Bok Choi and Tofu Stir-Fry
1 1/2 tablespoons low-sodium soy sauce 1 tablespoon dry Sherry 1 teaspoon oriental sesame oil 1 teaspoon cornstarch 2 teaspoons vegetable oil 3 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon dried crushed red pepper 3 1/2 cups thinly sliced trimmed Red Dog Farm bok choi 1 5-ounce can sliced water chestnuts, drained 3 Red Dog Farm green onions, cut into 1-inch pieces 10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces (or substitute chicken or shrimp) Combine first 4 ingredients in small bowl; mix...
read moreBraised Spring Carrots
Slice carrots into quarters, length-wise (leave 1/2″ of greens on for a fancy look) or leave them whole if they are smaller. Heat olive oil over medium heat in a heavy skillet. Add the carrots. Sprinkle in salt and saute for a few minutes. Then cover and reduce heat to low. Let cook until barely tender. Simply delicious any way you pair them.
read moreHome-made Blue Cheese Dressing
If you are anywhere near as obsessed with blue cheese as I am, you will appreciate this amazing recipe. Created by Karyn to feed her obsession! 1/2 cup mayonnaise 1 cup plain yogurt 1/4 cup finely chopped fresh Red Dog Farm parsley 2 Tbs. lemon juice 1 tsp. fresh minced garlic Salt to taste Pinch of cayenne 4 ounces blue cheese In a food processor, mix all the ingredients except the cheese. Depending whether you like your dressing smooth or chunky, either run through the processor, or just hand-mix in the...
read moreIndian-Spiced Lentils with Spinach and Rhubarb
Red Dog Farm Rhubarb’s flavor complements the Indian spices, sweet raisins, and spinach in this dish. Can be served over a cooked whole grain, such as quinoa or brown rice. 2 Tbs. olive oil, divided 2 Tbs. yellow mustard seeds 2 ½ tsp. whole cumin seeds 3 Tbs. minced fresh ginger 3 cloves garlic, minced (1 Tbs.) 1 medium red onion, chopped (1½ cups) ½ cup golden raisins 1 cup brown lentils, rinsed and drained 3 ½ cups low-sodium vegetable broth ½ lb. fresh Red Dog Farm Rhubarb, cut into ¼-inch slices 6 cups Red Dog Farm Spinach leaves...
read moreRaab Steamed with Parmesan
1 bunch Red Dog Farm Raab 3 Tbs. olive oil 1 clove garlic, minced Parmesan cheese (optional) Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the raab and saute 10 to 15 minutes, or until desired doneness. Sprinkle with Parmesan cheese, if desired.
read morePancetta and Greens Frittata
2 tablespoons extra-virgin olive oil 3 ounces pancetta or 3 strips bacon, cut into 1/2-inch pieces 1/2 lb. Red Dog Farm Stir-fry Mix, sliced thin 8 large eggs, beaten 1 cup shredded Asiago or Parmesan cheese 1/2 teaspoon freshly ground pepper 1 bunch Red Dog Farm fresh Chives Position rack in upper third of oven; preheat broiler. Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add greens and...
read moreRoasted Rhubarb
recipe from Camille Speck 2 lbs Red Dog rhubarb, trimmed, sliced 1″ thick 1 cup sugar 1/2 cup red wine 1 vanilla bean (I’ll just use vanilla extract to taste) Preheat oven to 350°. Combine ingredients in a medium baking dish or oven-proof skillet. Roast until rhubarb is very tender & juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Serve with shortcake and whip cream or over ice cream. Keeps 5 days in fridge.
read moreRadish Mango Salsa
Try served over grilled halibut or seared prawns. 2 limes2 mangoes, diced4 to 5 radishes, diced1 red onion, diced1 tablespoon chili powder1/2 bunch fresh cilantro leaves, chopped1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper Mix all the ingredients together and serve.
read moreRadicchio, Beet, Quinoa Salad
Delicious, healthy, seasonal recipe from the inspiring Camille Speck: 1 head of Radicchio, shredded 1 lb. Red Beets, grated raw 4 cups cooked quinoa 1 cup pistachios 1/2 cup dried cranberries Juice of one Lemon Olive oil Toss the first five ingredients together. Dress with lemon juice and olive oil. Serves 4.
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