White Fish with Fennel
Makes 2 servings. 1 lb. meaty, flaky white fish, like cod1 bulb Red Dog fennel, sliced1 shallot, sliced4 cloves garlic, roughly chopped4 small plum tomatoes, peeled and diced2 Tbsp olive oil1 ½ cups dry white wineJuice of 1/2 lemon1 large sprig parsley, choppedFresh-ground black pepperSaltCrusty bread Heat olive oil over medium heat in a large saucepan. Add the fennel and shallots and saute for a few minutes until they start to soften. Add garlic and saute for 2 minutes. Add wine and turn heat up to medium-high. Boil for 3 minutes. Add...
read moreCilantro Lime Green Beans
Makes 3 servings. Cilantro Lime Vinaigrette1.5 tablespoons extra virgin olive oil1.5 tablespoons fresh lime juice3 tablespoons packed Red Dog cilantro leaves plus more for garnishing1/2 clove garlic, finely grated with a microplaneKosher salt, to tasteFreshly ground black pepper Charred Green Beans0.75 lbs. fresh Red Dog green beans, trimmedExtra virgin olive oilFlaky salt such as Maldon, for finishing Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, grated garlic, salt and pepper in a small capacity food processor bowl....
read moreCoconut Kohlrabi Lemon Soup
Makes 4 servings. Olive oil for the pans and garnish1 bunch Red Dog kohlrabi1/2 cup onion, roughly chopped1/2 tablespoon garlic, roughly chopped1/8 cup white wine1/8 cup lemon juice, freshly squeezed1 3/4 cups vegetable stock3 sprigs fresh thyme1-2 bay leaves2/3 cups coconut milk1/8 teaspoon nutmeg1 1/4 teaspoons granulated sugarSea salt and freshly ground black pepper Prep the kohlrabi. Trim the stems off the kohlrabi and the peel them, either with a vegetable peeler or a paring knife. About ½ inch should be cut off each end, and then...
read moreKohlrabi Slaw with Cilantro, Jalapeño and Lime
Makes 4 servings. 1 bunch Red Dog purple kohlrabi1/2 cup cilantro, choppedHalf a jalapeno, minced1/4 cup chopped scallionZest and juice from one orangeZest and juice from one lime Citrus Dressing1/4 cup olive oil1/4 cup fresh orange juice (juice form one orange)1/8 cup lime juice plus 1 Tbsp. (juice from one large lime), or more to taste1/4 cup honey1/2 tsp kosher salt1 Tablespoon rice wine vinegar Trim and peel kohlrabi. Trim off the two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks....
read morePower Greens Frittata
Makes 6 servings. 2 tablespoons extra virgin olive oil2 shallots, minced2 cloves Red Dog garlic, minced8 large eggs¼ cup milk, any kind½ cup grated Parmesan or Pecorino Romano cheese½ teaspoon salt¼ teaspoon black pepper1 bag Red Dog power greens Preheat oven to 400°F. Pour olive oil into a 10 inch cast iron or oven-safe skillet over medium heat. Once hot, add the shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook an additional minute until fragrant. Remove from heat and set aside. Whisk the eggs and milk...
read moreCarrot Top Salad Dressing
Makes 1/2 cup. 1 packed cup Red Dog carrot tops (only tender leaves, thick stems removed), washed and dried1/4 cup extra virgin olive oil3 tablespoons water1 small garlic cloveA squeeze of lemon juiceSalt and pepper to tasteOptional: Zest of one-half lemon Wash and trim the tops, discarding some of the thick stems and making sure everything you use is vibrant and fresh, not wilted or yellow. Add them to a blender, add the garlic, salt and pepper, lemon juice, olive oil and water, lemon zest if using. Blend until creamy, then season with salt,...
read moreSnap Pea Salad
Makes 4 servings. 1 pound Red Dog sugar snap peas2 Tablespoons sesame seeds2 teaspoons coriander seeds3 Tablespoons rice vinegar2 Tablespoons neutral oil2 teaspoons honey (or to taste)1/2 teaspoon sesame oil3/4 teaspoon salt2 cloves garlic, finely chopped1/4 cup toasted almonds Trim the snap peas of the stems and strings Toast the sesame seeds in a dry pan over medium heat until they’re a little darker and fragrant. Remove and add the coriander seeds to the pan. Toast until fragrant. Grind the coriander seeds into a coarse powder using a...
read moreBeef, Snap Pea and Broccoli Stir-Fry
Makes 4 servings. 1 cup uncooked brown rice1/2 lb. stirfry beef4 Tbsp sesame oil, divided1 tsp rice vinegar1 Tbsp soy sauceFew cracks of garlic pepper grinder1 bunch Red Dog broccolini2 cups Red Dog sugar snap peas In medium saucepan, bring 2 1/2 cups of water to boil. Add 1 cup of uncooked brown rice, return water to boil and then reduce heat to low. Cover and simmer for 45-50 minutes, or until brown rice has softened. Marinate stirfry beef strips in 2 Tbsp sesame oil, rice vinegar, soy sauce, and cracked garlic pepper. Add 1 Tbsp sesame oil...
read moreBroccolini with Lemon and Feta
Makes 4 servings. 1 bunch Red Dog broccolini1 pint grape tomatoes, halved (about 2 cups)1 small red onion, peeled, quartered and cut into 2-inch wedges1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving3 Tablespoons olive oil, plus more for serving1 teaspoon ground cumin½ teaspoon red pepper flakesKosher salt and black pepper2 (6- to 8-ounce) blocks feta, cut into 1-inch slicesCooked orzo or farro, for serving½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional) Heat the oven to 400 degrees...
read moreMarinated Fava Beans
Makes 3-4 servings. 1.3 pounds Red Dog fava beans2 tablespoons sherry or red wine vinegar2 tablespoons extra-virgin olive oil1 medium garlic clove, finely minced (about 1 teaspoon)2 sprigs fresh rosemary1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Bring a pot of salted water to a boil. While the water heats, remove the fava beans from their long pods. Once the water boils, add the fava beans and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse under cold water. Pop the bright green fava beans...
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