Broccoli and Cauliflower Frittata
Makes 6 servings. 2 tablespoons unsalted butter3 tablespoons olive oil1 onion, chopped3 cloves garlic, minced1 1/2 cups small Red Dog broccoli florets1 1/2 cups Red Dog cauliflower florets1 cup cooked pasta13 large eggs, beaten1/2 teaspoon dried thyme leavesSalt, to tasteFreshly ground black pepper, to taste1 cup grated provolone cheese1/4 cup grated Parmesan cheese In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat. Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring...
read moreGrilled Zucchini with Garlic and Dill
Makes 4-6 servings 6 scallions, thinly sliced, plus more for serving ½ cup Red Dog dill, coarsely chopped, plus more for serving2 garlic cloves, finely grated or chopped 3 tablespoons white wine or white distilled vinegar, plus moreKosher salt, freshly ground black pepper 1 ½ to 2 pounds Red Dog zucchini,* quartered lengthwise Olive oil, for drizzling *Cauliflower, broccoli and cabbage are all great here as well. Slice cauliflower and broccoli into thick steaks, attempting to keep the florets intact to grill....
read moreChicken and Zucchini Orzo
Makes 3 servings. 1 pound boneless chicken breasts or thighs1.5 tablespoons extra virgin olive oil1.5 tablespoons Italian seasoning1/2 tablespoon Dijon mustard1 teaspoon honeyKosher salt and black pepper1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc3 tablespoons salted butter1 shallot, chopped2 cloves garlic, chopped1.5 tablespoons fresh thyme leaves1 cup dry orzo pasta1-2 Red Dog zucchini, thinly sliced4 ounces fresh mozzarella cheese Preheat oven to 400° F. In a bowl, mix the chicken with 1 tablespoon olive oil, 1...
read moreWelcome to the Tomato Jungle
August is a busy month on the farm. If you’ve been to the Red Dog Farmstand or seen the booth at market recently you’ve probably already gathered this. Each week exciting new crops enter our harvest rotation as the summer heat encourages our plants to mature. This might seem like self-evident thing to say as a farmer, but my favorite part of gardening ever since I was a little kid has always been getting to watch plants grow. To see something that you place into the ground as just a seed, or as a baby plant start, turn into chard leaves...
read moreCilantro Ginger Carrots
Makes 4 servings. 1 tablespoon butter1 bunch Red Dog carrots, greens removed, roots sliced diagonally1-1/2 teaspoons minced fresh ginger root2 tablespoons chopped Red Dog cilantro1/2 teaspoon salt1/4 teaspoon pepper In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper, then serve.
read more20-Minute Kielbasa Cabbage Potato Skillet
Makes 4-5 servings. 1 pound Red Dog potatoes, chopped into 1-inch pieces½–1 teaspoon kosher salt, adjusted to taste1/2 teaspoon freshly ground black pepper1 tablespoon refined coconut oil or light olive oil, plus more only if needed1 small onion, chopped into 1/2-inch pieces3 cloves garlic, minced1 pound kielbasa, sliced thin1/2 medium head Red Dog green cabbage, sliced into ribbons, about 4 cups’ worth2 tablespoons water Chop the potatoes, rinse them, and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon...
read moreCilantro Lime Slaw
The Red Dog crew often enjoys a version of this slaw as a topper for tacos during our group lunches, and it’s delicious and refreshing! Makes 8 servings. 14 ounces Red Dog green cabbage, thinly sliced1/2 small red onion, petite diced1/2 cup Red Dog cilantro, chopped1/3 cup olive oil1/4 cup lime juice2 teaspoons honey1/2 teaspoon ground cumin1/4 teaspoon garlic powderKosher saltFresh cracked pepper Add cabbage, onion, and cilantro to a large bowl. In a measuring cup, combine olive oil, lime juice, honey, cumin, garlic powder, and a...
read moreFarm-Sized Salad Spinners
Thanks to David Conklin for the photo of Veronica and Viv! Monday, Wednesday, and Friday mornings are an exciting time in the Packshed. As soon as everyone has clocked in, it’s all hands on deck to harvest loose greens, which means dozens of crates and hundreds of pounds on a typical day. One lucky person takes the first truckload back to the Packshed and has the honor of being our “spinner” (and Packshed DJ) for the day. It is important to us that our customers receive their greens rinsed and crisp, so that they will last several...
read moreTurnip Hash and Fried Eggs
Makes 2 servings. 1 bunch Red Dog hakurei turnips, greens removed and roots cut into 3/4-inch cubesCoarse sea saltFreshly ground pepper2 tablespoons grapeseed oil or other neutral, heat-tolerant oil1 stalk green garlic, trimmed and chopped (white and light-green parts only)2 tablespoons unsalted butter4 eggs1 tablespoon minced parsley Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set...
read moreSheet Pan Sausage and Veggies
Serves 5. 1 lb. Red Dog green beans1 small head Red Dog cauliflower1 large bell pepper, any color2 Tbsp. olive oil2 tsp. garlic powder2 tsp. onion powder¼ tsp. kosher salt¼ tsp. pepper1 12 oz. package mild Italian chicken sausage or sausage of choice Heat oven to 400 degrees Fahrenheit. Trim the ends of the green beans, then chop into halves or thirds (depending on your preference). Break cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. Remove the...
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