Makes 4-5 servings. 1 pound Red Dog potatoes, chopped into 1-inch pieces½–1 teaspoon kosher salt, adjusted to taste1/2 teaspoon freshly ground black pepper1 tablespoon refined coconut oil or light olive oil, plus more only if needed1 small onion, chopped into 1/2-inch pieces3 cloves garlic, minced1 pound kielbasa, sliced thin1/2 medium head Red Dog green cabbage,...
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The Red Dog crew often enjoys a version of this slaw as a topper for tacos during our group lunches, and it’s delicious and refreshing! Makes 8 servings. 14 ounces Red Dog green cabbage, thinly sliced1/2 small red onion, petite diced1/2 cup Red Dog cilantro, chopped1/3 cup olive oil1/4 cup lime juice2 teaspoons honey1/2 teaspoon ground cumin1/4 teaspoon garlic...
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Thanks to David Conklin for the photo of Veronica and Viv! Monday, Wednesday, and Friday mornings are an exciting time in the Packshed. As soon as everyone has clocked in, it’s all hands on deck to harvest loose greens, which means dozens of crates and hundreds of pounds on a typical day. One lucky person takes the first truckload back to the Packshed and has the...
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Makes 2 servings. 1 bunch Red Dog hakurei turnips, greens removed and roots cut into 3/4-inch cubesCoarse sea saltFreshly ground pepper2 tablespoons grapeseed oil or other neutral, heat-tolerant oil1 stalk green garlic, trimmed and chopped (white and light-green parts only)2 tablespoons unsalted butter4 eggs1 tablespoon minced parsley Fill a large saucepan with...
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Serves 5. 1 lb. Red Dog green beans1 small head Red Dog cauliflower1 large bell pepper, any color2 Tbsp. olive oil2 tsp. garlic powder2 tsp. onion powder¼ tsp. kosher salt¼ tsp. pepper1 12 oz. package mild Italian chicken sausage or sausage of choice Heat oven to 400 degrees Fahrenheit. Trim the ends of the green beans, then chop into halves or thirds (depending on...
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