Simple Grilled Purple Sprouting Broccoli
Purple sprouting broccoli and raabs can be cooked like asparagus. When grilled, the leaves become crisp and salty, and the heat brings out the sweetness in the stems. 1 bunch purple sprouting broccoli (or raab)2 Tbsp. olive oilA couple shakes of salt Remove the rubber band from your broccoli and put the broccoli in a large bowl. Drizzle olive oil over broccoli, add a few shakes of the salt shaker, and swish the broccoli around in the bowl to coat. Grill for about 5 minutes per side, until leaves start to become crispy. Serve...
read moreCSA Slaw
1 Tbsp. ginger, grated3 Tbsp. sunflower or sesame oil¼ c. cider vinegar1 Tbsp. sugar1 clove garlic, mincedSalt & pepper to taste1 Red Dog chioggia beet, grated2 Red Dog carrots, grated2 cups Red Dog purple savoy cabbage, very thinly sliced or shredded¼ c. green onions, minced2 Tbsp. fresh parsley, choppedWhisk ginger, oil, vinegar, sugar, garlic, salt & pepper. Toss dressing with veggies. Garnish with green onions & parsley.
read moreCoconut Milk Braised Collards with Squash
1 Tbsp. unsalted butter1/2 small shallot, finely chopped1 clove garlic, peeled and finely grated1/2″ piece of ginger, peeled and finely grated1 bu. Red Dog collard greens, shredded2/3 cup (half of a 13.5 ounce can) unsweetened full-fat coconut milk1/2 Tbsp. soy sauce1/4 tsp. ground turmeric1/4 tsp. crushed red pepper flakes1/2 Red Dog butternut squash, peeled and diced into 1/2″ piecesKosher salt and freshly ground pepper2 scallions, white and light green parts only, thinly sliced2 Tbsp. cilantro, leaves and stems finely chopped...
read moreDaikon Risotto
2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 large onions, finely chopped (2/3 cup)1½ teaspoons fresh thyme leaves2 large cloves garlic, minced1 pound Red Dog purple daikon radishes, finely chopped1½ teaspoons sea salt1 cup short-grain italian rice (risotto)⅓ cup dry white wine4 to 4½ cups warm veggie broth½ cup freshly grated asiago cheese¼ teaspoon black pepperCracked black pepper Heat the butter and oil in a large, heavy-bottomed saucepan over medium heat. When the butter has melted, add the onions and cook for about...
read moreBeet and Goat Cheese Spread
1 lb. Red Dog Farm beetsOlive oil1/4 cup goat cheeseFreshly ground pepperSaltPreheat the oven to 400 degrees. Place the beets on a sheet of foil. Drizzle oil over top, and fold up into a packet. Roast for 45 minutes to 1 hour until the packet is soft when you squeeze it.Once the packet is cool enough to handle, slip the beet skins off and discard. Place the beets in the bowl of a food processor. Add the goat cheese Process until you get a uniformly bright magenta spread (alternatively, mash with a potato masher or fork). Add 1/4...
read moreSpaghetti Squash with Mustard Greens Pesto
Serves 4.1 Red Dog Farm spaghetti squash1 cup Red Dog Farm mustard greens pesto1-3 Tablespoons olive oil, if desiredGrated Asiago or Parmesan cheese, to tasteOptional: ½ pound Italian sausage, cooked and crumbledPreheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half lengthwise and scoop out the seeds for the compost.Place squash halves face down on a rimmed baking sheet. Pour a cup of water onto the sheet. Bake for 30 to 45 minutes, depending on the size of the squash, until it gives when you squeeze it. Remove from oven and...
read moreMustard Greens Pesto
⅓ cup shelled pecans (can be broken)1 bunch Red Dog Farm mustard greens2 cloves garlic½ cup shredded Asiago cheese½ teaspoon salt, plus more for the water if neededSeveral grinds freshly ground pepper⅓ cup olive oilPreheat a small dry skillet over medium high heat. Add in the pecans, and toast, shaking occasionally, until they are fragrant and start to brown. Remove from heat and set aside to cool.Blanch the mustard greens by giving them a solid 3 minute dunk in simmering salted water, then scooping them out and letting them drain....
read moreCollards, Carrots & French Green Lentils
1 bunch Red Dog Farm collards4-5 Red Dog Farm carrots1/2 cup French green lentils1 small leek1 clove garlicOlive oilSea saltLemon juice (optional)Chopped parsley (optional)Pick through lentils for pebbles, then give them a rinse and boil them with a pinch of salt for 20-30 minutes, until tender.In the meantime, clean and chop your leek and mince your garlic. Peel and slice your carrots at a sharp angle to maximize the surface area for cooking. Chop off the collard stems and cut the leaves into one-inch squares.Heat a pan on medium heat, then...
read moreAlmond & Radicchio Tagliatelle
Salt8 ounces dried tagliatelle3 1/2 ounces dry-roasted almonds1 handful pitted black olives1 large clove garlic1/2 pound Red Dog Farm radicchio1/4 cup olive oil2 teaspoons ground turmericFreshly ground black pepper1/4 cup chunk Parmigiano-Reggiano cheeseBring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions, but do not drain the water.Line a plate with a few layers of paper towels.Coarsely chop the almonds and olives. Peel the garlic clove (leave whole).When the pasta is done,...
read moreHerbed Carrots
1 pound Red Dog Farm carrots1 tablespoon olive oil1/4 cup chopped onions or shallotsKosher salt and freshly ground black pepper, to taste1/2 tablespoon chopped fresh Red Dog Farm thyme leaves1/2 tablespoon chopped fresh Red Dog Farm rosemary leaves1/2 large orange, cut into 4 wedgesWash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped...
read more