Fall Minestrone Soup
2 tablespoons extra-virgin olive oil1 Red Dog yellow onion, diced4 cloves garlic, minced2 stalks celery, diced2 Red Dog carrots, diced2 lbs. fresh Red Dog shelling beans, shelled2 cups Red Dog cauliflower, separated in florets2 cups Red Dog broccoli1 teaspoon dried oregano1 teaspoon dried basilSalt and freshly ground pepper1 lb. tomatoes, chopped1 14-ounce can crushed tomatoes10 cups chicken broth1 cup elbow pasta1/3 cup finely grated Parmesan cheese Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until...
read moreRomanesco Corn Chowder
6 slices bacon, chopped4 cloves garlic, minced1 shallot, diced1 head Red Dog romanesco, roughly chopped2-4 ears Red Dog corn, kernels sliced off1 cup chopped Red Dog carrots6 cups chicken broth1/2 cup cream3 tablespoons all-purpose flourSalt and freshly ground black pepper to tasteExtra bacon for topping Fry the bacon and onion over low heat until the onion is translucent. Add in the garlic; cook another two minutes. Add the cauliflower, carrots, corn and broth. Cook on low for about an hour, until the cauliflower is completely cooked. Whisk...
read moreSpicy Roasted Romanesco
4 to 6 servings 1 head Red Dog romanesco3 tablespoons unsalted butter1 teaspoon sugar1/2 teaspoon fine sea salt, more to taste1/2 teaspoon freshly ground black pepper1/2 teaspoon hot paprika1/2 teaspoon sweet paprika1/4 teaspoon cayenne, optional1/4 teaspoon turmeric1/8 teaspoon ground cinnamon Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons. In a large pot over medium heat, melt the butter. Remove the pot...
read moreShelling Beans and Herbs
2 lbs. fresh shelling beans in pods1 big sprig rosemary1 small whole dried red chile (or red pepper flakes)1 bay leaf1 garlic clove, smashed and peeledKosher saltExtra virgin olive oil Remove the beans from their shells. Put the beans, rosemary, chile, bay leaf, garlic, and 1 1/2 teaspoons salt in a large pot (the beans will expand so make sure there’s plenty of room). Add water to cover the beans by 1 inch. Bring everything just barely to a boil over high heat, then immediately reduce the heat and adjust so that the beans are simmering, but...
read moreCorn & Sweet Pepper Salad
1 sweet pepper, roasted and cut into ¼” strips3 ears corn¼ cup extra-virgin olive oil1/4 small sweet onion, halved and sliced thinly1 Tbsp. fresh lime juice¼ tsp. saltFreshly ground pepper1/2 cup chopped cilantro Brush the corn with ¼ cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cobs. Add the peppers and red onion to the corn. Stir in the lime juice and the remaining ¼ cup of olive oil....
read moreGreen Bean Salad with Corn and Basil
Kernels from 3 ears Red Dog cornKosher salt1 lb. Red Dog green beans, trimmed and cut in half diagonally1 bu. Red Dog mini red onions, chopped into very thin slices1 clove garlic1/4 cup red-wine vinegar; more to taste1/3 cup extra-virgin olive oil1 pint cherry tomatoes, cut in half1 cup roughly chopped fresh basilFreshly ground black pepper Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil,...
read moreRoasted Cauliflower and Potatoes With Lemon and Feta
1⁄2 head Red Dog cauliflower, trimmed and broken into florets6-8 Red Dog fingerling potatoes1 teaspoon smoked paprika1 teaspoon cumin1 teaspoon kosher salt1 teaspoon lemon pepper2 tablespoons olive oil2 tablespoons lemon juice1⁄4 cup fresh cilantro, chopped1 cup feta cheese, crumbledPita bread and hummus to serve with Preheat oven to 425°. Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 Tbsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good...
read moreGarlic Green Beans with Parmesan
2 tablespoons olive oil, plus a little more to grease the pan1 pound Red Dog green beans, washed and pat dry1 teaspoon salt3/4 teaspoon freshly ground black pepper1 tablespoon finely chopped garlic (6 cloves)2 tablespoons fresh chopped parsley1/4 cup parmesan cheese Preheat the oven to 425°F. Lightly grease a baking sheet or tray with olive oil. Arrange the green beans in one layer on the baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat. Roast in the oven for 20-25 minutes, tossing...
read moreCurried Cauliflower Soup
1 head Red Dog cauliflower, including the stem, roughly chopped3 teaspoons olive oil, divided1 teaspoon sea salt1 medium onion, chopped4 large carrots, chopped2 tablespoons ginger, chopped3 garlic cloves, crushed with your knife1 teaspoon ground turmeric4 tablespoons yellow Thai curry paste (can sub another color)5 cups stock (veggie or chicken)1 15-ounce can coconut milkSea salt, to tasteSliced green onion, chili peppers, cilantro, chili oil and/or freshly squeezed lime juice, to garnish Preheat the oven to 420 degrees. Line a baking sheet...
read moreFresh Green Bean Casserole
1 1/2 lbs. Red Dog green beans, ends trimmed, and cut into bite sized pieces1 tsp. salt2 Tbsp. unsalted butter12 oz white button mushrooms, stems removed, wiped clean and cut into small pieces (about 3 cups chopped)½ cup chopped onion2 cloves garlic, mincedSalt and pepper3 Tbsp. all-purpose flour1 ½ cups chicken broth1 cup half-and-halfStore-bought crispy onions (this amount is up to you ?) Preheat oven to 400 degrees and fill a large bowl with ice water. Bring a pot of water to a boil with 1 tsp salt. Once boiling, add green beans and cook...
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