Recipes

Slow-Roasted Salmon with Fennel Salad

4 Servings.½ cup unseasoned rice vinegar1 tablespoon sugar1 teaspoon caraway seeds2 teaspoons kosher salt, plus more6 cloves Red Dog garlic, thinly sliced1 Red Dog fennel bulb, thinly sliced on a mandoline, divided1¼ pounds salmon fillet4 tablespoons olive oil, dividedFreshly ground black pepper1 tablespoon fresh lemon juice1 tablespoon chopped preserved lemon peel½...

Chioggia Beets with Raspberry Mint Vinaigrette

Serves 4. 1 lb Red Dog chioggia beets3 tablespoons thinly sliced scallions2 to 2 1/2 tablespoons raspberry vinegar2 teaspoons fresh lemon juice, or to taste2 tablespoons chopped fresh mint1 tablespoon finely grated fresh orange zest (from 2 oranges)1/2 teaspoon salt1/2 teaspoon black pepper1/4 cup olive oilGarnish: fresh mint sprigs Cover beets with water by 1 inch...

Beet and Fennel Soup for Cool, Rainy Days

As the encroaching clouds of fall loom heavy over the heads of the field crew, who is harvesting our end-of-season veggies, we here at RDF turn up our collars and pull tight our hoods against the chill of the wind and the spackling of rain that seems to come almost daily these days. There is something deeply satisfying in seeing the full turn of the seasons: from...

Beef & Broccoli

Serves 4. 2/3 c. low-sodium soy sauce, dividedJuice of 1/2 lime3 tbsp. packed brown sugar, divided2 tbsp. cornstarch, dividedKosher saltFreshly ground black pepper1 lb. sirloin steak, sliced thinly against grain2 tbsp. vegetable oil3 cloves garlic, minced1/3 c. low-sodium beef (or chicken) broth2 tsp. Sriracha (optional)1 head Red Dog broccoli, cut into...

Purple Hummus

1 can garbanzo beans, drained2/3 cup tahini3 Red Dog purple carrots, steamed & chopped1/3 cup olive oil2-3 lemons, zest & juice (about 1/3 cup of lemon juice)2 cloves garlic, chopped1 teaspoon cumin or more, to taste1 teaspoon kosher saltVeggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices (for the toppings; optional) Combine the garbanzo...

Herb Roasted Parmesan Acorn Squash

Serves 4. 1 Red Dog acorn squash⅓ cup grated Parmesan cheese + more for garnishing2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)1 tablespoons butter, melted½ teaspoon garlic powder¼ teaspoon salt + more to taste⅛ teaspoon black pepper Preheat oven to 400°. Cut acorn squash in half and scoop out the seeds....