Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.

 

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.

 

Brown Butter & Dill Brussels Sprouts

Ingredients:
1-pound Brussels sprouts, trimmed and quartered
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
3 Tbsp. slivered almonds
1 Tbsp. white-wine vinegar
1 Tbsp. chopped fresh dill
1/4 salt
1/4 tsp freshly ground pepper

Procedure:
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Steam sprouts for 5-7 minutes, or until tender. (Do not overcook!!!!)
2. Meanwhile, melt butter in a small skillet over medium heat. cook, swirling often, until the butter turns a nutty brown, 1- minutes. Stir in oil and scrape into a large bowl with a rubber spatula.
3. Add the Brussels sprouts, almonds, vinegar, dill, salt, and pepper and toss to combine.

 

Yogurt Dill Sauce for Cucumbers and Falafel

Make your own falafel or purchase ready-made. Break into large pieces and sprinkle atop this sauce. It is a perfect meal for a hot summer evening.

Ingredients:
6 oz plain yogurt
1 Tbsp Mayonnaise
2 Tbsp fresh dill weed- minced
1 cucumber-peeled and chopped
salt & pepper to taste

lettuce-torn into large pieces (opt.)
falafel-prepare according to directions.

Combine everything but the falafel and lettuce in a mixing bowl. Use lettuce to wrap falafel and sauce into and enjoy!

Dilled Crab Spread

Ingredients:
1 cup crab meat, flaked
1/2 cup mayonnaise
1/4 cup sour cream or plain non-fat yogurt
1 tsp dry dill weed (or 1/2 tsp fresh dill)
2 green onions including some tender green tops, finely chopped
1 tsp fresh lemon juice
a dash of Tabasco sauce
1/4 tsp salt

Procedure:
In a small bowl, mix together all ingredients. Cover and chill several hours before serving.

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

Procedure:
1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Sweet & Sour Borscht

Ingredients:
3 medium beets with leafy tops
2 Tablespoons salad oil
1 small onion, chopped
2 large carrots, diced
2 cups shredded red or green cabbage
1/4 cup lemon juice
2-1/2 Tablespoons dill weed
6 cups vegetable stock
salt and pepper to taste
1/2 cup plain yogurt or sour cream

1. Peel and coarsely chop (or shred) beets. (Only chop good leaves)
2. Heat oil in a 5-quart stock pot over medium heat. Add onion and carrots. Cook, stir occasionally, until vegetables are soft. (approx. 10 mins.)
3. Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to a simmer.
4. Reduce heat to low; cover and simmer until beets and cabbage are tender. (approx. 45 mins.)
5. Season with salt and pepper to taste.
6. Garnish each serving with dollop of yogurt.

New Potato and Beet Salad

Ingredients:
4 cups of water
1/4 tsp salt
5 large new potatoes (1 1/2 Ibs) unpeeled, scrubbed and halved.
1 medium cucumber, peeled, halved lengthwise, seeded and diced.
1 1/2 Ibs beets, trimmed to 1 inch of greens, and roots left attached.
1/4 cup diced red onion
1/2 cup chopped celery
fresh Dill vinaigrette (recipe below)
1/2 cup sour cream
1 Tbsp of prepared horse radish
1 large hard-cooked egg
chopped dill greens for garnish

FRESH DILL VINAIGRETTE
1/4 cup olive oil
3 Tbsp red wine vinegar
1/4 cup chopped fresh dill
1 Tbsp Dijon mustard
1/4 tsp salt
fresh ground pepper (to taste)
– whisk all ingredients together

Procedure:
1) Boil potatoes in 2 cups of water with salt for 20 minutes. cool, and cut into bite sized pieces.
2) Boil beets in 2 cups of water for 30-40 minutes. cool, slip off skins, slice crosswise and set
aside.
3) When beets and potatoes are being cooled, whisk together the vinaigrette.
4) In a medium bowl toss potato, cucumber, onion, celery, with a few Tbsp of dill vinaigrette.
5) In another medium bowl toss the beets with a few Tbsp of vinaigrette.
To serve:
1) Arrange beet slices around the outside of a large serving plate, mound potato mixture in the center of the beets (drizzle more dressing onto potatoes if needed).
2) Combine sour cream and horseradish, and spoon on top of potatoes.
3) Garnish with chopped egg and dill sprigs

Dilled Carrot & Pea Pod Salad

3 cups carrots chopped into 1-inch pieces
3 cups snow peas or snap peas

Dressing:
1/4 cup fresh lemon juice
1/4 cup minced fresh dill
2 T extra virgin olive oil
1/2 tsp salt
freshly ground pepper to taste

Procedure:
1. Steam carrots and peas until just tender, about 3-5 minutes.
2. Pour dressing over the carrots and peas and toss to coat evenly.
3. Chill for at least 1/2 hour

Dill and Maple Vinaigrette Dressing

 

In a mason jar combine the following and shake well or blend in a blender.
1/2 cup olive oil
1/3 cup apple cider vinegar
1/2 cup maple syrup*
2 T Dijon mustard
1 clove minced garlic
1/2 bunch fresh dill, chopped fine
Salt and pepper to taste.
*I have been known to half the amount of maple syrup for a less sweet (and expensive) version. It is still very tasty. Store in the fridge for up to one week.

 

Cool Mint and Cucumber Salad

Ingredient:
5 cups coarsely chopped cucumbers
1/2 teaspoon salt
2 cups yogurt
3 cloves garlic, minced
2 T fresh lemon juice
1 T minced fresh dill
2 T extra virgin olive oil
2 T minced fresh mint
10 large butter lettuce leaves, rinsed and chilled
salt to taste
freshly ground pepper to taste

Procedure:
1. In a colander, sprinkle the cucumbers with the 1/2 teaspoon salt, toss to coat and set aside to
drain for 15 minutes.
2. Place the cucumbers in a large bowl and add the yogurt, garlic, lemon juice, and dill. Toss gently, cover, and chill at least 3 hours.
3. Add the olive oil and half of the mint leaves.
4. Serve on a bed of lettuce sprinkled with the remaining mint, salt, and pepper.
Serves 4 to 6.

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.
 

Beet Salad with Dill

Ingredients:
6 medium beets, cooked, peeled, and diced
2 green onions (scallions), chopped
2 T Mayonnaise
2 tsp fresh lemon juice
freshly ground pepper to taste
2 T fresh minced dill

Procedure:
1. In a bowl, mix the beets and green onions with the mayonnaise.
2. Add lemon juice, pepper, and dill.
3. Toss gently.
4. Serve warm or cold.

Fingerling Potatoes & Green Beans with Lemon Dill Dressing

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.