Asian Brussels Slaw with Almonds
Makes 6-8 servings. 1 pound Red Dog Brussels sprouts3 to 4 medium Red Dog carrots⅔ cup chopped green onions (white and green parts)⅔ cup lightly packed fresh cilantro leaves (optional), chopped⅔ cup slivered almonds¼ cup sesame seeds Soy-honey dressing¼ cup olive oil3 tablespoons apple cider vinegar3 tablespoons honey3 tablespoons reduced-sodium tamari or other soy sauce*¼ teaspoon sea salt (skip the salt if your tamari/soy sauce is not reduced sodium) To shred the sprouts: First, cut off the tough ends of the sprouts and any browning...
read moreKale & Potato Frittata
Makes 6 large slices. 1 tablespoon extra virgin olive oil½ cup Red Dog yellow onion, diced1 cup Red Dog German butterball potatoes, thinly sliced1 bunch Red Dog kale, stems removed, leaves chopped9 eggs½ cup Greek yogurt (2% or whole milk)½ teaspoon chili powder½ teaspoon fine salt¼ teaspoon pepper1 cup parmesan or sharp cheddar cheese, shredded Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat. Whisk eggs. Whisk the eggs, Greek yogurt,...
read moreSausage with Greens & Potatoes
Makes 4 servings. 4 medium Red Dog potatoes2 tsp salt1 bunch Red Dog chard4 cloves garlic1 cup water1 tbsp olive oil1/2 tsp crushed red pepper flakes1.5 lb seasoned ground pork Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile… Prep the chard. Remove the stems...
read moreBraised Radishes and Leeks
Makes 2-3 servings. 2 Red Dog watermelon radish2 Red Dog leeks2 tablespoon olive oil¾ cup vegetable broth – or enough to cover the vegetables ¾ of the way5 thyme sprigsSea salt – to tasteBlack pepper – to taste Prepare the radishes by trimming off the tails and chopping into large dice. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek...
read moreChioggia Goat Cheese Salad
Serves 4. 1 tablespoon fresh lemon juice1 tablespoon white wine vinegar2 teaspoons honey¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil1 pound Red Dog chioggia beets, peeled¼ cup thinly sliced red onion4 cups Red Dog spicy mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Whisk the lemon juice, vinegar, honey and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine. Shave the beets into very thin discs with a mandolin or sharp knife. Put...
read morePumpkin Spice Squash & Apples
Serves 2-4. 1 Red Dog buttercup squash, halved and seeds removed1 cup semi-sweet apples (2 small or 1 large), cored and chopped½ teaspoon Kosher salt¼ teaspoon pumpkin pie spice2 tablespoon butter2 tablespoon honey Preheat your oven to 400°F and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9×13 baking dish. Chop the apple(s) and toss with salt and pumpkin pie spice, then transfer into the squash halves. Place a tablespoon of butter onto each squash atop the apples,...
read moreRoasted Parsnip Spinach Salad
Makes 2 servings. 2 Red Dog parsnips2 teaspoons olive oil¼ teaspoon salt¼ teaspoon black pepper2 teaspoons honey1 teaspoon olive oil⅓ cup diced green onion1 tablespoon toasted sesame seeds1 cup cooked wild rice3-4 cups Red Dog spinach1 tablespoon soy sauce2 teaspoons lime juice2 teaspoons honey Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes. Remove parsnips from oven and drizzle honey over the sprinkle with diced...
read moreWeeknight Sausage and Cabbage Skillet
Makes 4 servings. 1 tablespoon olive oil1 pound smoked kielbasa, thinly sliced(You can also use other kinds of sausage)1 Red Dog yellow onion, finely chopped3 cloves garlic, minced1 small head Red Dog savoy cabbage, cored and thinly sliced1/2 cup dry white wineSalt and freshly ground pepper, to taste In a large skillet, over medium heat, heat the olive oil. Working in batches if necessary, add the sliced kielbasa and cook until browned, about 1-2 minutes per side. Remove with a slotted spoon and reserve. Add more oil if necessary, then...
read moreRoasted Beet & Kale Salad
Serves 4. 3 small roasted Red Dog golden beets1/4 cup pecans1/6 cup maple syrup, dividedDash of cayenne1/2 bunch Red Dog kale1 tablespoon balsamic vinegar1/2 tablespoon fresh squeezed lemon juice1/8 cup extra virgin olive oil1/4 cup crumbled feta or goat cheese (optional) Roast and peel your beets, then slice them into wedges. Set aside. Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant. Pour 1/8 cup maple syrup over the pecans and bring to a boil over medium....
read moreSweet Roasted Rosemary Squash
Serves 2-4. 1 Red Dog acorn squash, cut into quarters2 dashes olive oilSalt to taste1/2 stick butter1/4 cup brown sugar, lightly packed1 Tbsp. Red Dog rosemary, minced Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste...
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