Asian 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...
read moreCreamy Strawberry Broccoli Salad
Makes 4 servings. 1 bunch Red Dog broccolini1 cup Red Dog strawberries, sliced1/8 cup almonds, sliced1/8 cup feta cheese, crumbled1/8 cup red onion, diced Creamy Dressing:1/4 cup lite mayonnaise1/4 cup low-fat greek yogurt1 Tablespoon lemon juice1/2 Tablespoon sugarSalt & pepper1/2 Tablespoon poppyseeds In a large bowl combine broccoli, strawberries, sliced almonds, feta cheese, and red onion. To make the dressing, whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt, pepper, and poppyseeds. Add the...
read moreSausage, Apple & Fennel Bake
Makes 2-3 servings. 1 Red Dog fennel bulb1.5 gala apples1/2 medium red onion4 mild Italian sausages1 1/4 tablespoons olive oil1/4 teaspoon salt1/8 teaspoon pepper2 sprigs fresh thyme (optional)White basmati rice (optional side) Preheat oven to 400 degrees. Cut one red onion into chunks. Transfer to a 9×13 baking dish. Break off the fennel fronds and set aside for later. Cut the knobby end off the fennel bulb. Cut the bulb in half vertically, then into thin strips. Add to the baking dish with the onions. Add olive oil,...
read moreRoot Veggie Gratin
Makes 4 servings. 2 tablespoons butter1 bunch Red Dog kohlrabi1 bunch Red Dog hakurei turnips1-2 cloves of garlic, minced1 cup Gruyere cheese, or a cheese of your choice, grated½-1 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage combined)¼ cup heavy cream¼ cup bread crumbs2 tablespoons parmesan cheese, grated2 tablespoons olive oilSalt and pepper to taste Preheat oven to 375°F. Peel and thinly slice kohlrabi roots. Thinly slice turnips with a knife or mandolin (no need to peel them). In a large bowl, mix the sliced...
read moreRoasted Kohlrabi with Goat Cheese & Tarragon
Makes 4 servings. 1 tablespoon sunflower seeds1 bunch Red Dog kohlrabi, greens removed, roots peeled and cut into rounds2 tablespoons extra virgin olive oil, divided1 tablespoon fresh lemon juice1/2 tablespoon minced shallotsSalt and pepper to taste1 ounce goat cheese, crumbled1-2 sprigs fresh tarragon, leaves removed and roughly chopped Preheat oven to 400°F and either lightly grease a baking sheet or line it with parchment paper. Toast the sunflower seeds by adding them to a small skillet over medium-low heat. Shake the pan...
read moreStrawberry Kohlrabi Salad
Serves 2. 3 cups chopped Red Dog red leaf lettuce leaves1 Red Dog kohlrabi1/2 pint Red Dog strawberries1 green pear1 green onion1/4 cup pecans, chopped1.5 tablespoons cold pressed flax seed oil (optional)1.5 tablespoons balsamic vinegar dressing Peel the kohlrabi and julienne the white inner flesh. Dice the pear, and slice the strawberries and green onions. Add the lettuce to a large bowl. Add the kohlrabi, pear, strawberries, and green onions. Top with the chopped pecans. Add the flaxseed oil and balsamic dressing and toss. Serve and...
read moreBroccoli Apple Salad
Serves 4-6. 1 bunch Red Dog broccolini1 garlic cloveScant 1/2 teaspoon fine grain sea salt1/4 cup almond butter3 tablespoons freshly squeezed lemon juice1 tablespoon honey2 tablespoons extra-virgin olive oil3 tablespoons hot water2 apples, cut into bite-sized pieces1/2 small red onion, thinly sliced1/2 cup candied walnuts or toasted walnuts1/3 cup pan-fried crunchy shallots1/4 cup chopped Red Dog chives Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccolini just long enough to take the raw edge...
read moreStir Fried Beef Bowls
Serves 4. For the beef:1 Tablespoon green garlic or garlic chives, minced2 Tablespoons tamari1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes1 Tablespoon grated peeled ginger1 Tablespoon maple syrup1 Tablespoon sesame oil1 pound ground beef (or ground pork or turkey)2 Tablespoons vegetable oil, dividedKosher salt Rice Wine Vinaigrette:⅓ cup rice wine vinegar⅓ cup sesame oil⅓ cup sunflower oil1 teaspoon minced green garlic or garlic scapes1 teaspoon minced ginger1 -2 teaspoons Shahiya...
read moreBok Choy with Miso Chive Dressing
Serves 4. 1 pound asparagus, tough end broken off and discarded1 bunch Red Dog bok choi, each cut in half lengthwise Miso Chive Dressing 1/2 ounce (1 tablespoon) ginger, peeled and roughly chopped1/2 teaspoon flakey salt4 1/2 teaspoons black and white sesame seeds, toasted1/2 ounce Red Dog chives, finely chopped1 1/2 tablespoons white miso paste3 tablespoons mirin3 tablespoons rice wine vinegar To make the dressing, pound the ginger and salt into a paste in a mortar and pestle or in a bowl with a spoon. Transfer to a bowl, add the...
read moreMaple Balsamic Glazed Hakurei Turnips
Protip: You can also glaze your baby carrots this way! 1 bunch Red Dog hakurei turnips1 Tablespoon butter2 teaspoons balsamic vinegar1 Tablespoon maple syrupSalt to taste Melt butter in a skillet over medium-low heat. Trim turnips and cut into quarters. Saute turnips in butter, shaking the pan occasionally, until turnips are lightly browned and fork tender. Remove from heat, add vinegar, syrup and salt, and toss to combine.
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