Kohlrabi Slaw with Cilantro, Jalapeño and Lime
Makes 4 servings. 1 bunch Red Dog purple kohlrabi1/2 cup cilantro, choppedHalf a jalapeno, minced1/4 cup chopped scallionZest and juice from one orangeZest and juice from one lime Citrus Dressing1/4 cup olive oil1/4 cup fresh orange juice (juice form one orange)1/8 cup lime juice plus 1 Tbsp. (juice from one large lime), or more to taste1/4 cup honey1/2 tsp kosher salt1 Tablespoon rice wine vinegar Trim and peel kohlrabi. Trim off the two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks....
read morePower Greens Frittata
Makes 6 servings. 2 tablespoons extra virgin olive oil2 shallots, minced2 cloves Red Dog garlic, minced8 large eggs¼ cup milk, any kind½ cup grated Parmesan or Pecorino Romano cheese½ teaspoon salt¼ teaspoon black pepper1 bag Red Dog power greens Preheat oven to 400°F. Pour olive oil into a 10 inch cast iron or oven-safe skillet over medium heat. Once hot, add the shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook an additional minute until fragrant. Remove from heat and set aside. Whisk the eggs and milk...
read moreCarrot Top Salad Dressing
Makes 1/2 cup. 1 packed cup Red Dog carrot tops (only tender leaves, thick stems removed), washed and dried1/4 cup extra virgin olive oil3 tablespoons water1 small garlic cloveA squeeze of lemon juiceSalt and pepper to tasteOptional: Zest of one-half lemon Wash and trim the tops, discarding some of the thick stems and making sure everything you use is vibrant and fresh, not wilted or yellow. Add them to a blender, add the garlic, salt and pepper, lemon juice, olive oil and water, lemon zest if using. Blend until creamy, then season with salt,...
read moreSnap Pea Salad
Makes 4 servings. 1 pound Red Dog sugar snap peas2 Tablespoons sesame seeds2 teaspoons coriander seeds3 Tablespoons rice vinegar2 Tablespoons neutral oil2 teaspoons honey (or to taste)1/2 teaspoon sesame oil3/4 teaspoon salt2 cloves garlic, finely chopped1/4 cup toasted almonds Trim the snap peas of the stems and strings Toast the sesame seeds in a dry pan over medium heat until they’re a little darker and fragrant. Remove and add the coriander seeds to the pan. Toast until fragrant. Grind the coriander seeds into a coarse powder using a...
read moreBeef, Snap Pea and Broccoli Stir-Fry
Makes 4 servings. 1 cup uncooked brown rice1/2 lb. stirfry beef4 Tbsp sesame oil, divided1 tsp rice vinegar1 Tbsp soy sauceFew cracks of garlic pepper grinder1 bunch Red Dog broccolini2 cups Red Dog sugar snap peas In medium saucepan, bring 2 1/2 cups of water to boil. Add 1 cup of uncooked brown rice, return water to boil and then reduce heat to low. Cover and simmer for 45-50 minutes, or until brown rice has softened. Marinate stirfry beef strips in 2 Tbsp sesame oil, rice vinegar, soy sauce, and cracked garlic pepper. Add 1 Tbsp sesame oil...
read moreBroccolini with Lemon and Feta
Makes 4 servings. 1 bunch Red Dog broccolini1 pint grape tomatoes, halved (about 2 cups)1 small red onion, peeled, quartered and cut into 2-inch wedges1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving3 Tablespoons olive oil, plus more for serving1 teaspoon ground cumin½ teaspoon red pepper flakesKosher salt and black pepper2 (6- to 8-ounce) blocks feta, cut into 1-inch slicesCooked orzo or farro, for serving½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional) Heat the oven to 400 degrees...
read moreMarinated Fava Beans
Makes 3-4 servings. 1.3 pounds Red Dog fava beans2 tablespoons sherry or red wine vinegar2 tablespoons extra-virgin olive oil1 medium garlic clove, finely minced (about 1 teaspoon)2 sprigs fresh rosemary1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Bring a pot of salted water to a boil. While the water heats, remove the fava beans from their long pods. Once the water boils, add the fava beans and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse under cold water. Pop the bright green fava beans...
read morePan Fried Scapes & Favas
Makes 2-4 servings. 1 lb. Red Dog fava beans (or more)Several Red Dog garlic scapes1 Tbsp. olive oilPinch sea saltSplashes of lemon juice or balsamic vinegarFeta, to tasteToast (optional) Shuck the fava beans from the pod and cook them in boiling water until tender. Rinse in cold water and peel away the outer skin of the beans. Chop garlic scapes into bite-sized pieces and fry them quickly in a pan of hot olive oil until tender. Shake the pan as they cook and sprinkle with a pinch of sea salt. Add the cooked fava beans and toss everything...
read morePork Chops with Strawberry Sauce
Makes 4 servings. 1 pint Red Dog strawberries, remove stems and slice berries2-3 sprigs rosemary2-3 Tablespoons balsamic vinegar1 Tablespoons honey2 tablespoons plus 1 tablespoon unsalted butter2-3 Red Dog garlic scapes, chopped4 thinly sliced boneless pork chops In a medium saucepan, mix together strawberries, vinegar, honey and rosemary. Bubble gently and stir until strawberries begin to break down and sauce becomes syrupy. Remove from heat and set aside. Season to taste adding additional vinegar and honey if necessary. (The sweetness of...
read moreStrawberry Oatmeal Bars
For the Strawberry Bars:1 cup old-fashioned rolled oats gluten free if needed¾ cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free⅓ cup light brown sugar¼ teaspoon ground ginger¼ teaspoon kosher salt6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)2 cups Red Dog small-diced strawberries about 10 ounces, divided1 teaspoon cornstarch1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon1 tablespoon granulated sugar divided For the...
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