Parmesan-Roasted Cauliflower
Serves 4. 1 head Red Dog cauliflower, cut into florets1 Red Dos sweet onion, sliced4 sprigs thyme4 garlic cloves, unpeeled3 tablespoons olive oilKosher salt and freshly ground black pepper½ cup grated Parmesan Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
read moreCheesy Spinach Quesadillas
Serves 2. 1 bag Red Dog spinach¼ teaspoon ground nutmegPinch saltPinch freshly ground black pepper4 ounces shredded mozzarella cheese, divided (about 1 cup)4 flour tortillas, each about 7 to 8 inches in diameter½ teaspoon crushed red pepper flakes¼ teaspoon dried oregano1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons¼ teaspoon garlic powder2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)Plain Greek yogurt, for serving (optional) Add spinach, salt, black pepper and nutmeg to a 12-inch...
read moreGreen Beans & Zucchini Stir Fry
Serves 3. 1 lb Red Dog zucchini, thickly sliced1 lb Red Dog green beans3 Tbsp toasted sesame oil1 lbs beef, thinly sliced4 garlic cloves, pressed1/4 cup soy sauce1/4 cup fish sauce1 Tbsp sesame seedsWhite or brown rice Cook 3 servings of rice according to package instructions. Wash and cut the zucchini into one-inch-thick pieces. Snap the beans into two-inches long pieces. Preheat the oil in a wok, add the beef and give it a good saute. Add the beans and give them a quick mix. Saute them for two minutes. Add the zucchini and the garlic,...
read moreGreen Bean Fries
Serves 4. 2 tablespoons all-purpose flour1 large egg, beaten¾ cup panko breadcrumbs¼ cup Parmesan cheese, grated½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper1 pound fresh green beans, washed and trimmedCooking oil Preheat the oven to 425 degrees. Lightly oil a large half sheet baking pan with your favorite cooking oil. Place the flour and beaten eggs in separate mixing bowls. In a shallow dish, combine panko, parmesan, garlic powder, salt, and pepper. Toss the green beans in the flour to lightly coat them. Shake...
read moreRoasted Broccolini Zucchini Pasta Salad
Servings: 4 For broccolini and zucchini:1 bunch Red Dog broccolini, roughly chopped2 medium Red Dog zucchini, quartered lengthwise and sliced 1/4-inch-thick1 tablespoon olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For pasta:8 ounces fusilli For vinaigrette:Juice of 1 lemon1 teaspoon white wine vinegar3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon black pepper For salad:2 Red Dog green onions, thinly sliced1 tablespoon chopped parsley1/4 cup crumbled feta Preheat the oven to 400 degrees F. Toss the broccolini...
read moreChicken Divan with Broccolini
Serves 6. 2 Tablespoons butter2 lbs. boneless skinless chicken breastsSalt & pepper, to taste1 yellow onion, diced1 stick celery, diced1 bunch Red Dog broccolini1 Tablespoon olive oil10.5 oz. cream of chicken soup2/3 cup sour cream½ cup milk½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon mustard powder2 ½ cups cheddar cheese, shredded½ cup panko breadcrumbs2 Tablespoons butter Preheat oven to 350 degrees. Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper. Melt butter in a dutch oven or large pot over...
read moreSteak Stir-Fry
Makes 4 servings. 1 pound flank steak2 tablespoons cornstarchKosher salt3 tablespoons canola oil1 bunch Red Dog bok choi, each quartered lengthwise½ pound Red Dog snap peas, halved1 bunch Red Dog green onions, sliced, white and green parts separated1 fresh hot red chili, sliced3 tablespoons low-sodium soy sauce1 tablespoon brown sugarCooked white riceFresh Red Dog basil leaves, for serving Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1...
read moreKohlrabi Kale Slaw
Serves 4. Salad1-2 Red Dog kohlrabi4 medium Red Dog carrots¼ small head red cabbage (1 cup shredded)4 leaves Red Dog kale1 tsp fresh chopped dill (or more!) Dressing3 Tbsp canola oil1 Tbsp white wine vinegar1/2 Tbsp Dijon mustard1/2 Tbsp honeyA dash saltA few grinds black pepper Remove leaves and and chop off the stem-end of the kohlrabi. Peel using a vegetable peeler or knife. Grate kohlrabi and carrots into large shreds, making about 1 cup of each. Chop red cabbage and kale leaves into thin strips or...
read moreKohlrabi and Kale Masala
Serves 4. 1 bunch Red Dog kohlrabi1 large potato4 Tablespoons masala paste3 Tablespoons vegetable oil2 medium onions1 can (~14 oz) chopped tomatoes1 small can (~5.5 oz) coconut milk1 bunch Red Dog kale1 handful chopped cilantro1 cup brown basmati rice Peel and chop the kohlrabi and potato into 1/2″ cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil on a large roasting sheet. Season, then roast in a 450˚ oven for 25 minutes. While the vegetables are roasting, cook the rice. Cover the...
read moreSimple Kohlrabi Sautee
Makes 2-4 servings. 1 bunch Red Dog kohlrabi1 teaspoon salt4 tablespoons butter or olive oil1 medium onion, diced1 tablespoon fresh sage Peel and grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onion, and sautee a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh sage.
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