Thymed Zucchini Saute
1 Tablespoon olive oil 2 Red Dog Farm zucchinis, quartered lengthwise and halved 1/4 cup finely chopped onion 1/2 vegetable bouillon cube, crushed 2 tablespoons minced fresh parsley 1 teaspoon minced fresh Red Dog Farm thyme In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
read moreThyme-Roasted Cabbage
1 Red Dog Farm green cabbage 2 Tbsp. butter, melted 1 bunch Red Dog Farm thyme, chopped Salt and pepper to taste Cut cabbage into 4 wedges. Brush with melted butter; season with chopped thyme, salt and pepper. Lay each wedge on a thyme sprig on a parchment-lined baking sheet. Roast at 400 degrees F until the cabbage leaves are crisp, 25 to 30 minutes.
read moreCrunchy Bok Choi Salad
Dressing 1/3 cup veggie oil 1/2 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons sesame oil 2 tablespoons low sodium soy sauce 1/2 teaspoon hot chili sauce Salt and pepper to taste Salad 1 cup sliced almonds 1 package ramen noodles, broken up (without the seasoning packet) 2 tablespoons butter 1 tablespoon brown sugar 1 bunch Red Dog Farm bok choi 1/2 cucumber, spiralized or chopped 2 Red Dog Farm carrots 1/3 Red Dog Farm sweet onion 1 cup dressing Whisk all dressing ingredients together and set aside. Toss the almonds, ramen noodles,...
read moreRoasted Cauliflower
Basic roasted cauliflower is delicious in its own right, but for a fancier version, try adding different spices and herbs to give your cauliflower an Italian, Indian, or Mexican-inspired flavor! 1 head Red Dog Farm cauliflower 2 to 3 tablespoons extra-virgin olive oil, as needed ¼ teaspoon fine sea salt Freshly ground black pepper, to taste Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter the...
read moreGreen Beans with Sweet Onion Vinaigrette
1/2 cup finely chopped Red Dog Farm sweet onion 1/2 tablespoon red wine vinegar 1/2 tablespoon grainy Dijon mustard 1 pound Red Dog green beans, trimmed 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped Red Dog Farm Italian parsley Stir together onion, vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Marinate about 10 minutes. Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry....
read moreWarm Potato, Fennel & Onion Salad
Serves 2. Can be made several hours in advance. 1 lb. Red Dog new potatoes, cut in half 1/4 Red Dog Walla Walla onion, cut into 1-inch pieces 1/2 Red Dog fennel bulb, trimmed, cut into 1-inch pieces (reserve the fronds) 2 Tbsp balsamic vinegar 2 Tbsp agave nectar 1-1/2 tsp Dijon mustard 1/4 cup extra-virgin olive oil (not fruity), plus 1-2 tsp for roasting 1/4 tsp kosher salt 1/8 tsp fresh black pepper Preheat oven to 425°F. Place potatoes, onion, and fennel on a rimmed baking sheet. Drizzle with 1-2 teaspoons of olive oil and season with...
read moreRoasted Chicken Thighs with Fennel & Lemon
2 pounds bone-in, skin-on chicken thighs (4 to 6) 1 bulb Red Dog fennel 4 large cloves garlic 1 Meyer or regular lemon 2 tablespoons olive oil 2 tablespoons dry white wine 1 teaspoon kosher salt Freshly ground black pepper Cooked rice or bread, for serving (optional) Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the...
read moreRoasted Sage Broccoli
1 head Red Dog broccoli ½ red onion, sliced 8 fresh Red Dog sage leaves, torn 2 tablespoons extra-virgin olive oil ½ teaspoon salt ½ teaspoon garlic salt ¼ teaspoon ground black pepper Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Chop broccoli into florets. Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat. Roast in the preheated oven until broccoli is...
read moreRed Dog Slaw
1 head Red Dog red cabbage 1 bunch Red Dog carrots 1 head Red Dog broccoli 1/2 pound Red Dog sugar snap peas 1 tablespoon Dijon mustard 1 garlic clove, minced 1/3 cup extra-virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons lemon juice 1 tablespoon honey, as needed for sweetness Salt and pepper, to taste Shred the cabbage. Slice the carrots into thin rounds. Chop the peas into 1/4″ sections. Chop the broccoli into thin, bite-sized sections. (If you happen to have kohlrabi, radishes, or green cabbage in your fridge, shred...
read moreRubbed Sage
Making rubbed sage transforms this herb into a light, fluffy powder used in many Italian and Greek dishes as well as traditional Thanksgiving stuffing. 1. Dry the Sage Tie the ends of your sage sprigs together so that the leaves get plenty of airflow. Hang the bundle upside-down in a dry place for four to six weeks until the leaves become crispy. If this is in a dusty place, tie a paper bag over the bundle. (To speed up this process, you can dry your sage in a dehydrator or in the oven.) 2. Rub the Leaves into Powder Pluck the leaves off the...
read more