Stuffed Sweet Dumpling Squash
Makes 2 to 4 servings. 2 Red Dog sweet dumpling squash1 large yellow onion, chopped into medium dice2 tablespoons grapeseed or canola oil8 ounces white mushrooms2 cloves garlic, minced2 tablespoons soy sauce1/2 cup finely chopped pecans1 cup cooked farro or brown rice1/2 cup dried cranberriesFreshly ground black pepper4 tablespoons parsley, minced very fine2 tablespoons sage, minced very fine2 tablespoons Red Dog rosemary, minced very fineA little oil for brushingSmoked paprika for garnish (optional) Preheat the oven to 425°F. Line a...
read moreBraised Potatoes & Escarole
Makes 6 servings. 1 Tbsp. unsalted butter1 Tbsp. olive oil1 lb. Red Dog red potatoes, halved and chopped into slices1 large yellow onion, halved through the stem end and thinly sliced crosswise2 sprigs fresh thyme2/3 cup chicken stock2 tsp. sherry vinegar1/2 tsp. saltFreshly ground pepper, to taste1 head Red Dog escarole, cored, halved lengthwise and roughly chopped1 orange For the orange vinaigrette:1 tsp. Dijon mustard1 Tbsp. white wine vinegar1 tsp. finely grated orange zest2 Tbsp. fresh orange juice1/2 tsp. saltFreshly ground pepper,...
read moreBrussels Sprouts Casserole
Makes 4 servings. 1 tablespoon extra-virgin olive oil1 pound Red Dog Brussels sprouts, quartered at the root end (or halved if small) 2 tablespoons unsalted butter 1 Red Dog leek, white and light green parts, halved and sliced 1/4-inch-thick Kosher salt and freshly ground black pepper 1 teaspoon chopped fresh thyme 2 cloves Red Dog garlic, sliced 1.5 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup heavy cream 1/8 cup grated Parmesan 1...
read moreGarlicky Sautéed Escarole
Makes 4 servings. 1 large head Red Dog escarole4 cloves Red Dog garlic1/2 small lemon2 tablespoons olive oil1/4 teaspoon red pepper flakes (optional)1/4 teaspoon kosher salt, plus more as needed Tear the escarole leaves into rough 2-inch pieces. Rinse the leaves well in a colander. Drain well, but do not dry. Thinly slice garlic cloves. Juice the lemon until you have 1 tablespoon. Heat olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and red pepper flakes if desired, and sauté until...
read moreSimple Sauteed Greens
Makes 3-4 servings. 1 bunch Red Dog kale1 bunch Red Dog mustard greens4 tablespoons olive oil1/3 Red Dog yellow onion, coarsely chopped3 cloves garlic, finely chopped1/2 teaspoon lemon zest1/4 teaspoon red pepper flakes or hot sauce (optional)1/4 teaspoon sea salt1 tablespoon fresh lemon juiceOptional garnishes: Dukkah spice blend, za’atar spice blend, toasted pine nuts, or almonds Trim the stalks from the greens, if they are more then ¼ inch thick. Chop the stalks ¼ inch pieces. Put the chopped stalks in a large sauté...
read moreOrange-Braised Fennel & Carrots
Makes 3 servings. 1 tablespoon olive oil1 bulb Red Dog fennel, cut into 6 wedges1 bunch Red Dog carrots, greens removed1/2 cup chicken stock1/2 cup fresh orange juice2 cloves garlic, choppedSalt and freshly ground black pepper Heat the olive oil in a large straight-sided saute pan. Add fennel and carrots, and brown the fennel on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.
read moreHomemade Pumpkin Pie
1 Red Dog pie pumpkin3/4 cup sugar1/2 tsp. salt1 tsp. ground cinnamon1/4 tsp. ground cloves1/2 tsp. ground ginger1/4 tsp. ground nutmeg2 eggs, at room temperature1 cup unsweetened condensed milk1 pie crust Preheat the oven to 350 degrees. Once the oven is hot, place the whole pumpkin, stem and all, in the oven on a baking sheet. After an hour or so, take the pumpkin out and let cool. You can carefully cut the pumpkin in half to help it cool down a little faster. The skin and flesh should be easy to cut through. Once it is cool enough to...
read moreCilantro-Lime Jalapeño Chicken Salad
Makes 4 servings.2 large skinless chicken breasts Salt and pepper2 stalks celery1 Red Dog carrot1 small yellow onionFresh thyme2 bay leaves2 cups chicken stock (or 1 cup chicken stock, one cup water)1 jalapeño, diced4 Tbsp Red Dog cilantro, coarsely chopped1 lime, juiced¼ red onion, diced1/3 cup mayo (to taste)1 Tbsp Dijon mustard1 Tbsp cuminSalt & pepperFor Serving:Ripe avocadosHawaiian Rolls or other breadSeason the chicken breasts liberally with salt and pepper.Chop the onion, celery, and carrot into 1″ pieces. Place them...
read moreMiso-Maple Roasted Roots
Makes 6 servings.6 medium Red Dog carrots, peeled and cut on the diagonal into 1-inch pieces2 large Red Dog beets, trimmed, peeled, and cut into eighths1/4 cup maple syrup2 tablespoons olive oil2 tablespoons yellow miso1 tablespoon chopped fresh thyme, plus extra for garnish1 tablespoon chopped fresh rosemary, plus extra for garnish2 teaspoons kosher salt1 teaspoon black pepper3 tablespoons lemon juiceHeat oven to 425°F. Place beets and carrots on a parchment-lined baking sheet.Combine maple syrup, olive oil, miso, thyme, rosemary, salt, and...
read moreRoasted Butternut Squash with Spinach & Cranberries
Makes 6 servings.3 cups Red Dog butternut squash, diced1 large red onion, chopped1 1/2 tablespoons olive oil1 teaspoon kosher salt1 teaspoon fresh ground pepper1 1/2 cups Red Dog spinach1/2 cup dried cranberriesPreheat oven to 375 degrees. In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine. Spread the squash mixture in an even layer on a baking sheet. Roast the squash for 25-30 minutes or until fork tender and golden. Transfer the squash to a serving bowl and toss with the spinach and cranberries. Serve...
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