Roasted Beet & Kale Salad
Serves 4. 3 small roasted Red Dog golden beets1/4 cup pecans1/6 cup maple syrup, dividedDash of cayenne1/2 bunch Red Dog kale1 tablespoon balsamic vinegar1/2 tablespoon fresh squeezed lemon juice1/8 cup extra virgin olive oil1/4 cup crumbled feta or goat cheese (optional) Roast and peel your beets, then slice them into wedges. Set aside. Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant. Pour 1/8 cup maple syrup over the pecans and bring to a boil over medium....
read moreSweet Roasted Rosemary Squash
Serves 2-4. 1 Red Dog acorn squash, cut into quarters2 dashes olive oilSalt to taste1/2 stick butter1/4 cup brown sugar, lightly packed1 Tbsp. Red Dog rosemary, minced Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste...
read moreBacon-Roasted Brussels & Rads
Serves 6. 1 Tbsp. avocado oil1 lb. Red Dog brussels sprouts, quartered1 lb. Red Dog radishes, sliced into 1/4″ rounds4 strips bacon1/2 tsp sea salt1/8 tsp black pepperPreheat oven to 375. Toss the quartered brussels and chopped radishes in a bowl with the oil, salt, and pepper, and set aside. Lay the bacon on a sheet tray and bake for 10-15 minutes until done. Take the tray out of the oven and set the bacon aside. Drain the excess fat from the pan, leaving 1 Tbsp. Turn the oven to 425. Spread the brussels and radishes out in an even...
read moreCurried Celeriac Coleslaw
Makes 2-3 servings. 3/4 Tbsp red wine vinegar3/4 tsp dijon mustard1 tsp medium curry powder3 Tbsp mayonnaise3 Tbsp plain yogurt1 Tbsp finely chopped shallots1/2 Red Dog celeriac, peeled1 large ripe but firm pear1/4 Red Dog red cabbage1.5 Tbsp raisins1 handful chopped walnuts1.5 Tbsp finely chopped cornichons or dill pickles1 handful fresh parsley, chopped Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again....
read moreRoot Veggie Slaw with Crispy Bacon
Serves 3-4. 3 Red Dog carrots1 Red Dog celeriac1 hard green apple1 head Red Dog radicchio1/4 cup crème fraîcheJuice and zest of 1 lemon1 teaspoon honey2 tablespoons whole grain mustard4-5 pieces bacon In an oven set to 375°F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain. Peel the carrots, celeriac and apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl. In a separate small bowl, zest and juice the...
read moreSesame Chicken with Radicchio & Orange Salad
Serves 2. 2 navel oranges1 head Red Dog radicchio2 boneless, skinless chicken breasts3/4 cup sesame seeds1 teaspoon kosher salt, plus more to taste1/2 cup peanut oil, depending on the size of your pan1/2 tablespoon toasted sesame oil Assemble the salad: Halve the radicchio lengthwise. Cut out the core, then roughly chop. Add to a bowl. Peel the orange. To peel with a knife: cut the top and bottom off each orange. Stand on one end, then guide your knife from top to bottom, removing as little flesh as possible. Cut into thick rounds, then...
read morePumpkin Spice Pumpkin Seeds
2 cups raw pumpkin seeds (from 1 large Red Dog pumpkin)1/4 cup dark brown sugar 2 tablespoons unsalted butter, melted 2 teaspoons pumpkin pie spice Pinch of kosher salt Preheat the oven to 300 degrees F. Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff. Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated. Return the seeds to the baking...
read morePumpkin Lasagna Rolls
Makes 6-8 servings. Kosher salt and freshly ground black pepper12 lasagna noodles4 tablespoons unsalted buttertap here1 small yellow onion, chopped3 cloves garlic, sliced10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional)3 tablespoons all-purpose flour2 1/2 cups whole milk1/2 teaspoon pumpkin pie spice2 cups cooked pumpkin, pureed1 cup grated Parmesan1 large egg2 cups whole-milk ricotta3 cups shredded mozzarellaPinch crushed red pepper flakes1 tablespoon olive oil Position an oven rack in the...
read moreLemony Chicken & Orzo Soup
Makes 4-6 servings. 1 medium lemon, halved crosswise2 Tbsp. extra-virgin olive oil1 Red Dog fennel bulb, chopped1/2 yellow onion, choppedKosher saltFreshly ground black pepper3 cloves garlic, minced1 1/2 tsp. dried oregano1/2 tsp. red pepper flakes4 c. low-sodium chicken broth2 c. water1 1/2 lb. boneless skinless chicken breasts1/2 c. orzo1 (15.5-oz can) white beans, drained and rinsed1 bunch Red Dog kale, ribs removed and leaves torn into bite-size piecesFreshly grated Parmesan, for servingLemon wedges, for serving Heat a large pot over...
read moreButtery Smashed Carrots with Lemon Cashew Cream
This recipe comes courtesy of Karyn’s aunt, who raves about the sauce. For the carrots:1.5 lb carrots, rinsed/scrubbed/cut into 1 1/2-2 inch pieces3 whole scallions, cut into 2 inch pieces2 tbsp butter1/3 tbsp sugar1/2 tsp salt1/2 tsp paprika1/4 tsp pepper1/2 tbsp olive oil For the lemon cashew cream:1/2 cup boiling water1 cup cashews1/2 tsp lemon zest1 tbsp lemon juice1 tbsp red wine vinegar1 tsp sugar1/4 tsp salt1/4 tsp pepper1 garlic clove Toppings:Chopped parsleyLemon ZestChopped pistachiosHoney Preheat the oven to 420. Line a sheet...
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