Kale and Shiitake Fried Rice
1/4 cup vegetable oilOne 1/2-inch piece of fresh ginger, peeled and minced6 scallions, thinly slicedKosher salt3/4 pound shiitake mushrooms, stems discarded, caps sliced1/2 lb. Red Dog stir fry mix2 stems Red Dog green garlic, minced4 cups day-old cooked short-grain white rice3 large eggs, lightly beaten1 1/2 tablespoons rice wine vinegar1 tablespoon oyster sauce or 1/2 tablespoon soy sauceIn a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring...
read morePork Cutlets With Green Garlic Salsa Verde
¼ cup chopped parsley3 tablespoons chopped mint2 tablespoons finely chopped chives2 tablespoons finely chopped Red Dog green garlic1 tablespoon lemon juice1 teaspoon kosher salt, more as needed⅛ teaspoon chile flakes½ cup plus 1 tablespoon extra virgin olive oil4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)Black pepper, as neededCombine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of...
read moreSimple Sauteed Pea Greens
1/4 pound pea greens1 green onion (optional)1 tablespoon extra-virgin olive oilSalt to tasteLemon juice to taste (optional) Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines. If you want to add a bit of extra flavor, mince the green onion. Heat a very large frying pan or a wok over high heat. Add a splash of oil. Once the pan or wok is hot, add the green onion, if using, and cook, stirring, until fragrant, about 30 seconds. Add the pea...
read morePork Chops & Bok Choi with Sesame Garlic Glaze
3 Tbsp. soy sauce1 1/2 Tbsp. sesame oil1 1/2 – 2 tsp. Vietnamese chili garlic sauce4 pork chops, 5/8″ thick2 heads Red Dog bok choi Combine soy sauce, sesame oil and chili garlic sauce in a large, deep plate or dish. Place pork shops in the mixture, turning to coat all surfaces. Let stand at room temperature, turning the chops occasionally, while you prepare coals in an outdoor grill to medium-high heat. When coals are ready, remove chops from the marinade and grill them until just done, 3-4 minutes on a side. Meanwhile, grill the...
read moreRoasted Raab Pizza
Pizza crustPizza sauce or pestoMozzarella cheese1/2 lb. Red Dog Raab MixYour choice other toppings (cooked sausage, mushrooms, olives, peppers, onions, etc.)Preheat your oven to 400 degrees (or follow the instructions for your pizza crust recipe/package). Top your pizza with sauce then cheese, then other toppings (if using), then raab last. Raab should be on top so it gets nice and crispy. Bake pizza for 10-15 minutes (again follow your recipe/package). Raab should be crispy, mostly brown but not burned. Enjoy!
read moreBaked Stuffed Collards/Chard/Kale Rolls
2 bunches Red Dog Collards/Chard/Kale1 lb chorizo sausage1 cup dry rice, cooked1 1/2 to 2 cups marinara sauce4 to 6 oz shredded cheddar cheese, dividedPrepare rice. Trim stems of collard/chard/kale leaves. If using collards or kale, boil a pot of water large enough to cover the greens. Drop the greens into boiling water and keep in the hot water until they are bright green and very soft. Remove from the water. Drain. (Chard does not need to be pre-cooked.)Cook chorizo. Combine cooked rice and chorizo. Add about...
read moreLemon Chicken Stir Fry
2 tablespoons extra-virgin olive oil1/2 medium onion, diced2 cloves garlic, minced or crushed1 pound boneless skinless chicken breast, cut into bite-sized pieces1/2 lb. Red Dog stir fry mix, choppedZest of one lemon2 tablespoons fresh lemon juice1 teaspoon brown sugar1/2 teaspoon smoked paprika1/2 teaspoon kosher or sea salt, or to tasteFresh cracked black pepper, to tasteHeat a large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.Add the chicken,...
read moreApple, Beet, Carrot & Kale Salad
1 large apple (green or red), cored and julienned2 raw red or golden Red Dog beets, peeled and julienned1 ½ cups Red Dog carrots, julienned3 – 4 Red Dog kale leaves, center vein removed and chopped⅓ cup cranberriesPepitas or sunflower seeds, to garnishOrange Dressing4 tablespoons orange juice1 tablespoon apple cider vinegar2 teaspoons dijon mustard2 dashes onion powderPinch of saltCouple grinds of fresh black pepperDressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set...
read moreRoasted Beet and Mizuna Salad
5 baby red beetsSaltFreshly ground pepper1/8 c. balsamic vinegar3/4 tsp. honey3/4 tsp. Dijon mustard1/4 c. vegetable oil1 tbsp. vegetable oil1 bunch mizuna6 basil leavesZest of 1/4 lemon3 oz. French feta Roast the beets: Preheat oven to 350 degrees F. Place 3 beets each on four 12-inch squares of aluminum foil. Bring foil up to create packets; add a pinch of salt and 1/4 cup water to each before sealing. Roast beets in a pan until tender, about 1 hour. When cool, scrape off skins with a paring knife. Cut each beet into 6 wedges. Make the...
read morePolenta Al Forno with Collard Greens
1 bunch collard greens, cut into 1” strips with stems removed2 cups whole-milk ricotta1/8 teaspoon cayenne pepper1/8 teaspoon freshly grated nutmegZest of 1 lemon5 tablespoons grated parmesan cheese4.5 ounces extra-sharp cheddar cheese, gratedKosher saltFreshly ground black pepper1 cup polenta Fill a large pot with water and bring to a boil. Add collard greens and blanch for two minutes. Drain in a large colander and allow to cool down completely. Meanwhile, cook the polenta using the instructions on the package. Expect to about 1 cup polenta...
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