Beef & Broccoli
Serves 4. 2/3 c. low-sodium soy sauce, dividedJuice of 1/2 lime3 tbsp. packed brown sugar, divided2 tbsp. cornstarch, dividedKosher saltFreshly ground black pepper1 lb. sirloin steak, sliced thinly against grain2 tbsp. vegetable oil3 cloves garlic, minced1/3 c. low-sodium beef (or chicken) broth2 tsp. Sriracha (optional)1 head Red Dog broccoli, cut into floretsSesame seeds, for garnishThinly sliced green onions, for garnish In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until...
read morePurple Hummus
1 can garbanzo beans, drained2/3 cup tahini3 Red Dog purple carrots, steamed & chopped1/3 cup olive oil2-3 lemons, zest & juice (about 1/3 cup of lemon juice)2 cloves garlic, chopped1 teaspoon cumin or more, to taste1 teaspoon kosher saltVeggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices (for the toppings; optional) Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender. With the motor running, slowly drizzle in the olive oil and blend until...
read moreHerb Roasted Parmesan Acorn Squash
Serves 4. 1 Red Dog acorn squash⅓ cup grated Parmesan cheese + more for garnishing2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)1 tablespoons butter, melted½ teaspoon garlic powder¼ teaspoon salt + more to taste⅛ teaspoon black pepper Preheat oven to 400°. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices. In a large bowl, combine all of the ingredients and toss to combine. Transfer to a large sheet pan. Using your hands, gently press...
read moreCreamy Roasted Rutabaga Soup
Serves 6. 1 large Red Dog rutabaga, peeled and chopped into large chunks6 Tbsp olive oil, dividedSalt and black pepper, to taste2 Tbsp butter2 onions, finely chopped2 stalks celery, finely chopped2 large carrots, peeled and finely chopped1/4 tsp ground nutmeg6 cups hot vegetable stock1 cup heavy creamFinely chopped parsley for garnish (optional) Preheat the oven to 400°F. Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is...
read moreBrown-Buttered ‘Baga
Serves ~4, depending on the size of the rutabaga. 1 large Red Dog rutabaga4 tablespoons unsalted butterFlaky salt and freshly ground black pepperJuice of 1/2 lemon2 tablespoons finely chopped parsley Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the...
read moreBraised Mustard Greens with Potatoes & Leeks
Serves 2. 1 bu. Red Dog mustard greens2 medium Red Dog potatoes1 medium (or 1/2 large) Red Dog leek1/2 lemon1 clove garlic1.5 Tbsp. butter1/2 cup vegetable brothBlack pepper, to tasteSalt, to taste First, caramelize the leek: Slice the white and pale-green parts of the leek into rounds. Place a pot, preferably a Dutch oven, over medium/low heat, then melt the butter and add the sliced leek and the peeled cloves of garlic. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if...
read moreSquash Mac & Cheese
3 cups (uncooked) pasta (elbows, shells, spirals, or similar)2.5 cups roasted and pureed Red Dog butternut squash1/4 cup all-purpose flour1.5 cup milk4 Tbsp. butter1 cup shredded cheddar cheeseSalt and pepperOptional: a pinch of nutmeg, a sprinkle of garlic powder, ground mustard, or celery seedCook pasta according to the package instructions.Cut squash in half, remove the seeds, and roast in the oven until soft. Scoop the squash from the skin into a blender or food processor and puree. Alternatively, mash with potato masher, fork, or other...
read moreFrisee & Apple Salad
3 tablespoons olive oil2 tablespoons apple cider vinegar2 tablespoons minced Red Dog shallot1 tablespoon honey1/2 cup (generous) dried tart cherries (one 3-ounce package)1 large head Red Dog frisée, torn into bite-size pieces (about 6 cups)1 medium Gala apple, cored, thinly sliced1/2 cup coarsely chopped toasted walnutsWhisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisee and apple slices in large bowl. Add dressing and toss to coat. Divide among 4 plates; sprinkle...
read moreThyme-Rubbed Salmon with Cauliflower Risotto
2 Red Dog shallots, minced1/2 tsp. minced fresh Red Dog thyme, plus a few sprigs for garnish1/2 cup heavy cream24 oz. wild-caught salmon, skin removedSalt for sprinkling, plus 1/2 tsp.Freshly ground black pepper1 head Red Dog cauliflower, finely chopped3 Tbsp. olive oil, divided Thyme has a woody stem, so it’s best to strip the leaves from the stems before chopping them up into a fine mince. To do this, hold the thyme sprig on the tender end and strip the leaves in a downward motion with your other hand. No worries if the tender tip pulls...
read moreCaramelized Broccoli with Garlic
3 tablespoons extra-virgin olive oil2 heads Red Dog broccoli, stems peeled and heads halved lengthwise1/2 cup water3 cloves Red Dog garlic, thinly slicedPinch of crushed red pepperSalt and freshly ground black pepper2 tablespoons fresh lemon juice In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add...
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