Garlic & Ginger Bok Choi
2 Tbsp. avocado or olive oil1/2 lb. Red Dog baby bok choi, sliced in half1 tsp. minced ginger2 garlic cloves, minced2 Tbsp. waterSalt and pepper Heat the oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds. Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes. Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more. Turn off the heat, add salt and pepper and serve.
read moreChicken Stir-Fry with Bok Choi
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces3 tablespoons plus 1 tsp. cornstarch, divided¼ cup canola oil, divided⅓ cup fresh orange juice2 tablespoons lower-sodium soy sauce2 tablespoons rice vinegar1 teaspoon honey½ teaspoon crushed red pepper2 tablespoons sesame oil, divided1 bunch Red Dog baby bok choi, halved lengthwise¼ cup water¼ teaspoon kosher salt1 ½ tablespoons minced peeled fresh ginger2 bunches Red Dog garlic scapes, chopped into 1/4″ lengths1 tablespoon sesame seeds, toasted2 tablespoons sliced red...
read moreArugula Pizza
4 mini pizza crusts or naan flatbread1 cup pizza sauce2 cups shredded mozzarella cheese1 8-ounce can sliced black olives1 roma tomato, seeded and diced1/4# Red Dog arugulaPreheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets.Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top with a handful of arugula.Bake for 6-8 minutes, or until cheese is melted and crust is hot. Slice into wedges and serve.
read moreRoasted Turnips & Carrots
2 bunches Red Dog baby carrots, coarsely chopped1 bunch Red Dog hakurei turnips, cubed2 stems green garlic, chopped into 1/4″ pieces2 tablespoons fresh thyme or oregano, chopped (or 1 tablespoon dried herbs)2 tablespoons olive oilPinch of salt and pepperPreheat oven to 400 degrees.Trim the greens from the turnip roots and chop the roots into bite-sized pieces. Chop the carrots into similar-sized pieces.Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and...
read moreEgg Salad with Chives
8 large eggs4 to 5 tablespoons mayonnaise2 to 3 teaspoons Dijon mustard2 teaspoons Red Dog chives1/4 cup celery (finely chopped or thinly sliced)1/8 teaspoon pepperDash of salt (to taste)Put the eggs in a saucepan; cover with cold water. Cover the saucepan and bring to a full boil.Remove from heat and let stand, covered, for about 18 to 20 minutes. Rinse the eggs with cold water until cool enough to handle.Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoons of the mustard and 4 tablespoons of...
read moreCurried Carrot Dip
From Isa Chandra Moskowitz’s Veganomicon.2 bunches Red Dog baby carrots, washed and cut into small chunks¼ cup unsalted raw or roasted sunflower seeds or cashews2 tsp olive oil or other preferred oil (optional; add water if oil-free)1 clove chopped garlic1 tsp curry powder½ tsp cumin¼ tsp salt (to taste)1 Tbsp fresh lemon juiceBring a pot of water to boil and add the carrots. Cook until tender. Drain and let cool for a few minutes.In a food processor, add the remaining ingredients and blend until a fine crumble. Add the carrots and blend...
read moreMiso Glazed Hakurei Turnips
1 bunch Red Dog hakurei turnip roots, trimmed, scrubbed, cut into 1” wedges2 Tbsp. white miso2 Tbsp. unsalted butter1 tsp. sugarKosher salt and freshly ground black pepper2 Tbsp. fresh lemon juiceCombine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.Once all the liquid has cooked off, keep cooking turnips, tossing occasionally,...
read moreStovetop Pork & Chard Casserole
Serves 2-3.1/3 lb. elbow maccaroni1 bunch Red Dog rainbow chard1 lb. ground pork from a local farmSalt to taste12 ounces (1/2 jar) of your favorite pasta sauce (or more, to taste)Cook the pasta according to package instructions.Separate the chard leaves from the stems. Roughly chop the stems and the leaves, separately.Put the ground pork in a deep frying pan or saucepan with the chard stems and a couple shakes of the salt shaker. Sautee, mixing frequently, until the pork turns from pink to brown.Add the chard leaves, pasta, and pasta sauce....
read moreTurn Up for Hakurei Turnips
Now is a great time to introduce you to the hakurei turnip, a unique, early-season turnip varietal. This hybrid Japanese turnip (Brassica rapa) contains high levels of iron, calcium, and thiamine. Its mild, tender and sweet flavors often see comparisons to some of our favorite apple varieties. The hakurei is best planted in late spring, growing more optimally in cooler weather when the soil keeps above the mid-40s.Here’s a crunchy recipe as unique as the hakurei’s flavors:Turnip & Apple Slaw4 ounces cruciferous veggies ( such...
read moreSauteed Raab with Potatoes
2 Yukon Gold potatoes, unpeeled1 bunch Red Dog raab1 tablespoon sea salt5 tablespoons extra-virgin olive oil6 stems Red Dog green garlic, choppedPlace the potatoes in a pot, add enough cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size of the potatoes. Using a slotted spoon, remove the potatoes and let drain. Set aside until cool enough to handle.Return the potato-cooking water to a boil (without the potatoes), adding a little additional...
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