Stir Fried Pea Shoots
Makes 2 servings. 1 tablespoon oil: peanut, olive, avocado, or coconut4–6 garlic cloves, roughly chopped1 Red Dog shallot, chopped1/2 teaspoon chili flakes1 bag Red Dog pea shootsSalt and pepper to taste2 tablespoons mirin, or sub Shaoxing wine or cooking sherry Heat oil in a wok, large saute pan, or cast iron skillet over medium heat. Add garlic and shallot and stir fry 2 minutes until fragrant and just lightly golden. Add chili flakes and stir fry 30 seconds. Add pea shoots. Stir fry 1 minute, seasoning with salt and pepper. Add the mirin...
read moreMiso-Glazed Radishes
Makes 4 servings. 2 Tbsp. olive oil, divided1 1/2 lb. Red Dog red radishes, trimmed and halved2 Tbsp. unsalted butter, at room temperature2 Tbsp. white misoSesame seeds, for serving Heat oven to 450°F. Coat rimmed baking sheet with 1 tablespoon oil, then add radishes, cut sides down, and drizzle with remaining tablespoon oil. Roast, rotating baking sheet once, until radishes are golden brown on bottoms, about 15 minutes. Meanwhile, in large bowl, combine butter and miso. Remove radishes from oven and transfer to bowl, discarding any oil. Toss...
read moreSauteed Chard & Potatoes
Makes 3 servings. 1 pound Red Dog German butterball potatoes, quartered if large, halved if medium, whole if small1 bunch Red Dog chard, chopped, about 1 cup stems and 6 cups loosely packed leaves2 tablespoons extra virgin olive oil3 cloves garlic, minced1 teaspoon onion powder¼ cup shredded parmesan cheese Bring a large pot of salted water to a boil. In the meantime, prepare the vegetables. Slice the chard stems and roughly chop the leaves. Wash and pat dry. When the water is boiling, add the potatoes and chard stems. Reduce heat...
read moreChioggia Beet & Goat Cheese Salad
Makes 4 servings. For the vinaigrette1 tablespoon fresh lemon juice1 tablespoon white wine vinegar1 tablespoon honey or sugar¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil, or use pistachio oil for a special treat For the salad1 pound Red Dog chioggia beets¼ cup thinly sliced red onion1 bag Red Dog salad mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Make the dressingWhisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to...
read moreMoroccan-Inspired Roasted Carrots
Makes 4 servings. For the roasted carrots1 lb Red Dog carrots, cut on the diagonal into 2” lengths3 Tbsp olive oil (or coconut oil for a sweeter flavor)¼ tsp saltPepper1 tsp smoked paprika1 tsp cumin½ tsp chili powder For the garlic yogurt sauce1 1/2 cups plain Greek yogurt (2% or full-fat)2 oz (1/2 bag) Red Dog arugula1 stalk Red Dog green garlic, choppedJuice of 1/2 a lemon2 tablespoons extra virgin olive oil1/4 teaspoon salt1/4 teaspoon pepper Preheat oven to 400 degrees. Chop carrots evenly lengthwise. Place onto a baking...
read moreCreamed Spinach and Parsnips
Makes 3 servings. 1 tablespoon unsalted butter1/2 tablespoon vegetable oil1/2 pound Red Dog parsnips, cut into 3/4-inch pieces1/2 large shallot, thinly sliced1/4 cup turkey stock or canned low-sodium broth1/4 teaspoon chopped thymeSalt and freshly ground pepper1 bag Red Dog spinach1/2 tablespoon all-purpose flour1/2 cup half-and-half or whole milk1/8 teaspoon freshly grated nutmeg In a large, deep skillet, melt 1/2 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally,...
read moreChicken, Radish & Green Garlic Stir-Fry
Makes 3-4 servings. 1 lb boneless, skinless, chicken breast, cut into 1/2-inch dice4 Tbsp lime juice, separated3/4 tsp sea salt, separated2 tsp dried, crushed chile pepper (red pepper flakes)2 Tbsp grapeseed oil or other vegetable oil1 stalk Red Dog green garlic (about 1/2 cup packed), sliced thinly1/2 cup chicken stock1 bunch Red Dog French breakfast radishes, trimmed and washed1 tsp cornstarch3 Tbsp cilantro leaves, chopped Mix about 2 Tbsp lime juice, crushed chile pepper and 1/4 tsp sea salt in a medium bowl. Add chicken chunks...
read moreRoasted Beet Salad
Makes ~3 servings. 1 lb. Red Dog gold beetsKosher Salt & Pepper1/4 cup Walnuts chopped1/2 Tablespoon Honey1/2 Tablespoon Red Dog shallots, finely chopped1/8 cup champagne vinegar1/4 cup olive oil1/2 Tablespoon Dijon MustardGoat cheese, crumbledPeel from 1/2 orange1/4 orange, juiced1 bag Red Dog spinach Preheat oven to 350F. Spread walnuts on a rimmed baking sheet and bake for about 8 minutes, until toasted but not too dark. Remove and set aside. Increase oven temp to 400F. Place beets in foil on a baking sheet. Drizzle with olive oil,...
read morePeanut Raab with Soba Noodles
Makes 2 to 4 servings. Soba and Raab6 ounces soba noodles or whole grain spaghetti1 bunch Red Dog raab2 tablespoons extra-virgin olive oil¼ teaspoon fine salt Peanut Sauce½ cup creamy peanut butter¼ cup reduced-sodium tamari or reduced-sodium soy sauce3 tablespoons rice vinegar3 tablespoons water2 tablespoons honey or agave nectar1 teaspoon grated fresh ginger2 cloves garlic, pressed or minced¼ teaspoon red pepper flakes, plus more for sprinkling GarnishesSmall handful chopped Red Dog cilantro1 small lime wedge½ teaspoon sesame seeds In a...
read moreBraised Radishes with Poached Egg
Makes 1 serving. 1 bunch Red Dog French breakfast radishes1.5 tablespoons unsalted butter1/2 teaspoon fresh thymePinch of salt1-2 heaping handfuls Red Dog spinach1 egg Remove the greens from the radishes. Slice the radish roots lengthwise into two or three slices and set aside. In a skillet, heat butter over medium-low heat. Add the radishes, thyme, and salt. Cover and let cook for 2 minutes, stirring once or twice. Add the spinach and another pinch of salt. Increase the heat to medium-high. Stirring continually, sauté the greens and...
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