Recipes

Polenta Al Forno with Collard Greens

1 bunch collard greens, cut into 1” strips with stems removed2 cups whole-milk ricotta1/8 teaspoon cayenne pepper1/8 teaspoon freshly grated nutmegZest of 1 lemon5 tablespoons grated parmesan cheese4.5 ounces extra-sharp cheddar cheese, gratedKosher saltFreshly ground black pepper1 cup polenta Fill a large pot with water and bring to a boil. Add collard greens and...

Simple Grilled Purple Sprouting Broccoli

Purple sprouting broccoli and raabs can be cooked like asparagus. When grilled, the leaves become crisp and salty, and the heat brings out the sweetness in the stems. 1 bunch purple sprouting broccoli (or raab)2 Tbsp. olive oilA couple shakes of salt Remove the rubber band from your broccoli and put the broccoli in a large bowl. Drizzle olive oil over broccoli, add...

CSA Slaw

1 Tbsp. ginger, grated3 Tbsp. sunflower or sesame oil¼ c. cider vinegar1 Tbsp. sugar1 clove garlic, mincedSalt & pepper to taste1 Red Dog chioggia beet, grated2 Red Dog carrots, grated2 cups Red Dog purple savoy cabbage, very thinly sliced or shredded¼ c. green onions, minced2 Tbsp. fresh parsley, choppedWhisk ginger, oil, vinegar, sugar, garlic, salt &...

Coconut Milk Braised Collards with Squash

1 Tbsp. unsalted butter1/2 small shallot, finely chopped1 clove garlic, peeled and finely grated1/2″ piece of ginger, peeled and finely grated1 bu. Red Dog collard greens, shredded2/3 cup (half of a 13.5 ounce can) unsweetened full-fat coconut milk1/2 Tbsp. soy sauce1/4 tsp. ground turmeric1/4 tsp. crushed red pepper flakes1/2 Red Dog butternut squash, peeled...

Daikon Risotto

2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 large onions, finely chopped (2/3 cup)1½ teaspoons fresh thyme leaves2 large cloves garlic, minced1 pound Red Dog purple daikon radishes, finely chopped1½ teaspoons sea salt1 cup short-grain italian rice (risotto)⅓ cup dry white wine4 to 4½ cups warm veggie broth½ cup freshly grated asiago cheese¼...

Beet and Goat Cheese Spread

1 lb. Red Dog Farm beetsOlive oil1/4 cup goat cheeseFreshly ground pepperSaltPreheat the oven to 400 degrees. Place the beets on a sheet of foil. Drizzle oil over top, and fold up into a packet. Roast for 45 minutes to 1 hour until the packet is soft when you squeeze it.Once the packet is cool enough to handle, slip the beet skins off and discard. Place the beets in...