Stir Fried Beef Bowls
Serves 4. For the beef:1 Tablespoon green garlic or garlic chives, minced2 Tablespoons tamari1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes1 Tablespoon grated peeled ginger1 Tablespoon maple syrup1 Tablespoon sesame oil1 pound ground beef (or ground pork or turkey)2 Tablespoons vegetable oil, dividedKosher salt Rice Wine Vinaigrette:⅓ cup rice wine vinegar⅓ cup sesame oil⅓ cup sunflower oil1 teaspoon minced green garlic or garlic scapes1 teaspoon minced ginger1 -2 teaspoons Shahiya...
read moreBok Choy with Miso Chive Dressing
Serves 4. 1 pound asparagus, tough end broken off and discarded1 bunch Red Dog bok choi, each cut in half lengthwise Miso Chive Dressing 1/2 ounce (1 tablespoon) ginger, peeled and roughly chopped1/2 teaspoon flakey salt4 1/2 teaspoons black and white sesame seeds, toasted1/2 ounce Red Dog chives, finely chopped1 1/2 tablespoons white miso paste3 tablespoons mirin3 tablespoons rice wine vinegar To make the dressing, pound the ginger and salt into a paste in a mortar and pestle or in a bowl with a spoon. Transfer to a bowl, add the...
read moreThe Roads We Drive On
According to the Federal Highway Administration, the oldest constructed road dated back to about 4000 B.C. in the Mesopotamian cities of Ur and Babylon using mud bricks and bitumen (a natural sticky black substance used in asphalt). In Glastonbury, the Ancient Isle of Avalon in Somerset, England, they discovered that timber roads were used in a swampy area. Interesting enough, this reminds me of a story I heard about how Peat Plank Road here in Chimacum was made. You must be wondering why I’m writing about roads. Here’s a few thoughts I had...
read moreMaple Balsamic Glazed Hakurei Turnips
Protip: You can also glaze your baby carrots this way! 1 bunch Red Dog hakurei turnips1 Tablespoon butter2 teaspoons balsamic vinegar1 Tablespoon maple syrupSalt to taste Melt butter in a skillet over medium-low heat. Trim turnips and cut into quarters. Saute turnips in butter, shaking the pan occasionally, until turnips are lightly browned and fork tender. Remove from heat, add vinegar, syrup and salt, and toss to combine.
read moreCharred Broccolini with Fava Beans in Vinegar
Makes 2 servings. 1.5 Tbsp extra-virgin olive oil1/2 bunch Red Dog broccoliniFine sea salt1 garlic clove, thinly sliced1/2 pint cherry or grape tomatoes1/2 tsp ground coriander1/2 tsp ground smoked sweet paprika1/4 tsp red pepper flakes1/4 tsp fennel2 Tbsp sherry or red wine vinegar1/2 cup cooked Red Dog fava beans (~1lb. fava bean pods)Ground black pepper1 Tbsp chopped flat-leaf parsley Preheat the oven to 400F. Place the broccolini on a baking sheet, drizzle with 1/2 Tbsp of olive oil. Season with salt and roast in the...
read moreKale and Turnip Frittata
Serves 6. 3 Red Dog turnips, shredded3 Tbsp. butter1/2 onion, mincedSea saltBlack pepper1/2 bunch Red Dog kale, sliced into shreds2 cloves garlic, minced8 eggs1/4 cup whole milk, cream, or half-and-half1/2 cup (large handful) shredded white cheddar or other mild cheese Preheat the oven to 425. Turnips have a lot of moisture, so the first step is cooking them down. Shred turnips with a box grater or food processor with a shredding blade. Melt 2 tablespoons butter over medium heat. Add the onion, the shredded turnips,...
read moreJune is for Dreaming
The other day, my coworker Veronica caught me smiling to myself while tenderly tucking a teenage tomato plant into his new spot for the season. I was pretty embarrassed to be caught looking like a ding-dong, but I couldn’t help it – it had a sunny little yellow flower already! That tiny bloom sucked me into a dreamy state filled with thoughts of fresh salsas, tomato sauces and summer canning. June is a transplant-heavy time and, I think, a very exciting month because there are so many veggies and fruits to look forward to and fantasize...
read moreHerbed Pork Chops with Dijon Chard
Serves 2. 2 pork chopsSaltPepper1 Tbsp. fresh chopped sage1 Tbsp. fresh chopped Red Dog thyme1 Tbsp. butter1 Tbsp. olive oil1/2 yellow onion, chopped, stems removed, leaves roughly chopped1 bunch Red Dog chard3 Tbsp. dijon mustard1/4 cup half-and-half or whole milk1-2 handfuls Red Dog spinach (optional, for extra greens) Rub both sides of pork chops with salt, pepper, sage and thyme. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. When butter is melted, add pork chops. Sear chops, about...
read moreLemon Garlic Fava Beans & Mushrooms
Serves 2. 1 teaspoon olive oil1/2 small red onion, cut into thin half moons2 cloves garlic, minced1/2 tablespoon fresh chopped Red Dog thyme4 oz cremini mushrooms, sliced in half1 tablespoon breadcrumbs (plain or seasoned)1 cup vegetable broth1/4 teaspoon saltJuice and zest of 1/4 lemonLots of fresh black pepper1.5 cups cooked Red Dog fava beansOptional: Slivered Red Dog green onions for garnish Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly...
read moreFava & Chard Pappardelle
Serves 4. 8 ounces pappardelle noodles or egg noodles1/4 cup pine nuts3 cups vegetable broth1 clove garlic, minced1/2 shallot, minced1 bunch Red Dog chard, washed, stems removed, leaves roughly chopped1.5 lbs. Red Dog fava beans, unshuckedSalt1/4 cup green olives, pitted and halved2 tablespoons chopped fresh parsley (optional)1/4 teaspoon crushed red pepper flakes1 tablespoon butter1/2 cup grated parmesan cheese, plus more for garnishFruity olive oil, for garnish (optional) Remove the beans of the favas and discard the pods....
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