Recipes

Peppermint Iced Coffee

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Peppermint Iced Coffee

Yields 1 iced coffee 1 cups crushed ice3/4 cups cold coffee1/4 cup milk1 tablespoons homemade mint syrup -recipe below1/4 teaspoon pure vanilla extract. Method: In your blender, add coffee, milk, vanilla and homemade mint syrup. Add ice last and blend. Pour into a glass and enjoy! Homemade mint syrup1/4 cup sugar1/2 cup water1/4 cup of fresh mint leaves Method: In a saucepan, over medium heat, add sugar water and mint leaves. Whisk until the sugar has dissolved into the water. You can remove the mint leaves after the syrup is cooked. You...

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Arugula Pesto

Posted by on 8:52 am in Recipes | Comments Off on Arugula Pesto

Arugula Pesto

Toss this zesty arugula pesto with pasta, use on pizzas or crostini, top grilled meats, fish and seafood, or use it as a sandwich spread. Makes 1¼ cups. 1/2 lb. Red Dog arugula½ cup grated parmesan3 Red Dog green onions, chopped2 Tbsp. slivered almonds, deeply toasted½ cup extra-virgin olive oilZest of 1 lemon¼ cup fresh lemon juiceSalt to taste Mince arugula, parmesan, green onions, and almonds in a food processor. Add oil, zest, and lemon juice to processor; purée pesto, then season with salt.

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Spinach-Mint Soup

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Spinach-Mint Soup

1 1/2 c shredded Red Dog spinach12 Red Dog peppermint leaves2 Tbsp. finely chopped coriander1/2 c finely chopped Red Dog green onions2 Tbsp. butter2 Tbsp. flour2 pinches nutmeg1/2 tsp. freshly ground black pepper1/4 c fresh creamSalt to taste1 Tbsp. cream for garnish Combine the spinach, peppermint leaves, coriander, green onions and 4 cups of water in a deep, non-stock pan, mix well, and cook on a medium for 3-4 minutes. Drain well. Refresh using cold water, drain completely, and blend in a mixer to a smooth, thick puree. Keep aside. Heat...

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Bok Choi and Salmon Curry

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Bok Choi and Salmon Curry

4 servings. 4 (6–8-oz.) skinless salmon fillets2 tsp. kosher salt, divided1 (14-oz.) can full-fat coconut milk1/4 cup green curry paste2 tsp. finely grated peeled ginger (from one 2″ piece)1 garlic clove, finely grated1 head Red Dog bok choi2 Tbsp. fresh lime juice4 Red Dog green onions, thinly sliced1/2 cup cilantro leaves with tender stems1/4 cup roasted salted cashews1 serrano chile, thinly sliced (optional)Steamed rice (for serving; optional) Season salmon on all sides with 1 tsp. salt. Let sit until ready to use. Cook coconut milk,...

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Garlic-Sesame Purple Sprouting Broccoli

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Garlic-Sesame Purple Sprouting Broccoli

Yields 4 servings.1 bunch Red Dog purple sprouting broccoli2 tablespoons vegetable oil2 tablespoons toasted sesame oil1 bunch Red Dog green garlic, sliced into roundsSalt to taste2 teaspoons toasted sesame seeds, or to tasteBring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.Heat vegetable and sesame oils in a large skillet over medium-low heat. Add green garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well...

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Sauteed Pea Greens with Green Garlic

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Sauteed Pea Greens with Green Garlic

1/4 pound Red Dog pea greens1 stalk Red Dog green garlic1 tablespoon extra-virgin olive oilSalt to tasteLemon juice to taste (optional) Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines. Chop the green garlic into thin rounds. Heat a frying pan or a wok over high heat. Add a splash of oil. Once the pan or wok is hot, add the green garlic, if using, and cook, stirring, until fragrant, about 30 seconds. Add the pea greens and cook, stirring...

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Scrambled Eggs with Cheese and Chives

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Scrambled Eggs with Cheese and Chives

1 handful Red Dog chives8 eggs4 ounces goat cheese or ⅓ cup shredded cheddar cheese or Parmesan cheese½ teaspoon kosher saltFresh ground black pepper2 tablespoons butter Thinly slice the chives. In a medium bowl, whisk the eggs together until well beaten. Crumble the goat cheese (or add the shredded cheese) and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs. Keep the...

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Roast PSB with Smashed White Beans

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Roast PSB with Smashed White Beans

Serves 4. Gill Meller’s roast purple sprouting broccoli recipe makes a wonderful sharing starter. Alternatively, serve it as a side with the Sunday roast. 3 Tbsp. olive oil, plus extra for drizzling1 medium onion, halved and thinly sliced4 garlic cloves, sliced2 pinches chilli flakes2 fresh rosemary sprigs2 x 15-oz tins white beans, drained and rinsed1 1/4 good-quality vegetable stock2 medium red onions1 bu. Red Dog purple sprouting broccoli1 Tbsp sunflower seeds1 Tbsp pumpkin seedsJuice of ½ lemon Heat the oven to 375F. Set a large...

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Chive Oil Salad Dressing

Posted by on 8:36 am in Recipes | Comments Off on Chive Oil Salad Dressing

Chive Oil Salad Dressing

¾ cup extra-virgin olive oil¼ cup chopped Red Dog chives1 tablespoon honey2 teaspoons Dijon mustard3 tablespoons white wine vinegar½ teaspoon salt½ teaspoon freshly ground pepper Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week.

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Lemony Kale and White Bean Soup

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Lemony Kale and White Bean Soup

Serves 4 – 6. 1 tablespoon olive oil2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)2 large carrots (about 1 cup), diced2 celery stalks (about 1 cup), diced2 garlic cloves, minced1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh choppedPinch of red pepper flakes6 – 7 cups low-sodium vegetable broth2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked1/2 lb. Red Dog stir fry mix2 – 3 lemons, juice ofSalt & fresh cracked pepper to tasteChopped parsley, to serve In a...

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