Roasted Kohlrabi with Goat Cheese & Tarragon
Makes 4 servings. 1 tablespoon sunflower seeds1 bunch Red Dog kohlrabi, greens removed, roots peeled and cut into rounds2 tablespoons extra virgin olive oil, divided1 tablespoon fresh lemon juice1/2 tablespoon minced shallotsSalt and pepper to taste1 ounce goat cheese, crumbled1-2 sprigs fresh tarragon, leaves removed and roughly chopped Preheat oven to 400°F and either lightly grease a baking sheet or line it with parchment paper. Toast the sunflower seeds by adding them to a small skillet over medium-low heat. Shake the pan...
read moreStrawberry Kohlrabi Salad
Serves 2. 3 cups chopped Red Dog red leaf lettuce leaves1 Red Dog kohlrabi1/2 pint Red Dog strawberries1 green pear1 green onion1/4 cup pecans, chopped1.5 tablespoons cold pressed flax seed oil (optional)1.5 tablespoons balsamic vinegar dressing Peel the kohlrabi and julienne the white inner flesh. Dice the pear, and slice the strawberries and green onions. Add the lettuce to a large bowl. Add the kohlrabi, pear, strawberries, and green onions. Top with the chopped pecans. Add the flaxseed oil and balsamic dressing and toss. Serve and...
read moreBroccoli Apple Salad
Serves 4-6. 1 bunch Red Dog broccolini1 garlic cloveScant 1/2 teaspoon fine grain sea salt1/4 cup almond butter3 tablespoons freshly squeezed lemon juice1 tablespoon honey2 tablespoons extra-virgin olive oil3 tablespoons hot water2 apples, cut into bite-sized pieces1/2 small red onion, thinly sliced1/2 cup candied walnuts or toasted walnuts1/3 cup pan-fried crunchy shallots1/4 cup chopped Red Dog chives Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccolini just long enough to take the raw edge...
read moreStir Fried Beef Bowls
Serves 4. For the beef:1 Tablespoon green garlic or garlic chives, minced2 Tablespoons tamari1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes1 Tablespoon grated peeled ginger1 Tablespoon maple syrup1 Tablespoon sesame oil1 pound ground beef (or ground pork or turkey)2 Tablespoons vegetable oil, dividedKosher salt Rice Wine Vinaigrette:⅓ cup rice wine vinegar⅓ cup sesame oil⅓ cup sunflower oil1 teaspoon minced green garlic or garlic scapes1 teaspoon minced ginger1 -2 teaspoons Shahiya...
read moreBok Choy with Miso Chive Dressing
Serves 4. 1 pound asparagus, tough end broken off and discarded1 bunch Red Dog bok choi, each cut in half lengthwise Miso Chive Dressing 1/2 ounce (1 tablespoon) ginger, peeled and roughly chopped1/2 teaspoon flakey salt4 1/2 teaspoons black and white sesame seeds, toasted1/2 ounce Red Dog chives, finely chopped1 1/2 tablespoons white miso paste3 tablespoons mirin3 tablespoons rice wine vinegar To make the dressing, pound the ginger and salt into a paste in a mortar and pestle or in a bowl with a spoon. Transfer to a bowl, add the...
read moreMaple Balsamic Glazed Hakurei Turnips
Protip: You can also glaze your baby carrots this way! 1 bunch Red Dog hakurei turnips1 Tablespoon butter2 teaspoons balsamic vinegar1 Tablespoon maple syrupSalt to taste Melt butter in a skillet over medium-low heat. Trim turnips and cut into quarters. Saute turnips in butter, shaking the pan occasionally, until turnips are lightly browned and fork tender. Remove from heat, add vinegar, syrup and salt, and toss to combine.
read moreCharred Broccolini with Fava Beans in Vinegar
Makes 2 servings. 1.5 Tbsp extra-virgin olive oil1/2 bunch Red Dog broccoliniFine sea salt1 garlic clove, thinly sliced1/2 pint cherry or grape tomatoes1/2 tsp ground coriander1/2 tsp ground smoked sweet paprika1/4 tsp red pepper flakes1/4 tsp fennel2 Tbsp sherry or red wine vinegar1/2 cup cooked Red Dog fava beans (~1lb. fava bean pods)Ground black pepper1 Tbsp chopped flat-leaf parsley Preheat the oven to 400F. Place the broccolini on a baking sheet, drizzle with 1/2 Tbsp of olive oil. Season with salt and roast in the...
read moreKale and Turnip Frittata
Serves 6. 3 Red Dog turnips, shredded3 Tbsp. butter1/2 onion, mincedSea saltBlack pepper1/2 bunch Red Dog kale, sliced into shreds2 cloves garlic, minced8 eggs1/4 cup whole milk, cream, or half-and-half1/2 cup (large handful) shredded white cheddar or other mild cheese Preheat the oven to 425. Turnips have a lot of moisture, so the first step is cooking them down. Shred turnips with a box grater or food processor with a shredding blade. Melt 2 tablespoons butter over medium heat. Add the onion, the shredded turnips,...
read moreHerbed Pork Chops with Dijon Chard
Serves 2. 2 pork chopsSaltPepper1 Tbsp. fresh chopped sage1 Tbsp. fresh chopped Red Dog thyme1 Tbsp. butter1 Tbsp. olive oil1/2 yellow onion, chopped, stems removed, leaves roughly chopped1 bunch Red Dog chard3 Tbsp. dijon mustard1/4 cup half-and-half or whole milk1-2 handfuls Red Dog spinach (optional, for extra greens) Rub both sides of pork chops with salt, pepper, sage and thyme. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. When butter is melted, add pork chops. Sear chops, about...
read moreLemon Garlic Fava Beans & Mushrooms
Serves 2. 1 teaspoon olive oil1/2 small red onion, cut into thin half moons2 cloves garlic, minced1/2 tablespoon fresh chopped Red Dog thyme4 oz cremini mushrooms, sliced in half1 tablespoon breadcrumbs (plain or seasoned)1 cup vegetable broth1/4 teaspoon saltJuice and zest of 1/4 lemonLots of fresh black pepper1.5 cups cooked Red Dog fava beansOptional: Slivered Red Dog green onions for garnish Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly...
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