Roasted Parsnip Salad
Makes 2 large servings. 4 ounces diced pancetta see note1 tablespoon olive oil1 lb. Red Dog parsnips, peeled and cut into sticks1/2 teaspoon kosher salt1 bag Red Dog arugula1 green apple, cut into matchsticks1/4 cup grated Parmesan cheese For the DressingJuice from ¼ lemon1 tablespoon olive oilCouple pinches of kosher salt Preheat oven to 425°F. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta, leaving the fat in the pan. Add a tablespoon of olive oil to the pan and add the...
read moreRed Cabbage Slaw with Lime & Cilantro
2 cups Red Dog red cabbage, thinly sliced1 cup Red Dog red onion, thinly sliced2 cups Red Dog cilantro, finely chopped½ Seranno pepper, finely chopped, deseeded for less heat½ cup lime juice, freshly squeezedSalt, to taste Combine all ingredients and gently toss. Marinate for 30 minutes or more. Then enjoy!
read moreBrussels Sprouts and Bacon
Makes 4 servings. 1/2 pound bacon, cut into small pieces1 lb. Red Dog Brussels sprouts, trimmed & halvedSalt & pepper to taste Fry the bacon in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel lined plate, and leave the grease in the pan. Add the Brussels sprouts to the pan and stir until they’re nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes. Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until...
read moreBeet Salad with Honey Mustard Dressing
Makes 4 servings. For the Salad1 lb. Red Dog golden beets1 bag Red Dog spinach leaves¼ cup walnuts, roasted For the Dressing¼ cup cider vinegar¼ cup olive oil2 tablespoons wholegrain mustard2 tablespoons honeySea salt Preheat your oven to 425°F. Line a baking tray with a large piece of heavy-duty foil, big enough piece so that you can tightly wrap the beets in it. Place the beets in the middle of the foil, drizzle them with some olive oil and season with some sea salt and cracked black pepper. Tightly seal the foil. Place the...
read moreTaco Stuffed Acorn Squash
Makes 4 servings. For the Acorn Squash2 Red Dog acorn squashes, cut half with seeds scooped out1 tablespoon olive oil1 teaspoon paprikaSalt and pepper to taste For the Ground Turkey Tacos1 lb ground turkey1 cup onions, diced3 cloves garlic minced½ cup tomato sauce, homemade or store-bought2 teaspoons cumin powder1 teaspoon coriander powder2 teaspoons onion powder1 teaspoon smoked paprika1.5 teaspoon kosher saltBlack pepper to taste2 tablespoons olive oil1/2 cup water or beef broth For the Salsa2 medium tomatoes, diced¼ cup Red Dog red...
read moreClassic Pot Roast
4 to 5 lb. whole chuck roast, nicely marbledKosher salt and pepper, to taste2 Tbsp. olive oil, plus more as needed2 whole onions1 lb. Red Dog carrots1 cup red wine (or beef broth)2-3 c. beef stock3 sprigs fresh thyme, or more to taste3 sprigs fresh Red Dog rosemary, or more to taste Preheat the oven to 275˚F. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil. Cut the onions in half and cut the carrots into 2″ pieces. When the oil in the pot is...
read moreCollard Greens with Pan-fried Radishes
Makes 3-4 servings. 1 bunch Red Dog collard greens1-2 Red Dog red king radishes, chopped into dice2-5 cloves garlic, to taste1 tsp ground mustard1 tsp lemon juice1 Tbsp butterSalt and pepper to taste1/2 c. water Add half the butter to a large pan. Add radish dice and cover. Cook until tender and browned, stirring frequently. Set aside. Heat up second half of the butter with garlic in a large pan, cook until garlic becomes fragrant, about 1 minute. Add the greens and water, cover. Cook greens until tender. If they’ve started losing color...
read moreStuffed Sweet Dumpling Squash
Makes 2 to 4 servings. 2 Red Dog sweet dumpling squash1 large yellow onion, chopped into medium dice2 tablespoons grapeseed or canola oil8 ounces white mushrooms2 cloves garlic, minced2 tablespoons soy sauce1/2 cup finely chopped pecans1 cup cooked farro or brown rice1/2 cup dried cranberriesFreshly ground black pepper4 tablespoons parsley, minced very fine2 tablespoons sage, minced very fine2 tablespoons Red Dog rosemary, minced very fineA little oil for brushingSmoked paprika for garnish (optional) Preheat the oven to 425°F. Line a...
read moreBraised Potatoes & Escarole
Makes 6 servings. 1 Tbsp. unsalted butter1 Tbsp. olive oil1 lb. Red Dog red potatoes, halved and chopped into slices1 large yellow onion, halved through the stem end and thinly sliced crosswise2 sprigs fresh thyme2/3 cup chicken stock2 tsp. sherry vinegar1/2 tsp. saltFreshly ground pepper, to taste1 head Red Dog escarole, cored, halved lengthwise and roughly chopped1 orange For the orange vinaigrette:1 tsp. Dijon mustard1 Tbsp. white wine vinegar1 tsp. finely grated orange zest2 Tbsp. fresh orange juice1/2 tsp. saltFreshly ground pepper,...
read moreBrussels Sprouts Casserole
Makes 4 servings. 1 tablespoon extra-virgin olive oil1 pound Red Dog Brussels sprouts, quartered at the root end (or halved if small) 2 tablespoons unsalted butter 1 Red Dog leek, white and light green parts, halved and sliced 1/4-inch-thick Kosher salt and freshly ground black pepper 1 teaspoon chopped fresh thyme 2 cloves Red Dog garlic, sliced 1.5 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup heavy cream 1/8 cup grated Parmesan 1...
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