Strawberry Arugula Salad
Serves 4. 2 pints Red Dog strawberries, tops removed1/2 lb. Red Dog arugula¾ cup pecans½ cup crumbled feta cheese½ cup chopped fresh basil For the Dressing½ cup extra-virgin olive oil¼ cup white vinegar balsamic, sherry or still1 ½ teaspoons Dijon mustard1/4 c. Red Dog sweet onion, chopped1 tablespoon water2 teaspoons honeyKosher salt to tasteFreshly cracked black pepper to taste Thinly slice strawberries and reserve 3 large berries for the dressing. Make the dressing: In the bowl of a food processor or a high speed blender, add reserved...
read morePico de Gallo
1 Red Dog tomato, chopped1/4 Red Dog sweet onion, chopped (about 2/3 cup)1 jalapeño or serrano pepper, finely diced (seeds and membranes removed for a milder salsa)1/4 cup Red Dog cilantro leaves, finely choppedJuice of 1/2 limeSalt to taste Add the tomato, onion, cilantro, diced pepper and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes. After this time, stir the salsa, making sure to distribute the juices left at the bottom of the bowl. Taste and adjust...
read moreCucumber-Cabbage Salad with Lemon-Dill Vinaigrette
Makes 6-8 servings. 2 Red Dog cucumbers1 small (about 1 lb) Red Dog red cabbage1/2 bunch chives, chopped⅓ cup olive oil¼ cup red wine vinegar3 Tbsp lemon juice½ cup chopped Red Dog dill1 ½ tsp sugar Halve the cucumbers lengthwise and thinly slice. Core and very thinly slice the cabbage. To a large bowl, add cucumbers, cabbage, and chives. In a small bowl, whisk together the oil, vinegar, lemon juice, dill, and sugar. Season with salt and pepper to taste. Add dressing to vegetables and toss to combine. Cover and refrigerate at least 4 hours or...
read moreTomato, Basil & Caramelized Onion Quiche
Makes 8 servings. Filling1 small Red Dog onion, halved and thinly sliced1 Tbsp butter1 tsp brown sugar6 large eggs3/4 cup heavy cream1 tsp salt1/2 tsp fresh ground black pepper2-3 oz Parmigiano-Reggiano cheese finely grated1 medium Red Dog tomato, chopped2 cloves garlic, minced1 handful basil leaves, thinly sliced Crust1 1/2 cup all-purpose flour9 Tbsp unsalted butter, cold, 1/2-inch diced1/2 tsp salt3 1/2 Tbsp ice water Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer. Melt the...
read moreCaramelized Onion & Dill Greek Yogurt Dip
1 Tbsp coconut oil1 cup Red Dog onion, diced3/4 cup plain Greek yogurt1/4 cup fresh Red Dog dill, choppedSalt & pepper, to taste Melt coconut oil over medium heat in a skillet. When pan and oil are heated, add onion and reduce heat to med-low. Stir occasionally and cook until onions are soft and brown. Transfer onion to mixing bowl and set aside to cool to room temperature. Stir yogurt and dill into the onions, then season with salt and pepper.
read moreSesame Kale & Broccoli
Serves 3. Goes especially well with salmon and rice! 1 tsp sesame oil2 cloves garlic, thinly sliced1 head Red Dog broccoli, cut into florets1 bunch Red Dog kale, stem removed2 Tbsp soy sauce1 Tbsp hoisin sauce2 Tbsp sesame seedsJuice of ½ lemon Bring a frying pan to a medium high heat. Add the sesame oil and garlic to the pan, and saute for 30 seconds before adding the broccoli. Saute for 3-4 minutes. Once the broccoli is just tender, tear the kale into smaller pieces and drop into the pan. Cook while stirring for 2 minutes, then stir in the...
read moreEasy Garlic-Parm Zukes & Kale
Serves 2-3. 1 lb. Red Dog zucchini2 cups Red Dog kale1/4 cup parmesan cheese1 Tbsp minced garlicButter for fryingSalt and pepper to taste Chop zucchini and fry in butter. When zucchini is almost cooked, add kale and garlic. Add parmesan, salt, and pepper once the kale has wilted and the zucchini is finished cooking. Cook for 30 seconds more and serve.
read moreLemony Green Beans and Arugula
Serves 4. 1 lb. Red Dog green beans, trimmed1 tablespoon olive oil4 cloves garlic, minced½ teaspoon finely shredded lemon peel¼ teaspoon salt¼ teaspoon ground black pepper2 cups Red Dog arugulaLemon wedges Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until beans are crisp-tender. In a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Stir in lemon peel, salt, and pepper. Add arugula...
read moreRoasted Cauliflower with Green Beans & Mushrooms
Serves 3-4. Kosher salt1/2 pound Red Dog green beans, trimmed1/2 head Red Dog cauliflower, cut into florets3 tablespoons extra-virgin olive oilFreshly ground pepper2 ounces slab bacon, diced4 ounces oyster mushrooms, trimmed and separated into smaller pieces4 ounces shiitake mushrooms, stemmed and thickly sliced2 shallots, thickly sliced2 tablespoons white wine vinegar1/8 cup chopped fresh parsley1/2 tablespoon chopped fresh tarragon Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to...
read moreCucumber Onion Salad
Serves 2. 1 Red Dog cucumber1/2 Red Dog sweet onion3 Tbsp. white vinegar or cider vinegar1 Tbsp. vegetable oil or light olive oil1 Tbsp. water1 tsp. sugar1 Tbsp. Red Dog cilantroSalt and pepper to taste Thinly slice cucumber and onion. Mix vinegar, vegetable oil, water and sugar. Combine mixture with cucumbers and refrigerate at least 1 hour or up to 4 hours. (Stir or toss a few times while marinating.) Place in a bowl and toss with cilantro, salt and pepper to taste.
read more