Turkey Gyros
Serves 4. 1 Red Dog cucumber, peeled2/3 cup reduced-fat sour cream1/4 cup finely chopped Red Dog red onion2 teaspoons fresh dill2 teaspoons lemon juice1 teaspoon olive oil1/2 pound turkey breast tenderloin, cut into 1/4-inch-thick strips1-1/2 cups shredded Red Dog romaine lettuce8 thin slices Red Dog tomatoes4 whole pita breads, warmed2 tablespoons crumbled feta cheese For the Greek seasoning:1-1/2 tsp. dried oregano1 tsp. dried mint1 tsp. dried thyme 1/2 tsp. dried basil1/2 tsp. dried marjoram1/2 tsp. dried minced onion1/4 tsp. dried...
read moreRoasted Salmon Tacos
Yield: 4 servings Red Cabbage Slaw:3 tablespoons extra-virgin olive oil2 teaspoons honey 1 teaspoon lime zest plus 2 tablespoons lime juice Kosher salt Dash hot sauce 1/2 small red onion, very thinly sliced 4 radishes, very thinly sliced 1/2 medium head Red Dog red cabbage, finely shredded (about 7 cups) 1/2 cup loosely packed fresh Red Dog cilantro leaves, coarsely choppedAvocado Sour Cream:2 ripe avocados, halved and pitted1 cup sour cream 2 tablespoons chopped pickled jalapenos Zest of 1 lime and juice of 1/2 Kosher saltSalmon:2 pounds...
read moreSweet & Sour Red Cabbage
Yields 4 side-dish servings. 2 tablespoons extra-virgin olive oil1 small Red Dog sweet onion, sliced1/2 Red Dog red cabbage, shredded1/3 cup white or apple cider vinegar, eyeball it2 rounded tablespoons sugar1 teaspoon mustard seedSalt and pepper Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce...
read moreSalt-Crusted Potatoes with Cilantro Mojo
Serves 3. Salt-Crusted Potatoes1 pound evenly sized Red Dog new potatoes, scrubbed but unpeeledSea salt flakes Cilantro Mojo2 garlic cloves, roughly chopped1/2 green chili pepper, seeded and choppedLeaves from 1/2 bunch Red Dog cilantro, roughly chopped1/2 teaspoon freshly ground cumin seedsScant 1/4 cup extra-virgin olive oil1 teaspoon white wine vinegar, Muscatel if possible Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 1 tablespoon salt and 1/2 quart cold water (just...
read moreLemony Arugula Cucumber Salad
Serves 4. For the Salad1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)3 ounces Red Dog arugula (about half a bag)1/2 Red Dog cucumber, chopped2 ounces feta cheese, crumbled, about 1/2 cup For the Dressing2 tablespoons fresh lemon juice, about 1/2 large lemon4 tablespoon extra virgin olive oil1/2 teaspoon honey1 tablespoon minced preserved lemon, optional1 teaspoon dried basil or a handful chopped fresh basil leaves, optionalSea salt and fresh ground black pepper Bring a medium saucepan of salted water to a boil. Add couscous...
read moreSpice-Crusted Cauliflower
Serves 2. Walnut Sauce:1/2 cup raw walnut halves2 Tbsp. olive oil, divided1 small yellow onion, chopped1 clove garlic, chopped1/2 cup unsweetened almond milk2 Tbsp. fresh lemon juiceSalt & pepper, to taste Spice-Crusted Cauliflower:1 head Red Dog cauliflower1 tsp. sweet paprika1 tsp. minced fresh thyme leaves (about 2 sprigs) Preheat the oven to 350 degrees. Walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes. Transfer the walnuts to a blender. Return the...
read moreBeet Arugula Salad
Serves 2. For roasted beets:1 bunch Red Dog beets, greens removed1 tablespoons olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For vinaigrette:1 garlic clove1/2 cup packed Red Dog arugula2 tablespoons white wine vinegar1/4 cup olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper For salad:1 cup packed Red Dog arugula1 scallion, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled goat cheese1/4 cup chopped walnuts Preheat the oven to 400 degrees F. For the roasted beets: Place each beet on an...
read moreSalt Baked Beets
Hello everyone! As I write this newsletter, the wind has officially picked up for the first time this season, and sneaky gusts are making harvest suddenly a lot more dramatic. This is presenting a new experience for the crew members who are new to this area! Today I have a recipe that y’all can use several ingredients from this week’s CSA share to make, and which is a crew favorite.Salt Baked Beets: For baking/roasting beets in salt, you can actually reuse the salt, which is much more economical and less wasteful than using new kosher...
read moreSlow-Baked Raspberry Dill Salmon
Serves 8. For Fish1 2.5 lb boneless salmon fillet, skin on1/2 teaspoon sea salt1/2 teaspoon ground black pepper1 tablespoon lemon zest For Raspberry Topping1 1/2 cups fresh raspberries3 tablespoons avocado oil2 tablespoons white wine vinegar2 tablespoons Dijon mustard For Creamy Dill Topping6 oz plain Greek yogurt2 tablespoons lemon juice2 teaspoons fresh Red Dog dill, chopped GarnishLemon wedgesAdditional fresh Red Dog dill Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top...
read moreLemon-Dill Green Beans
Serves 4. 1 pound Red Dog green beans, trimmed4 teaspoons chopped fresh Red Dog dill1 tablespoon minced shallot1 tablespoon extra-virgin olive oil1 tablespoon lemon juice1 teaspoon whole-grain mustard¼ teaspoon salt¼ teaspoon freshly ground pepper Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to...
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