Green Beans with Fennel
1 tablespoon olive oil1/2 Red Dog fennel bulb, thinly sliced1/2 pound Red Dog green beans, halved1 tablespoons butter1 tablespoons water Heat olive oil in a skillet over medium-high heat. Add fennel and cook, stirring, until browned, 15 minutes. Cook halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
read moreLemony Chicken with Fennel
6 skin-on, bone-in chicken thighs (about 2 lb. total)Kosher salt2 Tbsp. plus ¼ cup extra-virgin olive oil1 Red Dog fennel bulb2 medium shallots1 large heirloom tomato or beefsteak tomato1 lemonFreshly ground black pepperToasted bread (for serving) Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt. Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That’s right: Those chicken...
read moreFrank’s Raspberry Vinaigrette
6 oz. Red Dog Farm raspberries1 tablespoon honey or agave nectar¼ teaspoon garlic powder3 tablespoons white wine vinegar, or balsamic if preferred7 tablespoons olive oil¼ teaspoon saltFreshly ground pepper to taste In a food processor (or blender), combine raspberries, garlic powder, honey and vinegar. Process on medium-high for 30 seconds until mixture is smooth. Add olive oil and process for another 30 seconds until emulsified. Add in spices and process for an additional 10 seconds Taste and adjust spices if necessary (or add something...
read moreFava Bean Kuku, aka Persian Fritatta
Slightly adapted from Jerusalem: A Cookbook by Sami Tamami and Yotam Ottolenghi 3 Tbsp heavy cream1/4 tsp saffron threads2 Tbsp cold water2 cups shelled, blanched and peeled fresh fava beans5 Tbsp boiling water2 Tbsp fine granulated sugar5 Tbsp dried barberries (You can use dried cranberries, chopped small. If using cranberries, you will not need to sweeten them in sugar and water.)5 Tbsp olive oil2 medium onions finely chopped4 cloves of garlic minced7 large eggs1 Tbsp AP flour1/2 tsp baking powder1 cup dill, chopped1/2 cup mint...
read morePasta and Fried Zucchini Salad with Favas
Slightly adapted from Plenty by Yotam Ottolenghi Serves 6 Salt and black pepper2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying4 medium zucchini, cut into 1/4-inch-thick slicesSalt2 tablespoons red wine vinegar1 cup fresh fava beans, shelled2 cups basil leaves, coarsely chopped1/3 cup parsley leaves1/3 cup olive oilFreshly ground black pepper12 ounces strozzapreti or penne pastaZest of 1 lemon2 tablespoons capers7 ounces buffalo mozzarella, torn into chunksBring a large pot of salted water to a boil. While...
read moreShrimp Satay with Peaches & Bok Choi
3 tablespoons smooth natural peanut butter, stirred to combine1/6 cup (packed) dark brown sugar1.5 tablespoons seasoned rice vinegar1 tablespoon soy sauce1 – 1.5 teaspoons hot chili paste (such as sambal oelek) or sriracha4.5 tablespoons peach nectar, divided2 peaches or nectarines, each cut into 6 wedges8 uncooked large shrimp, peeled, deveined1 bunch Red Dog baby bok choi, halved lengthwise Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 2.5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches,...
read moreCarrot Top Pesto
2 cups carrot tops1/3 cup pine nuts2 cloves garlic½ cup olive oil1/2 cup parmesan cheese¼ tsp sea salt1/8 tsp pepper Put all ingredients in a food processor and pulse several times. While running, add olive oil. Yummy!!
read moreTurnip Gratin
1 Tbsp. butter1 bunch Red Dog hakurei turnips1 teaspoon dried thyme3/4 teaspoon salt1/4 tsp. freshly ground pepper1/8- 1/4 teaspoon cayenne pepper1/2 cup heavy cream1/2 cup chicken or vegetable stock1/2 cup parmesan cheese Melt butter in a non-stick 12″ skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them into 1/4 inch slices. Layer the slices in the pan. Sprinkle the sliced turnips with thyme, salt, pepper, and cayenne pepper. Cook for 3 minutes over medium heat, then pour heavy cream...
read moreOmelette with Beet Greens
Makes one omelette. 1 bunch Red Dog beet greens, including stems, chopped2 cloves garlic, minced1 tablespoon olive oil¼ cup shredded Parmesan cheese2 eggs½ tablespoon butterKosher salt and fresh ground black pepper Saute the filling: In small 8-inch nonstick skillet, heat the olive oil over medium high heat. Add the greens and cook for about 1 minute. Just before tender, add the garlic, Parmesan cheese, and 1 pinch kosher salt and cook until just bright green. Remove from the heat, and remove the greens to a bowl. In another small bowl, whisk...
read moreRadish & Herb Salad
1/4 cup olive oil, divided1 cup raw shelled pumpkin seeds1/2 teaspoon ground cumin3/4 teaspoon kosher salt, plus more3 tablespoons fresh lemon juice1 teaspoon honey1/4 teaspoon freshly ground black pepper2 bunches Red Dog carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler1 bunch Red Dog radishes, thinly sliced on a mandoline or with a sharp knife4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil1/2 cup chopped chives Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin...
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