Moroccan-Inspired Roasted Carrots
Makes 4 servings. For the roasted carrots1 lb Red Dog carrots, cut on the diagonal into 2” lengths3 Tbsp olive oil (or coconut oil for a sweeter flavor)¼ tsp saltPepper1 tsp smoked paprika1 tsp cumin½ tsp chili powder For the garlic yogurt sauce1 1/2 cups plain Greek yogurt (2% or full-fat)2 oz (1/2 bag) Red Dog arugula1 stalk Red Dog green garlic, choppedJuice of 1/2 a lemon2 tablespoons extra virgin olive oil1/4 teaspoon salt1/4 teaspoon pepper Preheat oven to 400 degrees. Chop carrots evenly lengthwise. Place onto a baking...
read moreCreamed Spinach and Parsnips
Makes 3 servings. 1 tablespoon unsalted butter1/2 tablespoon vegetable oil1/2 pound Red Dog parsnips, cut into 3/4-inch pieces1/2 large shallot, thinly sliced1/4 cup turkey stock or canned low-sodium broth1/4 teaspoon chopped thymeSalt and freshly ground pepper1 bag Red Dog spinach1/2 tablespoon all-purpose flour1/2 cup half-and-half or whole milk1/8 teaspoon freshly grated nutmeg In a large, deep skillet, melt 1/2 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally,...
read moreChicken, Radish & Green Garlic Stir-Fry
Makes 3-4 servings. 1 lb boneless, skinless, chicken breast, cut into 1/2-inch dice4 Tbsp lime juice, separated3/4 tsp sea salt, separated2 tsp dried, crushed chile pepper (red pepper flakes)2 Tbsp grapeseed oil or other vegetable oil1 stalk Red Dog green garlic (about 1/2 cup packed), sliced thinly1/2 cup chicken stock1 bunch Red Dog French breakfast radishes, trimmed and washed1 tsp cornstarch3 Tbsp cilantro leaves, chopped Mix about 2 Tbsp lime juice, crushed chile pepper and 1/4 tsp sea salt in a medium bowl. Add chicken chunks...
read moreRoasted Beet Salad
Makes ~3 servings. 1 lb. Red Dog gold beetsKosher Salt & Pepper1/4 cup Walnuts chopped1/2 Tablespoon Honey1/2 Tablespoon Red Dog shallots, finely chopped1/8 cup champagne vinegar1/4 cup olive oil1/2 Tablespoon Dijon MustardGoat cheese, crumbledPeel from 1/2 orange1/4 orange, juiced1 bag Red Dog spinach Preheat oven to 350F. Spread walnuts on a rimmed baking sheet and bake for about 8 minutes, until toasted but not too dark. Remove and set aside. Increase oven temp to 400F. Place beets in foil on a baking sheet. Drizzle with olive oil,...
read morePeanut Raab with Soba Noodles
Makes 2 to 4 servings. Soba and Raab6 ounces soba noodles or whole grain spaghetti1 bunch Red Dog raab2 tablespoons extra-virgin olive oil¼ teaspoon fine salt Peanut Sauce½ cup creamy peanut butter¼ cup reduced-sodium tamari or reduced-sodium soy sauce3 tablespoons rice vinegar3 tablespoons water2 tablespoons honey or agave nectar1 teaspoon grated fresh ginger2 cloves garlic, pressed or minced¼ teaspoon red pepper flakes, plus more for sprinkling GarnishesSmall handful chopped Red Dog cilantro1 small lime wedge½ teaspoon sesame seeds In a...
read moreBraised Radishes with Poached Egg
Makes 1 serving. 1 bunch Red Dog French breakfast radishes1.5 tablespoons unsalted butter1/2 teaspoon fresh thymePinch of salt1-2 heaping handfuls Red Dog spinach1 egg Remove the greens from the radishes. Slice the radish roots lengthwise into two or three slices and set aside. In a skillet, heat butter over medium-low heat. Add the radishes, thyme, and salt. Cover and let cook for 2 minutes, stirring once or twice. Add the spinach and another pinch of salt. Increase the heat to medium-high. Stirring continually, sauté the greens and...
read morePotato & Leek Gratin
2 lbs. Red Dog German butterball potatoes, thinly sliced2 Red Dog leeks, sliced and cleaned1 1/4 cups double cream1/2 cup whole milk1 garlic clove, crushedSalt and pepper1/2 cup grated Gruyère or Cheddar cheeseFresh thyme or rosemary – Optional, for a hint of herby flavorPinch of nutmeg – Optional, adds a warm, subtle spice to the cream Preheat the Oven: Preheat your oven to 350°F. Prepare the Potatoes: Peel the potatoes and slice them thinly using a mandoline or a sharp knife, about 1/8″ thick. Set aside. Sauté the...
read moreRaab & Mushroom Risotto
1 tablespoon olive oil1 cup mushrooms, sliced (shiitake or cremini work well)2 cups spring raab, chopped1 cup Arborio rice1/2 cup dry white wine (optional)4 cups vegetable or chicken broth, warmed1/2 cup Parmesan cheese, gratedSalt and pepper to taste1 tablespoon fresh thyme or parsley for garnish (optional) Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until browned, about 5 minutes. Season with salt and pepper. Add the rice and stir to toast the rice for about 1-2 minutes. Pour in the white wine,...
read moreClassic Root Veggie Soup
Makes 4 servings. 2 Tablespoons olive oil1 cup Red Dog yellow onion, diced1 cup celery, diced (2 stalks)1 cup Red Dog carrots, diced (2-3 whole carrots)4 garlic cloves, minced2 teaspoons fresh rosemary2 teaspoons fresh thymePinch red pepper flakes¼ teaspoon white pepper¼ teaspoon dried rubbed sageSalt, to tasteFreshly ground black pepper, to taste1 cup Red Dog parsnip, diced (1 small)½ pound Red Dog German butterball potatoes½ pound turnip, 1 medium1 cup leek, sliced4 cups vegetable broth or stock1 bay leaf2 cups Red Dog collards,...
read moreBrussels & Bacon
Makes 4 servings. 1 lb. Red Dog Brussels sprouts3 pieces bacon, cut into ½ inch strips½ small Red Dog red onion, roughly chopped1 tablespoon olive oil½ teaspoon kosher salt¼ teaspoon black pepper¼ teaspoon garlic powder¼ teaspoon red pepper flakes Preheat the oven to 400. Cut your Brussels in half. Place in a bowl with bacon and red onion. Season with olive oil, salt, pepper, garlic powder and red pepper flakes. Spread evenly on the baking sheet and roast at 400 for 25 minutes, stirring after 15 minutes. Serve...
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