Category: Dill

Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

12/18/2024

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Ingredients

1 bunch beets
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1 bunch radishes
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon cracked black pepper

Yogurt Sauce

1/2 cup Greek yogurt
3 garlic cloves, minced
2 tablespoons chopped dill
Pinch of sea salt
Cracked black pepper

Instructions

Preheat oven to 400 degrees F. Move the rack to the middle position. 
Remove the greens from the beets and the radishes and scrub them clean.
Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.
Transfer the beets to a baking sheet and bake them for 20 minutes.
While the beets are baking, prepare the radishes. Halve them if large. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.
After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.
While the roots are roasting, make the yogurt sauce.
Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt so keep that in mind.
Remove the beets and radishes from the oven and plate them in a serving dish. Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.

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Creamy Garlic Soup

12/11/2024

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Ingredients

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced (if using as a garnish)
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Preparation

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes.
Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes.
Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt.
Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
If using garlic as a garnish, combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

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Honey Glazed Carrots and Celery

9/20/2023

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Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

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Creamy Chilled Cucumber Soup

7/12/2023

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Ingredients

1 English cucumber, peeled and cut into thirds
1 cup Greek yogurt or more
2-3 tablespoons fresh lemon juice
1 garlic clove, minced
2 scallions, thinly sliced
1 teaspoon dried dill or 1 tablespoon fresh dill
2 tablespoons finely chopped mint
Salt and black pepper, to taste
Garnish:
• 2 slices cucumber rounds per bowl
• Mint sprigs
• Olive oil

Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth
2. Taste and adjust seasoning if needed.
3. Chill for at least 2 hours.
4. Serve with your choice of garnish.

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Cucumber, Tomato, Mushroom Salad

6/21/2023

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Ingredients

1 large cucumber, sliced (and chopped if you prefer)
8 white mushrooms, sliced (or equivalent mushroom of your choice)
6 oz. plain yogurt
1/2 cup fresh dill, chopped
1/4 cup red onion, thinly sliced & chopped
1/2 cup cherry tomatoes cut into quarters
1 lemon, juiced
2 tablespoons vinegar
2 tablespoons olive oil
salt and pepper, to taste

Directions

Combine all ingredients in a medium bowl and toss.
Serve immediately for nice, crisp mushrooms.
Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. Suggest you have one serving right away, and then another later, so you can enjoy both ways.

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Simple Cream of Celery Soup

9/28/2022

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Ingredients

2 tablespoons olive oil, or butter
1 onion, diced
4 garlic cloves, minced
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
Garnish: Celery leaves

Instructions

Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
Serve garnishing with celery leaves if desired.

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Quick Dilly Green Beans

8/4/2022

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This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.

Ingredients

1 pound green beans
Fresh dill sprigs
2 whole garlic cloves, sliced thin
½ teaspoon red pepper flakes (optional)
1 teaspoons minced garlic (optiona)
2 cups water
1 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar

Instructions

Wash green beans and remove the stems. Cut the green beans making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
Prepare the pickling jar: Add cut green beans to the jar, fitting tightly, and add dill sprig and other desired a tall jar and add optional seasonings.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to 3 months in the refrigerator.

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Cold Cucumber Soup

7/20/2022

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Ingredients
2 large cucumbers
½ cup shopped green onion
½ teaspoon salt
1 teaspoon dried dill weed (or fresh equivalent)
1 16 oz container plain Greek yogurt

Preparation
1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces.
2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended.
3. Refrigerate at least 1 hour until well chilled.
4. Serve. Garnish with fresh dill weed or radish slices if desired.

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Dandelion Greens Salad

5/25/2022

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INGREDIENTS

1 bunch dandelion greens washed, drained and trimmed**
3 green onions chopped (white and green parts)
OR 1 small chopped red onion
2 teaspoons dried dill, or fresh equivalent
¼ cup extra virgin olive oil
juice of ½ lemon
salt and pepper to taste

**Substitutes for dandelion greens

mustard greens
arugula
watercress
baby spinach
curly endive
raddichio
kale

PREPARATION

Place all the ingredients, up to olive oil, in a large bowl and toss together.
In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad.

ADDITIONAL OPTIONAL INGREDIENTS

Tomatoes chopped
Hard boiled eggs
Radishes
Pepper flakes
Parmesan cheese

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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

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Chilled Cucumber Dill Soup

8/8/2018

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Serves: 4

4 medium to large cucumbers, coarsely chopped
1 cup plain yogurt
1 clove garlic, pressed
1½ teaspoons fresh lemon juice
1 scallion, diced
1 tablespoon fresh dill, shredded, plus 4 fronds for garnish
1 tablespoon good green olive oil
Salt and white pepper to taste

Optional: 4 tablespoons crumbled feta cheese
¼ cup croutons

Place cucumbers, yogurt, garlic, lemon juice, diced scallion, shredded dill, and 1 tablespoon of olive oil in a blender or processor. Blend until completely smooth.
Strain puree through a large sieve over a large bowl. Press down hard on the solids. Discard remaining solids.
Season soup with salt and pepper
Cover and chill for at least 2 hours.
Pour soup into four serving bowls. Garnish with fresh dill fronds and serve.
If desired, top each bowl with a few crumbles of feta cheese and croutons.

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Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

Creamy Garlic Soup

Honey Glazed Carrots and Celery

Creamy Chilled Cucumber Soup

Cucumber, Tomato, Mushroom Salad

Simple Cream of Celery Soup

Quick Dilly Green Beans

Cold Cucumber Soup

Dandelion Greens Salad

Carrot Mustard Slaw

Chilled Cucumber Dill Soup

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