Cucumber and Hakurei Turnip Salad
1 medium Red Dog Farm Cucumber, thinly sliced 1 bunch Red Dog Farm Hakurei Turnips, thinly sliced 1 1/2 Tbsp. rice vinegar 1 1/2 Tbsp. sugar 1/2 tsp. freshly grated ginger 1/8 tsp. red pepper flakes A few dashes Soy Sauce 1 tsp. sesame seeds Salt and pepper to taste Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for about 20 minutes to get rid of any excess moisture. Mix together with the sliced turnips. While the cucumbers drain, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes, sesame...
read moreMustardy Potato Salad with Peas
1 1/2 lbs Potatoes 1 lb Red Dog Farm Shell Peas Salt 1/2 cup minced fresh Parsley leaves 1/4 cup chopped Scallions 1/2 cup Mustard Vinaigrette,plus more to taste Freshly ground black pepper Mustard Vinaigrette 1/2 cup extra virgin olive oil 3 tablespoons or more good wine vinegar 1 heaping tsp any mustard or 1/2 tsp or so dry mustard 1 to 2 tablespoons honey (optional) Cut potatoes into bite-sized pieces. Put them in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles...
read moreChicken Larb Cabbage Cups
1 Tbsp canola oil 12 ounces lean, ground chicken Kosher salt, to taste 1 lime, halved 2 cups Red Dog Farm Salad Mix 2 stems Mint, leaves picked, stems discarded 1/2 cup Cilantro, leaves picked, stems discarded 2 stems Basil, leaves picked, stems discarded 2 scallions, trimmed and thinly sliced 1 tablespoon Asian fish sauce 1/2 tablespoon Sriracha hot sauce 1 fresh Thai chile, halved lengthwise, seeds discarded, and minced 6 leaves Red Dog Farm Cabbage Set a pan over medium-high heat, and add the oil. When the oil is shimmering, add the...
read moreStrawberry Beet Salad
Salad 1 bunch Red Dog Farm Golden Beets, peeled, roasted and diced 1 Tbsp olive oil pinches of salt and pepper ½ cup feta or goat cheese, crumbled 1/2# Salad Mix ½ cup walnuts, chopped ½ cup Red Dog Farm Strawberries, diced Dressing ½ cup olive oil ¼ cup balsamic vinegar 1 tsp Dijon Mustard 1 TB fresh chopped herbs (your choice) salt and pepper, to taste Preheat the oven to 450F. Toss beets with olive oil and a pinch of salt and pepper. In a medium-sized pan, roast the beets uncovered, for 20 minutes, until soft. Peel and dice when cool...
read moreGrilled Chicken Salad with Strawberries & Snap Peas
8 ounces fresh Red Dog Farm Sugar Snap Peas, stringed/trimmed and rinsed 1 pound thinly sliced boneless, skinless chicken breast About 3/8 teaspoon kosher or coarse salt Freshly ground black pepper 3 tablespoons olive oil 1 pint Red Dog Farm Strawberries, hulled, then cut into bite-size pieces 1 medium Carrot, grated (about 1 cup, loosely packed) 2 tablespoons balsamic vinegar Fill a large bowl with water and ice. Steam or boil the sugar snap peas for 3 to 5 minutes, until just tender. Drain them and transfer to the bowl of ice water. Let...
read moreSnow Pea, Scallion, and Radish Salad
2 cups Red Dog Farm Snow Peas, trimmed and rinsed 3 Scallions (purple and white portions), thinly sliced 4 Red Dog Farm Radishes, trimmed and cut into julienne slices 1/4 cup seasoned rice wine vinegar 1 tablespoon walnut oil Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal, discarding end pieces. In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable...
read moreSwiss Chard with Honey Roasted Garlic
1 head Red Dog Farm Garlic 1 teaspoons honey 1 teaspoon plus 1 tablespoon extra-virgin olive oil 1 1/2 tablespoons salted butter 1 tablespoons pine nuts 1 bunch Red Dog Farm Swiss Chard, stripped of stems and cut into 1-inch pieces Fine sea salt and freshly ground black pepper Preheat the oven to 350 degrees F. Cut the top 1/2 inch off of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the...
read moreRoasted Garlic & Kale Soup
1 1/2 large Red Dog Farm Garlic heads 2 Tbsp. olive oil, plus more for serving 1 medium Red Dog Farm leek, cleaned and thinly sliced crosswise 1 bay leaf 1 1/2 tsp finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium potato, peeled and medium dice 1/4 teaspoon smoked paprika, plus more as needed 2 cups broth 1 bunch kale, stems removed and leaves cut into slices (about 2 cups) 1/2 cup water Heat the oven to 375°F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the...
read moreBeet and Feta Tabbouleh
1 bunch Red Dog Farm Baby Beets, rinsed, topped, and scrubbed clean 1/2 red onion, finely chopped 2 Tbsp. red wine vinegar 1/2 cup cooked bulgur wheat (or substitute another grain) 2 ounces feta cheese, cut into cubes 1 bunch Red Dog Farm Curly-leaf Parsley, finely chopped 1 1/2 Tbsp. fresh-squeezed lemon juice 1 Tbsp. extra-virgin olive oil 1 tsp. balsamic vinegar Salt and black pepper, to taste Place beets in a large saucepan covered with salted water to taste. Boil until tender when pierced with a fork. Cut beets into bite-sized cubes...
read moreRoasted Carrots with Mint Lemon Dressing
For the Roasted Carrots: 1 bunch Red Dog Farm Carrots (about 1 lb.), washed and ends trimmed 1 Tablespoon olive oil Kosher salt or sea salt to taste fresh cracked black pepper to taste For the Dressing: 3 Tbsp olive oil Zest 1 medium lemon 2 Tablespoons fresh lemon juice 2 teaspoons brown sugar 1 teaspoon dijon mustard 1/4 teaspoon Kosher or sea salt, or to taste 1/4 cup chopped fresh Mint Pre-heat oven to 400 degrees F. Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and...
read more