Chioggia Goat Cheese Salad
Serves 4. 1 tablespoon fresh lemon juice1 tablespoon white wine vinegar2 teaspoons honey¼ teaspoon fine sea salt2-3 tablespoons extra-virgin olive oil1 pound Red Dog chioggia beets, peeled¼ cup thinly sliced red onion4 cups Red Dog spicy mix¼ cup fresh crumbled goat cheese2 tablespoons chopped pistachios Whisk the lemon juice, vinegar, honey and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine. Shave the beets into very thin discs with a mandolin or sharp knife. Put...
read morePumpkin Spice Squash & Apples
Serves 2-4. 1 Red Dog buttercup squash, halved and seeds removed1 cup semi-sweet apples (2 small or 1 large), cored and chopped½ teaspoon Kosher salt¼ teaspoon pumpkin pie spice2 tablespoon butter2 tablespoon honey Preheat your oven to 400°F and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9×13 baking dish. Chop the apple(s) and toss with salt and pumpkin pie spice, then transfer into the squash halves. Place a tablespoon of butter onto each squash atop the apples,...
read moreRoasted Parsnip Spinach Salad
Makes 2 servings. 2 Red Dog parsnips2 teaspoons olive oil¼ teaspoon salt¼ teaspoon black pepper2 teaspoons honey1 teaspoon olive oil⅓ cup diced green onion1 tablespoon toasted sesame seeds1 cup cooked wild rice3-4 cups Red Dog spinach1 tablespoon soy sauce2 teaspoons lime juice2 teaspoons honey Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes. Remove parsnips from oven and drizzle honey over the sprinkle with diced...
read moreWeeknight Sausage and Cabbage Skillet
Makes 4 servings. 1 tablespoon olive oil1 pound smoked kielbasa, thinly sliced(You can also use other kinds of sausage)1 Red Dog yellow onion, finely chopped3 cloves garlic, minced1 small head Red Dog savoy cabbage, cored and thinly sliced1/2 cup dry white wineSalt and freshly ground pepper, to taste In a large skillet, over medium heat, heat the olive oil. Working in batches if necessary, add the sliced kielbasa and cook until browned, about 1-2 minutes per side. Remove with a slotted spoon and reserve. Add more oil if necessary, then...
read moreRoasted Beet & Kale Salad
Serves 4. 3 small roasted Red Dog golden beets1/4 cup pecans1/6 cup maple syrup, dividedDash of cayenne1/2 bunch Red Dog kale1 tablespoon balsamic vinegar1/2 tablespoon fresh squeezed lemon juice1/8 cup extra virgin olive oil1/4 cup crumbled feta or goat cheese (optional) Roast and peel your beets, then slice them into wedges. Set aside. Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant. Pour 1/8 cup maple syrup over the pecans and bring to a boil over medium....
read moreSweet Roasted Rosemary Squash
Serves 2-4. 1 Red Dog acorn squash, cut into quarters2 dashes olive oilSalt to taste1/2 stick butter1/4 cup brown sugar, lightly packed1 Tbsp. Red Dog rosemary, minced Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste...
read moreBacon-Roasted Brussels & Rads
Serves 6. 1 Tbsp. avocado oil1 lb. Red Dog brussels sprouts, quartered1 lb. Red Dog radishes, sliced into 1/4″ rounds4 strips bacon1/2 tsp sea salt1/8 tsp black pepperPreheat oven to 375. Toss the quartered brussels and chopped radishes in a bowl with the oil, salt, and pepper, and set aside. Lay the bacon on a sheet tray and bake for 10-15 minutes until done. Take the tray out of the oven and set the bacon aside. Drain the excess fat from the pan, leaving 1 Tbsp. Turn the oven to 425. Spread the brussels and radishes out in an even...
read moreCurried Celeriac Coleslaw
Makes 2-3 servings. 3/4 Tbsp red wine vinegar3/4 tsp dijon mustard1 tsp medium curry powder3 Tbsp mayonnaise3 Tbsp plain yogurt1 Tbsp finely chopped shallots1/2 Red Dog celeriac, peeled1 large ripe but firm pear1/4 Red Dog red cabbage1.5 Tbsp raisins1 handful chopped walnuts1.5 Tbsp finely chopped cornichons or dill pickles1 handful fresh parsley, chopped Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again....
read moreRoot Veggie Slaw with Crispy Bacon
Serves 3-4. 3 Red Dog carrots1 Red Dog celeriac1 hard green apple1 head Red Dog radicchio1/4 cup crème fraîcheJuice and zest of 1 lemon1 teaspoon honey2 tablespoons whole grain mustard4-5 pieces bacon In an oven set to 375°F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain. Peel the carrots, celeriac and apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl. In a separate small bowl, zest and juice the...
read moreSesame Chicken with Radicchio & Orange Salad
Serves 2. 2 navel oranges1 head Red Dog radicchio2 boneless, skinless chicken breasts3/4 cup sesame seeds1 teaspoon kosher salt, plus more to taste1/2 cup peanut oil, depending on the size of your pan1/2 tablespoon toasted sesame oil Assemble the salad: Halve the radicchio lengthwise. Cut out the core, then roughly chop. Add to a bowl. Peel the orange. To peel with a knife: cut the top and bottom off each orange. Stand on one end, then guide your knife from top to bottom, removing as little flesh as possible. Cut into thick rounds, then...
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