Cheesy Spinach Quesadillas
Serves 2. 1 bag Red Dog spinach¼ teaspoon ground nutmegPinch saltPinch freshly ground black pepper4 ounces shredded mozzarella cheese, divided (about 1 cup)4 flour tortillas, each about 7 to 8 inches in diameter½ teaspoon crushed red pepper flakes¼ teaspoon dried oregano1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons¼ teaspoon garlic powder2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)Plain Greek yogurt, for serving (optional) Add spinach, salt, black pepper and nutmeg to a 12-inch...
read moreGreen Beans & Zucchini Stir Fry
Serves 3. 1 lb Red Dog zucchini, thickly sliced1 lb Red Dog green beans3 Tbsp toasted sesame oil1 lbs beef, thinly sliced4 garlic cloves, pressed1/4 cup soy sauce1/4 cup fish sauce1 Tbsp sesame seedsWhite or brown rice Cook 3 servings of rice according to package instructions. Wash and cut the zucchini into one-inch-thick pieces. Snap the beans into two-inches long pieces. Preheat the oil in a wok, add the beef and give it a good saute. Add the beans and give them a quick mix. Saute them for two minutes. Add the zucchini and the garlic,...
read moreGreen Bean Fries
Serves 4. 2 tablespoons all-purpose flour1 large egg, beaten¾ cup panko breadcrumbs¼ cup Parmesan cheese, grated½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper1 pound fresh green beans, washed and trimmedCooking oil Preheat the oven to 425 degrees. Lightly oil a large half sheet baking pan with your favorite cooking oil. Place the flour and beaten eggs in separate mixing bowls. In a shallow dish, combine panko, parmesan, garlic powder, salt, and pepper. Toss the green beans in the flour to lightly coat them. Shake...
read moreWhy to Grow Tomatoes
A couple of years ago, I was trying to decide whether I wanted to remain in the nonprofit world or leave my office and grow food. It was early summer in Boston, and I lived with an eclectic and wonderful group of people in a hostel. One of my roommates would often come home with little gifts – one day, she brought me a tomato plant. I sat down and breathed in the thick, intoxicating smell coming from its leaves. And then (to everyone’s delight) I started to cry. Taking care of tomatoes is a singular experience at the farm. If...
read moreRoasted Broccolini Zucchini Pasta Salad
Servings: 4 For broccolini and zucchini:1 bunch Red Dog broccolini, roughly chopped2 medium Red Dog zucchini, quartered lengthwise and sliced 1/4-inch-thick1 tablespoon olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For pasta:8 ounces fusilli For vinaigrette:Juice of 1 lemon1 teaspoon white wine vinegar3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For salad:2 Red Dog green onions, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled feta Preheat the oven to 400 degrees F. Toss the broccolini...
read moreChicken Divan with Broccolini
Serves 6. 2 Tablespoons butter2 lbs. boneless skinless chicken breastsSalt & pepper, to taste1 yellow onion, diced1 stick celery, diced1 bunch Red Dog broccolini1 Tablespoon olive oil10.5 oz. cream of chicken soup2/3 cup sour cream½ cup milk½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon mustard powder2 ½ cups cheddar cheese, shredded½ cup panko breadcrumbs2 Tablespoons butter Preheat oven to 350 degrees. Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper. Melt butter in a dutch oven or large pot over...
read moreSteak Stir-Fry
Makes 4 servings. 1 pound flank steak2 tablespoons cornstarchKosher salt3 tablespoons canola oil1 bunch Red Dog bok choi, each quartered lengthwise½ pound Red Dog snap peas, halved1 bunch Red Dog green onions, sliced, white and green parts separated1 fresh hot red chili, sliced3 tablespoons low-sodium soy sauce1 tablespoon brown sugarCooked white riceFresh Red Dog basil leaves, for serving Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1...
read moreRediscovering the Goodness of Fresh Food
When I was a child, my parents owned a farm-to-table–style restaurant in Raleigh, North Carolina called Zely and Ritz. Through the restaurant and the partner farms I started to eat with the seasons and learned to love the intense and fresh flavors. As I grew older and started to live on my own, however, I grew away from buying fresh, local, and organic produce because of the price. Over the past few years, I have started to come back to the freshness though through my own gardens and working on farms. Since I started working on farms, I have...
read moreKohlrabi Kale Slaw
Serves 4. Salad1-2 Red Dog kohlrabi4 medium Red Dog carrots¼ small head red cabbage (1 cup shredded)4 leaves Red Dog kale1 tsp fresh chopped dill (or more!) Dressing3 Tbsp canola oil1 Tbsp white wine vinegar1/2 Tbsp Dijon mustard1/2 Tbsp honeyA dash saltA few grinds black pepper Remove leaves and and chop off the stem-end of the kohlrabi. Peel using a vegetable peeler or knife. Grate kohlrabi and carrots into large shreds, making about 1 cup of each. Chop red cabbage and kale leaves into thin strips or...
read moreKohlrabi and Kale Masala
Serves 4. 1 bunch Red Dog kohlrabi1 large potato4 Tablespoons masala paste3 Tablespoons vegetable oil2 medium onions1 can (~14 oz) chopped tomatoes1 small can (~5.5 oz) coconut milk1 bunch Red Dog kale1 handful chopped cilantro1 cup brown basmati rice Peel and chop the kohlrabi and potato into 1/2″ cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil on a large roasting sheet. Season, then roast in a 450˚ oven for 25 minutes. While the vegetables are roasting, cook the rice. Cover the...
read more