Lemony Arugula Cucumber Salad
Serves 4. For the Salad1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)3 ounces Red Dog arugula (about half a bag)1/2 Red Dog cucumber, chopped2 ounces feta cheese, crumbled, about 1/2 cup For the Dressing2 tablespoons fresh lemon juice, about 1/2 large lemon4 tablespoon extra virgin olive oil1/2 teaspoon honey1 tablespoon minced preserved lemon, optional1 teaspoon dried basil or a handful chopped fresh basil leaves, optionalSea salt and fresh ground black pepper Bring a medium saucepan of salted water to a boil. Add couscous...
read moreSpice-Crusted Cauliflower
Serves 2. Walnut Sauce:1/2 cup raw walnut halves2 Tbsp. olive oil, divided1 small yellow onion, chopped1 clove garlic, chopped1/2 cup unsweetened almond milk2 Tbsp. fresh lemon juiceSalt & pepper, to taste Spice-Crusted Cauliflower:1 head Red Dog cauliflower1 tsp. sweet paprika1 tsp. minced fresh thyme leaves (about 2 sprigs) Preheat the oven to 350 degrees. Walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes. Transfer the walnuts to a blender. Return the...
read moreBeet Arugula Salad
Serves 2. For roasted beets:1 bunch Red Dog beets, greens removed1 tablespoons olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For vinaigrette:1 garlic clove1/2 cup packed Red Dog arugula2 tablespoons white wine vinegar1/4 cup olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For salad:1 cup packed Red Dog arugula1 scallion, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled goat cheese1/4 cup chopped walnuts Preheat the oven to 400 degrees F. For the roasted beets: Place each beet on an...
read moreSalt Baked Beets
Hello everyone! As I write this newsletter, the wind has officially picked up for the first time this season, and sneaky gusts are making harvest suddenly a lot more dramatic. This is presenting a new experience for the crew members who are new to this area! Today I have a recipe that y’all can use several ingredients from this week’s CSA share to make, and which is a crew favorite.Salt Baked Beets: For baking/roasting beets in salt, you can actually reuse the salt, which is much more economical and less wasteful than using new kosher...
read moreSlow-Baked Raspberry Dill Salmon
Serves 8. For Fish1 2.5 lb boneless salmon fillet, skin on1/2 teaspoon sea salt1/2 teaspoon ground black pepper1 tablespoon lemon zest For Raspberry Topping1 1/2 cups fresh raspberries3 tablespoons avocado oil2 tablespoons white wine vinegar2 tablespoons Dijon mustard For Creamy Dill Topping6 oz plain Greek yogurt2 tablespoons lemon juice2 teaspoons fresh Red Dog dill, chopped GarnishLemon wedgesAdditional fresh Red Dog dill Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top...
read moreLemon-Dill Green Beans
Serves 4. 1 pound Red Dog green beans, trimmed4 teaspoons chopped fresh Red Dog dill1 tablespoon minced shallot1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon whole-grain mustard¼ teaspoon salt¼ teaspoon freshly ground pepper Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to...
read moreParmesan-Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower, cut into florets1 Red Dos sweet onion, sliced4 sprigs thyme4 garlic cloves, unpeeled3 tablespoons olive oilKosher salt and freshly ground black pepper½ cup grated Parmesan Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
read moreCheesy Spinach Quesadillas
Serves 2. 1 bag Red Dog spinach¼ teaspoon ground nutmegPinch saltPinch freshly ground black pepper4 ounces shredded mozzarella cheese, divided (about 1 cup)4 flour tortillas, each about 7 to 8 inches in diameter½ teaspoon crushed red pepper flakes¼ teaspoon dried oregano1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons¼ teaspoon garlic powder2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)Plain Greek yogurt, for serving (optional) Add spinach, salt, black pepper and nutmeg to a 12-inch...
read moreGreen Beans & Zucchini Stir Fry
Serves 3. 1 lb Red Dog zucchini, thickly sliced1 lb Red Dog green beans3 Tbsp toasted sesame oil1 lbs beef, thinly sliced4 garlic cloves, pressed1/4 cup soy sauce1/4 cup fish sauce1 Tbsp sesame seedsWhite or brown rice Cook 3 servings of rice according to package instructions. Wash and cut the zucchini into one-inch-thick pieces. Snap the beans into two-inches long pieces. Preheat the oil in a wok, add the beef and give it a good saute. Add the beans and give them a quick mix. Saute them for two minutes. Add the zucchini and the garlic,...
read moreGreen Bean Fries
Serves 4. 2 tablespoons all-purpose flour1 large egg, beaten¾ cup panko breadcrumbs¼ cup Parmesan cheese, grated½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper1 pound fresh green beans, washed and trimmedCooking oil Preheat the oven to 425 degrees. Lightly oil a large half sheet baking pan with your favorite cooking oil. Place the flour and beaten eggs in separate mixing bowls. In a shallow dish, combine panko, parmesan, garlic powder, salt, and pepper. Toss the green beans in the flour to lightly coat them. Shake...
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