Recipes

Radicchio Salad with Melted Cheese

Serves 2-4. 3 tablespoons red wine vinegarExtra-virgin olive oilKosher salt and freshly ground pepper1 head Red Dog radicchio, cored and coarsely shredded5 ounces arugula1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated1/2 cup roughly chopped lightly toasted hazelnutsSaba or balsamic vinegar, for drizzling Heat the broiler to high. Whisk the red wine...

Boozy Winter Vegetable Cake

Serves 10-12. 3 sticks butter1/2 lb. Red Dog parsnips, peeled and cut into chunks1/4 – 1/2 lb. Red Dog radicchio, cored and shredded2 1/2 cups stone-ground flour or unbleached all-purpose flour1 1/2 tsp. baking powder1 tsp. baking soda1 tsp. salt1 Tbsp. freshly ground nutmeg1 1/4 cups sugar1/2 cup light brown sugar1 tsp. vanilla extract1/4 cup rum or bourbon4...

Creamy Celeriac Soup

Serves 4. 2 Tbsp. butter2 Tbsp. olive oil1 Red Dog yellow onion, chopped1 Red Dog celeriac, peeled and cubed3 cups vegetable stock1/2 lb. Brussels sprouts, trimmed and sliced6 rashers of unsmoked bacon or pancetta, cut into small pieces1/2 cup heavy cream (or milk if you prefer a lighter soup)1 pinch sea salt and freshly ground black pepper Heat the butter and 1...

Wild Rice Celeriac Pilaf

Serves 4. 1 Tbsp. olive oil3/4 c finely diced Red Dog celeriac1/4 c finely diced Red Dog onion1 c wild rice, rinsed and dtrained2 tsp. dried thyme1 c chicken stock1 c beef stockSalt & pepper2 Tbsp. dried cranberries Heat olive oil in a skillet. Add celeriac and onion; saute until tender, about 5-7 minutes. Stir in wild rice, thyme, and stocks. Season with salt...

Brussels Sprouts with Lime-Ginger Butter

2 Tbs. unsalted butter1 Tbs. minced peeled fresh ginger1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice3 Tbs. extra-virgin olive oil1 lb. Red Dog Brussels sprouts, trimmed, and halved or quarteredKosher salt1 Red Dog leek, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not...

Cheesy Barley & Chard

2 tablespoons extra-virgin olive oil2 cups chopped shiitake-mushroom caps (5 ounces)1 bunch Red Dog chard, stems thinly sliced, leaves choppedKosher salt and freshly ground pepper2 teaspoons minced garlic (from 2 cloves)1 cup pearled barley1 can (28 ounces) diced tomatoes2 ounces Parmigiano-Reggiano, grated (1/2 cup)1 tablespoon fresh lemon juice or red-wine...