Chive Oil Salad Dressing
¾ cup extra-virgin olive oil¼ cup chopped Red Dog chives1 tablespoon honey2 teaspoons Dijon mustard3 tablespoons white wine vinegar½ teaspoon salt½ teaspoon freshly ground pepper Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week.
read moreLemony Kale and White Bean Soup
Serves 4 – 6. 1 tablespoon olive oil2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)2 large carrots (about 1 cup), diced2 celery stalks (about 1 cup), diced2 garlic cloves, minced1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh choppedPinch of red pepper flakes6 – 7 cups low-sodium vegetable broth2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked1/2 lb. Red Dog stir fry mix2 – 3 lemons, juice ofSalt & fresh cracked pepper to tasteChopped parsley, to serve In a...
read morePurple Sprouting Broccoli Quiche
1 lb. shortcrust pastry1 Tbsp. olive oil2 cloves garlic, finely chopped4 large eggs1 cup half-and-half1/2 cup whole milk1 tsp. Dijon mustard4 spring onions, sliced3.5 oz. soft goat cheese, crumbled2 sprigs thyme, leaves removed1 bu. Red Dog purple sprouting broccoli, blanched until tender Roll out the pastry on a lightly floured work surface. Use it to line a deep, 9″ tart tin, prick the base all over with a fork, trim the edges and chill in the fridge for 30 minutes. Heat the oven to 350 degrees. Gently fry the garlic in the olive oil...
read moreGarlic Butter Gnocchi with Purple Sprouting Broccoli
1 Tbsp. olive oil1 bu. Red Dog purple sprouting broccoli1 lb. gnocchi½ lemon, juiced Sauce1 Tbsp. olive oil1 onion, finely chopped4 cloves garlic, finely chopped or crushed1 red chilli, finely chopped5 Tbsp. butter1 lemon, juiced1 oz. parmesan (or veggie alternative), finely grated, plus extra to serve½ tsp. Dijon mustard Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up. While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the...
read moreButtered Radishes with Poached Eggs
Serves 2.1 bunch Red Dog French breakfast radishes2 tablespoons unsalted butter6 scallions, diced1 teaspoon fresh thymePinch of salt2 eggs2 pieces of bread, toastedPrep the radishes by removing tops and roots. Slice in half lengthwise and set aside.In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes....
read moreRaab with Tahini Yogurt Herb Sauce
Serves 4 as a side.1/2 lb. Red Dog raab mix2 teaspoons saltTahini yogurt sauce3 tablespoons tahini3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)Water to thin to desired consistency1 tablespoon olive oil1 clove garlic, minced1 cup fresh Red Dog curly parsley1 tablespoon lemon juice (about half a lemon’s worth) or to taste1/4 teaspoon salt, more to tasteBring a large pot of water to a boil. Add salt and the raab, cover and bring back to a boil. Blanch for 2-3 minutes or until the stems are just tender. Drain well and...
read more3 P’s: Potatoes, Parsnips, Parsley
A.k.a. Sweet Mashed Potatoes!1 1/2 lbs Red Dog German Butterball potatoes, peeled, cut into 2-inch pieces1 lb Red Dog parsnips, peeled, cut into 1 1/2-inch pieces1 large garlic clove, halved3 cups (or more) water1 14 1/2-ounce can low-salt chicken broth1/4 cup whipping cream2 tablespoons (1/4 stick) butter2 tablespoons minced fresh Red Dog curly parsleyAdditional minced fresh parsleyCombine potatoes, parsnips, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered...
read moreRaab Pasta with Mint & Romano
Yield: 4 servings 1 bunch Red Dog raab1/2 cup Romano cheese, grated3/4 lb small pasta, such as campanelle1/2 cup chopped fresh mint3-4 cloves garlic, peeled and smashed1 heaping tsp anchovy paste1/8 tsp red pepper flakes1/4 cup golden raisins1/4 cup pumpkin seeds, roughly choppedZest of one lemon1/4 cup + 1 tbsp olive oilSaltPepper Chop raab into bite-size pieces. Peel and smash garlic. Roughly chop mint and pumpkin seeds. Zest lemon. Preheat oven to 450 degrees. Toss raab with olive oil, salt and pepper and spread evenly onto a baking sheet....
read moreSausage & Raab Frittata
This substantial frittata is best served room temperature and makes for excellent leftovers. Makes ~6 servings. 1 bunch Red Dog raab¾ pound hot Italian sausage, loose or in links2 tablespoons extra-virgin olive oil1 medium onion, dicedSalt and black pepper3 cloves garlic, minced2 teaspoons roughly chopped rosemary1 ½ cups ricotta3 ounces grated provolone (about 1 1/4 cup)3 ounces grated Parmesan (about 3/4 cup)4 ounces grated smoked mozzarella (about 1 1/2 cup)10 eggs, lightly beaten and seasoned with salt and pepper Heat oven to 350 degrees....
read moreRoasted Leek & Beet Salad
Serves 2-4. 1/2 lb. Red Dog salad mix1 lb. Red Dog red beets1 large Red Dog leek (or 2 small)Olive oilSaltSunflower seeds Dressing:1/2 cup olive oil1/4 cup soy sauce3 tablespoons sugar Preheat oven to 375. Line 2 baking sheets with parchment paper. Peel and cube the beets. Spread onto first baking sheet, drizzle with olive oil, and sprinkle with salt. Roast till softened, about 30-40 minutes. Slice rings from the white and light green parts of the leek (use the dark green tops elsewhere). Spread rings onto second baking sheet, drizzle...
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