Recipes

Pork Chops & Bok Choi with Sesame Garlic Glaze

3 Tbsp. soy sauce1 1/2 Tbsp. sesame oil1 1/2 – 2 tsp. Vietnamese chili garlic sauce4 pork chops, 5/8″ thick2 heads Red Dog bok choi Combine soy sauce, sesame oil and chili garlic sauce in a large, deep plate or dish. Place pork shops in the mixture, turning to coat all surfaces. Let stand at room temperature, turning the chops occasionally, while you...

Roasted Raab Pizza

Pizza crustPizza sauce or pestoMozzarella cheese1/2 lb. Red Dog Raab MixYour choice other toppings (cooked sausage, mushrooms, olives, peppers, onions, etc.)Preheat your oven to 400 degrees (or follow the instructions for your pizza crust recipe/package). Top your pizza with sauce then cheese, then other toppings (if using), then raab last. Raab should be on...

Baked Stuffed Collards/Chard/Kale Rolls

2 bunches Red Dog Collards/Chard/Kale1 lb chorizo sausage1 cup dry rice, cooked1 1/2 to 2 cups marinara sauce4 to 6 oz shredded cheddar cheese, dividedPrepare rice. Trim stems of collard/chard/kale leaves. If using collards or kale, boil a pot of water large enough to cover the greens. Drop the greens into boiling water and keep in the...

Lemon Chicken Stir Fry

2 tablespoons extra-virgin olive oil1/2 medium onion, diced2 cloves garlic, minced or crushed1 pound boneless skinless chicken breast, cut into bite-sized pieces1/2 lb. Red Dog stir fry mix, choppedZest of one lemon2 tablespoons fresh lemon juice1 teaspoon brown sugar1/2 teaspoon smoked paprika1/2 teaspoon kosher or sea salt, or to tasteFresh cracked black pepper,...

Apple, Beet, Carrot & Kale Salad

1 large apple (green or red), cored and julienned2 raw red or golden Red Dog beets, peeled and julienned1 ½ cups Red Dog carrots, julienned3 – 4 Red Dog kale leaves, center vein removed and chopped⅓ cup cranberriesPepitas or sunflower seeds, to garnishOrange Dressing4 tablespoons orange juice1 tablespoon apple cider vinegar2 teaspoons dijon mustard2 dashes...

Roasted Beet and Mizuna Salad

5 baby red beetsSaltFreshly ground pepper1/8 c. balsamic vinegar3/4 tsp. honey3/4 tsp. Dijon mustard1/4 c. vegetable oil1 tbsp. vegetable oil1 bunch mizuna6 basil leavesZest of 1/4 lemon3 oz. French feta Roast the beets: Preheat oven to 350 degrees F. Place 3 beets each on four 12-inch squares of aluminum foil. Bring foil up to create packets; add a pinch of salt...