Recipes

Turnips and Chard with Ham

1 bu. Hakurei turnips, cut into cubes 1 1/2 Tbsp. olive oil 1 cup cooked ham, coarsely chopped 2 garlic cloves, chopped Leaves from 1 bu. chard, chopped 2 bay leaves 2 Tbsp. white wine vinegar Salt and pepper Brown the turnip cubes in the olive oil. Add the ham and garlic, then cook until the garlic is aromatic. Add the chard, bay leaves, vinegar, salt and pepper,...

Arugula Salad

As served at Pizzeria Bruciato, a Red Dog customer on Bainbridge Island ½ lb. arugula ½ cup golden raisins ½ cup toasted pine nuts 4 oz. thinly sliced Parmesan cheese Lemon Vinaigrette: ½ cup olive oil ¼ cup fresh squeezed lemon juice Zest of one lemon 1 tsp. Dijon mustard 2 cloves garlic, minced ½ tsp. salt ¼ tsp. black pepper Make the vinaigrette. In a bowl, toss...

Braised Radishes & Leeks

1 bunch radishes 2 leeks 2 Tbsp olive oil 3/4 cup vegetable broth – or enough to cover the vegetables 3/4 of the way 5 sprigs thyme Sea salt to taste Black pepper to taste Prepare the radishes by trimming them and gently scrubbing or washing them clean. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and...

Rocket Sauce

Arugula is also known as “rocket!” 1/4 lb. arugula 1/4 cup olive oil 2 cloves fresh garlic 1/2 teaspoon salt Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed...

Sauteed Radishes with Spinach

1 bunch French breakfast radishes, trimmed and halved 1/2 red onion, sliced 1 Tbsp. olive oil Salt & pepper 1 bu. spinach Juice of 1/2 lemon Cook radishes and red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in spinach, lemon juice, and a pinch each of salt and pepper; cook...

Stir Fried Pea Greens

1 Tbsp. vegetable oil 1 whole dried hot red chile 1-2 cloves garlic, peeled and smashed 1/4 pound mature pea shoots, torn into 2” pieces Kosher salt Heat oil in a large wok or skillet over medium-high heat. Add chile and garlic and cook, tossing, until chile is darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often,...