Fava Scafata
Serves 2. 1/2 pound Red Dog fava beans, shelled3 ounces bacon, pancetta, or guanciale1 small onion1 large handful cherry tomatoes1/2 pound Red Dog chard2 tablespoons olive oil In a large pot of salted water, boil the fava beans for 2-3 minutes and drain. In a large, heavy-bottomed pan, brown the onions in the olive oil over medium heat. Add the bacon, fry for a few minutes, then add the fava beans and chard. Toss to combine and let it cook at low temperature with the lid on for 10-15 minutes. Add the chopped tomatoes and cook for another 10...
read moreFava & Strawberry Salad
Serves 3. Kosher or sea salt1 cup shelled fresh fava beans (about 1 lb in pods)1 Tbsp extra virgin olive oil1 Tbsp balsamic vinegar1 Tbsp lemon juice1 cup Red Dog strawberries, stemmed and quarteredCoarsely ground black pepper1.5 cups Red Dog spinachPecorino cheese In a large pot over high heat, bring 1 quart of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Once drained, pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard...
read moreStrawberry Salad with Poppy Seed Dressing
Makes 3 servings. For the Salad:1/2 cup raw pecans1/4 small red onion, very thinly sliced1 bag Red Dog salad mix1 pint Red Dog strawberries, hulled and quartered1/2 cup feta cheese, crumbled For the Dressing:1/8 cup balsamic vinegar1.5 tablespoons extra-virgin olive oil3/4 tablespoons poppy seeds3/4 tablespoons honey1/4 teaspoon Dijon mustard1/4 teaspoon kosher saltBlack pepper to taste Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the...
read moreHakurei Turnip Gratin
1 tablespoon butter1 bunch Red Dog Hakurei turnips1 clove garlic, minced1/2 cup Gruyere cheese, or a cheese of your choice, grated1/2 teaspoons fresh or dry herbs (Suggestion: mix thyme, rosemary, and sage)2 tablespoons cup heavy cream2 tablespoons bread crumbs1 tablespoon parmesan cheese, grated1 tablespoon olive oilSalt and pepper to taste Preheat oven to 375°F. Thinly slice turnips with a knife or mandolin. Salt and pepper the turnips to taste and mix. Next, place the minced garlic into a small bowl with 1 tablespoon of olive oil. If you...
read morePolish Kompot
4 ¼ cups water¼ cup rhubarb1 cup Red Dog strawberries¼ cup ripe (soft) nectarine1/6 cup sugar½ Tbsp. citrus zestMint to taste In a medium pot, boil the water and add the sugar, then lower temp to a simmer and add raw rhubarb. Simmer for 6 minutes and then add nectarine and strawberries and simmer for an additional 4 minutes. Take off heat and cool down. Refrigerate for several hours at least and then add citrus zest and mint prior to serving. If using canned fruits, then reduce the amount of sugar added and time spent simmering, as canned...
read moreHoney & Herb Roasted Carrots
Serves 3. 2 bunches Red Dog baby carrots1 tablespoon olive oil 1 tablespoon honey (heated)1/4 teaspoon rosemary or thyme (or both)Salt & pepper (to taste)1/2 tablespoon butter (softened, for coating the roasted carrots)1/2 teaspoon parsley flakes (optional, garnish) Preheat oven to 425° and line your baking tray with parchment paper or aluminum foil. Remove carrot tops, rinse carrots, and place on baking sheet with some space between the carrots. Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper....
read moreGreen Onion Vinaigrette
6-7 Red Dog green onions½ cup olive oil1/3 cup lemon juice2-3 tablespoons honey1 teaspoon ground coriander¼ – ½ teaspoon salt, or to taste¼ teaspoon black pepper, or to taste Chop the green onions, separating the white parts from the green tops. In a blender or small food processor, blend the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined. Taste and adjust the seasonings if necessary. You can add more salt, pepper or honey. Serve immediately or cover and...
read moreTurnips & Greens with Bacon
Makes 2-3 servings. 1 bunch Red Dog hakurei turnips with greens attached, yellow or damaged leaves removed2 Tbsp olive oil2 slices bacon, cut crosswise into pieces ¼ inch thick (can substitute turkey bacon)1 Tbsp unsalted butter1 large shallot, thinly slicedSalt and freshly ground pepperWater (can substitute vegetable stock) Cut the greens off the turnip roots, leaving about 1 inch of greens attached to the roots. Cut the greens into 1½ inch strips and halve the turnips. In a large, heavy frying pan over medium heat, warm 1 tablespoon of the...
read moreArugula Frittata with Feta
Serves 3-4. 6 eggs2 tablespoons cream*½ scant teaspoon fine salt⅛ teaspoon black pepper¼ teaspoon garlic powder (optional)1 tablespoon olive oil6oz arugula¼ cup crumbled feta *Heavy cream, cottage cheese, crème fraîche, yogurt, sour cream or even whole-fat milk work just fine in the recipe. Preheat the oven to 400F° and place a rack in the middle. Beat the eggs in a medium mixing bowl with cream, salt, pepper and garlic powder (if you use it). Whisk just until the egg yolks and whites are blended. Set aside. In a 10-inch cast iron...
read moreMinty Turnips in Couscous
1 bunch Red Dog hakurei turnips with greens1 cup Israeli couscous1 garlic clove, mincedPinch red chili flakes, optional¼ cup chopped red onionJuice from half a lemon4-5 tablespoons sunflower oil, or another mildly flavored oilSalt and pepper to taste1 tablespoon fresh mint leaves Preheat oven to 425 degrees. Trim turnips from greens, leaving a small stub of the stems attached. Halve each turnip, keeping the long tails intact. Finely chop the greens. Toss the turnips with 1-2 tablespoons of oil. Add pinches of salt and pepper, and the optional...
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