Recipes

Green Beans with Basil

1/2 tablespoon extra-virgin olive oil1/2 cup finely diced sweet onionSaltFreshly ground black pepper1/2 pound green beans, trimmed and cut into 1 1/2- to 2-inch pieces1 tablespoon chopped fresh basil Heat the oil in a small saute pan or skillet over medium heat until it shimmers. Add the diced onion; season with salt and pepper to taste. Let the onion cook slowly,...

Green Beans with Fennel

1 tablespoon olive oil1/2 Red Dog fennel bulb, thinly sliced1/2 pound Red Dog green beans, halved1 tablespoons butter1 tablespoons water Heat olive oil in a skillet over medium-high heat. Add fennel and cook, stirring, until browned, 15 minutes. Cook halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in butter...

Lemony Chicken with Fennel

6 skin-on, bone-in chicken thighs (about 2 lb. total)Kosher salt2 Tbsp. plus ¼ cup extra-virgin olive oil1 Red Dog fennel bulb2 medium shallots1 large heirloom tomato or beefsteak tomato1 lemonFreshly ground black pepperToasted bread (for serving) Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with...

Frank’s Raspberry Vinaigrette

6 oz. Red Dog Farm raspberries1 tablespoon honey or agave nectar¼ teaspoon garlic powder3 tablespoons white wine vinegar, or balsamic if preferred7 tablespoons olive oil¼ teaspoon saltFreshly ground pepper to taste In a food processor (or blender), combine raspberries, garlic powder, honey and vinegar. Process on medium-high for 30 seconds until mixture is smooth....

Fava Bean Kuku, aka Persian Fritatta

Slightly adapted from Jerusalem: A Cookbook by Sami Tamami and Yotam Ottolenghi 3 Tbsp heavy cream1/4 tsp saffron threads2 Tbsp cold water2 cups shelled, blanched and peeled fresh fava beans5 Tbsp boiling water2 Tbsp fine granulated sugar5 Tbsp dried barberries (You can use dried cranberries, chopped small. If using cranberries, you will not need to sweeten them in...

Pasta and Fried Zucchini Salad with Favas

Slightly adapted from Plenty by Yotam Ottolenghi Serves 6 Salt and black pepper2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying4 medium zucchini, cut into 1/4-inch-thick slicesSalt2 tablespoons red wine vinegar1 cup fresh fava beans, shelled2 cups basil leaves, coarsely chopped1/3 cup parsley leaves1/3 cup olive oilFreshly ground black...