Spicy Ginger Shrimp with Baby Bok Choi
Makes 3 servings. 1/2 cup chicken broth2 tsp low-sodium soy sauce1 tsp. Sriracha hot sauce, or more to taste1 1/2 tsp. cornstarch1/4 tsp. sugar1/8 tsp freshly ground black pepper4 tsp. peanut or vegetable oil2 Tbsp. minced ginger1 large clove garlic, smashed or minced1 pound large uncooked shrimp, peeled and deveined1 bunch Red Dog bok choi, cut into 3″ pieces1/4 tsp. salt1 Tbsp. dry sherry or white wine1 medium scallion, chopped Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl. Heat a 14-inch...
read moreShallot Vinaigrette
⅓ cup extra-virgin olive oil1 teaspoon Dijon mustard1 teaspoon honey2 tablespoons minced Red Dog shallots1 tablespoon lemon juice (from 1 lemon)1 teaspoon lemon zest (from 1 lemon)¼ teaspoon sea saltFreshly cracked black pepper, to taste Drizzle onto a green salad – we recommend a big bowl of Red Dog green oakleaf lettuce, possibly with a handful of roughly chopped pea shoots mixed in!
read moreStir Fried Pea Shoots
Makes 2 servings. 1 tablespoon oil: peanut, olive, avocado, or coconut4–6 garlic cloves, roughly chopped1 Red Dog shallot, chopped1/2 teaspoon chili flakes1 bag Red Dog pea shootsSalt and pepper to taste2 tablespoons mirin, or sub Shaoxing wine or cooking sherry Heat oil in a wok, large saute pan, or cast iron skillet over medium heat. Add garlic and shallot and stir fry 2 minutes until fragrant and just lightly golden. Add chili flakes and stir fry 30 seconds. Add pea shoots. Stir fry 1 minute, seasoning with salt and pepper. Add the mirin...
read moreMiso-Glazed Radishes
Makes 4 servings. 2 Tbsp. olive oil, divided1 1/2 lb. Red Dog red radishes, trimmed and halved2 Tbsp. unsalted butter, at room temperature2 Tbsp. white misoSesame seeds, for serving Heat oven to 450°F. Coat rimmed baking sheet with 1 tablespoon oil, then add radishes, cut sides down, and drizzle with remaining tablespoon oil. Roast, rotating baking sheet once, until radishes are golden brown on bottoms, about 15 minutes. Meanwhile, in large bowl, combine butter and miso. Remove radishes from oven and transfer to bowl, discarding any oil. Toss...
read moreSauteed Chard & Potatoes
Makes 3 servings. 1 pound Red Dog German butterball potatoes, quartered if large, halved if medium, whole if small1 bunch Red Dog chard, chopped, about 1 cup stems and 6 cups loosely packed leaves2 tablespoons extra virgin olive oil3 cloves garlic, minced1 teaspoon onion powder¼ cup shredded parmesan cheese Bring a large pot of salted water to a boil. In the meantime, prepare the vegetables. Slice the chard stems and roughly chop the leaves. Wash and pat dry. When the water is boiling, add the potatoes and chard stems. Reduce heat...
read moreChioggia Beet & Goat Cheese Salad
Makes 4 servings. For the vinaigrette1 tablespoon fresh lemon juice1 tablespoon white wine vinegar1 tablespoon honey or sugar¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil, or use pistachio oil for a special treat For the salad1 pound Red Dog chioggia beets¼ cup thinly sliced red onion1 bag Red Dog salad mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Make the dressingWhisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to...
read moreMoroccan-Inspired Roasted Carrots
Makes 4 servings. For the roasted carrots1 lb Red Dog carrots, cut on the diagonal into 2” lengths3 Tbsp olive oil (or coconut oil for a sweeter flavor)¼ tsp saltPepper1 tsp smoked paprika1 tsp cumin½ tsp chili powder For the garlic yogurt sauce1 1/2 cups plain Greek yogurt (2% or full-fat)2 oz (1/2 bag) Red Dog arugula1 stalk Red Dog green garlic, choppedJuice of 1/2 a lemon2 tablespoons extra virgin olive oil1/4 teaspoon salt1/4 teaspoon pepper Preheat oven to 400 degrees. Chop carrots evenly lengthwise. Place onto a baking...
read moreCreamed Spinach and Parsnips
Makes 3 servings. 1 tablespoon unsalted butter1/2 tablespoon vegetable oil1/2 pound Red Dog parsnips, cut into 3/4-inch pieces1/2 large shallot, thinly sliced1/4 cup turkey stock or canned low-sodium broth1/4 teaspoon chopped thymeSalt and freshly ground pepper1 bag Red Dog spinach1/2 tablespoon all-purpose flour1/2 cup half-and-half or whole milk1/8 teaspoon freshly grated nutmeg In a large, deep skillet, melt 1/2 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally,...
read moreChicken, Radish & Green Garlic Stir-Fry
Makes 3-4 servings. 1 lb boneless, skinless, chicken breast, cut into 1/2-inch dice4 Tbsp lime juice, separated3/4 tsp sea salt, separated2 tsp dried, crushed chile pepper (red pepper flakes)2 Tbsp grapeseed oil or other vegetable oil1 stalk Red Dog green garlic (about 1/2 cup packed), sliced thinly1/2 cup chicken stock1 bunch Red Dog French breakfast radishes, trimmed and washed1 tsp cornstarch3 Tbsp cilantro leaves, chopped Mix about 2 Tbsp lime juice, crushed chile pepper and 1/4 tsp sea salt in a medium bowl. Add chicken chunks...
read moreRoasted Beet Salad
Makes ~3 servings. 1 lb. Red Dog gold beetsKosher Salt & Pepper1/4 cup Walnuts chopped1/2 Tablespoon Honey1/2 Tablespoon Red Dog shallots, finely chopped1/8 cup champagne vinegar1/4 cup olive oil1/2 Tablespoon Dijon MustardGoat cheese, crumbledPeel from 1/2 orange1/4 orange, juiced1 bag Red Dog spinach Preheat oven to 350F. Spread walnuts on a rimmed baking sheet and bake for about 8 minutes, until toasted but not too dark. Remove and set aside. Increase oven temp to 400F. Place beets in foil on a baking sheet. Drizzle with olive oil,...
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