Watermelon Radish with Rosemary Brown Butter
Makes 2 servings. 2 Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on); about 2-3 cups diced1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted⅛ teaspoon sea salt1 tablespoon fresh rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoon of the fresh rosemary to the pan. Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and...
read moreSouthern Smothered Cabbage with Smoked Turkey
Makes 6 servings. 1 head Red Dog purple savoy cabbage, chopped1 large smoked turkey wing4 cups water1 medium yellow or white onion chopped2 1/2 tsp creole seasoning1 tsp ground black pepper4-6 cloves garlic To Cook the Smoked Turkey Wing:Place the smoked turkey into a large pot and pour in 4 cups of water. Bring the water to a boil and cook until the turkey is tender. There will be very little liquid in the pot at this point, but do not get rid of it – it’ll add flavor! Turn the heat off and remove the turkey from the pot....
read moreItalian Chopped Salad
Makes 3 servings. Garlic Oregano Vinaigrette1 clove garlic, minced1/4 teaspoon fine sea salt1 Tablespoon red wine vinegar1 Tablespoon freshly-squeezed lemon juice1/2 Tablespoon dried oregano1/8 teaspoon freshly ground black pepper1/2 cup extra virgin olive oil Chopped Salad1 head Red Dog pink radicchio1/8 Red Dog red onion, sliced1/2 pint cherry tomatoes1/2 cup canned artichoke hearts, drained1/4 cup cooked chickpeas2 oz provolone cheese2 oz Genoa salami1-2 pickled pepperoncini (optional)1/4 cup Italian parsley leaves, roughly...
read moreHerbed Wild Rice With Carrots & Kale
Makes 2 servings. ½ cup uncooked wild rice1¼ cup water¼ tsp salt¼ tsp freshly ground black pepper1 tsp fresh thyme leaves3 or 4 Red Dog carrots½ bunch Red Dog lacinato kale1 Tbsp butter1 Tbsp finely chopped red onion1 clove garlic, minced or pressed2 Tbsp chopped fresh parsley1 Tbsp chopped fresh basil1 tsp chopped fresh dill2 tsp balsamic vinegar Rinse the rice. Bring the water to a boil in a small saucepan. Stir in the salt, pepper, thyme leaves, and rice. Cover, reduce heat to a simmer, and cook for about 50 – 60 minutes. While the rice is...
read moreCeleriac & Leek Soup
Makes 2 servings. 1 tablespoon olive oil1 leek, diced (white and light green parts only)1/2 small yellow onion, peeled and finely chopped1 clove garlic, minced1 Red Dog celeriac, peeled and cut into 1 inch cubes1/2 large German butterball potato, peeled and cut into 1 inch cubesPinch of salt2 cups vegetable stock (plus more to thin as needed)1/2 tablespoon fresh lemon juicePlain yogurt, cashew cream, or crème fraîche for servingMinced parsley for servingSalt and pepper to taste Heat the oil in a large, heavy-bottom pot over medium high heat....
read moreSpaghetti Squash Parmesan
Makes 2 servings. 1 Red Dog spaghetti squash1/2 to 1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon crushed red pepper flakes1 cup marinara sauce4 ounces fresh mozzarella, thinly sliced1 tablespoon finely grated parmesan cheese, for sprinklingFresh basil and oregano for sprinkling Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray. Slice the spaghetti squash in half lengthwise and scrape out the...
read moreRadicchio Caesar
Makes ~3 servings. 1/2 cup olive oil2 Tbsp. lemon juice1 Tbsp. cider vinegar1-2 fillets anchovies1 tsp. mustard2 cloves garlic2 Tbsp. hemp seeds (or grated parmesan)1 raw egg yolk (or 1 Tbsp. mayo)1 head Red Dog radicchio Put all but the radicchio in a food processor and blend well. Coarsely chop the radicchio. Dress the radicchio with the vinaigrette and add more hemp seeds or parmesan to taste.
read moreOld-Fashioned Pot Roast
Makes 8 servings – and works great as leftovers! 1 beef shoulder roast or boneless chuck roast (3 to 3-1/2 pounds)1 tablespoon vegetable oil8 small red-skinned potatoes, halved2 large carrots, coarsely chopped2 large Red Dog parsnips, coarsely chopped1 small leek or yellow onion, coarsely chopped1-1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Seasoning:1 teaspoon dried oregano1 clove garlic, minced1/2 teaspoon each salt and lemon pepper Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over...
read moreButtercup Squash with Apples and Pecans
Makes 2 servings. 1 Red Dog buttercup squash, halved and seeded1 1/2 cups red apples, peeled and cut into small chunks1/4 lemon, juiced1/4 cup chopped pecans, divided1 tablespoon brown sugar1/4 teaspoon ground cinnamon 1 tablespoon butter Preheat oven to 350 degrees. Place buttercup squash halves in a baking dish. Place apples in a large bowl; cover with lemon juice. Stir in all but 1/2 tablespoon of the pecans, brown sugar, and cinnamon. Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on...
read moreAutumnal Radicchio Salad
Serves 3-4. 1 head Red Dog castelfranco radicchio, core removed and leaves roughly torn1 tablespoons plus 1/2 teaspoon honey1/4 cup almonds, coarsely chopped or slicedSea salt, to taste5 ripe figs, stems removed1 tablespoon Red Dog shallot, finely minced1.5 tablespoons balsamic vinegar3.5 tablespoons extra virgin olive oil1/2 apple, cored and cut into 1/8-inch thick slices1/2 pear, cored and cut into 1/8-inch thick slices1.5 ounces thinly sliced prosciutto, cut into small strips1.5 ounces good-quality blue cheese, crumbled (optional)1...
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