Grilled Choi
Slice a head of Bok Choi into quarters. Rinse well inside the leaves. Pat dry. In a large bowl, gently toss with plenty of olive oil and a sprinkle of salt (soy sauce works well too). Grill on high heat, turning occasionally until leaves are crispy, about 15 minutes. Delish!
read moreGreen Garlic Pancakes
Pancakes: 2 cups all-purpose flour 1 cup warm water Peanut oil 1 cup Red Dog Farm green garlic, chopped Sea Salt Dipping Sauce: 1/4 cup light soy sauce 1 Tbls seasoned rice vinegar ½ tsp sesame oil 1 tsp sugar ½ tsp ginger, minced 1 garlic clove, minced Make the dipping sauce by whisking together ingredients in a bowl. Set aside. To make the pancakes, place the flour in a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured surface and knead 3-4 times. Cut the dough ball into four even pieces. Take one...
read moreFrench Breakfast Radish on Toasted Bagel
1 Bagel, sliced and toasted 2 Tbsp. cream cheese 1 tsp Dill, fresh chopped or dried 2 Red Dog Farm French Breakfast Radishes, sliced thin ½ tsp. fresh lemon juice Chives for garnish, chopped (optional) Spread cream cheese over your toasted bagel. Sprinkle half of the dill on both halves of the bagel then top with the sliced radishes. Sprinkle the rest of the dill on top and spritz with lemon juice. Garnish with chives and serve. Enjoy the wonderful crunch of the radish! Serves 1
read moreSpaghetti with Rainbow Chard
8 oz spaghetti noodles 1 bunch fresh Red Dog Farm Rainbow Chard 2 cloves finely minced Fresh Garlic Optional: pinch of red pepper flakes 1/4 cup extra virgin olive oil 1/2 cup coarsely grated Pecorino-Romano cheese (can also use Parmesan or Asiago) fresh ground black pepper to taste salt to taste Prepare pasta as desired and set aside with a little olive oil so it doesn’t stick together. Wash and cut chard leaves into crosswise strips about 1/2 inch wide, cutting out large inner chard stems if desired. Heat olive oil over medium heat and add...
read morePea Greens Salad
¼ lb. Red Dog Farm Pea Greens ¼ lb. fresh spinach 1 Tbls lemon juice 2 Tbls olive oil Sea salt and fresh ground black pepper ¼ cup Pecorino or Parmesan cheese Place pea greens and spinach in a bowl. Add lemon juice and olive oil then toss until coated well. Season with salt and pepper to taste. Add cheese on top when serving.
read morePasta with Pea Greens
1/4 lb. Red Dog Pea Greens Zest of 1 large lemon 1/4 cup lemon juice 1/3 cup good-quality extra virgin olive oil 1 cup grated Parmesan cheese, plus extra for garnish Fresh ground black pepper, to taste 1/2 lb. spaghetti 1/2 cup pasta water (reserved from when you cook the spaghetti) Kosher salt, to taste Roughly chop pea greens. Set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated Parmesan cheese, and a generous amount of fresh ground pepper. Cook spaghetti in very salty water until al dente. Reserve 1/2 cup...
read moreSautéed Mustard Greens
¼ cup thinly slice Red Dog Farm onion 1 clove garlic, minced ½ Tbsp. Olive oil ½ lb. Red Dog Farm mustard greens 1 – 1 ½ Tbsp. chicken broth Dash of each – Sea salt and black pepper 1/8 tsp. dark sesame oil In a large pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize (5 to 10 minutes). Add the minced garlic and cook 1 more minute. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper then...
read moreRoasted Parsnips and Carrots
1 lb. Red Dog Farm parsnip, peeled ½ lb. Red Dog Farm carrots, peeled 1 ½ – 2 Tbls. Olive oil ½ Tbls. Sea salt 1 tsp. fresh ground black pepper 1 Tbls. Minced fresh dill or parsley Preheat the oven to 425 degrees F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally into 1 inch-thick slices. The vegetables will shrink while cooking, so don’t cut the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss to coat them. Roast for 20-40...
read moreCrispy Oven Potatoes with Chives
1 lb. Red Dog Farm German Butterball Potatoes, cut into equal-sized pieces, leave skin on 6 cloves of garlic 2 Tbls. light olive oil 1 Tbls. Red Dog Farm chives, chopped 1 Tbls. lemon juice Sea salt Fresh ground black pepper Heat your oven to 375ºF. Wash, then cut your potatoes into chunks which are the same size. Place the potatoes and garlic into a pot along with a tablespoon of salt, cover with cold water and bring to the boil. Boil the potatoes for 5-8 minutes, or until partially cooked. Drain the potatoes and garlic in a colander and...
read moreSteamed Raab with Parmesan
1 bunch Red Dog Farm Raab 3 Tbls. olive oil 1 clove garlic, minced Red chili flakes (optional) Parmesan cheese (optional) Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the raab and saute 10 to 15 minutes, or until desired done-ness. Sprinkle with red chili flakes and Parmesan cheese, if...
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