Sausage Radicchio Soup
Serves 4-6. 2 Tbsp. olive oil1 lb. local bulk Italian sausage3 stalks celery, sliced1 onion, diced1/2 cup dried lentils2 quarts chicken broth1 head Red Dog castelfranco radicchio, torn into piecesSalt & pepper to tasteHunk of Parmigiano-Reggiano for grating2 tsp. balsamic vinegar In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook, stirring often to break apart, until golden brown on the edges. Add the celery and onion and cook until soft. Add the lentils and broth and bring to a boil. Reduce to a summer,...
read moreRadicchio Autumn Salad
Serves 3-4. 1 head Red Dog castelfranco radicchio, core removed and leaves roughly torn1 tablespoons plus 1/2 teaspoon honey1/4 cup almonds, coarsely chopped or slicedSea salt, to taste5 ripe figs, stems removed1 tablespoon finely minced shallot1.5 tablespoons balsamic vinegar3.5 tablespoons extra virgin olive oil1/2 apple, cored and cut into 1/8-inch thick slices1/2 pear, cored and cut into 1/8-inch thick slices1.5 ounces thinly sliced prosciutto, cut into small strips1.5 ounces good-quality blue cheese, crumbled (optional)1 tablespoons...
read moreRisotto With Parsnips and Greens
Makes 6 generous servings. ½ pound Red Dog parsnipsSalt and black pepperOlive oil1 bunch Red Dog mustard greens1 large yellow onion, finely diced1½ cups arborio rice¼ cup dry white wine or vermouth4 cups unsalted chicken or vegetable broth, or more if necessary2 tablespoons butter3 garlic cloves, minced8 sage leaves, roughly choppedPecorino Romano or Parmesan cheese, for grating Heat oven to 400 degrees. Peel the parsnips and quarter them lengthwise. Cut into ½-inch random shapes, put in a roasting pan, season with salt and coat with 2...
read morePork Tenderloin with Winter Squash & Mustard Greens
Makes 4 servings. 1 pound pork tenderloin2½ Tbsp. olive oil, divided1 tsp. kosher salt, divided½ tsp. black pepper, divided1/2 tsp. garlic powder½ tsp. ground sage1 small Red Dog red kuri winter squash1 bunch Red Dog mustard greens Place large baking sheet in oven and preheat to 450°F. Brush pork with 1⁄2 tbsp oil. Combine 1⁄2 tsp salt, 1⁄4 tsp black pepper, garlic powder, and sage and rub evenly over all sides of pork. Cut squash in half vertically. Scoop out and discard seeds and membranes. Cut squash into 12 wedges and place in large bowl....
read moreCreamy Brussels Sprouts & Leeks
Serves 3-4. 1 lb Red Dog leeks3 Tbsp butter1 lbs Red Dog Brussels sprouts3 Tbsp olive oilSalt & pepper1 tsp cumin1/2 cup sour cream4 garlic cloves, smashed1/2 cup Parmesan cheese + more for topping Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes). Halve or quarter the Brussels sprouts. Bring a pot of salted water to a boil and add the sprouts. Cook for 5 minutes, then drain. Saute the brussels sprouts in olive oil and salt and pepper until they begin to get a nice color (5-7 minutes). Add the...
read moreWatermelon Radish with Rosemary Brown Butter
Makes 2 servings. 1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted1 lb. Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on)⅛ teaspoon sea salt1 tablespoon fresh Red Dog rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoon of the fresh rosemary to the pan. Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly...
read moreCider-Braised Brussels Sprouts
Makes 2 servings. 1 lb. Red Dog Brussels sproutsOlive oilSalt1/4 cup apple cider Cut Brussels sprouts in half. Heat a cast iron pan over medium flame, Add some oil. Sprinkle salt evenly over bottom of pan. Lay sprouts cut-side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes, then serve.
read moreLemon Chicken with Escarole
Serves 4. 1 pound Red Dog German butterball potatoes, halvedKosher salt and freshly ground pepper1 lemon, scrubbed3 tablespoons extra-virgin olive oil2 tablespoons capers, rinsed and drained2 pounds bone-in, skin-on chicken thighs (6 to 8)1 small or medium red onion, cut into 1-inch wedges1 head Red Dog escarole, torn into bite-size piecesDijon mustard, for serving Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5...
read moreBalsamic-Roasted Broccoli
Makes 3 servings.1 Red Dog broccoli crown, cut into florets and stems sliced1/2 pint Red Dog cherry tomatoes, halved2 garlic cloves, chopped1 Tablespoons olive oil1/2 Tablespoon balsamic vinegar1/4 teaspoon fine ground sea saltFreshly ground pepper to tasteSome fresh slivered basil to garnish (optional) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the broccoli, tomatoes and garlic on the prepared pan. Drizzle with oil and vinegar and toss to combine. Spread out in a single layer on the pan and sprinkle...
read moreRoasted Delicata with Spinach & Cranberries
Makes 6 servings. 2 Red Dog delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices1 (about 1/2 lb) Red Dog sweet onion, peeled, thinly sliced2 tablespoons olive oil1 tablespoon honey1 tablespoon port wine1 tablespoon balsamic vinegar1 bu. Red Dog spinach, torn into bite-size pieces1/3 cup sweetened dried cranberries1/3 cup chopped pecans (optional) Preheat oven to 450°. Line a baking sheet with parchment paper. Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the...
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