Recipes

Celeriac and Butternut Squash Soup

Serves 4. 1 Red Dog celeriac1 Red Dog butternut squash1 onion, sliced3 cloves garlic4 cups vegetable stock2 tsp cinnamon1 tsp nutmeg3/4 apple To Serve:1/4 apple1/4 cup pumpkin seeds2 Tbsp Red Dog parsley, chopped Preheat the oven to 400f. Peel the squash, remove the ends and core, then roughly dice. Use a knife to slice off the bottom of the celeriac so that you...

Sausage Radicchio Soup

Serves 4-6. 2 Tbsp. olive oil1 lb. local bulk Italian sausage3 stalks celery, sliced1 onion, diced1/2 cup dried lentils2 quarts chicken broth1 head Red Dog castelfranco radicchio, torn into piecesSalt & pepper to tasteHunk of Parmigiano-Reggiano for grating2 tsp. balsamic vinegar In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook,...

Radicchio Autumn Salad

Serves 3-4. 1 head Red Dog castelfranco radicchio, core removed and leaves roughly torn1 tablespoons plus 1/2 teaspoon honey1/4 cup almonds, coarsely chopped or slicedSea salt, to taste5 ripe figs, stems removed1 tablespoon finely minced shallot1.5 tablespoons balsamic vinegar3.5 tablespoons extra virgin olive oil1/2 apple, cored and cut into 1/8-inch thick...

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...