Lemony Chicken & Orzo Soup
Makes 4-6 servings. 1 medium lemon, halved crosswise2 Tbsp. extra-virgin olive oil1 Red Dog fennel bulb, chopped1/2 yellow onion, choppedKosher saltFreshly ground black pepper3 cloves garlic, minced1 1/2 tsp. dried oregano1/2 tsp. red pepper flakes4 c. low-sodium chicken broth2 c. water1 1/2 lb. boneless skinless chicken breasts1/2 c. orzo1 (15.5-oz can) white beans, drained and rinsed1 bunch Red Dog kale, ribs removed and leaves torn into bite-size piecesFreshly grated Parmesan, for servingLemon wedges, for serving Heat a large pot over...
read moreButtery Smashed Carrots with Lemon Cashew Cream
This recipe comes courtesy of Karyn’s aunt, who raves about the sauce. For the carrots:1.5 lb carrots, rinsed/scrubbed/cut into 1 1/2-2 inch pieces3 whole scallions, cut into 2 inch pieces2 tbsp butter1/3 tbsp sugar1/2 tsp salt1/2 tsp paprika1/4 tsp pepper1/2 tbsp olive oil For the lemon cashew cream:1/2 cup boiling water1 cup cashews1/2 tsp lemon zest1 tbsp lemon juice1 tbsp red wine vinegar1 tsp sugar1/4 tsp salt1/4 tsp pepper1 garlic clove Toppings:Chopped parsleyLemon ZestChopped pistachiosHoney Preheat the oven to 420. Line a sheet...
read moreDaikon Carrot Salad with Sesame Ginger Dressing
Makes 4 servings. 2 medium Red Dog carrots1 Red Dog daikon radish (use about a 1:1 ratio of carrot to daikon)1 tablespoon toasted sesame oil1 tablespoon rice vinegar1 large garlic clove, grated or minced1 1-inch piece of ginger, peeled and gratedSalt & pepper to taste1 tablespoon sesame seeds Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, shave ribbons of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler...
read moreSimple Sauteed Mustard Greens
1 tablespoon vegetable oil1 clove garlic, minced1 bunch Red Dog mustard greens, choppedKosher salt and freshly ground black pepper1/8 cup chicken stock1/2 tablespoon stone-ground mustard In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil. Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower...
read moreWhole Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower1/3 cup olive oil3 cloves Garlic (crushed)1/4 cup grated Parmesan cheese (divided)1 tsp dried basil1 tsp dried parsley1 tsp dried thyme1/2 tsp sea salt (or more to taste)1/4 tsp black pepper Preheat the oven to 400 degrees F. Rinse the cauliflower head and pat dry. Remove any outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact. In a small bowl, make the garlic...
read moreHoney-Turmeric Pork with Beet & Carrot Salad
Makes 4 servings. 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4″, cut into 4 piecesKosher salt, freshly ground pepper2 garlic cloves, finely grated1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric1/2 cup plain whole-milk yogurt1/4 cup honey2 tablespoons (or more) fresh lemon juice, divided2 tablespoons vegetable oil3 small beets, scrubbed, thinly sliced3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal2 tablespoons finely chopped fresh chives2...
read moreRoasted Veggie Puree Soup
Makes 4 servings. 2 cups peeled and diced Red Dog red beets1 cup peeled and diced Red Dog potatoes1 cup Red Dog cauliflower florets½ teaspoon kosher salt½ teaspoon black pepper3 tablespoons extra virgin olive oil – divided1 medium Red Dog yellow onion – finely diced3 cloves garlic – minced1 quart vegetable or chicken broth1 tablespoon balsamic vinegarSour cream for serving Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. In a large stain-proof mixing bowl, toss the beets, potato, and...
read moreAutumn Apple Spinach Salad
Makes 4-6 servings. 1/2 cup pecans1 Tbsp. lemon juice2 stalks Red Dog celery, finely sliced diagonally3/4 bag Red Dog spinach leaves1 Tbsp. apple cider vinegar2 Tbsp. extra virgin olive oil1 tsp. wholegrain mustard2 gala or red delicious apples Preheat oven to 350°F. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool. Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl. Place vinegar, oil...
read moreHarissa Roasted Chickpeas with Delicata Squash
Makes 4 servings. 1 head Red Dog cauliflower2 Red Dog delicata squash1 14-ounce can chickpeas4 tablespoons olive oil3 to 4 tablespoons harissa3 tablespoons maple syrup (or honey)1 teaspoon salt Optional Toppings:1/2 cup feta cheese, crumbledParsley, chopped Preheat the oven to 400 degrees F. Position the oven racks to the upper third and lower third positions.Line 2 large baking sheet pans with parchment paper or silicone mats. Set pans aside. Cut cauliflower into small florets. Put florets in a large bowl and set aside. Slice off...
read moreSausage, Delicata & Broccoli Sheetpan Dinner
Makes 2 servings. 2 sausages (pork or chicken), sliced into rounds1/2 white or yellow onion, thinly sliced3 cups Red Dog broccoli florets1/2 Red Dog delicata squash, seeds removed and sliced into half moons5 cloves garlic, minced3 Tbsp. olive oil1 Tbsp. grainy mustard1 tsp. smoked paprikaSalt and pepper, to taste1/4 cup roasted and salted pumpkin seeds (pepitas)(optional)Crumbled feta, for servingOrzo, cooked with butter and broth Preheat oven to 425 degrees and line sheetpan with parchment paper, foil, or silicone baking mat. Add sausage,...
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