Delicata Spinach Salad with Brown Butter Vinaigrette
Makes 4 servings. 2 Red Dog honeyboat delicata squash3 tablespoons + 1 teaspoon olive oil , divided5 sprigs thymeKosher salt and freshly-ground pepperSeveral additional teaspoons salt for roasting seeds¼ cup apple cider vinegar2 tablespoons minced shallots1 teaspoon honey½ teaspoon crushed red pepper flakes3 tablespoons unsalted butter1 bag Red Dog spinach¼ cup chopped fresh chives Roast the squashPreheat oven to 425 degrees F with rack in center position. Cut squash in half lengthwise and use a spoon to remove seeds and stringy pulp. Set...
read moreButter Roasted Honey Carrots & Cauli
Makes 6 servings. 1 bunch Red Dog carrots, peeled and cut in 1 inch pieces1 small Red Dog cauliflower, cut in florets, about 4 cups4 tablespoons salted butter, melted1 teaspoon smoked paprika1 teaspoon kosher salt¼ teaspoon pepperPinch of red pepper flakes1 tablespoon chopped fresh rosemary2 tablespoons honey4 ounces plain goat cheese, crumbled1 tablespoon chopped Red Dog parsley Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven. In a large bowl, add the carrots and cauliflower. Drizzle with the melted butter. Toss...
read moreStuffed Delicata Boats
Makes 4 servings. 2 Red Dog honeyboat delicata squash1 bunch Red Dog kale, stems removed1 Red Dog leek2 cloves garlic15 oz. can chickpeas, rinsed wellFresh sage, choppedOlive oilSea salt & pepper to taste Pre-heat oven to 375°. Cut squash in half lengthwise, and scoop out the seeds and gooey bits. Drizzle a little olive oil on the cut side of the squash. Season with salt and pepper. Place in the oven, cut side down, for about 20 minutes, until squash is tender but not falling apart. While squash is roasting, chop leeks, discarding the...
read moreBroccoli Beet Salad
Makes 6 servings. 3 Red Dog beets (cooked or fresh), chopped1 bag Red Dog salad mix1 head Red Dog broccoli, chopped2 shallots, thinly sliced1/4 cup Red Dog parsley1/4 cup fresh dill4 medjool dates, pitted, chopped3 Tbsp pistachios, chopped3 Tbsp almonds, sliced Maple Dijon Dressing1/4 cup extra virgin olive oil3 Tbsp apple cider vinegar2 1/2 Tbsp maple syrup1 Tbsp dijon mustard1/2 tsp salt1/4 tsp pepper Make the maple dijon dressing by whisking the dressing ingredients together. Cover it and refrigerate. If the beets are raw, peel...
read moreBraised Daikon Radish with Beef
Makes 4 servings. 1.5 pounds Red Dog daikon radish1 pound ground beef2 Tbsp sugar1/4 cup soy sauce1/4 cup water or sake1 teaspoon cooking oil Bring water to boil In a medium size pot large enough to hold all the radish. Cut the daikon into quarter-moon shapes, then add to the boiling water. Simmer the daikon on low heat until almost cooked through, 5-7 minutes. Place a medium saute pan (large enough to hold all the ingredients) on a stove top and turn the heat on. Add 1 teaspoon of cooking oil, then cook the ground beef...
read moreRed Kuri Squash Curry with Chard
Makes 4 servings. 1 small onion2 cloves Red Dog garlic1/2 bunch Red Dog chard (about 6 ounces)1 Red Dog red kuri squash (about 2 pounds)2 tablespoons coconut oil1 tablespoon mild curry powder2 teaspoon fresh gingerSalt and pepper (to taste)1 can coconut milk (13.5 fl oz)1 cup low-sodium vegetable brothCilantro (for topping)Brown rice (for serving) Dice onion and mince garlic cloves. Remove stems from chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch...
read moreRoasted Cauliflower, Chickpea and Arugula Salad
1 medium head of Red Dog Cauliflower, cut into small florets 1 (15 ounce) can chickpeas, rinsed and drained2 tablespoons olive oil1 teaspoon sea salt1/2 teaspoon each: ground cumin, garlic powder, onion powder, smoke paprika1/4 teaspoon black pepper 1 bag Red Dog Arugula1 large ripe avocado, thinly sliced1/2 small Red Dog Onion, thinly sliced1/3 cup toasted pine nutsextra lemon wedges, for serving Dressing:1/4 cup tahini 3 tablespoons freshly-squeezed lemon juice1/4 teaspoon ground cumin1 clove garlic,...
read moreKale Mashed Potatoes
2 pounds unpeeled Red Dog Potatoes, cut into 1 inch pieces4 garlic cloves, peeled⅓ cup extra-virgin olive oil, more for drizzling¼ cup chopped scallions4 cups finely chopped Red Dog Kale 2 tablespoons minced fresh Red Dog RosemarySea salt and freshly ground black pepperPinches of red pepper flakes (optional) Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid....
read moreZucchini Crisp
4 cups Red Dog Zucchini, peeled and cubed¼ cup white sugar⅙ cup lemon juice1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ cup brown sugar, packed½ cup rolled oats½ cup all-purpose flour¼ cup margarine Preheat the oven to 375 degrees. Grease a small baking dish. Mix zucchini, sugar, lemon juice, cinnamon, and nutmeg together in a large bowl until well combined. Pour mixture into the prepared baking dish. Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini....
read moreCreamy Roasted Garlic Pasta
Makes 4 servings. 4 cloves Red Dog garlic, thinly sliced1 1/2 pounds Red Dog zucchini (about 3 medium), grated3 ears Red Dog sweet corn, kernels cut off the cobs2 1/2 ounces Parmesan cheese, shredded (about 2/3 cup)2 tablespoons unsalted butter1 teaspoon kosher salt, plus more as needed3/4 teaspoon freshly ground black pepper, plus more as needed12 ounces dried short pasta, such as campanelle1/2 cup heavy cream Bring a large pot of heavily salted water to a boil. Meanwhile, melt the butter in a large straight-sided skillet or medium pot...
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