Cilantro Ginger Carrots
Makes 4 servings. 1 tablespoon butter1 bunch Red Dog carrots, greens removed, roots sliced diagonally1-1/2 teaspoons minced fresh ginger root2 tablespoons chopped Red Dog cilantro1/2 teaspoon salt1/4 teaspoon pepper In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper, then serve.
read more20-Minute Kielbasa Cabbage Potato Skillet
Makes 4-5 servings. 1 pound Red Dog potatoes, chopped into 1-inch pieces½–1 teaspoon kosher salt, adjusted to taste1/2 teaspoon freshly ground black pepper1 tablespoon refined coconut oil or light olive oil, plus more only if needed1 small onion, chopped into 1/2-inch pieces3 cloves garlic, minced1 pound kielbasa, sliced thin1/2 medium head Red Dog green cabbage, sliced into ribbons, about 4 cups’ worth2 tablespoons water Chop the potatoes, rinse them, and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon...
read moreCilantro Lime Slaw
The Red Dog crew often enjoys a version of this slaw as a topper for tacos during our group lunches, and it’s delicious and refreshing! Makes 8 servings. 14 ounces Red Dog green cabbage, thinly sliced1/2 small red onion, petite diced1/2 cup Red Dog cilantro, chopped1/3 cup olive oil1/4 cup lime juice2 teaspoons honey1/2 teaspoon ground cumin1/4 teaspoon garlic powderKosher saltFresh cracked pepper Add cabbage, onion, and cilantro to a large bowl. In a measuring cup, combine olive oil, lime juice, honey, cumin, garlic powder, and a...
read moreTurnip Hash and Fried Eggs
Makes 2 servings. 1 bunch Red Dog hakurei turnips, greens removed and roots cut into 3/4-inch cubesCoarse sea saltFreshly ground pepper2 tablespoons grapeseed oil or other neutral, heat-tolerant oil1 stalk green garlic, trimmed and chopped (white and light-green parts only)2 tablespoons unsalted butter4 eggs1 tablespoon minced parsley Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set...
read moreSheet Pan Sausage and Veggies
Serves 5. 1 lb. Red Dog green beans1 small head Red Dog cauliflower1 large bell pepper, any color2 Tbsp. olive oil2 tsp. garlic powder2 tsp. onion powder¼ tsp. kosher salt¼ tsp. pepper1 12 oz. package mild Italian chicken sausage or sausage of choice Heat oven to 400 degrees Fahrenheit. Trim the ends of the green beans, then chop into halves or thirds (depending on your preference). Break cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. Remove the...
read morePan-Seared Zucchini with Garlic and Basil
Makes 4 servings. 1 pound Red Dog zucchini, halved lengthwise and sliced into 1/2-inch thick pieces1 teaspoon kosher salt2 Tablespoons extra virgin olive oil2 Tablespoons red or white wine vinegar1 clove garlic, minced2 Tablespoons neutrally flavored cooking oil (like vegetable, grapeseed, or avocado oil)10 leaves fresh Red Dog basil, thinly sliced or chopped In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices. Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper...
read moreChickpea Salad Sandwiches
Makes 2 servings. 1 avocado1/2 cup Greek yogurt 1 tsp lemon juice 1/4 tsp salt 1/4 cup chopped fresh Red Dog parsley1/4 cup chopped fresh cilantro1/4 cup sliced Red Dog green onions (about two)1 15oz. can chickpeas4 leaves Red Dog red romaine lettuce4 slices bread Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It’s okay if the avocado is a bit chunky still. Drain the can of chickpeas, then add them to the bowl with the avocado...
read moreScallion-Ginger Beef & Broccoli
Makes 4 servings. ⅓ cup reduced-sodium tamari or soy sauce¼ cup low-sodium chicken broth2 tablespoons brown sugar2 tablespoons cornstarch, divided1 pound sirloin steak, thinly sliced3 tablespoons peanut or canola oil, divided1 bunch Red Dog broccolini½ cup sliced Red Dog green onions, plus more for garnish1 tablespoon finely grated ginger1 teaspoon finely grated garlic2 cups cooked brown riceCrushed red pepper for garnish Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining...
read moreSeared Scallops with Snap Peas & Pancetta
Makes 4 servings. 3 teaspoons canola oil, divided~1 pint (or more) Red Dog sugar snap peas, trimmed and diagonally sliced¼ teaspoon kosher salt, divided¼ teaspoon black pepper, divided1 ½ ounces diced pancetta2 large Red Dog green onions, sliced1 ½ pounds large sea scallops4 lemon wedges Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add...
read moreAsian Snap Peas & Broccolini
Serves 2-3. 1 pint Red Dog snap peas 1 bunch Red Dog broccolini 1 Tbsp sesame oil1 Tbsp Bragg’s liquid aminos1 Tbsp furikake (optional)Sesame seeds (optional) Fill a large pot with water and bring to a boil. Remove the tops and strings from the snap peas. Place them in boiling water until they turn bright green, 1-2 minutes. Remove from water and pat dry, then do the same thing with broccolini. Place both veggies in a bowl and toss with your sesame oil, Bragg’s, and furikake. Top with additional furikake or...
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