Corn Spinach Salad with Lime-Honey Dressing
Makes 4 servings. ¼ cup fresh lime juice1 tablespoon honey3 tablespoons Red Dog cilantro1 fresh jalapeño pepper, seeded and chopped¼ teaspoon salt3 ears Red Dog sweet corn, cooked and cooled enough to handle1 ½ cups Red Dog spinach¾ cup Red Dog cucumber, chopped½ cup Red Dog tomato (1 medium), choppedIn a large bowl, whisk together the lime juice and honey. Add the cilantro, jalapeño, and salt; whisk to combine. Cut the corn from the cob and add it to the dressing. Stir in the spinach, cucumber, and tomato. Serve right away or cover and chill...
read moreTomato & Feta Salad
Makes 4 servings. 1/2 medium red onion, thinly sliced1 pint Red Dog sungold tomatoes2 tablespoons red wine vinegar1 clove garlic, mincedFlaky sea salt, such as Maldon1/4 cup extra-virgin olive oil1 medium Red Dog sweet pepper, seeded and cut into 1-inch pieces1/3 medium English cucumber, thinly sliced1 cup kalamata olives, pitted1/4 cup Red Dog dill fronds and tender stems, coarsely chopped1/4 cup fresh mint leaves, coarsely chopped1 cup crumbled feta cheeseFreshly ground black pepper Place the onion in a bowl of cold water and set aside...
read moreSaucy Beef & Broccoli
Makes 4 servings. 2 Tbsp cooking oil1 lb. good cut of beef, thinly sliced2 cups Red Dog broccoli florets3 Red Dog carrots, sliced2 sticks Red Dog celery, choppedToasted sesame seeds (optional)Cooked white rice For the stir-fry sauce:6 Tbsp soy sauce¾ cup water4 Tbsp brown sugar6 cloves garlic minced2 tsp grated ginger3 Tbsp sesame oil½ tsp ground black pepper2 tbsp cornstarch In a bowl, mix all ingredients for the stir-fry sauce. Set aside until ready to use. In a pan or skillet over medium-high heat, add about 1 Tbsp of cooking...
read moreSummer Succotash!
Makes 5 servings. 1.5 tablespoons unsalted butter, divided.75 tablespoon olive oil3/4 large sweet onion, diced2 cloves garlic, minced1/3 teaspoon salt1/3 teaspoon pepper3 ears Red Dog corn, cut off the cob3/4 cup Red Dog sweet peppers, finely diced9 ounces frozen lima beans or edamame, thawed (2.25 cups)3/4 tablespoon chopped fresh oregano Heat 3/4 tablespoon butter and olive oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper and cook, stirring often until the onion is softened and turning translucent, 3 to 5...
read moreCilantro – Lime – Red Cabbage Slaw
Makes 2-3 servings. 4 cups Red Dog red cabbage, finely chopped (about 1/2 a small head)1/2 cup red onion, sliced (about 1/4 of an onion)1/2 cup Red Dog cilantro, chopped2 Tablespoons lime juice1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)In a large bowl, combine red cabbage, red onion, cilantro, lime juice and salt. Massage with your hands, squeezing the cabbage for about 3 minutes. This helps break the cabbage down a bit, making it easier to eat. Serve immediately or store in an airtight container in the refrigerator for up to 4...
read morePotato Galette
Serve for brunch alongside poached eggs, or for dinner with a ribeye steak or Tuscan chicken! 1/3 cup bacon fat, plus more for greasing2 lb. Red Dog German butterball potatoes, unpeeled, very thinly sliced2 shallots, peeled, very thinly sliced2 oz. Parmesan, finely grated (about 1 c.)2 tsp. garlic powder2 tsp. fresh thyme leaves, plus more for serving1 tsp. chopped fresh rosemaryKosher saltFreshly ground black pepper Preheat oven to 425°. Grease a 10″ cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes,...
read moreSummer Steak with Corn and Tomatoes
Makes 3-4 servings. Steak1 1/4 to 1 1/2-pound skirt steak2 tablespoons brown sugar1 tablespoon kosher salt1 teaspoon sweet or hot smoked paprikaFreshly ground black pepper Salad2 ears Red Dog sweet corn2 tablespoons olive oil4 tablespoons apple cider vinegar1 teaspoon kosher saltFreshly ground black pepper1 clove garlic, minced4 scallions, thinly sliced (white and green)2 Red Dog tomatoes, diced1 jalapeño, seeds removed, finely chopped1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof Prep the...
read moreGolden Beet & Arugula Salad
Makes 4 servings. 3 medium-large Red Dog golden beets2 cups cooked quinoa1 bag Red Dog arugula1/3 cup parmigiano-regianno, freshly grated (or goat cheese)1/2 cup walnutsSalt + pepper, to taste Red Wine Vinaigrette Dressing1/2 cup olive oil1/4 cup red wine vinegar1/2 tsp honey (or maple syrup)1 tsp dijon mustard2-3 cloves garlic, minced1 tsp dried thyme (optional)Salt + pepper, to taste Preheat oven to 425F. Tear 3 squares of foil (large enough to wrap 1 beet in each). Scrub beets under running water and remove any stems, greens, or hard...
read moreCaramelized Cauliflower
Makes 4 servings. 3 Tbsp extra-virgin olive oil2 Tbsp unsalted butter1 large head Red Dog cauliflower, cut into 1″ floretsSea salt and freshly ground pepper1 shallot, minced1/4 tsp red pepper flakes1/2 tsp smoked sweet paprika2 Tbsp honey1/2 lemon In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into one layer and cook, without stirring, until the undersides are lightly...
read moreCucumber Shrimp Salad
Makes 2 servings. 1/2 lb. large shrimp1 large Red Dog cucumber, peeled, seeded, and cut into 1″ diceKosher salt2 Red Dog rainbow carrots, shredded1/4 small red onion, thinly sliced1/8 cup mayonnaise1/8 cup plain yogurt1/2 Tbsp white vinegar1.5 Tbsp fresh dill, chopped, dividedFreshly ground black pepper2 handfuls Red Dog arugula Bring a medium pot of salted water to a boil. Add the shrimp and cook until they turn pink and rise to the top of the pot, about 4 minutes. Drain the shrimp, run under cool water, and peel. Chill in the...
read more