Hakurei and Collards Stir Fry
Serves 2-3. 1/2 cup bacon, chopped into squares1 Tbsp olive oil1 bunch Red Dog hakurei turnips, cubed2-3 garlic cloves, chopped1 bunch Red Dog collard greens, ribs removed, greens roughly chopped1 bay leaf2 Tbsp white wine vinegar2 Tbsp waterSalt and pepper Cook and brown the bacon in a wok or large pan until almost crisp. Remove and set aside. Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil. Add the turnips to the wok, stir frying until lightly browned. Remove and set aside. Add the collard greens and...
read moreKohlrabi Salad with Grapefruit Vinaigrette
Serves 4. 1 bunch Red Dog lacinato kale1 head Red Dog red butter lettuce1 bunch Red Dog kohlrabi1 beet2 carrots1 grapefruit1 tablespoon honey1 teaspoon Dijon mustard½ teaspoon kosher salt¼ teaspoon freshly ground pepper6 tablespoons olive oil¼ cup pepitas (or chopped nuts) Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and carrots and chop them into matchsticks. Remove the sections from one half of the grapefruit and peel them. In a medium bowl,...
read moreKohlrabi Slaw
Makes 2-3 servings. 1 bunch Red Dog kohlrabi, peeled and cut into matchsticks1 cup carrots (about 2 large carrots), julienned or shredded1 apple, cut into matchsticks2 Red Dog purple green onions, thinly sliced2 tablespoons chopped parsley2 tablespoons olive oil1 tablespoon white wine vinegar1 tablespoon maple syrup, honey or sugar½ tablespoon Dijon mustard½ teaspoon kosher salt Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and...
read moreThai Kohlrabi Stir Fry
Makes 2-4 servings. 1 bunch Red Dog kohlrabi1 tablespoon toasted sesame oil2 cups shaved carrots3 Red Dog purple green onions, coarsely chopped1 medium jalapeño chile, sliced1 tablespoon sliced garlic1 tablespoon fish sauce1 tablespoon fresh lime juice2 teaspoons grated fresh ginger1 teaspoon light brown sugar1/8 teaspoon kosher salt1/4 cup cilantro leaves3 tablespoons coarsely chopped roasted unsalted peanutsRed Fresno chile, sliced (optional) Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons. Heat oil...
read moreCarrot, Fennel & Bok Choi Salad
1 Red Dog bok choi1 bulb Red Dog fennel, sliced2 Red Dog carrots1/2 + 1/4 tsp salt, divided1 block (350 g) extra-firm tofu, cut into 3/4-in. cubes1/4 cup canola oil1/3 cup cornstarch3 Tbsp unseasoned rice vinegar2 Tbsp canola oil2 Tbsp toasted sesame oil2 Tbsp low-sodium soy sauce2 Tbsp fresh grated ginger1/4 tsp sriracha1 Tbsp toasted sesame seeds Cut bok choi on the bias into long strips and set aside. Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward). Peel...
read moreGrilled Salmon with Fennel-Olive Relish
Serves 4. Fennel-Olive Relish:1 bulb Red Dog fennel, cored and finely diced (about 1 cup)10 large green olives, chopped (1/2 cup)1/4 cup finely diced red onion1/2 cup coarsely chopped fresh flat-leaf parsley6 tablespoons extra-virgin olive oil3 tablespoons fresh lemon juice1 dried chile de arbol, stemmed and crumbledCoarse salt, to taste Grilled Salmon:Vegetable oil, for brushing1 side wild salmon, skin on (about 1 1/2 pounds and 1 inch thick)Extra-virgin olive oil, for drizzlingCoarse salt and freshly ground pepper1 lemon, cut into...
read morePork, Fennel & Bok Choi Stovetop Casserole
This is a simple but delicious and satisfying dish! Serves 2-3. 1 bulb Red Dog fennel1 lb. ground Italian sausage from locally raised pork1 head Red Dog bok choi Coarsely chop fennel and bok choi. Sautee these together with sausage until pork is no longer pink and veggies are soft. Serve and enjoy!
read moreTurnips with Garlicky Breadcrumbs & Parmesan
Makes 2-3 servings. 1 bunch Red Dog hakurei turnips, trimmed and cut into 1-inch-thick wedgesKosher salt1 clove Red Dog garlic, finely chopped1/4 cup panko (Japanese breadcrumbs)1 tablespoon extra-virgin olive oil, plus more for drizzling1/2 lemon3/4 cup parsley leaves with tender stemsGrated Parmesan (for serving) Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl. Cook garlic,...
read moreFava Beans with Garlic, Cilantro & Lime
Serves 4. 3 tablespoons olive oil2 large or 3 medium Red Dog garlic cloves, finely chopped1 1/2 lbs. Red Dog fava beans1/2 teaspoon salt1/2 cup (1/2 ounce) packed cilantro leaves, finely chopped1 tablespoon freshly squeezed lime or lemon juice Shell the fava beans, then drop them in boiling water for about a minute. Drain immediately, run cold water over them to stop the cooking, then peel each bean. In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and turning golden around the edges, about...
read moreSimple Fava Salad
Serves 2 as a side salad. 1.5 lb. Red Dog fava beans, unshucked1 Tbsp. fresh lemon juice1/2 tablespoon minced Red Dog garlic1 Tbsp. olive oilSalt and freshly ground black pepper2 oz Manchego cheese, shaved thinly (or Asiago or Romano)1 tablespoon finely chopped flatleaf parsley Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a...
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