Serves 4. 1 pound Red Dog bok choi2 tablespoons oil5 cloves garlic, minced Salt and white pepper, to taste1/8 teaspoon sugar Split each bok choi in half or quarters, making sure all of the pieces are relatively uniform so they cook evenly. Wash the bok choi thoroughly with cold water two to three times to remove any soil hidden in the bok choi’s...
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Serves 2. 1 tablespoon butter1 bunch Red Dog hakurei turnips1 clove garlic, minced1/2 cup Gruyere cheese, or a cheese of your choice, grated1/2 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage)1/8 cup heavy cream1/8 cup bread crumbs1 tablespoon parmesan cheese, grated1 tablespoon olive oilSalt and pepper to taste Preheat oven to 375°F. Thinly...
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Serves 3-4. For the salad:2-3 Red Dog carrots2 Red Dog hakurei turnips1/2 bag Red Dog pea greens1/2 bag Red Dog salad mix For the dressing:1/3 cup rice vinegar2 tablespoons olive oil2 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon honey2 teaspoons sesame seeds1 teaspoon finely grated ginger root Peel and grate the carrots. Remove the greens from the...
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Serves 4. For the Cilantro Vinaigrette1 bunch Red Dog cilantro, roughly chopped1 bunch scallions, roughly chopped2 cloves garlic1/2 cup olive oil2 tablespoons fresh grapefruit juice1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly ground black pepper In a blender or food processor, combine vinaigrette ingredients and purée until smooth. Pause to...
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Serves 4. 3 large Red Dog parsnips, peeled and cut into ¼ inch strips1 Tbsp. smoked paprika½ tsp. cayenne pepper½ tsp. sea salt2 Tbsp. coconut oil, melted (or your preferred cooking fat)½ cup mayonnaise¼ cup Red Dog cilantro, finely chopped1 Tbsp. lime juice2 cloves garlic, minced Preheat oven to 425F. Using a large bowl, add oil, paprika, cayenne and salt....
Read MoreServes 4. 1 bunch Red Dog bok choi, sliced in half length-wise1 tablespoon yellow miso paste1 tablespoon maple syrup1 teaspoon tamari1 teaspoon rice vinegar1 teaspoon sesame oil1 teaspoon sesame seeds (optional for garnish) In a small bowl, add the miso paste, maple syrup, tamari, rice vinegar, and sesame oil. Cut the bok choi in half lengthwise and...
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