Spinach Artichoke Orzo
1 Tbsp. unsalted butter3 cloves garlic, minced2 sliced green onions, whites and light greens separated from dark3/4 lb. orzo3 1/4 c. low-sodium chicken brothKosher saltFreshly ground black pepper4 oz.cream cheese, cubed1/4 c. freshly grated Parmesan, plus more for serving1 (12-oz.) package frozen artichoke hearts, quartered3 c. Red Dog spinach2 tsp. finely grated lemon zest, plus 1 tbsp. fresh lemon juice In a large skillet, melt butter over medium. Add garlic and white and light green parts of green onion, cook, stirring occasionally, until...
read moreShrimp & Broccoli
1 pound large shrimp, deveined (peeled or unpeeled)2 heads Red Dog broccoli2/3 small white onion1 1/2 tablespoons rice vinegar3 tablespoons soy sauce½ tablespoon chili garlic sauce (optional)2 tablespoons sesame oil (regular, not toasted)¼ teaspoon kosher saltSesame seeds, for garnishThinly sliced green onion, for garnish (optional)To serve: rice or noodles If frozen, thaw the shrimp according to the package instructions. Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices. In a measuring cup, stir together the rice...
read moreHot-Weather Salad
This refreshing cucumber-tomato-sweet onion salad cools you right off on a hot summer day!1.25 lbs. Red Dog tomatoes, cut into wedges1 Red Dog sweet onion, cut into thin wedges1 Red Dog cucumber, slicedDressing1/4 cup olive oil2 tablespoons cider vinegar1 garlic clove, minced1 teaspoon minced fresh basil1 teaspoon minced chives1/2 teaspoon saltIn a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.
read moreCharred Green Beans with Cilantro Lime Vinaigrette
2 servings Cilantro Lime Vinaigrette:1 tablespoons extra virgin olive oil1 tablespoons fresh lime juice1/8 cup packed fresh Red Dog cilantro leaves plus more for garnishing1/8 teaspoon kosher saltFreshly ground black pepper Charred Green Beans:1/2 lb fresh Red Dog green beans, trimmedExtra virgin olive oilFlaky salt such as Maldon Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, salt and pepper in small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still...
read moreClassic Herb-Roasted Potatoes & Carrots
1 lb Red Dog German butterball potatoes, quartered1 bunch carrots, cut into chunks3 tablespoons olive oil1.5 tablespoons chopped fresh rosemary1.5 tablespoons chopped fresh thyme1.5 teaspoons kosher saltBlack pepper1.5 tablespoons chopped fresh parsley Preheat oven to 425 degrees. Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine. Bake for 30 minutes, stirring halfway through. Top with fresh parsley.
read moreCauliflower Roasted with Bacon and Caramelized Green Onions
Serves 4 1 lb. Red Dog cauliflower3 strips thick-cut bacon4 Red Dog green onions, sliced into 1/2″ pieces1 Tbsp. olive oil1/4 tsp. salt1/4 tsp. pepper Preheat oven to 400 degrees and place rack to middle position. Cut the cauliflower into bite-sized pieces. Slice the green onions into 1/2″ pieces using only the white and light parts. Slice the bacon into chunks. Toss the cauliflower, green onion and bacon with the olive oil and spread on a sheet pan. Season wiht salt and pepper. Cook the cauliflower 10 minutes, stir, then cook for...
read moreFarro with Cucumber, Golden Beets, and Mint Vinaigrette
Serves: 6 1 cup farro (uncooked)3 Red Dog golden beets, tops removed and reserved for another use, roasted, peeled and cubed1 ½ cups Red Dog cucumber, peel on, chopped6 ounces feta, diced For the Dressing:¼ cup diced red onion1 clove garlic½ cup fresh mint leaves⅓ cup unseasoned rice vinegar1 teaspoon raw honey½ teaspoon sea saltfreshly ground black pepper⅓ cup unrefined, cold-pressed extra virgin olive oil Boil the farro and a pinch of salt in plenty of water. Cook until al dente, about 20 minutes. Pour into a colander and rinse under cold...
read moreBaked Parmesan Zucchini
4 servings 4 Red Dog zucchini, quartered lengthwise1/2 cup freshly grated parmesan1/2 tsp. dried thyme1/2 tsp. dried oregano1/2 tsp. dried basil1/4 tsp. garlic powderKosher salt and freshly ground black pepper, to taste2 Tbsp. olive oil Preheat oven to 350 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with oliv oil and sprinkle with parmesan mixture....
read moreCheesy Sweet Onion Bake
Sweet Onion Mixture:1 Tbsp. unsalted butter1 sweet onion, chopped5 oz. (2/3 cups) shredded Swiss cheese1/4 cup finely crushed Saltine crackers1 eggs1/3 cup half-&-half or whole milk1/3 tsp. salt1/8 tsp. pepper Cracker Crumb Topping:1/4 c. coarsely crushed Saltine crackers2/3 Tbsp. unsalted butter, melted Prepare the Sweet Onion Mixture:Melt 1 tablespoon butter in a large skillet over medium-low heat. Add onion and saute, stirring frequently, until tender and beginning to turn golden brown; about 20 minutes. Place half of cooked onion in a...
read moreGreen Beans with Basil
1/2 tablespoon extra-virgin olive oil1/2 cup finely diced sweet onionSaltFreshly ground black pepper1/2 pound green beans, trimmed and cut into 1 1/2- to 2-inch pieces1 tablespoon chopped fresh basil Heat the oil in a small saute pan or skillet over medium heat until it shimmers. Add the diced onion; season with salt and pepper to taste. Let the onion cook slowly, for about 8 to 10 minutes, until it is soft but not browned. (Adjust the heat as necessary.) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the beans and...
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