Roasted Broccolini Zucchini Pasta Salad
Servings: 4 For broccolini and zucchini:1 bunch Red Dog broccolini, roughly chopped2 medium Red Dog zucchini, quartered lengthwise and sliced 1/4-inch-thick1 tablespoon olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For pasta:8 ounces fusilli For vinaigrette:Juice of 1 lemon1 teaspoon white wine vinegar3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For salad:2 Red Dog green onions, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled feta Preheat the oven to 400 degrees F. Toss the broccolini...
read moreChicken Divan with Broccolini
Serves 6. 2 Tablespoons butter2 lbs. boneless skinless chicken breastsSalt & pepper, to taste1 yellow onion, diced1 stick celery, diced1 bunch Red Dog broccolini1 Tablespoon olive oil10.5 oz. cream of chicken soup2/3 cup sour cream½ cup milk½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon mustard powder2 ½ cups cheddar cheese, shredded½ cup panko breadcrumbs2 Tablespoons butter Preheat oven to 350 degrees. Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper. Melt butter in a dutch oven or large pot over...
read moreSteak Stir-Fry
Makes 4 servings. 1 pound flank steak2 tablespoons cornstarchKosher salt3 tablespoons canola oil1 bunch Red Dog bok choi, each quartered lengthwise½ pound Red Dog snap peas, halved1 bunch Red Dog green onions, sliced, white and green parts separated1 fresh hot red chili, sliced3 tablespoons low-sodium soy sauce1 tablespoon brown sugarCooked white riceFresh Red Dog basil leaves, for serving Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1...
read moreKohlrabi Kale Slaw
Serves 4. Salad1-2 Red Dog kohlrabi4 medium Red Dog carrots¼ small head red cabbage (1 cup shredded)4 leaves Red Dog kale1 tsp fresh chopped dill (or more!) Dressing3 Tbsp canola oil1 Tbsp white wine vinegar1/2 Tbsp Dijon mustard1/2 Tbsp honeyA dash saltA few grinds black pepper Remove leaves and and chop off the stem-end of the kohlrabi. Peel using a vegetable peeler or knife. Grate kohlrabi and carrots into large shreds, making about 1 cup of each. Chop red cabbage and kale leaves into thin strips or...
read moreKohlrabi and Kale Masala
Serves 4. 1 bunch Red Dog kohlrabi1 large potato4 Tablespoons masala paste3 Tablespoons vegetable oil2 medium onions1 can (~14 oz) chopped tomatoes1 small can (~5.5 oz) coconut milk1 bunch Red Dog kale1 handful chopped cilantro1 cup brown basmati rice Peel and chop the kohlrabi and potato into 1/2″ cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil on a large roasting sheet. Season, then roast in a 450˚ oven for 25 minutes. While the vegetables are roasting, cook the rice. Cover the...
read moreSimple Kohlrabi Sautee
Makes 2-4 servings. 1 bunch Red Dog kohlrabi1 teaspoon salt4 tablespoons butter or olive oil1 medium onion, diced1 tablespoon fresh sage Peel and grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onion, and sautee a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh sage.
read moreArugula, Fennel & Orange Salad
Serves 4. For the Salad:1 bag Red Dog arugula1 large Red Dog fennel bulb, cored and very thinly sliced, fronds reserved1/4 small red onion, thinly sliced (about 1/4 cup)2 navel oranges, cut into skinless, pithless segments For the Dressing:1 teaspoon Dijon mustard2 teaspoons honey5 tablespoons white wine vinegar1/2 cup extra-virgin olive oilKosher salt and freshly ground black pepper Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl. In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle...
read moreChickpea Pasta
Makes 4 servings. Kosher salt1 lb. short curly pasta shape, like cavatappi or campanelle2 Tbsp. extra-virgin olive oil4 oz. pancetta (or bacon, salami, or 8 oz. cremini mushrooms), diced small1 c. red onion, chopped1 c. Red Dog fennel, chopped1 (14-oz.) can crushed tomatoes1 Pinch crushed red pepper flakes (optional)1 (15-oz.) can chickpeas, drained and rinsedFreshly ground black pepper1/2 c. Parmesan, freshly grated, or more to taste1/4 c. fresh parsley, chopped2 tbsp. fresh sage, thinly sliced1/2 tsp. lemon zest Bring a large pot of water...
read moreFennely Farro
Makes 4-6 servings. 2 cups pearled or semi-pearled farro, barley, Israeli couscous, freekeh, or wheat berries1⁄4 cup olive oil6 garlic cloves, thinly sliced1 tablespoon fennel seeds1 large Red Dog fennel bulb, bulb and stem thinly sliced, fronds reserved1 lemon, thinly sliced, seeds removedKosher salt and freshly ground black pepperPinch of crushed red pepper flakes (optional)1 cup fresh Red Dog basil leaves, torn Cook grains according to package instructions. Drain and set aside. Heat the olive oil in a large skillet or pot over medium heat....
read moreFava Beans with Chard and Egg
Serves 2-3. 1 lb. shelled Red Dog fava beans1 yellow onion1 clove garlic1 bunch Red Dog chard or 1 bag Red Dog spinachOlive oilSalt, pepper, chilli flakesFreshly grated parmesan cheese2-3 eggs (one per person) Boil some water in a pot. Shell the beans and add them to the water, blanch for 2-3 minutes, drain, put under cold running water, and take them out of their skins. Cut the chard stems thinly, and cut leaves into smaller pieces. Slice the onion thinly and mince the garlic. Add shelled beans. Heat some olive oil in a...
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