Recipes

Cilantro 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;...

20-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,...

Cilantro 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...

Turnip 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...

Sheet 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...

Pan-Seared Zucchini with Garlic and Basil

Makes 4 servings. 1 pound Red Dog zucchini, halved lengthwise and sliced into 1/2-inch thick pieces1 teaspoon kosher salt2 Tablespoons extra virgin olive oil2 Tablespoons red or white wine vinegar1 clove garlic, minced2 Tablespoons neutrally flavored cooking oil (like vegetable, grapeseed, or avocado oil)10 leaves fresh Red Dog basil, thinly sliced or chopped In a...