Chioggia Beet & Goat Cheese Salad
Makes 4 servings. For the vinaigrette1 tablespoon fresh lemon juice1 tablespoon white wine vinegar1 tablespoon honey or sugar¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil, or use pistachio oil for a special treat For the salad1 pound Red Dog chioggia beets¼ cup thinly sliced red onion1 bag Red Dog salad mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Make the dressingWhisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to...
read moreMoroccan-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,...
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