Arugula, Fennel & Orange Salad
Serves 4. For the Salad:1 bag Red Dog arugula1 large Red Dog fennel bulb, cored and very thinly sliced, fronds reserved1/4 small red onion, thinly sliced (about 1/4 cup)2 navel oranges, cut into skinless, pithless segments For the Dressing:1 teaspoon Dijon mustard2 teaspoons honey5 tablespoons white wine vinegar1/2 cup extra-virgin olive oilKosher salt and freshly ground black pepper Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl. In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle...
read moreChickpea Pasta
Makes 4 servings. Kosher salt1 lb. short curly pasta shape, like cavatappi or campanelle2 Tbsp. extra-virgin olive oil4 oz. pancetta (or bacon, salami, or 8 oz. cremini mushrooms), diced small1 c. red onion, chopped1 c. Red Dog fennel, chopped1 (14-oz.) can crushed tomatoes1 Pinch crushed red pepper flakes (optional)1 (15-oz.) can chickpeas, drained and rinsedFreshly ground black pepper1/2 c. Parmesan, freshly grated, or more to taste1/4 c. fresh parsley, chopped2 tbsp. fresh sage, thinly sliced1/2 tsp. lemon zest Bring a large pot of water...
read moreFennely Farro
Makes 4-6 servings. 2 cups pearled or semi-pearled farro, barley, Israeli couscous, freekeh, or wheat berries1⁄4 cup olive oil6 garlic cloves, thinly sliced1 tablespoon fennel seeds1 large Red Dog fennel bulb, bulb and stem thinly sliced, fronds reserved1 lemon, thinly sliced, seeds removedKosher salt and freshly ground black pepperPinch of crushed red pepper flakes (optional)1 cup fresh Red Dog basil leaves, torn Cook grains according to package instructions. Drain and set aside. Heat the olive oil in a large skillet or pot over medium heat....
read moreFava Beans with Chard and Egg
Serves 2-3. 1 lb. shelled Red Dog fava beans1 yellow onion1 clove garlic1 bunch Red Dog chard or 1 bag Red Dog spinachOlive oilSalt, pepper, chilli flakesFreshly grated parmesan cheese2-3 eggs (one per person) Boil some water in a pot. Shell the beans and add them to the water, blanch for 2-3 minutes, drain, put under cold running water, and take them out of their skins. Cut the chard stems thinly, and cut leaves into smaller pieces. Slice the onion thinly and mince the garlic. Add shelled beans. Heat some olive oil in a...
read moreFava Scafata
Serves 2. 1/2 pound Red Dog fava beans, shelled3 ounces bacon, pancetta, or guanciale1 small onion1 large handful cherry tomatoes1/2 pound Red Dog chard2 tablespoons olive oil In a large pot of salted water, boil the fava beans for 2-3 minutes and drain. In a large, heavy-bottomed pan, brown the onions in the olive oil over medium heat. Add the bacon, fry for a few minutes, then add the fava beans and chard. Toss to combine and let it cook at low temperature with the lid on for 10-15 minutes. Add the chopped tomatoes and cook for another 10...
read moreFava & Strawberry Salad
Serves 3. Kosher or sea salt1 cup shelled fresh fava beans (about 1 lb in pods)1 Tbsp extra virgin olive oil1 Tbsp balsamic vinegar1 Tbsp lemon juice1 cup Red Dog strawberries, stemmed and quarteredCoarsely ground black pepper1.5 cups Red Dog spinachPecorino cheese In a large pot over high heat, bring 1 quart of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Once drained, pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard...
read moreStrawberry Salad with Poppy Seed Dressing
Makes 3 servings. For the Salad:1/2 cup raw pecans1/4 small red onion, very thinly sliced1 bag Red Dog salad mix1 pint Red Dog strawberries, hulled and quartered1/2 cup feta cheese, crumbled For the Dressing:1/8 cup balsamic vinegar1.5 tablespoons extra-virgin olive oil3/4 tablespoons poppy seeds3/4 tablespoons honey1/4 teaspoon Dijon mustard1/4 teaspoon kosher saltBlack pepper to taste Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the...
read moreHakurei Turnip Gratin
1 tablespoon butter1 bunch Red Dog Hakurei turnips1 clove garlic, minced1/2 cup Gruyere cheese, or a cheese of your choice, grated1/2 teaspoons fresh or dry herbs (Suggestion: mix thyme, rosemary, and sage)2 tablespoons cup heavy cream2 tablespoons bread crumbs1 tablespoon parmesan cheese, grated1 tablespoon olive oilSalt and pepper to taste Preheat oven to 375°F. Thinly slice turnips with a knife or mandolin. Salt and pepper the turnips to taste and mix. Next, place the minced garlic into a small bowl with 1 tablespoon of olive oil. If you...
read morePolish Kompot
4 ¼ cups water¼ cup rhubarb1 cup Red Dog strawberries¼ cup ripe (soft) nectarine1/6 cup sugar½ Tbsp. citrus zestMint to taste In a medium pot, boil the water and add the sugar, then lower temp to a simmer and add raw rhubarb. Simmer for 6 minutes and then add nectarine and strawberries and simmer for an additional 4 minutes. Take off heat and cool down. Refrigerate for several hours at least and then add citrus zest and mint prior to serving. If using canned fruits, then reduce the amount of sugar added and time spent simmering, as canned...
read moreHoney & Herb Roasted Carrots
Serves 3. 2 bunches Red Dog baby carrots1 tablespoon olive oil 1 tablespoon honey (heated)1/4 teaspoon rosemary or thyme (or both)Salt & pepper (to taste)1/2 tablespoon butter (softened, for coating the roasted carrots)1/2 teaspoon parsley flakes (optional, garnish) Preheat oven to 425° and line your baking tray with parchment paper or aluminum foil. Remove carrot tops, rinse carrots, and place on baking sheet with some space between the carrots. Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper....
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