Recipes

Chicken Stir-Fry with Bok Choi

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces3 tablespoons plus 1 tsp. cornstarch, divided¼ cup canola oil, divided⅓ cup fresh orange juice2 tablespoons lower-sodium soy sauce2 tablespoons rice vinegar1 teaspoon honey½ teaspoon crushed red pepper2 tablespoons sesame oil, divided1 bunch Red Dog baby bok choi, halved lengthwise¼ cup water¼...

Arugula Pizza

4 mini pizza crusts or naan flatbread1 cup pizza sauce2 cups shredded mozzarella cheese1 8-ounce can sliced black olives1 roma tomato, seeded and diced1/4# Red Dog arugulaPreheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets.Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top with a handful of...

Roasted Turnips & Carrots

2 bunches Red Dog baby carrots, coarsely chopped1 bunch Red Dog hakurei turnips, cubed2 stems green garlic, chopped into 1/4″ pieces2 tablespoons fresh thyme or oregano, chopped (or 1 tablespoon dried herbs)2 tablespoons olive oilPinch of salt and pepperPreheat oven to 400 degrees.Trim the greens from the turnip roots and chop the roots into bite-sized pieces....

Egg Salad with Chives

8 large eggs4 to 5 tablespoons mayonnaise2 to 3 teaspoons Dijon mustard2 teaspoons Red Dog chives1/4 cup celery (finely chopped or thinly sliced)1/8 teaspoon pepperDash of salt (to taste)Put the eggs in a saucepan; cover with cold water. Cover the saucepan and bring to a full boil.Remove from heat and let stand, covered, for about 18 to 20 minutes. Rinse the eggs...

Curried Carrot Dip

From Isa Chandra Moskowitz’s Veganomicon.2 bunches Red Dog baby carrots, washed and cut into small chunks¼ cup unsalted raw or roasted sunflower seeds or cashews2 tsp olive oil or other preferred oil (optional; add water if oil-free)1 clove chopped garlic1 tsp curry powder½ tsp cumin¼ tsp salt (to taste)1 Tbsp fresh lemon juiceBring a pot of water to boil and add...

Miso Glazed Hakurei Turnips

1 bunch Red Dog hakurei turnip roots, trimmed, scrubbed, cut into 1” wedges2 Tbsp. white miso2 Tbsp. unsalted butter1 tsp. sugarKosher salt and freshly ground black pepper2 Tbsp. fresh lemon juiceCombine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.Bring to a boil over medium-high heat and...