Classic Pot Roast
4 to 5 lb. whole chuck roast, nicely marbledKosher salt and pepper, to taste2 Tbsp. olive oil, plus more as needed2 whole onions1 lb. Red Dog carrots1 cup red wine (or beef broth)2-3 c. beef stock3 sprigs fresh thyme, or more to taste3 sprigs fresh Red Dog rosemary, or more to taste Preheat the oven to 275˚F. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil. Cut the onions in half and cut the carrots into 2″ pieces. When the oil in the pot is...
read moreCollard Greens with Pan-fried Radishes
Makes 3-4 servings. 1 bunch Red Dog collard greens1-2 Red Dog red king radishes, chopped into dice2-5 cloves garlic, to taste1 tsp ground mustard1 tsp lemon juice1 Tbsp butterSalt and pepper to taste1/2 c. water Add half the butter to a large pan. Add radish dice and cover. Cook until tender and browned, stirring frequently. Set aside. Heat up second half of the butter with garlic in a large pan, cook until garlic becomes fragrant, about 1 minute. Add the greens and water, cover. Cook greens until tender. If they’ve started losing color...
read moreStuffed Sweet Dumpling Squash
Makes 2 to 4 servings. 2 Red Dog sweet dumpling squash1 large yellow onion, chopped into medium dice2 tablespoons grapeseed or canola oil8 ounces white mushrooms2 cloves garlic, minced2 tablespoons soy sauce1/2 cup finely chopped pecans1 cup cooked farro or brown rice1/2 cup dried cranberriesFreshly ground black pepper4 tablespoons parsley, minced very fine2 tablespoons sage, minced very fine2 tablespoons Red Dog rosemary, minced very fineA little oil for brushingSmoked paprika for garnish (optional) Preheat the oven to 425°F. Line a...
read moreThe Spookiest Costumes
Happy November from the Red Dog crew! This Halloween we continued the Red Dog tradition of a group-themed costume, and we dressed as the spookiest thing we could think of…corporate office workers! As we gathered last Friday, we cheered as everyone clocked in, showing off their collared shirts and ties, undaunted by the cold and rain. Costume highlights included Flynn’s HR microphone headset, Hannah’s intern blazer, and Sky’s CEO suit.“Packshed department to harvest department, did you get the memo about the spinach deliverables?”...
read moreBraised Potatoes & Escarole
Makes 6 servings. 1 Tbsp. unsalted butter1 Tbsp. olive oil1 lb. Red Dog red potatoes, halved and chopped into slices1 large yellow onion, halved through the stem end and thinly sliced crosswise2 sprigs fresh thyme2/3 cup chicken stock2 tsp. sherry vinegar1/2 tsp. saltFreshly ground pepper, to taste1 head Red Dog escarole, cored, halved lengthwise and roughly chopped1 orange For the orange vinaigrette:1 tsp. Dijon mustard1 Tbsp. white wine vinegar1 tsp. finely grated orange zest2 Tbsp. fresh orange juice1/2 tsp. saltFreshly ground pepper,...
read moreBrussels Sprouts Casserole
Makes 4 servings. 1 tablespoon extra-virgin olive oil1 pound Red Dog Brussels sprouts, quartered at the root end (or halved if small) 2 tablespoons unsalted butter 1 Red Dog leek, white and light green parts, halved and sliced 1/4-inch-thick Kosher salt and freshly ground black pepper 1 teaspoon chopped fresh thyme 2 cloves Red Dog garlic, sliced 1.5 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup heavy cream 1/8 cup grated Parmesan 1...
read moreGarlicky Sautéed Escarole
Makes 4 servings. 1 large head Red Dog escarole4 cloves Red Dog garlic1/2 small lemon2 tablespoons olive oil1/4 teaspoon red pepper flakes (optional)1/4 teaspoon kosher salt, plus more as needed Tear the escarole leaves into rough 2-inch pieces. Rinse the leaves well in a colander. Drain well, but do not dry. Thinly slice garlic cloves. Juice the lemon until you have 1 tablespoon. Heat olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and red pepper flakes if desired, and sauté until...
read moreSome Squash-y Haikus
Fall has officially fallen! It seems like it happened so fast on the farm. Frosty mornings, misty days, puddles, and mud all around. Personally, I love it! And it’s made even better by the fact that this season brings some of my favorite comfort foods to go home and warm up with. I’ve been making squash everything: soups, stews, curries, salads, stuffed, roasted, mashed you name it! On that note, here are some squash-y haikus introducing some of this season’s Red Dog squash along with some of my favorite ways to eat them. Sweet...
read moreSimple Sauteed Greens
Makes 3-4 servings. 1 bunch Red Dog kale1 bunch Red Dog mustard greens4 tablespoons olive oil1/3 Red Dog yellow onion, coarsely chopped3 cloves garlic, finely chopped1/2 teaspoon lemon zest1/4 teaspoon red pepper flakes or hot sauce (optional)1/4 teaspoon sea salt1 tablespoon fresh lemon juiceOptional garnishes: Dukkah spice blend, za’atar spice blend, toasted pine nuts, or almonds Trim the stalks from the greens, if they are more then ¼ inch thick. Chop the stalks ¼ inch pieces. Put the chopped stalks in a large sauté...
read moreOrange-Braised Fennel & Carrots
Makes 3 servings. 1 tablespoon olive oil1 bulb Red Dog fennel, cut into 6 wedges1 bunch Red Dog carrots, greens removed1/2 cup chicken stock1/2 cup fresh orange juice2 cloves garlic, choppedSalt and freshly ground black pepper Heat the olive oil in a large straight-sided saute pan. Add fennel and carrots, and brown the fennel on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
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