Chocolate Beet and Zucchini Cake
Cake1 cup all-purpose flour1 cup whole-wheat pastry flour2/3 cup unsweetened cocoa powder2 teaspoons baking powder1 teaspoon baking soda1 teaspoon Kosher salt1/2 teaspoon ground cinnamon1/4 cup extra-virgin olive oil1/4 cup butter1 cup granulated sugar1/2 cup gently packed light brown sugar3 large eggs1/2 cup plain whole-milk Greek-style yogurt1 teaspoon pure vanilla extract1 cup gently packed grated raw zucchini1 cup gently packed peeled and grated raw red beets1 cup bittersweet chocolate chips Chocolate Glaze1/3 cup heavy cream3 ounces...
read moreStrawberry Tarragon Chicken Salad
Makes 5 servings. 1/2 cup mayonnaise2 teaspoons sugar2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon1/4 teaspoon salt1/8 teaspoon pepper2-1/2 cups cubed cooked chicken breasts2 cups quartered Red Dog strawberries1 cup fresh shelled peas or frozen peas, thawed1/2 cup chopped celery2 tablespoons chopped Red Dog sweet onion1 head Red Dog romaine lettuce1/2 cup chopped pecans, toasted In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over lettuce...
read moreFish Tacos with Strawberry-Cucumber Salsa
Makes 4 tacos. Tacos¼ cup fresh lemon or lime juice about 2 limes4 Tbsp avocado oil, divided3 cloves garlic minced½ tsp salt½ tsp black pepper1 pound white fish fillets such as tilapia cod, halibut, sole8 corn tortillas2 cups shredded cabbage Strawberry-Cucumber Salsa1 pint Red Dog strawberries, hulled and diced (about 2 cups)1 Red Dog cucumber, peeled and seeded, diced (about 2 cups)2/3 cup chopped Red Dog sweet onion2 Tbsp chopped fresh cilantro2 Tbsp fresh lime or lemon juice½ tsp salt1 small jalapeno pepper seeded and minced...
read moreRefreshing Cucumber Raspberry Salad
Makes 3 servings. 3 Red Dog mini cucumbersHalf-pint Red Dog raspberries1.5 tablespoons heavy cream.75 tablespoon red wine vinegar8 mint leaves3/4 tablespoon dillSalt and pepper Slice the cucumbers into very thin rounds with the help of a mandoline. On a large plate, mix half of the raspberries, heavy cream, dill, salt and pepper, and vinegar. Crush some of the raspberries as you mix. Add the sliced cucumber rounds and mix well. Add the chopped mint and the remaining raspberries. Serve immediately.
read moreMexican Ground Beef & Cauliflower
Makes 3 servings.1 Tbsp avocado oil or olive oil1 large yellow onion, diced1 pound ground beef1 head Red Dog cauliflower, chopped into florets (4 cups)1 bell pepper, chopped5 cloves garlic, minced2 Tbsp chili powder to taste¾ tsp sea salt to taste4 cups Red Dog spinach½ cup broth, water, or tomato sauceRice, beans, cheese, tortillas, and/or other side dishes to preference Heat the oil over medium-high heat in a large skillet, such as a 12″ non-stick skillet with a deep lip. Add the yellow onion and cook, stirring occasionally, until it...
read moreCurry Roasted Cauliflower with Basil
Makes 4 servings. 1 head Red Dog cauliflower2 cloves garlic3-4 Tbsp olive oil2 tsp curry powder, to tasteSalt and Pepper, to taste1 cup Red Dog basil, choppedFlaky salt for topping Preheat your oven to 350 F, using convection function if you have it. Peel the leaves off the cauliflower and chop the stem off. Chop it into medium-size pieces, cutting out any large stem pieces that remain. Put pieces on a baking sheet and set aside. Mince 2-3 cloves of garlic and add to the cookie sheet. Toss the cauliflower and garlic with...
read moreSkillet Casserole
Makes 4 servings. 1 pound ground beef1 Red Dog onion, chopped1 garlic clove, minced1 cup Red Dog carrots, chopped1 cup potatoes, cubed1 cup water1/2 cup uncooked long grain rice2 Tablespoons soy sauce1 teaspoon salt1/8 teaspoon pepper In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; crumble beef; drain. Stir in the carrots, potatoes, water and rice. Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and...
read moreDill Wilted Cabbage
Makes 4 servings. 6 cups Red Dog cabbage (green, red, or a mix)Juice of 1/2 lemon1 tsp fresh Red Dog dill2 tsp Dijon mustard1/3 cup rice vinegar1/2 cup extra virgin olive oil1/4 tsp kosher salt1/4 tsp fresh black pepper1/2 cup toasted walnuts (optional) Shred the cabbage and place in a heat-proof mixing bowl. Set aside. Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes. Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it...
read moreVinegary CSA Slaw
Makes 6 servings. 1/2 head Red Dog green cabbage1/2 lb. Red Dog carrots1 small Red Dog sweet onion3/4 teaspoons kosher salt, plus more to taste (around 1 – 1.5 total teaspoons)3 Tablespoons rice vinegar, plus more to taste2–3 Tablespoons fresh Red Dog dill, chopped1/4 teaspoon black pepper (optional)2 Tablespoons olive oil Chop the cabbage. You can either shred the cabbage or roughly chop it into bite-sized pieces. Shred the carrots, and chop the onion into thin crescents. Add the cabbage to a large bowl and sprinkle with 3/4 teaspoon...
read moreZucchini with Vinegar and Mint
Makes 2-3 servings. 1 pound Red Dog zucchini1/4 teaspoon salt, approximately1 bunch Red Dog purple green onions1/8 cup extra-virgin olive oil1/2 tablespoon red or white wine vinegar4-5 small mint leaves, shredded or torn (about 1/2 teaspoon, packed) Trim the ends of the zucchini and slice them crosswise into 1/3-inch thick rounds. Gather all the pieces in a bowl and toss them with 1/8 teaspoon of salt. Trim the root ends of the purple green onions and cut into 1-inch lengths. Pour the oil into the skillet and set over medium-high heat. After...
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