Refreshing Cucumber Raspberry Salad
Makes 3 servings. 3 Red Dog mini cucumbersHalf-pint Red Dog raspberries1.5 tablespoons heavy cream.75 tablespoon red wine vinegar8 mint leaves3/4 tablespoon dillSalt and pepper Slice the cucumbers into very thin rounds with the help of a mandoline. On a large plate, mix half of the raspberries, heavy cream, dill, salt and pepper, and vinegar. Crush some of the raspberries as you mix. Add the sliced cucumber rounds and mix well. Add the chopped mint and the remaining raspberries. Serve immediately.
read moreMexican Ground Beef & Cauliflower
Makes 3 servings.1 Tbsp avocado oil or olive oil1 large yellow onion, diced1 pound ground beef1 head Red Dog cauliflower, chopped into florets (4 cups)1 bell pepper, chopped5 cloves garlic, minced2 Tbsp chili powder to taste¾ tsp sea salt to taste4 cups Red Dog spinach½ cup broth, water, or tomato sauceRice, beans, cheese, tortillas, and/or other side dishes to preference Heat the oil over medium-high heat in a large skillet, such as a 12″ non-stick skillet with a deep lip. Add the yellow onion and cook, stirring occasionally, until it...
read moreCurry Roasted Cauliflower with Basil
Makes 4 servings. 1 head Red Dog cauliflower2 cloves garlic3-4 Tbsp olive oil2 tsp curry powder, to tasteSalt and Pepper, to taste1 cup Red Dog basil, choppedFlaky salt for topping Preheat your oven to 350 F, using convection function if you have it. Peel the leaves off the cauliflower and chop the stem off. Chop it into medium-size pieces, cutting out any large stem pieces that remain. Put pieces on a baking sheet and set aside. Mince 2-3 cloves of garlic and add to the cookie sheet. Toss the cauliflower and garlic with...
read moreSkillet Casserole
Makes 4 servings. 1 pound ground beef1 Red Dog onion, chopped1 garlic clove, minced1 cup Red Dog carrots, chopped1 cup potatoes, cubed1 cup water1/2 cup uncooked long grain rice2 Tablespoons soy sauce1 teaspoon salt1/8 teaspoon pepper In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; crumble beef; drain. Stir in the carrots, potatoes, water and rice. Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and...
read moreDill Wilted Cabbage
Makes 4 servings. 6 cups Red Dog cabbage (green, red, or a mix)Juice of 1/2 lemon1 tsp fresh Red Dog dill2 tsp Dijon mustard1/3 cup rice vinegar1/2 cup extra virgin olive oil1/4 tsp kosher salt1/4 tsp fresh black pepper1/2 cup toasted walnuts (optional) Shred the cabbage and place in a heat-proof mixing bowl. Set aside. Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes. Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it...
read moreVinegary CSA Slaw
Makes 6 servings. 1/2 head Red Dog green cabbage1/2 lb. Red Dog carrots1 small Red Dog sweet onion3/4 teaspoons kosher salt, plus more to taste (around 1 – 1.5 total teaspoons)3 Tablespoons rice vinegar, plus more to taste2–3 Tablespoons fresh Red Dog dill, chopped1/4 teaspoon black pepper (optional)2 Tablespoons olive oil Chop the cabbage. You can either shred the cabbage or roughly chop it into bite-sized pieces. Shred the carrots, and chop the onion into thin crescents. Add the cabbage to a large bowl and sprinkle with 3/4 teaspoon...
read moreZucchini with Vinegar and Mint
Makes 2-3 servings. 1 pound Red Dog zucchini1/4 teaspoon salt, approximately1 bunch Red Dog purple green onions1/8 cup extra-virgin olive oil1/2 tablespoon red or white wine vinegar4-5 small mint leaves, shredded or torn (about 1/2 teaspoon, packed) Trim the ends of the zucchini and slice them crosswise into 1/3-inch thick rounds. Gather all the pieces in a bowl and toss them with 1/8 teaspoon of salt. Trim the root ends of the purple green onions and cut into 1-inch lengths. Pour the oil into the skillet and set over medium-high heat. After...
read moreWhite Fish with Fennel
Makes 2 servings. 1 lb. meaty, flaky white fish, like cod1 bulb Red Dog fennel, sliced1 shallot, sliced4 cloves garlic, roughly chopped4 small plum tomatoes, peeled and diced2 Tbsp olive oil1 ½ cups dry white wineJuice of 1/2 lemon1 large sprig parsley, choppedFresh-ground black pepperSaltCrusty bread Heat olive oil over medium heat in a large saucepan. Add the fennel and shallots and saute for a few minutes until they start to soften. Add garlic and saute for 2 minutes. Add wine and turn heat up to medium-high. Boil for 3 minutes. Add...
read moreCilantro Lime Green Beans
Makes 3 servings. Cilantro Lime Vinaigrette1.5 tablespoons extra virgin olive oil1.5 tablespoons fresh lime juice3 tablespoons packed Red Dog cilantro leaves plus more for garnishing1/2 clove garlic, finely grated with a microplaneKosher salt, to tasteFreshly ground black pepper Charred Green Beans0.75 lbs. fresh Red Dog green beans, trimmedExtra virgin olive oilFlaky salt such as Maldon, for finishing Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, grated garlic, salt and pepper in a small capacity food processor bowl....
read moreCoconut Kohlrabi Lemon Soup
Makes 4 servings. Olive oil for the pans and garnish1 bunch Red Dog kohlrabi1/2 cup onion, roughly chopped1/2 tablespoon garlic, roughly chopped1/8 cup white wine1/8 cup lemon juice, freshly squeezed1 3/4 cups vegetable stock3 sprigs fresh thyme1-2 bay leaves2/3 cups coconut milk1/8 teaspoon nutmeg1 1/4 teaspoons granulated sugarSea salt and freshly ground black pepper Prep the kohlrabi. Trim the stems off the kohlrabi and the peel them, either with a vegetable peeler or a paring knife. About ½ inch should be cut off each end, and then...
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