Turkey-Apple-Arugula Salad
Makes 6 servings. Dressing1/2 cup orange juice3 tablespoons red wine vinegar3 tablespoons sesame oil2 tablespoons minced fresh chives1/4 teaspoon salt1/4 teaspoon coarsely ground pepper Salad4 cups cubed cooked turkey4 teaspoons curry powder1/2 teaspoon freshly ground pepper1/4 teaspoon salt1 large apple, chopped1 cup green grapes, halved1 bag Red Dog arugula (or spinach)1 can (11 ounces) mandarin oranges, drained1/2 cup chopped walnuts1/2 cup pomegranate seeds Whisk together all the dressing ingredients. Place turkey in a large bowl;...
read moreGarlic Butter Creamed Spinach Salmon
Makes 4 servings. 4 fillets salmon, skin on or off (your preference)Kosher salt and black pepper2 tablespoons extra virgin olive oil2 tablespoons salted butter1 small Red Dog shallot, thinly sliced3 cloves garlic, minced or grated1/2 teaspoon crushed red pepper flakes1 cup full-fat coconut milk or heavy cream2 ounces cream cheese, cubed1/2 cup grated parmesan cheese1 bag Red Dog spinachJuice from 1 lemon2 tablespoons chopped fresh parsley1 tablespoon chopped fresh chives, plus more for serving Season the salmon all over with salt and...
read moreRoasted Turnips with Dijon Vinaigrette
Makes 2 servings. 1 bunch Red Dog hakurei turnips, chopped into quarters1 tablespoon olive oilPinch of salt, to taste Dijon-Shallot Vinaigrette1 tablespoon white wine vinegar1/2 tablespoon Dijon mustard1/8 cup extra-virgin olive oil1/2 Red Dog shallot, finely mincedPinch of salt, to taste1/2 tablespoon tarragon, chiffonade Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized...
read morePotato Salad With Dijon Vinaigrette
Serves 3-4. 1/4 small red onion, peeled and roughly chopped1 pound Red Dog potatoes, cut into bite-sized piecesSalt1/2 tablespoon rice vinegarFreshly ground black pepper1 tablespoon finely chopped chives1.5 cups Red Dog arugula, very roughly chopped1 tablespoon red wine vinegar1/2 tablespoon Dijon mustard2.5 tablespoons good olive oil Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat. Lower...
read moreArugula & Green Garlic Pesto
Makes 1 cup. 1/2 cup walnuts or hazelnuts2 Red Dog green garlic stalks, thinly sliced (white parts only)1 bag Red Dog arugula1/2 teaspoon salt1/2 cup extra virgin olive oil1 tablespoon fresh lemon juice or red wine vinegar1/3 – 1/2 cup freshly grated parmesan cheese or another hard, salty cheese In the bowl of a food processor, pulse together the nuts and green garlic. Add the arugula and salt and continue to pulse until well combined. With the motor running, slowly pour in the oil. Process until smooth. Add the lemon juice and cheese...
read moreCharred Green Onion Salad
Makes 3 servings. 3 ounces walnuts1 teaspoon honey1 tablespoon champagne vinegar1/4 cup plus 1 tablespoon extra virgin olive oilSaltFreshly ground black pepper1 bunch Red Dog green onions1 head Red Dog oakleaf lettuce, washed and roughly choppedSmall piece of parmesan cheese Preheat your oven to 350º. Place walnuts on a baking sheet and toast for 10 minutes, until fragrant. Set aside. Prepare your vinaigrette: In a small bowl, combine the honey, vinegar and 1/4 up olive oil. Season with salt and pepper to taste. Preheat a grill, and rub...
read moreSimple Classic Chard
Makes 3 servings. 1 bunch Red Dog chard 1 ½ tablespoons extra-virgin olive oil⅛ teaspoon fine salt, to taste2 medium cloves garlic, pressed or mincedPinch of red pepper flakes (optional, scale back or omit if sensitive to spice)½ teaspoon lemon juice plus lemon wedges, for serving To prepare the chard: Cut out the thick center ribs and slice across the ribs to make ¼-inch thick pieces. Keep these separate from the leaves. Stack the remaining greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as...
read moreSesame Salmon
Serves 4. 3 Tbsp olive oilJuice from 1 lemon2 Tbsp tamari soy sauce or coconut aminos2 tsp toasted sesame oil2 Tbsp fresh ginger, minced1 Tbsp sesame seeds1/2 tsp sea salt, or to taste1/4 tsp cayenne pepper (optional)1 bunch Red Dog hakurei turnips with greens4 Red Dog bok choi, sliced4 fillets salmon Cooked rice Preheat the oven to 450 degrees F. In a medium mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, tamari soy sauce, toasted sesame oil, ginger, sesame seeds, sea salt, and cayenne pepper. Remove the turnip greens...
read moreSpicy Ginger Shrimp with Baby Bok Choi
Makes 3 servings. 1/2 cup chicken broth2 tsp low-sodium soy sauce1 tsp. Sriracha hot sauce, or more to taste1 1/2 tsp. cornstarch1/4 tsp. sugar1/8 tsp freshly ground black pepper4 tsp. peanut or vegetable oil2 Tbsp. minced ginger1 large clove garlic, smashed or minced1 pound large uncooked shrimp, peeled and deveined1 bunch Red Dog bok choi, cut into 3″ pieces1/4 tsp. salt1 Tbsp. dry sherry or white wine1 medium scallion, chopped Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl. Heat a 14-inch...
read moreShallot Vinaigrette
⅓ cup extra-virgin olive oil1 teaspoon Dijon mustard1 teaspoon honey2 tablespoons minced Red Dog shallots1 tablespoon lemon juice (from 1 lemon)1 teaspoon lemon zest (from 1 lemon)¼ teaspoon sea saltFreshly cracked black pepper, to taste Drizzle onto a green salad – we recommend a big bowl of Red Dog green oakleaf lettuce, possibly with a handful of roughly chopped pea shoots mixed in!
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