Roasted Delicata with Spinach & Cranberries
Makes 6 servings. 2 Red Dog delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices1 (about 1/2 lb) Red Dog sweet onion, peeled, thinly sliced2 tablespoons olive oil1 tablespoon honey1 tablespoon port wine1 tablespoon balsamic vinegar1 bu. Red Dog spinach, torn into bite-size pieces1/3 cup sweetened dried cranberries1/3 cup chopped pecans (optional) Preheat oven to 450°. Line a baking sheet with parchment paper. Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the...
read moreThe Simplest Delicata Recipe Ever
Makes 2 servings. 1 Red Dog delicata squash, any sizeOlive oil or coconut oilSea salt and pepper Halve the squash lengthwise and remove seeds with a spoon (save them for roasting!). Cut into ¼-inch-thick slices (no need to peel) using a mandolin or a large, sharp chef knife. Variation: You can also cut the squash in half crosswise, scoop out the seeds from each half, then cut into rings to preserve the circle shape. Note: The thinner you slice the squash, the crispier the rings will be. Put rings in a bowl along with a drizzle of olive oil or...
read moreScalloped Potatoes with Leeks and Thyme
Makes 8 servings. 2 tablespoons butter plus more for baking dish 1 cup Red Dog leeks, finely chopped 2 cloves garlic, grated/minced 1 teaspoon dried thyme 1 cup whole milk 1 cup heavy cream 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 1/2 pounds Red Dog German butterball potatoes, peeled and sliced thin Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has...
read moreBroccoli Potato Casserole
Makes 6 servings. 2 lbs Red Dog potatoes2 lbs Red Dog broccoli1 3/4 cups vegetable stock2/3 cup low-fat cream cheese2 tablespoons all-purpose flour1/2 cup low-fat milk1 tablespoon finely chopped chives¼ teaspoon fine sea salt more to taste1/8 teaspoon ground black pepper more to taste½ teaspoon curry powder more to taste1 cup grated cheese (gouda or cheddar) Preheat the oven to 400 degrees. Precook vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5...
read moreDill-Marinated Broccoli
6 cups Red Dog broccoli florets1 cup canola oil1 cup cider vinegar2 tablespoons Red Dog dill2 teaspoons sugar1 teaspoon garlic salt1 teaspoon salt Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight. To serve, drain broccoli, discarding marinade.
read moreParmesan Crusted Roasted Delicata Squash
Serves 6-8. 2 large Red Dog delicata squash (roughly 3 pounds)3 tablespoons olive oil, divided⅓ cup panko breadcrumbs⅓ cup grated Parmigiano Reggiano3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme2 cloves garlic, finely chopped or gratedKosher salt & ground black pepper, to season Prep: Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside. Clean & slice the delicata squash....
read moreTaco Stuffed Acorn Squash
Serves 2. For The Acorn Squash:1 Red Dog acorn squash, cut in half with seeds scooped out1/2 tablespoon olive oil1/2 teaspoon paprikaSalt and pepper to taste For The Ground Turkey Tacos:1/2 lbs ground turkey1/2 cup onions, diced2 cloves garlic, minced1/4 cup tomato sauce1 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoons onion powder1/2 teaspoon smoked paprika3/4 teaspoon kosher saltBlack pepper to taste1 tablespoon olive oil1/4 cup water or beef broth1/2 cup salsa Preheat oven to 370 degrees F. Line a baking sheet with parchment...
read moreShaker Corn Chowder
Makes 3 servings. 1.5 Tbsp olive oil1 c chopped onion1 c chopped Red Dog celery1/2 Tbsp finely chopped garlic1 pint diced cherry tomatoes, stems, seeds and membranes removed2 c chicken stock2 c fresh corn kernels, cut from the cob (5–6 ears of corn)1/4 tsp kosher salt1/8 tsp cayenne pepper2 Tbsp chopped fresh basil for garnish1/4 c heavy cream (optional) In a large pot over medium heat, warm the olive oil and sauté the onion and celery until transparent and tender (6–8 minutes). Remove 1/2 c of the mixture and set aside. Add garlic to the pot...
read moreBeef and Daikon Radish Soup
Makes 3 servings. ¾ pound beef chuck steak, cut into ½ inch thick slices8 cups water1 Red Dog purple daikon radish, cut into ¼ inch thick slices1 tablespoon plus 1 teaspoon fish sauce½ teaspoon soy sauce½ teaspoon kosher salt, or to taste¼ cup garlic, minced4 green onions, white + green parts sliced For Serving:Jasmine riceSliced green onion Add water and daikon radish to a medium-sized dutch oven and bring to a boil. Cover and cook for 20 minutes. Add sliced beef, fish sauce, soy sauce, garlic, and kosher salt. Bring to a boil, then lower to...
read moreFast Honey-Glazed Carrots
Serves 3. 1 bunch Red Dog carrots (any color)2 tablespoons butter (or olive oil for dairy-free)¼ teaspoon kosher salt, plus more to taste½ tablespoon brown sugar2 tablespoons honey Peel the carrots and slice them diagonally into 1/4-inch rounds (on the bias). Heat the butter in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring. Remove the lid, stir, and add the ¼ teaspoon kosher salt, brown sugar and honey. Continue to saute uncovered 3 to 4 minutes until the sauce is bubbly and caramel in...
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