Skillet Casserole
Makes 4 servings. 1 pound ground beef1 Red Dog onion, chopped1 garlic clove, minced1 cup Red Dog carrots, chopped1 cup potatoes, cubed1 cup water1/2 cup uncooked long grain rice2 Tablespoons soy sauce1 teaspoon salt1/8 teaspoon pepper In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; crumble beef; drain. Stir in the carrots, potatoes, water and rice. Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and...
read moreDill Wilted Cabbage
Makes 4 servings. 6 cups Red Dog cabbage (green, red, or a mix)Juice of 1/2 lemon1 tsp fresh Red Dog dill2 tsp Dijon mustard1/3 cup rice vinegar1/2 cup extra virgin olive oil1/4 tsp kosher salt1/4 tsp fresh black pepper1/2 cup toasted walnuts (optional) Shred the cabbage and place in a heat-proof mixing bowl. Set aside. Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes. Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it...
read moreVinegary CSA Slaw
Makes 6 servings. 1/2 head Red Dog green cabbage1/2 lb. Red Dog carrots1 small Red Dog sweet onion3/4 teaspoons kosher salt, plus more to taste (around 1 – 1.5 total teaspoons)3 Tablespoons rice vinegar, plus more to taste2–3 Tablespoons fresh Red Dog dill, chopped1/4 teaspoon black pepper (optional)2 Tablespoons olive oil Chop the cabbage. You can either shred the cabbage or roughly chop it into bite-sized pieces. Shred the carrots, and chop the onion into thin crescents. Add the cabbage to a large bowl and sprinkle with 3/4 teaspoon...
read moreShare-ing the Inspiration
I don’t know about you, but I’m always looking for cooking inspiration during the week to keep my meals fresh and interesting. It’s easy to get in a rut and feel intimidated by all the produce in the fridge, staring you down while you struggle to know what to do with it. The beauty of a weekly veggie share is that it can inspire us to try new dishes, cooking techniques and flavor combos! Here’s how this week’s share inspires me: Raspberries are obviously prime for snacking, but with three half-pints, why not transform those tasty...
read moreZucchini with Vinegar and Mint
Makes 2-3 servings. 1 pound Red Dog zucchini1/4 teaspoon salt, approximately1 bunch Red Dog purple green onions1/8 cup extra-virgin olive oil1/2 tablespoon red or white wine vinegar4-5 small mint leaves, shredded or torn (about 1/2 teaspoon, packed) Trim the ends of the zucchini and slice them crosswise into 1/3-inch thick rounds. Gather all the pieces in a bowl and toss them with 1/8 teaspoon of salt. Trim the root ends of the purple green onions and cut into 1-inch lengths. Pour the oil into the skillet and set over medium-high heat. After...
read moreWhite Fish with Fennel
Makes 2 servings. 1 lb. meaty, flaky white fish, like cod1 bulb Red Dog fennel, sliced1 shallot, sliced4 cloves garlic, roughly chopped4 small plum tomatoes, peeled and diced2 Tbsp olive oil1 ½ cups dry white wineJuice of 1/2 lemon1 large sprig parsley, choppedFresh-ground black pepperSaltCrusty bread Heat olive oil over medium heat in a large saucepan. Add the fennel and shallots and saute for a few minutes until they start to soften. Add garlic and saute for 2 minutes. Add wine and turn heat up to medium-high. Boil for 3 minutes. Add...
read moreCilantro Lime Green Beans
Makes 3 servings. Cilantro Lime Vinaigrette1.5 tablespoons extra virgin olive oil1.5 tablespoons fresh lime juice3 tablespoons packed Red Dog cilantro leaves plus more for garnishing1/2 clove garlic, finely grated with a microplaneKosher salt, to tasteFreshly ground black pepper Charred Green Beans0.75 lbs. fresh Red Dog green beans, trimmedExtra virgin olive oilFlaky salt such as Maldon, for finishing Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, grated garlic, salt and pepper in a small capacity food processor bowl....
read moreFruits of Summer
Fruit season is upon us! Although most of our produce is referred to as vegetables, a lot of the bounty of this time of year comes from the fruiting part of the plant. In fact, “vegetable” isn’t a biological term – biologists say that plants have roots, shoots, flowers, and fruits. The fruit is the mature, ripened ovary of a plant that develops from the flower after being pollinated. The seeds develop within the fruit after fertilization. In your share this week you’ll find some surprising fruits – zucchini, beans, and raspberries. We harvest...
read moreCoconut Kohlrabi Lemon Soup
Makes 4 servings. Olive oil for the pans and garnish1 bunch Red Dog kohlrabi1/2 cup onion, roughly chopped1/2 tablespoon garlic, roughly chopped1/8 cup white wine1/8 cup lemon juice, freshly squeezed1 3/4 cups vegetable stock3 sprigs fresh thyme1-2 bay leaves2/3 cups coconut milk1/8 teaspoon nutmeg1 1/4 teaspoons granulated sugarSea salt and freshly ground black pepper Prep the kohlrabi. Trim the stems off the kohlrabi and the peel them, either with a vegetable peeler or a paring knife. About ½ inch should be cut off each end, and then...
read moreKohlrabi Slaw with Cilantro, Jalapeño and Lime
Makes 4 servings. 1 bunch Red Dog purple kohlrabi1/2 cup cilantro, choppedHalf a jalapeno, minced1/4 cup chopped scallionZest and juice from one orangeZest and juice from one lime Citrus Dressing1/4 cup olive oil1/4 cup fresh orange juice (juice form one orange)1/8 cup lime juice plus 1 Tbsp. (juice from one large lime), or more to taste1/4 cup honey1/2 tsp kosher salt1 Tablespoon rice wine vinegar Trim and peel kohlrabi. Trim off the two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks....
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