Roasted Sausage with Broccoli and Fennel
Serves 4. 12 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces2 small heads Red Dog broccoli, cut into small florets1 bulb Red Dog fennel , trimmed, cored, and cut into thin slices, about 1/4-inch thickKosher salt and freshly ground pepper3 tablespoons olive oil2 teaspoons whole-grain mustardFinely grated zest and one 1 teaspoon of juice from 1 small lemon1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you’re using spicy sausage) Heat oven to...
read moreGazpacho with Friends
Gazpacho with Friends Originating in Andalusia, Spain, gazpacho is a cold soup that is traditionally tomato-based and eaten during the summertime. The fun part about gazpacho is that you don’t need to cook anything – you simply cut up your desired produce and blend it all up! I was able to try this recipe recently amongst friends. Gathered around a living room coffee table, we sat and ate this fruitful dish discussing philosophical ethics, talking of our weekends, and laughing during a game of fish bowl. Whether enjoying this meal alone or...
read moreBraised Red Cabbage
Makes 8 servings. 2 tablespoon butter or olive oil1 head Red Dog red cabbage, cored, quartered, and thinly sliced1 large Red Dog sweet onion, cut in half and thinly sliced1 large apple, quartered, cored and thinly sliced or grated¼ cup apple cider vinegar¼ cup apple ciderSalt and pepper to taste In a large pot or pan with fitted lid, heat butter or oil over medium heat. Add onions and apple and sauté for 5-7 minutes or until onions are soft and translucent. Add cabbage, vinegar and apple cider. Season with salt and pepper. Stir and...
read moreEasy Ground Beef Cabbage Sautee
Makes 2 servings. 8oz ground beef3 garlic cloves, minced1/2 Red Dog sweet onion, chopped1 Tbsp olive oil3 cups Red Dog red cabbage3 Red Dog carrots, cut into strips3 Tbsp chopped parsley or cilantro2 scallions, thinly chopped2 tsp crushed red pepper1 ½ Tbsp tamari sauce Add ground beef to a nonstick pan with one garlic clove, the onion and some oil of choice. After a minute, stir, breaking the pieces apart. Let the beef saute for about 5-6 minutes at medium-high heat. Use the time while the beef is cooking to chop your vegetables –...
read moreRefreshing Basil Salad
Makes 4 servings. 1 Red Dog cucumber1 Red Dog tomato½ Red Dog sweet onion, thinly sliced¼ cup chopped fresh Red Dog basil3 tablespoons red wine vinegar1 tablespoon olive oil1 medium garlic clove, mincedFreshly ground black pepper, to taste Peel the cucumber, slice in half lengthwise, then use a spoon to gently scrape out and discard the seeds. Slice the cucumber and place into a bowl. Add the tomato, onion and basil. In a separate small bowl, whisk together the vinegar, olive oil, garlic and pepper. Pour the dressing over the salad and...
read moreBroccoli and Cauliflower Frittata
Makes 6 servings. 2 tablespoons unsalted butter3 tablespoons olive oil1 onion, chopped3 cloves garlic, minced1 1/2 cups small Red Dog broccoli florets1 1/2 cups Red Dog cauliflower florets1 cup cooked pasta13 large eggs, beaten1/2 teaspoon dried thyme leavesSalt, to tasteFreshly ground black pepper, to taste1 cup grated provolone cheese1/4 cup grated Parmesan cheese In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat. Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring...
read moreGrilled Zucchini with Garlic and Dill
Makes 4-6 servings 6 scallions, thinly sliced, plus more for serving ½ cup Red Dog dill, coarsely chopped, plus more for serving2 garlic cloves, finely grated or chopped 3 tablespoons white wine or white distilled vinegar, plus moreKosher salt, freshly ground black pepper 1 ½ to 2 pounds Red Dog zucchini,* quartered lengthwise Olive oil, for drizzling *Cauliflower, broccoli and cabbage are all great here as well. Slice cauliflower and broccoli into thick steaks, attempting to keep the florets intact to grill....
read moreChicken and Zucchini Orzo
Makes 3 servings. 1 pound boneless chicken breasts or thighs1.5 tablespoons extra virgin olive oil1.5 tablespoons Italian seasoning1/2 tablespoon Dijon mustard1 teaspoon honeyKosher salt and black pepper1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc3 tablespoons salted butter1 shallot, chopped2 cloves garlic, chopped1.5 tablespoons fresh thyme leaves1 cup dry orzo pasta1-2 Red Dog zucchini, thinly sliced4 ounces fresh mozzarella cheese Preheat oven to 400° F. In a bowl, mix the chicken with 1 tablespoon olive oil, 1...
read moreCilantro Ginger Carrots
Makes 4 servings. 1 tablespoon butter1 bunch Red Dog carrots, greens removed, roots sliced diagonally1-1/2 teaspoons minced fresh ginger root2 tablespoons chopped Red Dog cilantro1/2 teaspoon salt1/4 teaspoon pepper In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper, then serve.
read more20-Minute Kielbasa Cabbage Potato Skillet
Makes 4-5 servings. 1 pound Red Dog potatoes, chopped into 1-inch pieces½–1 teaspoon kosher salt, adjusted to taste1/2 teaspoon freshly ground black pepper1 tablespoon refined coconut oil or light olive oil, plus more only if needed1 small onion, chopped into 1/2-inch pieces3 cloves garlic, minced1 pound kielbasa, sliced thin1/2 medium head Red Dog green cabbage, sliced into ribbons, about 4 cups’ worth2 tablespoons water Chop the potatoes, rinse them, and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon...
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