Kale Mashed Potatoes
2 pounds unpeeled Red Dog Potatoes, cut into 1 inch pieces4 garlic cloves, peeled⅓ cup extra-virgin olive oil, more for drizzling¼ cup chopped scallions4 cups finely chopped Red Dog Kale 2 tablespoons minced fresh Red Dog RosemarySea salt and freshly ground black pepperPinches of red pepper flakes (optional) Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid....
read moreZucchini Crisp
4 cups Red Dog Zucchini, peeled and cubed¼ cup white sugar⅙ cup lemon juice1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ cup brown sugar, packed½ cup rolled oats½ cup all-purpose flour¼ cup margarine Preheat the oven to 375 degrees. Grease a small baking dish. Mix zucchini, sugar, lemon juice, cinnamon, and nutmeg together in a large bowl until well combined. Pour mixture into the prepared baking dish. Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini....
read moreCreamy Roasted Garlic Pasta
Makes 4 servings. 4 cloves Red Dog garlic, thinly sliced1 1/2 pounds Red Dog zucchini (about 3 medium), grated3 ears Red Dog sweet corn, kernels cut off the cobs2 1/2 ounces Parmesan cheese, shredded (about 2/3 cup)2 tablespoons unsalted butter1 teaspoon kosher salt, plus more as needed3/4 teaspoon freshly ground black pepper, plus more as needed12 ounces dried short pasta, such as campanelle1/2 cup heavy cream Bring a large pot of heavily salted water to a boil. Meanwhile, melt the butter in a large straight-sided skillet or medium pot...
read moreCorn Spinach Salad with Lime-Honey Dressing
Makes 4 servings. ¼ cup fresh lime juice1 tablespoon honey3 tablespoons Red Dog cilantro1 fresh jalapeño pepper, seeded and chopped¼ teaspoon salt3 ears Red Dog sweet corn, cooked and cooled enough to handle1 ½ cups Red Dog spinach¾ cup Red Dog cucumber, chopped½ cup Red Dog tomato (1 medium), choppedIn a large bowl, whisk together the lime juice and honey. Add the cilantro, jalapeño, and salt; whisk to combine. Cut the corn from the cob and add it to the dressing. Stir in the spinach, cucumber, and tomato. Serve right away or cover and chill...
read moreTomato & Feta Salad
Makes 4 servings. 1/2 medium red onion, thinly sliced1 pint Red Dog sungold tomatoes2 tablespoons red wine vinegar1 clove garlic, mincedFlaky sea salt, such as Maldon1/4 cup extra-virgin olive oil1 medium Red Dog sweet pepper, seeded and cut into 1-inch pieces1/3 medium English cucumber, thinly sliced1 cup kalamata olives, pitted1/4 cup Red Dog dill fronds and tender stems, coarsely chopped1/4 cup fresh mint leaves, coarsely chopped1 cup crumbled feta cheeseFreshly ground black pepper Place the onion in a bowl of cold water and set aside...
read moreSaucy Beef & Broccoli
Makes 4 servings. 2 Tbsp cooking oil1 lb. good cut of beef, thinly sliced2 cups Red Dog broccoli florets3 Red Dog carrots, sliced2 sticks Red Dog celery, choppedToasted sesame seeds (optional)Cooked white rice For the stir-fry sauce:6 Tbsp soy sauce¾ cup water4 Tbsp brown sugar6 cloves garlic minced2 tsp grated ginger3 Tbsp sesame oil½ tsp ground black pepper2 tbsp cornstarch In a bowl, mix all ingredients for the stir-fry sauce. Set aside until ready to use. In a pan or skillet over medium-high heat, add about 1 Tbsp of cooking...
read moreSummer Succotash!
Makes 5 servings. 1.5 tablespoons unsalted butter, divided.75 tablespoon olive oil3/4 large sweet onion, diced2 cloves garlic, minced1/3 teaspoon salt1/3 teaspoon pepper3 ears Red Dog corn, cut off the cob3/4 cup Red Dog sweet peppers, finely diced9 ounces frozen lima beans or edamame, thawed (2.25 cups)3/4 tablespoon chopped fresh oregano Heat 3/4 tablespoon butter and olive oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper and cook, stirring often until the onion is softened and turning translucent, 3 to 5...
read moreCilantro – Lime – Red Cabbage Slaw
Makes 2-3 servings. 4 cups Red Dog red cabbage, finely chopped (about 1/2 a small head)1/2 cup red onion, sliced (about 1/4 of an onion)1/2 cup Red Dog cilantro, chopped2 Tablespoons lime juice1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)In a large bowl, combine red cabbage, red onion, cilantro, lime juice and salt. Massage with your hands, squeezing the cabbage for about 3 minutes. This helps break the cabbage down a bit, making it easier to eat. Serve immediately or store in an airtight container in the refrigerator for up to 4...
read morePotato Galette
Serve for brunch alongside poached eggs, or for dinner with a ribeye steak or Tuscan chicken! 1/3 cup bacon fat, plus more for greasing2 lb. Red Dog German butterball potatoes, unpeeled, very thinly sliced2 shallots, peeled, very thinly sliced2 oz. Parmesan, finely grated (about 1 c.)2 tsp. garlic powder2 tsp. fresh thyme leaves, plus more for serving1 tsp. chopped fresh rosemaryKosher saltFreshly ground black pepper Preheat oven to 425°. Grease a 10″ cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes,...
read moreSummer Steak with Corn and Tomatoes
Makes 3-4 servings. Steak1 1/4 to 1 1/2-pound skirt steak2 tablespoons brown sugar1 tablespoon kosher salt1 teaspoon sweet or hot smoked paprikaFreshly ground black pepper Salad2 ears Red Dog sweet corn2 tablespoons olive oil4 tablespoons apple cider vinegar1 teaspoon kosher saltFreshly ground black pepper1 clove garlic, minced4 scallions, thinly sliced (white and green)2 Red Dog tomatoes, diced1 jalapeño, seeds removed, finely chopped1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof Prep the...
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