Recipes

Moroccan Beet Salad

Serves 6.(Without the fresh herbs, the beets will store well for up to 5 days in the fridge.) 5 medium Red Dog red beets1 red onion, cut in half and thinly sliced1 Tbsp olive oil1/4 cup freshly squeezed orange juice1 Tbsp orange zest2 tsp cumin1 tsp salt1/4 cup fresh mint leaves, packed1/4 cup fresh Red Dog cilantro leaves, packed In a large pot bring enough water...

Creamy Yogurt Dressing

3 tablespoons lemon juice1½ teaspoons honey1 teaspoon minced garlic½ cup plain yogurt (preferably whole milk)⅓ cup extra virgin olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper½ teaspoon dried dill1 tablespoon minced Red Dog Chives Mix all and refrigerate. Serve immediately or within one week. Delicious on fresh...

Veggie Frittata

1 large (or 2 small) Red Dog carrots, peeled; cubed or sliced into rounds1 bunch raab, chopped into florets and 1/2″ stemsKosher salt and black pepper3 tablespoons extra virgin olive oil7 large eggs¼ teaspoon baking powder¼ cup whole milk⅓ cup feta cheese, crumbled, with more to serve⅓ cup finely chopped fresh parsley, with more to serve1 teaspoon fresh...

Sausage & Kale White Bean Soup

Makes 3-4 servings. 1/2 pound dried white beans (Great Northern, Canellini, or Navy) soaked overnight in water1/2 pound spicy Italian sausage, casings removed1 medium onion, finely chopped2 cloves garlic, minced1 teaspoons dried thyme1/4 teaspoon crushed red pepper flakesPinch of salt1 bay leaf3-4 cups low salt chicken or veggie stock (start with 3 and add more to...

Mediterranean Radicchio Salad

Makes 4 servings. 1 head Red Dog pink radicchio½ cup green olives (such as castelvetrano), sliced¼ cup unsalted almonds, chopped⅓ cup panko breadcrumbs, toasted½ cup manchego cheese, shaved¼ cup creamy tarragon dressing (see below) Creamy Tarragon Dressing¼ cup tarragon, finely chopped1 small shallot, finely chopped1 tablespoon grainy mustard1 tablespoon dijon...

Roasted Beet-and-Squash Salad

Makes 4 servings. 1/2 c. farro1/2 lb. beets, peeled and cut into 1/2-inch wedges1 Red Dog kuri or buttercup squash, cut into 1/2-inch wedges1/4 c. olive oil, dividedKosher salt and freshly ground pepper1.5 Tbsp. apple cider vinegar1/2 Tbsp. whole-grain mustard1/2 Tbsp. chopped thyme1/2 Tbsp. honey1 bunch Red Dog kale, thick stems discarded and leaves thinly sliced...