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...
read moreShanghai-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,...
read moreMint, 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.
read moreSpring 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...
read morePotato 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...
read moreChicken, 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...
read moreSheet 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...
read moreArugula Pesto
Serves 4. ½ lb. pasta1 bag Red Dog arugula⅓ cup sun-dried tomatoes, drained¼ cup cashews1 clove garlic, sliced⅓ cup parmesan cheese, grated¼ tsp. fine salt⅛ tsp. black pepper¼ cup extra virgin olive oil¼ cup pasta cooking water Cook pasta in plenty of boiling salty water until al dente. When the pasta is nearly done, scoop out 1 cup of pasta water and set aside. Drain the pasta and return it to the pot. While the pasta is cooking, place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper into a food processor. Give it...
read moreCarrot Ginger Soup
1 small onion2 Tbsp. butter2 lbs. Red Dog carrots1” square piece fresh ginger (more or less to taste)Salt Pepper Peel and chop carrots into 1/2” pieces. Peel and grate ginger. Dice onion and sauté in butter for 5 minutes. Add the carrots and ginger. Add water to cover carrots. Bring to a boil, then reduce heat and simmer covered until carrots are tender. Remove from heat. Use a stick blender or food processor to blend soup until smooth. Add salt and pepper to taste.
read moreClassic Garlic Bok Choi Stir Fry
Serves 4. 1 pound Red Dog bok choi2 tablespoons oil5 cloves garlic, minced Salt and white pepper, to taste1/8 teaspoon sugar Split each bok choi in half or quarters, making sure all of the pieces are relatively uniform so they cook evenly. Wash the bok choi thoroughly with cold water two to three times to remove any soil hidden in the bok choi’s base. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit...
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