Tuscan Chicken and Potato Skillet
Makes 4 servings. 2 tablespoons oil2 large boneless skinless chicken breasts, halved (or 4 small)Salt and pepper1 lb Red Dog German butterball potatoes, chopped1 cup Red Dog sungold tomatoes, halved1 teaspoon garlic, minced1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano1/4 teaspoon dried basil1 cup Red Dog spinach, roughly chopped1/2 cup low sodium chicken broth1 tablespoon corn starch1/2 cup heavy cream1/2 cup shredded Parmesan cheese In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and...
read moreCorn and Cucumber Salad
Makes 6 servings. 3 ears Red Dog corn, lightly steamed1 Red Dog cucumber, peeled and chopped, about 3 cups1/4 small red onion, very thinly sliced Dressing:1/3 cup mayonnaise1 Tbsp buttermilk1 Tbsp lemon juice1/2 tsp Red Dog dillSalt and fresh cracked black pepper to taste Remove the kernels from the ears of corn with a sharp knife and put into a mixing bowl. Add the cucumber and onions, separating the strands of the onion as you add it. Whisk together the dressing and taste it to adjust any of the ingredients. Toss the salad with a...
read moreWarm Spinach-Beet Salad with Crispy Shallots
Serves 4. Crispy Shallots:4 large shallots, peeled1 cup neutral oil for frying Salad:2 large or 4 small Red Dog golden beets1 bag Red Dog spinach4 oz goat cheese crumbles Dressing:1 Tbsp dijon mustard1 Tbsp honey2 Tbsp balsamic vinegar1/4 cup olive oilSalt and pepper Roast the beets:Preheat the oven to 400F. Chop the root end off the beets then peel them and place in a baking dish. Drizzle with olive oil and salt then cover the baking dish with foil and bake for 50 minutes to 1 hour (depending on their size) until a small sharp knife inserted...
read moreGarlic-Parmesan Roasted Cauliflower
Makes 4 servings. 1 head Red Dog cauliflower, cut into florets (about 8 cups)3 Tbsp. extra-virgin olive oil1 1/2 tsp. paprika3/4 tsp. kosher salt1/2 tsp. cracked black pepper3 garlic cloves, minced2 to 3 Tbsp. grated Parmesan cheeseJuice of 1/2 lemon2 Tbsp. finely chopped fresh parsley Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper. Empty cauliflower out onto preheated baking...
read moreCorn & Tomato Salad
Serves 3. 3 ears Red Dog corn, husked1-2 Red Dog tomatoes, cut into 1/2 inch cubes1⁄4 cup red onion, finely chopped1⁄8 cup Red Dog cilantro, chopped1 Tbsp. extra virgin olive oil1 Tbsp. cup red wine vinegar (or to taste)Salt, to tastePepper, to taste Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes. Drain and cool to room temperature. Cut kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.
read moreCucumber Cilantro Lime Salad
Serves 2. 1/8 red onion, very thinly sliced4.5 tablespoons fresh lime juice1 large Red Dog cucumber, thinly sliced (skin on)1/2 clove garlic, finely minced1/4 cup chopped Red Dog cilantro1 tablespoon olive oil1/4 teaspoon salt, or more to taste Place the red onion and citrus juice in a big bowl, toss and let marinate while you prep the rest. Slice the cucumber, mince the garlic and chop the herbs and add to the bowl. Add the olive oil, and salt. Toss well. Taste, and adjust salt and acid.
read moreFlank Steak Stir Fry
Makes 3 servings. Stir Fry Sauce3 garlic cloves minced3 tbs soy sauce1 tbs rice vinegar1 tbs brown sugar1/2 cup water1 1/2 tbs cornstarch Stir Fry3/4 lb flank steak2-3 heads Red Dog broccoli, chopped2-3 Red Dog sweet peppers, sliced2 Tbsp ginger, minced3 cloves garlic, minced3 green onions cut into 1/2 inch pieces3 Tbsp rice vinegarVegetable oil Combine all the sauce ingredients and stir until corn starch dissolves. Bring a medium pot of water to boil. Slice flank steak in to 1/8th slices across the grain. Transfer to a medium bowl with a few...
read morePotato Leek Celery Soup
Makes 6 servings. 4 tablespoons unsalted butter2 large Red Dog leeks, white and light green parts only, washed and thinly sliced4 large stalks Red Dog celery, diced (about 2 cups) – save and mince the leaves for garnish!1 clove garlic, minced2 large Red Dog potatoes, peeled and diced (about 4 cups)Kosher salt and freshly ground black pepper4 cups unsalted chicken stock or vegetable stock1 tablespoon cornstarch Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the...
read moreClassic Macaroni Salad
Makes 6-8 servings Kosher salt 3/4 lb. elbow pastaExtra-virgin olive oil, for drizzling1/2 c. mayonnaise2 Tbsp. fresh lemon juice1 tsp. granulated sugarFreshly ground black pepper2 ripe plum tomatoes, chopped into 1/2″ pieces2 stalks Red Dog celery, halved lengthwise, sliced1 medium Red Dog carrot, grated1/2 c. pitted Kalamata olives, halved lengthwise, sliced In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and immediately rinse pasta with cold water. Drain again and transfer to a...
read moreSpinach Beet Goat Cheese Salad
Serves 4. 1 bag Red Dog spinach3 Tbsp. olive oil½ tsp. kosher salt¼ tsp. freshly ground black pepper2 Tbsp. balsamic vinegar, divided1 lb. Red Dog beets, cooked and peeled½ c. goat cheese, crumbled½ c. spiced pecans Toss spinach with olive oil, salt, and pepper in a medium bowl. Taste for seasoning, and add more salt and pepper if desired. Add 1 Tbsp. balsamic vinegar and toss. Chop beets into 1-inch chunks. Add chopped beets, crumbled goat cheese, and pecans to bowl of spinach. Drizzle with final tablespoon of balsamic vinegar and...
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