Lemon-Dill Green Beans
Serves 4. 1 pound Red Dog green beans, trimmed4 teaspoons chopped fresh Red Dog dill1 tablespoon minced shallot1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon whole-grain mustard¼ teaspoon salt¼ teaspoon freshly ground pepper Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to...
read moreParmesan-Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower, cut into florets1 Red Dos sweet onion, sliced4 sprigs thyme4 garlic cloves, unpeeled3 tablespoons olive oilKosher salt and freshly ground black pepper½ cup grated Parmesan Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
read moreConnections to Wilderness
As long as I can remember, I have been making my way to the Peninsula from Seattle. It has always been a more seasonal pilgrimage, the weather putting a bit of a damper on outdoor sleeping from October to May, so ferry rides and packed coolers became a much anticipated sign that summer had arrived. I am deeply lucky to have had such an emphasis on outdoor excursions from such a young age, and while I certainly have my parents to thank for that, there is someone else in my immediate family who always insisted upon it. At 97...
read moreCheesy 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...
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