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...
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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....
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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...
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There’s a painting called American Gothic by Grant Wood that depicts a man and woman in practical clothing on a farm. It has been inspirational as a slice of life, a piece of art that makes life look pretty predictable in the setting of a farm. Now, I am not sure where the artist was from, but out on the Olympic Peninsula, the weather demands a lot...
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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....
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