The Magic of The Storage Crop
There’s big shift this time of year in our harvesting rhythm and strategies. During the summer, we’re harvesting around 50 different crops a day, either getting fruits that are ripe and ready, or exact quantities of what’s been ordered for CSA, restaurants, grocery stores, etc. It’s dynamic and fast-paced, fun and exhausting. But once the weather cools and our fall crops enter maturity, it’s a whole different ball-game and a new strategy emerges. It’s what we in the industry like to call a “bulk-out”. No, not the thing that gym rats do to get...
read moreBraised White Beans and Escarole with Parmesan
2-3 servings. 1/4 cup olive oil1 small fennel bulb, trimmed, cored and diced small1 Red Dog leek, sliced into thin half moons2 teaspoons minced fresh rosemary or thyme5 garlic cloves1/4 teaspoon red-pepper flakes, plus more to taste1 head Red Dog escarole, torn into big pieces (can sub Lacinato Kale for escarole)2 15oz cans cannellini beans, rinsed2 cups vegetable or chicken brothKosher salt and black pepper1 tablespoon lemon juice1/2 cup shredded mozzarella, optional3 tablespoons grated Parmesan, plus more for servingToasted crusty bread,...
read moreCelery Salad
This recipe courtesy of Red Dog supporter Veronica Shafer: “I double this recipe for my husband and I. It’s very easy to throw together and hits all the senses (sweet, salty, crunchy)! Hope you like it.” Salad2 cups Red Dog celery, chopped3 dates, finely chopped1 spring onions, thinly sliced (can also use red or white onion)(optional)1/3 cup walnuts, roughly chopped Dressing1/2 lemon, juiced1 Tablespoon EVOO1/4 cup freshly grated Parmesan cheeseSalt & pepper to taste. Add all salad ingredients to a bowl. Drizzle dressing...
read moreRoasted Curry Daikon Radish
Makes 6 servings. 1.5 lbs. Red Dog daikon radish, cut into 1/2′ pieces3 Thai chili peppers, chopped1/4 cup extra-virgin olive oil1 tablespoon curry powder1 1/2 tablespoons Kosher salt1/2 teaspoon granulated garlic1/4 teaspoon granulated onion1/8 teaspoon lemon juiceChopped parsley & green onion for garnish Preheat oven to 400°. Combine all ingredients in a medium bowl; toss to coat. Let stand for at least 15 minutes. Arrange radish pieces in a single layer on a cookie on a sheet; bake for 25-30 minutes or until golden brown. Flip...
read moreOne-Pot Chicken & Chard
Makes 4 servings. 4 chicken leg quarters (about 2 pounds total), patted dryCoarse salt and ground pepper3 garlic cloves, roughly chopped1 bunch Red Dog chard, stems cut into ½-inch pieces, leaves torn into 2-inch pieces1 small yellow onion, diced small2 medium Red Dog carrots, diced medium1 ½ teaspoons lemon zest, finely grated1 ½ cups basmati (or other long-grain) rice2 ½ cups low-sodium chicken brothLemon wedges, for serving Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over...
read moreButternut Squash and Spinach Lasagna
2 Tbsp extra-virgin olive oil2 cloves garlic, minced1 Red Dog butternut squash, peeled, seeded, and thinly sliced1/2 tsp sea salt1/4 tsp freshly ground black pepper15 oz whole-milk ricotta cheese1 large egg, lightly beaten1/2 cup grated Parmesan cheese1/2 tsp freshly grated nutmeg9 no-boil lasagna noodles2 cups Red Dog spinach, tightly packed2 cups shredded mozzarella cheese Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and...
read moreCreamy Cauliflower Soup with Rosemary Oil
6 servings. Rosemary Oil1 cup olive oil4 sprigs fresh Red Dog rosemary The Soup2 tablespoon olive oil1 cup chopped Red Dog sweet onion2 garlic cloves, minced1 quart vegetable stock2.5lbs Red Dog cauliflower, cored and broken into 1 1/1-inch florets2 teaspoons kosher salt, plus more to taste1 teaspoon black pepperZest of 1 lemon, for servingOptional- add a couple small or one large Red Dog german butterball potato (for extra creamy consistency)Optional- add 1 can cannellini or other white bean, rinsed (for protein and creaminess) For...
read moreBlack Pepper Beef and Celery Stir-Fry
3 garlic cloves, finely grated2 teaspoons finely grated ginger2 teaspoons freshly ground black pepper1 teaspoon toasted sesame oil2 tablespoons vegetable oil, divided1 lb. sirloin steak, thinly sliced crosswiseSalt5 Red Dog celery stalks, sliced on a diagonal ¼” thick, plus 1 cup leaves4 scallions, cut crosswise into 1½”–2″ pieces2 tablespoons low-sodium soy sauce1 tablespoon unseasoned rice vinegar1 tablespoon unsalted butter, cut into pieces Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp....
read moreOne-Pan Chicken with Butterball Potatoes
4 servings. 1/3 cup plain yogurt, more for serving2 teaspoons ground cumin1 teaspoon paprika1 teaspoon dried oregano1 teaspoon ground cinnamon1/2 teaspoon ground turmeric5 garlic cloves, finely grated3 tablespoons olive oilSalt and pepper1 lemon, halved2 to 2 1/2 pounds bone-in, skin-on chicken thighs1 1/2 pounds Red Dog german butterball potatoes, peeled and cut into 3/4-inch-thick slices, or another waxy variety1 Red Dog sweet onion, cut crosswise into 1-inch thick rounds1 cup chicken broth Marinate the chicken: In a large bowl, combine the...
read moreRadicchio Risotto
Serves 2-3. 1 quart chicken stock1/2 yellow onion, minced1/4 cup dry white wine1 Tbsp. parsley3/4 cups risotto rice, such as arborio or carnaroli1 head Red Dog radicchio, quartered, cored, and cut crosswise in thin slivers1 Tbsp. extra-virgin olive oil1 Red Dog garlic clove, minced1/8 cup Parmesan cheeseFreshly ground pepper, to taste Let radicchio soak in an ice bath for about half an hour. In the meantime, put the stock in a saucepan and bring it to a summer over low heat. Season it to taste. Heat the olive oil over...
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