Turnip Hash and Fried Eggs
Makes 2 servings. 1 bunch Red Dog hakurei turnips, greens removed and roots cut into 3/4-inch cubesCoarse sea saltFreshly ground pepper2 tablespoons grapeseed oil or other neutral, heat-tolerant oil1 stalk green garlic, trimmed and chopped (white and light-green parts only)2 tablespoons unsalted butter4 eggs1 tablespoon minced parsley Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set...
read moreSheet Pan Sausage and Veggies
Serves 5. 1 lb. Red Dog green beans1 small head Red Dog cauliflower1 large bell pepper, any color2 Tbsp. olive oil2 tsp. garlic powder2 tsp. onion powder¼ tsp. kosher salt¼ tsp. pepper1 12 oz. package mild Italian chicken sausage or sausage of choice Heat oven to 400 degrees Fahrenheit. Trim the ends of the green beans, then chop into halves or thirds (depending on your preference). Break cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. Remove the...
read morePan-Seared Zucchini with Garlic and Basil
Makes 4 servings. 1 pound Red Dog zucchini, halved lengthwise and sliced into 1/2-inch thick pieces1 teaspoon kosher salt2 Tablespoons extra virgin olive oil2 Tablespoons red or white wine vinegar1 clove garlic, minced2 Tablespoons neutrally flavored cooking oil (like vegetable, grapeseed, or avocado oil)10 leaves fresh Red Dog basil, thinly sliced or chopped In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices. Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper...
read moreChickpea Salad Sandwiches
Makes 2 servings. 1 avocado1/2 cup Greek yogurt 1 tsp lemon juice 1/4 tsp salt 1/4 cup chopped fresh Red Dog parsley1/4 cup chopped fresh cilantro1/4 cup sliced Red Dog green onions (about two)1 15oz. can chickpeas4 leaves Red Dog red romaine lettuce4 slices bread Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It’s okay if the avocado is a bit chunky still. Drain the can of chickpeas, then add them to the bowl with the avocado...
read moreScallion-Ginger Beef & Broccoli
Makes 4 servings. ⅓ cup reduced-sodium tamari or soy sauce¼ cup low-sodium chicken broth2 tablespoons brown sugar2 tablespoons cornstarch, divided1 pound sirloin steak, thinly sliced3 tablespoons peanut or canola oil, divided1 bunch Red Dog broccolini½ cup sliced Red Dog green onions, plus more for garnish1 tablespoon finely grated ginger1 teaspoon finely grated garlic2 cups cooked brown riceCrushed red pepper for garnish Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining...
read moreSeared Scallops with Snap Peas & Pancetta
Makes 4 servings. 3 teaspoons canola oil, divided~1 pint (or more) Red Dog sugar snap peas, trimmed and diagonally sliced¼ teaspoon kosher salt, divided¼ teaspoon black pepper, divided1 ½ ounces diced pancetta2 large Red Dog green onions, sliced1 ½ pounds large sea scallops4 lemon wedges Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add...
read moreAsian Snap Peas & Broccolini
Serves 2-3. 1 pint Red Dog snap peas 1 bunch Red Dog broccolini 1 Tbsp sesame oil1 Tbsp Bragg’s liquid aminos1 Tbsp furikake (optional)Sesame seeds (optional) Fill a large pot with water and bring to a boil. Remove the tops and strings from the snap peas. Place them in boiling water until they turn bright green, 1-2 minutes. Remove from water and pat dry, then do the same thing with broccolini. Place both veggies in a bowl and toss with your sesame oil, Bragg’s, and furikake. Top with additional furikake or...
read moreCreamy Strawberry Broccoli Salad
Makes 4 servings. 1 bunch Red Dog broccolini1 cup Red Dog strawberries, sliced1/8 cup almonds, sliced1/8 cup feta cheese, crumbled1/8 cup red onion, diced Creamy Dressing:1/4 cup lite mayonnaise1/4 cup low-fat greek yogurt1 Tablespoon lemon juice1/2 Tablespoon sugarSalt & pepper1/2 Tablespoon poppyseeds In a large bowl combine broccoli, strawberries, sliced almonds, feta cheese, and red onion. To make the dressing, whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt, pepper, and poppyseeds. Add the...
read moreSausage, Apple & Fennel Bake
Makes 2-3 servings. 1 Red Dog fennel bulb1.5 gala apples1/2 medium red onion4 mild Italian sausages1 1/4 tablespoons olive oil1/4 teaspoon salt1/8 teaspoon pepper2 sprigs fresh thyme (optional)White basmati rice (optional side) Preheat oven to 400 degrees. Cut one red onion into chunks. Transfer to a 9×13 baking dish. Break off the fennel fronds and set aside for later. Cut the knobby end off the fennel bulb. Cut the bulb in half vertically, then into thin strips. Add to the baking dish with the onions. Add olive oil,...
read moreRoot Veggie Gratin
Makes 4 servings. 2 tablespoons butter1 bunch Red Dog kohlrabi1 bunch Red Dog hakurei turnips1-2 cloves of garlic, minced1 cup Gruyere cheese, or a cheese of your choice, grated½-1 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage combined)¼ cup heavy cream¼ cup bread crumbs2 tablespoons parmesan cheese, grated2 tablespoons olive oilSalt and pepper to taste Preheat oven to 375°F. Peel and thinly slice kohlrabi roots. Thinly slice turnips with a knife or mandolin (no need to peel them). In a large bowl, mix the sliced...
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