Recipes

Greens With Bacon

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Greens With Bacon

Serves 2.  1/2 pound Red Dog greens (turnip greens and/or chard; collards or kale would also work)3 strips bacon1/4 cup chopped onion1 clove garlic, mashed and minced1/8 teaspoon freshly ground black pepperPinch red pepper flakes1/2 cup chicken stockSalt, to tasteHot pepper sauce, or pepper vinegar, optional Remove any thick stems from the greens and discard them. Chop the leaves. Dice the bacon into 1-inch pieces. In a large saucepan or Dutch oven over medium heat, cook the bacon until it begins to brown and some of the fat...

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Arugula & Mushrooms

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Arugula & Mushrooms

Serves 2. 1/2 tablespoon olive oil5 ounces mushrooms, quartered1/2 red onion, diced2 cloves garlic, minced3 Tablespoons vermouth or white wineSprinkle of saltSmall pinch chili pepper flakes1⁄4 teaspoon dried herbs (rosemary, thyme, oregano or parsley)4 cups Red Dog arugula, ripped into bite size piecesDash of nutmegGrated cheese (optional) In a large pan, heat oil over medium high heat. Add mushrooms, onions, and garlic, stirring the while cooking, about 4 minutes. The pan will be dry til the mushrooms release some liquid. Deglaze the pan...

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Beef in Tomato Sauce with Chard

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Beef in Tomato Sauce with Chard

Serves 6. 1½ lb. sirloin steak, diced (or other kinds of steak, like chuck steak or rib-eye steak)½ medium white onion, sliced2 Tbsp. vegetable oil1 clove garlic, minced2 serrano peppers, diced (or 1 jalapeño pepper)1 28-oz. can roasted crushed tomatoes1 bag Red Dog chard, chopped3 sprigs cilantro Salt & pepperSeason the meat with salt and pepper. Heat the vegetable oil at medium-high heat in a large skillet. Once the oil is hot, add the beef and cook until it is well browned, about 8-10 minutes. Stir the beef from time to time,...

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Roasted Carrots and Green Onions With Thyme and Hazelnuts

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Roasted Carrots and Green Onions With Thyme and Hazelnuts

Makes 2 servings. 1/2 ounce hazelnuts (about 1/8 cup)1 bunch Red Dog baby carrots1/2 bunch Red Dog green onionsSalt and freshly ground pepper1 teaspoon fresh thyme leaves1 tablespoon extra virgin olive oilOptional: a drizzle of hazelnut oil or walnut oil for serving Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and are golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees. Immediately...

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Shanghai-Style Green Onion Noodles

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Shanghai-Style Green Onion Noodles

Makes 2 servings.1/4 cup vegetable oil1 bunch Red Dog green onions, white and green parts cut into thin 1-inch strips2 Tbsp reduced-sodium soy sauce1/2 Tbsp minced fresh ginger1 Tbsp dark brown sugar4 oz lo mein or ramen noodles1.5 heads Red Dog bok choi, thinly sliced To a deep 12-inch skillet or wok, off the heat, add the oil and green onions. Heat pan on medium-low. Cook 15–20 min., stirring occasionally, until green onions are just golden brown. Meanwhile, in a small bowl, combine the soy sauce, ginger, brown sugar, and 1/2 Tbsp water,...

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Mint, Honey & Lemon Salad Dressing

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Mint, Honey & Lemon Salad Dressing

About 20 fresh Red Dog peppermint leaves3 tablespoons extra virgin olive oil1 tablespoon honey (or ½ tablespoon for a less sweet dressing)2 tablespoons lemon juiceA pinch of salt Cut half of the fresh mint into thin strips. Put the remaining mint, olive oil, honey, lemon juice, and salt into a blender and blend for a few seconds until the sauce has a smooth cloudy look. Add the cut mint and mix together. Chill the sauce for 10 minutes in the fridge and then use as a salad dressing or as a sauce with fish. 

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Spring Veggie Soup

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Spring Veggie Soup

Makes 4 servings. 2 tablespoons olive oil2 cloves of garlic, minced1 small onion, diced3 Red Dog carrots, chopped3 cups vegetable broth4 handfuls Red Dog chard, chopped3 Red Dog turnips, chopped1 sprig fresh thymeSalt to taste In a medium pot, add olive oil and allow it to heat for a minute. Add garlic and onions. Allow to cook for a few minutes until softened and aromatic. Add carrots and turnips to the pot, and cook for several minutes. Pour the vegetable broth into the pot. Then add chopped chard and thyme. Allow the soup to simmer until...

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Potato Salad with Green Onions

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Potato Salad with Green Onions

Make 4 servings.  3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds4 Red Dog green onions, thinly sliced1 cup mayonnaise3 tablespoons Dijon mustard3 tablespoons whole grain mustard2 cloves garlic, finely chopped3 tablespoons white wine vinegar1/4 cup chopped parsleySalt and freshly ground pepper Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until...

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Chicken, Potato and Chard Skillet Supper

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Chicken, Potato and Chard Skillet Supper

 Serves 4. 1 bag Red Dog chard, torn in 3-inch pieces and washed but not dried2 tablespoons olive oil divided1 pound boneless, skinless chicken thighs1/2 teaspoon salt1/2 teaspoon dried marjoram1/8 teaspoon ground black pepper1 pound baby potatoes, halved1/2 cup low sodium chicken broth2 tablespoons balsamic vinegar Heat a large cast iron (or other heavy) skillet over medium. Working in two batches, add the damp chard and cook, tossing it with tongs, until wilted, about 3-4 minutes. Transfer to a bowl. Season the chicken with...

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Sheet Pan Teriyaki Salmon

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Sheet Pan Teriyaki Salmon

Serves 4.24 oz. wild-caught salmon, whole or cut into 6-oz. fillets4-6 Red Dog bok choi, sliced lengthwise½ cup low-sodium soy sauce (or tamari)3 cloves garlic, minced1 Tbsp. fresh ginger, about 1 ½ inch nub, peeled and grated1 Tbsp. rice vinegar1 tsp. sesame oil2 Tbsp. honey¼ cup cold water1 Tbsp. cornstarch1-2 tsp. olive oilRice or quinoa for servingSesame seeds and scallions for garnishPreheat the oven to 375 degrees. In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about ¼ of the sauce...

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