Recipes

Garlic Butter Gnocchi with Purple Sprouting Broccoli

1 Tbsp. olive oil1 bu. Red Dog purple sprouting broccoli1 lb. gnocchi½ lemon, juiced Sauce1 Tbsp. olive oil1 onion, finely chopped4 cloves garlic, finely chopped or crushed1 red chilli, finely chopped5 Tbsp. butter1 lemon, juiced1 oz. parmesan (or veggie alternative), finely grated, plus extra to serve½ tsp. Dijon mustard Heat the olive oil in a pan over a medium...

Buttered Radishes with Poached Eggs

Serves 2.1 bunch Red Dog French breakfast radishes2 tablespoons unsalted butter6 scallions, diced1 teaspoon fresh thymePinch of salt2 eggs2 pieces of bread, toastedPrep the radishes by removing tops and roots. Slice in half lengthwise and set aside.In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes....

Raab with Tahini Yogurt Herb Sauce

Serves 4 as a side.1/2 lb. Red Dog raab mix2 teaspoons saltTahini yogurt sauce3 tablespoons tahini3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)Water to thin to desired consistency1 tablespoon olive oil1 clove garlic, minced1 cup fresh Red Dog curly parsley1 tablespoon lemon juice (about half a lemon’s worth) or to taste1/4 teaspoon salt,...

3 P’s: Potatoes, Parsnips, Parsley

A.k.a. Sweet Mashed Potatoes!1 1/2 lbs Red Dog German Butterball potatoes, peeled, cut into 2-inch pieces1 lb Red Dog parsnips, peeled, cut into 1 1/2-inch pieces1 large garlic clove, halved3 cups (or more) water1 14 1/2-ounce can low-salt chicken broth1/4 cup whipping cream2 tablespoons (1/4 stick) butter2 tablespoons minced fresh Red Dog curly parsleyAdditional...

Raab Pasta with Mint & Romano

Yield: 4 servings 1 bunch Red Dog raab1/2 cup Romano cheese, grated3/4 lb small pasta, such as campanelle1/2 cup chopped fresh mint3-4 cloves garlic, peeled and smashed1 heaping tsp anchovy paste1/8 tsp red pepper flakes1/4 cup golden raisins1/4 cup pumpkin seeds, roughly choppedZest of one lemon1/4 cup + 1 tbsp olive oilSaltPepper Chop raab into bite-size pieces....

Sausage & Raab Frittata

This substantial frittata is best served room temperature and makes for excellent leftovers. Makes ~6 servings. 1 bunch Red Dog raab¾ pound hot Italian sausage, loose or in links2 tablespoons extra-virgin olive oil1 medium onion, dicedSalt and black pepper3 cloves garlic, minced2 teaspoons roughly chopped rosemary1 ½ cups ricotta3 ounces grated provolone (about 1...