Recipes

Risotto With Parsnips and Greens

Makes 6 generous servings. ½ pound Red Dog parsnipsSalt and black pepperOlive oil1 bunch Red Dog mustard greens1 large yellow onion, finely diced1½ cups arborio rice¼ cup dry white wine or vermouth4 cups unsalted chicken or vegetable broth, or more if necessary2 tablespoons butter3 garlic cloves, minced8 sage leaves, roughly choppedPecorino Romano or Parmesan...

Pork Tenderloin with Winter Squash & Mustard Greens

Makes 4 servings. 1 pound pork tenderloin2½ Tbsp. olive oil, divided1 tsp. kosher salt, divided½ tsp. black pepper, divided1/2 tsp. garlic powder½ tsp. ground sage1 small Red Dog red kuri winter squash1 bunch Red Dog mustard greens Place large baking sheet in oven and preheat to 450°F. Brush pork with 1⁄2 tbsp oil. Combine 1⁄2 tsp salt, 1⁄4 tsp black pepper, garlic...

Creamy Brussels Sprouts & Leeks

Serves 3-4. 1 lb Red Dog leeks3 Tbsp butter1 lbs Red Dog Brussels sprouts3 Tbsp olive oilSalt & pepper1 tsp cumin1/2 cup sour cream4 garlic cloves, smashed1/2 cup Parmesan cheese + more for topping Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes). Halve or quarter the Brussels sprouts. Bring a pot of salted water to a...

Watermelon Radish with Rosemary Brown Butter

Makes 2 servings. 1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted1 lb. Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on)⅛ teaspoon sea salt1 tablespoon fresh Red Dog rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add...

Cider-Braised Brussels Sprouts

Makes 2 servings. 1 lb. Red Dog Brussels sproutsOlive oilSalt1/4 cup apple cider Cut Brussels sprouts in half. Heat a cast iron pan over medium flame, Add some oil. Sprinkle salt evenly over bottom of pan. Lay sprouts cut-side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let...

Lemon Chicken with Escarole

Serves 4. 1 pound Red Dog German butterball potatoes, halvedKosher salt and freshly ground pepper1 lemon, scrubbed3 tablespoons extra-virgin olive oil2 tablespoons capers, rinsed and drained2 pounds bone-in, skin-on chicken thighs (6 to 8)1 small or medium red onion, cut into 1-inch wedges1 head Red Dog escarole, torn into bite-size piecesDijon mustard, for serving...