Steak Tacos with Cilantro-Radish Salsa
2 tablespoons vegetable oil, divided 1 pound skirt or flank steak Kosher salt, freshly ground pepper 1/2 cup Red Dog cilantro, leaves and stems divided 4-6 Red Dog radishes, trimmed, chopped 4 Red Dog purple green onions, purple and white parts only, thinly sliced 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped 2 tablespoons fresh lime juice 8 corn tortillas, warmed 2 ounces queso fresco or Cotija cheese, crumbled Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about...
read moreCreamy Kale Salad with Avocado-Lemon Dressing
For the Dressing: 1 clove raw garlic 2 avocados, peeled and pitted 1/4 cup freshly squeezed lemon juice 1 to 2 tablespoons water Salt and pepper to taste For the Salad: 1 bunch kale, stems removed, chopped into bite-sized pieces 1 cup grated carrots 1/2 cup pumpkin seeds 1 apple, cored and diced Start by making the dressing. Place a clove of garlic in the food processor or blender and pulse until fine. Add in the avocados, lemon juice and a little water, along with dashes of salt and pepper. Blend. You want it to be a sort of thin guacamole...
read moreSimple Root & Greens Soup
2 Tbsp. butter or olive oil 1 small yellow onion, medium-diced 1 lb. peeled Hakurei turnip, medium-diced 4 cups water or low-sodium chicken broth 1 bumch red Russian kale, washed and chopped Salt and pepper to taste 1/2 cup heavy cream (optional) Heat butter or oil in saucepan over medium heat. Add onions; cook slowly, sitrring occasionally, until they are translucent (don’t let them brown). Add the turnips and water/broth. Broing to a boil, then reduce to a summer and cook until the turnips are soft when pierced with a fork,...
read moreSpearmint Pear Chocolate Cake
14 tablespoons salted butter, softened (1 3/4 sticks) 2 1/4 cups sugar 6 large eggs 2 teaspoons baking powder 2 teaspoons vanilla extract 2 1/2 cups flour 1/2 teaspoon salt 10 ounces bittersweet dark chocolate (~70% cacao), cut with a knife in to small chunks 2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears) 2 1/2 tablespoons fresh spearmint (packed) Preheat the oven to 400° F. In a mixer, cream the butter and sugar. Add the eggs, mixing well, then add the baking powder and vanilla extract. Mix the flour...
read moreGrilled Garlic Scapes
Toss whole garlic scapes with enough olive oil to coat, plus salt and pepper to taste. Grill over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt When done, the scapes will be charred in spots with the texture of asparagus and a sweet, mellow, garlicky flavor.
read moreSimple Lemon Pasta with Pea Greens
1 bu. pea greens Zest of 1 large lemon 1/4 cup lemon juice 1/3 cup extra-virgin olive oil 1 cup grated parmesan cheese, plus extra for garnish Fresh ground black pepper, to taste 1/2 lb. spaghetti 1/2 cup pasta water (reserved from when you cook the spaghetti) Kosher salt, to taste Chop pea greens into thirds and set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. Cook spaghetti in very salty water until al dente. Reserve 1/2 cup of the pasta...
read moreBok Choi with Garlic and Ginger
2 Tbsp. olive oil 1 bu. baby bok choi, sliced in half 1 tsp. minced ginger 2 cloves garlic, minced 2 Tbsp. water Salt and pepper Heat the oil in a wok or sauté pan on medium. Add the ginger and garlic and stir for 30 seconds. Add the bok choi and use tongs to turn and stir fry the bok choi in the garlic and ginger for 2 minutes. Pour water into the pan, cover and let cook for 2 minutes more. Turn off the heat, add salt and pepper and serve.
read moreTurnips and Chard with Ham
1 bu. Hakurei turnips, cut into cubes 1 1/2 Tbsp. olive oil 1 cup cooked ham, coarsely chopped 2 garlic cloves, chopped Leaves from 1 bu. chard, chopped 2 bay leaves 2 Tbsp. white wine vinegar Salt and pepper Brown the turnip cubes in the olive oil. Add the ham and garlic, then cook until the garlic is aromatic. Add the chard, bay leaves, vinegar, salt and pepper, then cover and steam for 4-5 minutes.
read moreArugula Salad
As served at Pizzeria Bruciato, a Red Dog customer on Bainbridge Island ½ lb. arugula ½ cup golden raisins ½ cup toasted pine nuts 4 oz. thinly sliced Parmesan cheese Lemon Vinaigrette: ½ cup olive oil ¼ cup fresh squeezed lemon juice Zest of one lemon 1 tsp. Dijon mustard 2 cloves garlic, minced ½ tsp. salt ¼ tsp. black pepper Make the vinaigrette. In a bowl, toss the arugula with the vinaigrette (dress to your taste, you may have leftover vinaigrette). Arrange on plates. Top with the raisins, pine nuts and Parmesan....
read moreBraised Radishes & Leeks
1 bunch radishes 2 leeks 2 Tbsp olive oil 3/4 cup vegetable broth – or enough to cover the vegetables 3/4 of the way 5 sprigs thyme Sea salt to taste Black pepper to taste Prepare the radishes by trimming them and gently scrubbing or washing them clean. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek slices. In a large skillet over medium high heat, heat the...
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