swiss chard, stems removed, leaves coarsely chopped 1 cup grated cheese (Jarlsburg or Gruyere are suggested) Preheat oven to 350°F. Heat butter and oil in a (10-inch) cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread out onions evenly in the bottom of the skillet and remove...
read moreItalian Stuffed Cabbage
1 large Red Dog Farm savoy cabbage 7-ounce hunk of bread, crusts cut away, torn into small scraps (you’ll have about 3 loose cups of scraps) 2/3 cup milk 14 ounces pork sausage (about 4 sausages, casings removed) 1 small sprig of sage, finely chopped 1 small sprig of rosemary, finely chopped 2 tablespoons grated Parmesan Salt and freshly ground black pepper, to taste 1 28-ounce can peeled whole tomatoes, 2 tablespoons olive oil 1 clove Garlic, peeled and minced Prepare cabbage: Bring a large pot of salted water to boil. Carefully peel 12...
read moreGreen Beans Almondine
1 lb. Red Dog Farm Green Beans 2 Tbs. sliced almonds 2 tbs. butter 1 tsp. lemon juice salt to taste Trim bean ends and cook, covered in a small amount of boiling salted water until crisp-tender. Drain. Cook almonds in butter over low heat, stirring occasionally, until golden. Remove from heat and add lemon juice. Pour over beans and serve.
read moreQuick Gazpacho
1/2 English Cucumber, peeled 2 large Red Dog Farm Tomatoes, cored 1 medium Red Dog Farm red or green sweet pepper 1/2 cup chicken or vegetable stock 1 clove Garlic 2 tsp. lemon juice 1-2 Tbsp. olive oil salt to taste 1-2 Tbsp. chopped Parsley, Cilantro, or Basil, or a mix 2 Tbsp. Red Onion, finely diced Pulse the cucumber, tomato, pepper, and stock in the blender until combined. Blend longer for a creamier soup, shorter for a more chunky soup. Add the olive oil and pulse lightly to mix. Taste and adjust seasoning if necessary. Chill, and...
read moreRanch Dressing
1 cup well-shaken buttermilk 1/4 cup mayonnaise 3 tablespoons sour cream 3 tablespoons finely chopped Italian Parsley 2 tablespoons finely chopped Red Dog Farm Chives 4 teaspoons white wine vinegar or lemon juice 1 medium Red Dog Farm Garlic clove, finely chopped 1/2 teaspoon kosher salt, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more as needed Place all of the ingredients in a 2-cup Mason jar or other container with a tight fitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season...
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