Arugula and Garlic Scape Pesto
2 bunches Red Dog Farm Garlic Scapes, cut into bits, discard tips of the flower head 1/4 lb. Red Dog Farm Arugula 1/2 c walnuts 1/4 c grated Parmesan cheese (leave out for a vegan version) 1/4 – 1/3 c olive oil juice of 1/2 lemon (or more) 1/2 t kosher salt 1/2 t chili pepper flakes Combine the garlic scapes, arugula, walnuts, cheese in the bowl of a food processor. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt and chili flakes. Slowly add the remaining oil until you’ve...
read moreGarlicky Kale with Roasted Carrots and Tahini Sauce
1 cup cooked rice (or ½ cup uncooked) 2 Tbsp. olive oil 1 bunch Red Dog Farm Carrots, cut into 1 inch pieces 1 bunch Red Dog Farm Garlic Scapes (or 2-4 garlic cloves), minced 1 (14.5 oz) can chickpeas, rinsed and drained 1 bunch Red Dog Farm Kale, torn into bite sized pieces (remove stems if you desire) For the Sauce: ¾ cup tahini 5 Tbsp. lemon juice At least 1 medium garlic clove, minced ¾ to 1 ½ cups water (depending on desired thickness) ½ to 1 tsp. salt, to taste Freshly ground pepper, to taste 1 handful of parsley, finely minced...
read moreMiso Soup
6 Tbsp. miso paste (opt for the unpasteurized stuff in the refrigerated section) 4 cups water or broth 1 bunch Red Dog Farm Bok Choi, chopped 1 bunch Scallions, thinly sliced 1 Tbsp. Garlic or Garlic Scapes, minced ½ block extra firm tofu, cubed (optional) Briefly saute your garlic with a splash of olive oil in a medium pot. Add the water or broth and bring to a boil. Add tofu, if using. Add miso paste and stir to dissolve completely. Bring back to a boil for a minute or so. Add scallions and bok choi and remove from heat. Serve and...
read moreGarlic Scape & Gruyere Biscuits
2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups shredded Gruyere cheese 1/4 cup chopped Red Dog Farm Garlic Scapes 3/4 cup buttermilk 2 tablespoons melted butter Preheat an oven to 400 degrees F and line a baking sheet with parchment paper. Whisk together the flour, baking powder, salt, and pepper. Add the cold butter and mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and...
read moreCSA Stir Fry
1 bunch Red Dog Farm Baby Carrots, sliced into matchsticks or rounds 1 bunch Red Dog Farm Hakurei Turnips, sliced into wedges ½ bu Scallions, bulbs and leaves cut into rounds or halved lengthwise 1 bunch Red Dog Farm Bok Choi, sliced 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons soy sauce Salt and ground black pepper Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add carrots, turnips, and scallions with soy sauce and cook until everything is crisp-tender....
read moreQuick Pickled Carrots and Hakurei
1 bunch Red Dog Farm Baby Carrots ½ bunch Red Dog Farm Hakurei Turnips, cut into bite-sized pieces 2 Red Dog Farm Scallion bulbs, sliced into rounds 1 teaspoon salt 2 teaspoons plus 1/2 cup sugar 1 ¼ cups distilled white vinegar 1/2 tsp chili flakes (optional) Place veggies in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl,...
read moreArugula and Green Garlic Chimichurri
1 cup Red Dog Farm Arugula ½ cup parsley 1 stem Red Dog Farm Green Garlic ¼ cup olive oil 2 Tbsp. red wine vinegar 2 tsp ground cumin In a food processor, pulse to combine arugula, parsley, and garlic. Transfer to a medium bowl. Add olive oil, vinegar, and cumin and stir until thoroughly combined. Serve as a garnish for meats or fish, a sauce for potatoes or tacos, a spread for crostini, or in a grilled cheese sandwich.
read moreSauteed Hakurei Turnips and Baby Carrots
1 bunch Red Dog Farm Hakurei Turnips 1 bunch Red Dog Farm Baby Carrots 2 Tbsp olive oil or butter or a combination of the two Salt to taste Rinse turnips and carrots well and pat dry. Cut away the greens of both the turnips and carrots, reserving them for another use, leaving ½ inch of stem attached to the root. Halve the turnips through their tops, so that each piece has a bit of stem still attached.
read moreChickpeas with Spinach and Smoked Paprika
1 Tbsp olive oil 1 Red Dog Farm Leek, white and light-green parts only, thinly sliced 1/2 Tsp kosher salt plus more for seasoning 1 garlic clove, finely chopped 1 15-oz. can chickpeas, drained and rinsed 1/2 Tsp smoked paprika ½ lb. Red Dog Farm Spinach Heat oil in a large skillet over medium heat. Add leek and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook until spinach is wilted, about 2 minutes....
read moreSoba with Leeks, Mushrooms, and Pea Shoots
1 ½ C. Red Dog Farm Leeks, white and pale green parts only, sliced thinly 3 Tbsp vegetable oil 1/2 lb. fresh shiitake mushrooms, stems discarded and caps sliced 4 Red Dog Farm Scallions, sliced thin 2 Tbsp soy sauce, or to taste 2 tsp rice vinegar, or to taste an 8- or 9-ounce package soba (buckwheat noodles) 1/2 lb. Red Dog Farm Pea Shoots In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute. In...
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