Roasted Spaghetti Squash with Goat Cheese
Serves 4. 1 Red Dog spaghetti squash2 tablespoons olive oil1 tablespoon salted butter1/2 Red Dog red onion, sliced1/4 cup walnut pieces2-4 tablespoons goat cheese, crumbled Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Using a serrated knife, cut the stem off the squash. Stand squash up on flat, cut end and cut in half, lengthwise. Lay pieces cut side down on prepared baking sheet and poke a few holes in the skin with a fork. Place squash in preheated oven for 35 – 45 minutes or until edges...
read moreButtercup Squash and Carrot Soup
Serves 4. 1 Red Dog buttercup squash, halved and seeded2 tablespoon olive oil1 medium onion, diced3 medium Red Dog carrots, peeled3 cloves garlic, diced1-2 tablespoon fresh ginger, diced5 cups chicken stock or vegetable stock¾ teaspoon cinnamon or to taste½ teaspoon nutmeg or to tasteSalt and pepper to taste4 tablespoons whipping cream or coconut milk (optional) Preheat the oven to 350 degrees. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with...
read moreBeet, Carrot & Cabbage Slaw
1 medium raw Red Dog beet, grated2 medium Red Dog carrots, grated2 cups Red Dog green savoy cabbage, very thinly sliced or shredded1 Tbsp. ginger, grated3 Tbsp. sunflower or sesame oil¼ c. cider vinegar1 Tbsp. sugar1 clove garlic, mincedSalt & pepper to taste¼ c. green onions, minced2 Tbsp. fresh parsley, chopped Whisk ginger, oil, vinegar, sugar, garlic, salt & pepper. Toss dressing with veggies. Garnish with green onions & parsley.
read moreSeared Salmon With Creamed Kale & Leeks
Serves 4. 4 fillets (~1-2 lbs total) wild-caught salmonKosher salt and black pepper1 bunch Red Dog kale3 tablespoons unsalted butter1 large Red Dog leek (about ½ pound), trimmed, white and pale greens quartered lengthwise then thinly sliced6 large fresh thyme sprigs3 garlic cloves, minced1 cup heavy cream1½ teaspoons Dijon mustard1 teaspoon chicken or vegetable stock concentrate, like Better Than BouillionCooked white rice or pearl couscous, warmed, for serving2 tablespoons olive oil Prepare your fish: Pat the fish dry, then salt the skin...
read morePotato, Leek & Kale Soup
Makes 6–8 servings. 4 slices bacon1 medium onion, chopped1 large Red Dog leek, cleaned and chopped3-4 garlic cloves, minced2 lbs. Red Dog German butterball potatoes, chopped4 cups stock (chicken or vegetable)1 cup milk1 bunch Red Dog kale, choppedSalt + pepperExtra toppings: chives, sour cream or Greek yogurt, cheese (optional) Cook bacon in a large stockpot until crispy. Drain bacon on towels and set aside. Leave about 2 tbsp. of bacon fat in the stockpot. Add onion and leeks. Season with salt and pepper. Saute 3-5 minutes. Add garlic and...
read moreSalt-roasted Potatoes with Radicchio and Crème Fraîche
Serves 4. 4 tablespoons olive oil1 head Red Dog pink radicchio, halved through the coreKosher salt8 small (or 4 large) Red Dog German butterball potatoes1⁄2 cup crème fraîche or sour cream1 green onion, green and white parts, thinly sliced into rings1 teaspoon freshly ground black pepper3 tablespoons finely grated Parmigiano- ReggianoWorcestershire sauce, for drizzling Preheat the oven to 400°F. Heat 3 tablespoons of the olive oil in a large ovenproof sauté pan over medium-high heat. Place the radicchio, cut side down, in the pan and cook...
read moreRoasted Acorn Squash Mash with Maple Walnuts
Serves 4. Maple Walnuts1 tablespoon olive oil3/4 cup walnuts1 tablespoon butter1 1/2 tablespoons maple syrup1 sprig fresh Red Dog rosemary1/4 teaspoon kosher salt Roasted Acorn Squash Mash2 medium Red Dog acorn squash, halved1 head of garlic, cut off at top to open cloves2 tablespoons olive oil2 tablespoons butter1/3 cup half-and-half or heavy cream1 teaspoon kosher salt1/4 teaspoon cracked black pepper2 teaspoons apple cider vinegar1/2 tablespoon chopped fresh Red Dog rosemaryMaple walnuts for topping To make the walnuts:Add olive oil to a...
read moreOne-Pot Kale & Fennel Pasta
Serves 4. 1 bulb Red Dog fennel1 bunch Red Dog lacinato kale3 tablespoons olive oil2 medium garlic cloves, minced1/4 teaspoon crushed red pepper flakes1/2 teaspoon kosher salt3 cups vegetable or chicken broth, plus more as needed1/2 pound spiral pasta like gemelli, celentani, or fusilliFreshly grated Parmesan or Pecorino cheese for garnish Lop the fronds off the fennel bulb and reserve to chop for garnish. Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end. De-stem the kale and tear the leaves into...
read moreBalsamic Roasted Fennel and Carrots
Serves 4. 1 bulb Red Dog fennel3 large Red Dog purple carrots1 Red Dog yellow onion, sliced into half-moons2 tablespoons white balsamic vinegarJuice of ½ lemon2 tablespoons extra virgin olive oil1 teaspoon Sicilian Spice Mix or Italian Seasoning½ teaspoon garlic powderSalt and pepper to taste Preheat oven to 425 degrees. Remove the top stems of the fennel bulb and reserve the wispy fronds for garnish. Cut the fennel in half and cut each half into 4 thin half-moon slices. Peel and chop carrots into long matchsticks. In a small bowl, combine...
read moreFennel-Potato Au Gratin
1 large Red Dog fennel bulb1 Red Dog yellow onion, thinly sliced2 tablespoons olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large)2 cups plus 2 tablespoons heavy cream2 ½ cups grated Gruyere cheese (½ pound)1 teaspoon kosher salt½ teaspoon freshly ground pepper Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced...
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