Sheet Pan Teriyaki Salmon
Serves 4.24 oz. wild-caught salmon, whole or cut into 6-oz. fillets4-6 Red Dog bok choi, sliced lengthwise½ cup low-sodium soy sauce (or tamari)3 cloves garlic, minced1 Tbsp. fresh ginger, about 1 ½ inch nub, peeled and grated1 Tbsp. rice vinegar1 tsp. sesame oil2 Tbsp. honey¼ cup cold water1 Tbsp. cornstarch1-2 tsp. olive oilRice or quinoa for servingSesame seeds and scallions for garnishPreheat the oven to 375 degrees. In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about ¼ of the sauce...
read moreArugula Pesto
Serves 4. ½ lb. pasta1 bag Red Dog arugula⅓ cup sun-dried tomatoes, drained¼ cup cashews1 clove garlic, sliced⅓ cup parmesan cheese, grated¼ tsp. fine salt⅛ tsp. black pepper¼ cup extra virgin olive oil¼ cup pasta cooking water Cook pasta in plenty of boiling salty water until al dente. When the pasta is nearly done, scoop out 1 cup of pasta water and set aside. Drain the pasta and return it to the pot. While the pasta is cooking, place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper into a food processor. Give it...
read moreCarrot Ginger Soup
1 small onion2 Tbsp. butter2 lbs. Red Dog carrots1” square piece fresh ginger (more or less to taste)Salt Pepper Peel and chop carrots into 1/2” pieces. Peel and grate ginger. Dice onion and sauté in butter for 5 minutes. Add the carrots and ginger. Add water to cover carrots. Bring to a boil, then reduce heat and simmer covered until carrots are tender. Remove from heat. Use a stick blender or food processor to blend soup until smooth. Add salt and pepper to taste.
read moreClassic Garlic Bok Choi Stir Fry
Serves 4. 1 pound Red Dog bok choi2 tablespoons oil5 cloves garlic, minced Salt and white pepper, to taste1/8 teaspoon sugar Split each bok choi in half or quarters, making sure all of the pieces are relatively uniform so they cook evenly. Wash the bok choi thoroughly with cold water two to three times to remove any soil hidden in the bok choi’s base. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit...
read moreCheesy Gruyere & Turnip Gratin
Serves 2. 1 tablespoon butter1 bunch Red Dog hakurei turnips1 clove garlic, minced1/2 cup Gruyere cheese, or a cheese of your choice, grated1/2 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage)1/8 cup heavy cream1/8 cup bread crumbs1 tablespoon parmesan cheese, grated1 tablespoon olive oilSalt and pepper to taste Preheat oven to 375°F. Thinly slice turnips with a knife or mandolin. In a large bowl, mix the sliced turnips with some salt, pepper, 1 tablespoon olive oil and the minced garlic. (If you have a mortar and pestle,...
read moreSpringtime CSA Salad
Serves 3-4. For the salad:2-3 Red Dog carrots2 Red Dog hakurei turnips1/2 bag Red Dog pea greens1/2 bag Red Dog salad mix For the dressing:1/3 cup rice vinegar2 tablespoons olive oil2 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon honey2 teaspoons sesame seeds1 teaspoon finely grated ginger root Peel and grate the carrots. Remove the greens from the turnips and grate the roots. Roughly chop the pea shoots. Toss all salad ingredients together in a large bowl. Combine all dressing ingredients in a jar. Shake vigorously for 1 minute...
read moreCilantro Kale Salad
Serves 4. For the Cilantro Vinaigrette1 bunch Red Dog cilantro, roughly chopped1 bunch scallions, roughly chopped2 cloves garlic1/2 cup olive oil2 tablespoons fresh grapefruit juice1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly ground black pepper In a blender or food processor, combine vinaigrette ingredients and purée until smooth. Pause to scrape down the sides of the container, if needed, to keep everything incorporated. For the Kale Salad1 bag Red Dog stir fry mix, thinly sliced into ribbons1 green apple,...
read morePaprika Parsnip Fries with Cilantro Lime Aioli
Serves 4. 3 large Red Dog parsnips, peeled and cut into ¼ inch strips1 Tbsp. smoked paprika½ tsp. cayenne pepper½ tsp. sea salt2 Tbsp. coconut oil, melted (or your preferred cooking fat)½ cup mayonnaise¼ cup Red Dog cilantro, finely chopped1 Tbsp. lime juice2 cloves garlic, minced Preheat oven to 425F. Using a large bowl, add oil, paprika, cayenne and salt. Add the parsnip strips, cover the bowl, and shake until all the fries are evenly coated with spices and oil. On a large baking sheet lined with parchment, spread an even layer of...
read moreMiso Glazed Bok Choi
Serves 4. 1 bunch Red Dog bok choi, sliced in half length-wise1 tablespoon yellow miso paste1 tablespoon maple syrup1 teaspoon tamari1 teaspoon rice vinegar1 teaspoon sesame oil1 teaspoon sesame seeds (optional for garnish) In a small bowl, add the miso paste, maple syrup, tamari, rice vinegar, and sesame oil. Cut the bok choi in half lengthwise and wait for the pan and oil to heat up before placing them cut side down on a metal or cast-iron skillet over medium heat. Sear each side for a few minutes, then brush the bok...
read moreSauteed Spinach & Leeks
Makes 4 servings. 1 teaspoon extra-virgin olive oil1 small Red Dog leek, cleaned, trimmed and sliced into rounds2 cloves garlic, minced1 bag fresh Red Dog spinachSalt and pepper, to tasteGrated Parmesan cheese Heat olive oil in a large pan over medium-low heat. Add leeks and sauté for 3-4 minutes, until softened. Add garlic and sauté an additional 30 seconds. Add spinach and stir for 2-3 minutes until spinach is mostly wilted. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese and serve hot.
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