Recipes

Butternut Squash Stew

Serves 4-6 2 Tbsp. olive oil1 onion, sliced3 cloves garlic, chopped2 tsp. curry powder1 carrot, sliced1 butternut or red kuri squash, peeled, seeded, and cut into large cubes14 oz (400 g) tomatoes, choppedGenerous 2 cups (18 fl oz/500 mL) vegetable stock2 Tbsp. tomato paste (puree)1 cinnamon stick3 3/4 cups (9 oz/250 g) cremini (chestnut) mushrooms, quartered14 oz...

Butternut Ginger Chicken Stir Fry

Serves 4. 2 Tbsp. olive oil2 cups Red Dog butternut or red kuri squash, peeled and chopped2 large Red Dog carrots, peeled and chopped2 cups mushrooms, quartered1 bu. Red Dog red chard, stems and leaves separated, both coarsely chopped1 (1.5-inch) nub ginger, peeled and grated1 large chicken breast, cut into strips1 tsp. dried basil1/4 tsp. ground cinnamon3 Tbsp. soy...

Radicchio & Citrus Salad

Serves 2. 2 blood oranges1/2 small shallots, finely chopped3/4 Tbsp. cranberry juice1/2 Tbsp. honey1/4 Tbsp. finely chopped peeled fresh ginger1/8 cup extra virgin olive oil1 head Red Dog pink radicchio1/4 cup fresh flat-leaf parsley leaves3 oz. pomegranate seeds Using a grater, remove enough zest from 1 orange to measure 1 tsp. Juice the zested orange into a small...

Maple Glazed Delicata and Brussels

Serves 4.1 large Red Dog delicata squash1 pound Red Dog purple brussels sprouts3 large Red Dog shallots, peeled, cut lengthwise in half or thirds2 tablespoons extra virgin olive oil3 tablespoons pure maple syrup (divided into 2 tbsp and 1 tbsp)1 tablespoon apple cider vinegar1 teaspoon Kosher salt (plus more to taste)1/4 cup fresh pomegranate arilsCut the delicata...

Delicata Squash with Caramelized Shallots

Serves 4. 1 Red Dog delicata squash2 Tbsp. olive oil1/4 cup dry sherry (such as fino)Kosher salt and freshly ground black pepper1 Tbs. unsalted butter1 cup thinly sliced Red Dog shallots (2 to 3 large)4 tsp. finely chopped fresh sage Heat the oven to 350°F. Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. (No need to peel it—the skin is...

Beets with Shallot Vinaigrette

Serves 4. 1 pound halved peeled Red Dog golden beets2 tablespoons sliced Red Dog shallots1 tablespoons red wine vinegar1 tablespoon extra-virgin olive oil½ teaspoon Dijon mustard¼ teaspoon freshly ground black pepper⅛ teaspoon salt Wrap beets in parchment paper. Microwave on high until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces. Combine...