Grilled Kale Salad with Roasted Sungolds and Avocado
Serves 3-4. 1/2 cup freshly grated Parmesan2 tablespoons lemon juiceOlive oilKosher salt1 cup Red Dog sungold tomatoes, halved1/4 teaspoon red pepper flakes1 bunch Red Dog lacinato kale, stems removed1 avocado, diced1/4 cup sliced almonds, toasted Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside. Preheat the oven to 375 degrees F. Heat a grill or grill pan to high. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper...
read morePumpkin Leek Soup
1 Red Dog pie pumpkin2 Red Dog leeks1/2 Red Dog yellow onion1 stalk Red Dog celery1 Red Dog carrot6 cloves garlic3 Tbsp. butter or alternative oil6 cups chicken or vegetable brothSeveral tsp. Red Dog sage, choppedSeveral tsp. Red Dog thyme, choppedSeveral Tbsp. maple syrup1/4 tsp. cinnamon1/4 tsp. cayenne pepperSalt & pepper to taste1 bay leaf1/8 tsp. nutmegDollop whipped cream (no sugar added), regular cream (not whipped), or coconut cream Bake the pumpkin and scoop out the seeds. Scoop out the flesh and blend until smooth. Set...
read moreStrawberry Cantaloupe Salad
Makes 3-4 servings. 2 cups Red Dog strawberries, chopped into quarters1 Red Dog cantaloupe, scooped into ballsZest of one limeJuice of one lime3 teaspoons cane sugar¼ cup mint, roughly chopped Combine the strawberries and cantaloupe into a medium mixing bowl. Mix the lime zest, lime juice, sugar, and mint in a small bowl till thoroughly combined. Top the fruit with the lime mixture and stir to combine. Serve immediately or allow to chill in the refrigerator for one hour before serving, to allow the flavor to...
read moreFresh Corn & Tomato Salad
Makes 4 servings. 3 tablespoons olive oil1 tablespoon white wine vinegar1 garlic clove mincedPinch of red pepper flakes1/2 teaspoon kosher salt1/4 teaspoon black pepper2 ears Red Dog corn, kernels cut off the cobs1 blue container Red Dog sungold tomatoes, quartered2 scallions, thinly sliced, white and green parts separated1 tablespoon chopped parsley In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper to make a vinaigrette. Stir the corn kernels, tomatoes and white scallions into the vinaigrette....
read moreSweet Cabbage Strudel
No, really, you can make a sweet pastry using green cabbage! It’s not as overwhelmingly sweet as, say, birthday cake, but sweet enough to be served as part of a brunch spread, like a kugel or blintz dish, or even as an appetizer. Makes 6 servings. ½ cup raisins12 tablespoons butter, divided¼ cup sugar3 tablespoons lemon juice1 granny smith apple, cored and shredded6 cups Red Dog green cabbage, shredded¼ teaspoon salt½ cup creme fraiche or sour cream5 large sheets of phyllo dough¼ cup bread crumbs Preheat oven to 375. Soak raisins...
read moreCauliflower Cheese
Serves 6. 1 large Red Dog cauliflower, broken into pieces2 cups milk4 Tbsp. flour3.5 Tbsp. butter3.5 oz. sharp cheddar cheese, grated2-3 Tbsp. breadcrumbs (optional) Preheat oven to 400 degrees. Bring a large saucepan of water to the boil, then add cauliflower pieces, and cook for 5 minutes. Drain the cauliflower, then tip into an ovenproof dish. Put the saucepan back on the heat and add milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil. The flour will disappear and the sauce will begin...
read moreBLT
Makes 1 hearty sandwich. 2 slices thick slices hearty white bread4 teaspoons butter, soft3 tablespoons mayonnaise4 slices thin-cut bacon4 leaves Red Dog red butter lettuce1 Red Dog heirloom tomato1/2 perfectly ripe avocadoSalt and pepper Start by frying your bacon. When the bacon is crispy (but not TOO crispy!), take it out and remove to a paper-towel lined plate. Tear each slice of bacon in half so there are 8 strips. Keep warm until ready to assemble. While the bacon is cooking, prepare your bread. Spread both sides of your bread...
read moreParmesan Cilantro Corn
1 1/2 tablespoons butter1 garlic clove, mincedKernels from 3 ears Red Dog corn, cut off the cob1/2 tablespoon lime juice1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper1/6 cup grated Parmesan cheese1/6 cup heavy cream1/4 teaspoon salt1/8 teaspoon black pepper1/4 cup Red Dog cilantro, chopped In a large skillet over medium-high heat, melt butter. When butter is foamy, add the garlic and corn and stir to coat in butter. Cook for 2 minutes, stirring frequently. Add lime juice, cumin, and cayenne pepper to the corn and cook for 2 more...
read moreCelery & Sausage Pasta
Serves 4. 2 tablespoons olive oil1 lb. ground pork sausage3 cloves garlic, peeled & minced3 cups chopped Red Dog celery, both stems & leaves1/4 cup fresh parsley leavesSalt & pepper to tasteRed pepper flakes (optional)1/2 cup heavy whipping cream1 pound pastaGrated pecorino romano cheese Place a large pot of salted water on to boil for the pasta. Cook the sausage meat in a frying pan with the olive oil, using two forks to break up the meat into small pieces as it cooks. Cook until light brown and cooked through, about 5 minutes....
read moreChilled Beet & Celery Soup
Serves 3. 1 lbs Red Dog beets2/3 large onion1 1/3 cups Red Dog celery, thinly sliced1 1/3 Tbsp. olive oilSalt and pepper1/2 Tbsp. sugar2/3 Tbsp. red wine vinegar2 cups low sodium chicken broth1/4 lemon, juice of1/4 cup plain yogurt1 1/3 Tbsp. minced chives Peel the beets and cut them into 1″ chunks. Peel and dice the onion, and chop the celery. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper. When soft, add the beets, vinegar and broth, and simmer, covered, until...
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