Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Cruciferous Salad With Peas And Parmesan

Cruciferous Salad With Peas And Parmesan 

Crunchy cabbage and tender kale come together in this salad that makes a great starter or side dish for a quick weeknight meal. It includes fresh peas, and in the winter, thawed frozen peas make a nice substitute. But the salad is equally delicious if you choose to leave them out altogether. Be generous with the parmesan as it adds a special touch to the vibrant flavor of the greens.

Ingredients:
½ bunch lacinato kale, chopped
1 T plus 1 tsp. extra virgin olive oil
2 cups thinly sliced green cabbage
¾ cup fresh peas, blanched
1 T chopped fresh dill
1 tsp. fresh lemon juice
½ tsp. fine sea salt, or to taste
¼ cup shaved Parmesan Reggiano
2 T dry roasted sunflower seeds
Directions:
Place the kale in a bowl and add 1 tsp. of the olive oil. Massage the oil into the kale for about 30 seconds with clean or gloved hands.

Add the cabbage and the remaining 1 T of olive oil and toss well. Add the peas, dill, lemon juices and salt. Toss again. Then top with the cheese and sunflower seeds. Serve right away.

Serves 2

Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.

Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.   Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) 

   pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

Amazing Spanikopita

Amazing Spanakopita

Experience the richness of Greek cuisine with this ultimate Spanakopita recipe. A perfect blend of crispy phyllo dough, earthy spinach, and tangy feta cheese, this dish promises a burst of flavor in every bite.
Prep Time: 45 mins. Total time 1 hr. 30 mins.

Utensils required:
Large sauté pan, Mixing bowls, Pastry brush, 9x13-inch baking dish
Sharp knife,  Measuring cups and spoons

Ingredients
1 lb fresh spinach leaves
1 cup crumbled feta cheese
1/2 cup olive oil
1/4 cup chopped fresh dill
1/4 teaspoon nutmeg
Salt and pepper to taste
16 sheets phyllo dough thawed
Additional olive oil for brushing

Directions:
Prepare the Spinach:
Preheat a large sauté pan over medium heat. Add spinach and cook until wilted. Drain excess water and set aside.

Make the Filling:
In a mixing bowl, combine wilted spinach, feta cheese, dill, nutmeg, salt, and pepper. Mix well.

Preheat the Oven:
Preheat your oven to 350°F (175°C).

Assemble:
Brush a 9x13-inch baking dish with olive oil.
Place a sheet of phyllo at the bottom of the dish, brush with olive oil. Repeat this step, layering and brushing each sheet, until you have 8 sheets layered.  Spread the spinach-feta mixture evenly over the phyllo.

Continue the layering process with the remaining 8 sheets of phyllo, brushing each with olive oil.

Bake:Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

Notes
Serving Suggestions:Cut into squares and serve hot.A side of Greek salad or tzatziki sauce complements the dish wonderfully.

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, 

   save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 

   extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon 

   "Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or 

    leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour 

   cream, heavy cream or cashew cream.  (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, 

   but delicious!)

Directions:
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 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!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it 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.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Dill Pickle Potato Soup

 

Dill Potato Soup Pickle

Pastrami On A Pretzel Bun

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe follow) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

Ingredients:

2 tbsp (30 mL) butter
1 onion, chopped
1 large carrot, shredded
3 cups (750 mL) chopped peeled russet potatoes, about 2 
2 cloves garlic, minced
Salt and freshly ground pepper
4 cups (1 L) unsalted chicken or vegetable broth
½ cup (125 mL) dill pickle liquid
½ cup (125 mL) sour cream, at room temperature
2 tbsp (30 mL) all-purpose flour
½ cup (125 mL) shredded dill pickles
1 tbsp (15 mL) chopped fresh dill, divided
¼ cup (60 mL) finely diced dill pickle

Directions:

Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft.

Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the fresh dill and season to taste with salt and pepper.

Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4

PASTRAMI ON A PRETZEL BUN

Hot pastrami on a chewy pretzel bun, a slather of mustard and melted Swiss cheese makes a very fine sandwich indeed. You may like the addition of sauerkraut for some extra punch, or leave it off for a milder sandwich. If the buns are small, you may want to make extras and serve one-and-a-half or two per person. Check a local bakery for pretzel buns, or get adventurous and make some yourself. A dense multigrain bun makes for a good alternative.
Ingredients:
12 oz (340 g) sliced pastrami
4 pretzel buns, cut in half
Yellow mustard
¾ cup (175 mL) drained sauerkraut (optional).
Freshly ground pepper
4 slices Swiss cheese

Directions:

Preheat oven to 400°F (200°C).

Divide pastrami into 4 equal portions. Place each portion in a separate pile approximately the same diameter as the buns on a large piece of foil. Wrap with foil and seal edges. Place on a baking sheet and heat in oven for 5 minutes or until sizzling. Place buns directly on oven rack and heat alongside pastrami.

Spread cut sides of buns with mustard, to taste. Using tongs, lift pastrami from foil, draining off liquid, and arrange on bun bottoms, top with sauerkraut (if using) and sprinkle with pepper. Top each with a slice of cheese. Leave sandwiches open and place on baking sheet.

Bake in oven for about 5 minutes or until cheese is melted. Place bun lids on sandwiches and serve hot.

Serves 4

Butternut Squash Salad with Feta Cheese and Olives

 Salty feta cheese and olives are the perfect flavor balance to sweet, caramelized butternut squash in this simple, satisfying side dish. Bulk the salad up with rotisserie chicken and serve over bulgur, rice, or couscous for a hearty fall entree.

Ingredients
8 cups diced butternut squash (from 2 medium squash)
1 red onion, diced
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon honey
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1/3 cup sliced pitted kalamata olives
1/3 cup chopped toasted walnuts
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat oven to 450°F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on rack after 15 minutes. Let stand until cool enough to handle.

Meanwhile, whisk together vinegar, lemon juice, honey, oregano, dill, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined.

Pickled Vegetables

 

Asparagus Pickles With Grape Leaves

The grape leaf imparts added crunch to the pickles. This recipe works for other vegetables, too. These are refrigerator pickles, not to be kept at room temperature. Allow the pickles to cure in the refrigerator for about a week for great flavor. Use any jars tall enough to accomodate the height of your asparagus. Asparagus pickle jars are especially pretty.  Recipe of Maureen Abood.

Ingredients:

2 pounds long, thicker asparagus
2 cups water
1/3 cup apple cider vinegar (white wine vinegar or standard vinegar are also fine)
1 tablespoon kosher salt
2 tablespoons sugar (or honey)
4 cloves garlic, peeled
4 small fresh grape leaves
2 sprigs fresh dill
1 teaspoon mustard seeds

Directions:

To blanch the asparagus, bring a large pot of water to boil.

Meanwhile, stack the asparagus on a cutting board and evenly cut the stems about 2 inches from the bottom. Discard cut stems.

Fill a large bowl with ice and water, stirring to separate the ice cubes. Place this near the pot of boiling water, as the asparagus will go directly from blanching into this ice bath.

Using a spider or large tongs, dip several spears of asparagus into the boiling water and hold there for 15 seconds and not longer! Repeat with the rest of the asparagus, leaving all of them in the ice bath together while the brine is made.

To make the brine, combine the water, vinegar, salt, and sugar. Bring the mixture a boil over medium heat, stirring until the salt and sugar begin to dissolve. Remove from the heat and stir until dissolved. Let the mixture cool; you can pour the brine into a glass measuring cup or a metal bowl to speed up the cooling.

Remove the asparagus from the ice bath to a board to drain. 

Place two grapeleaves in the each jar with vein-side facing in. Add two garlic cloves to each jar. Carefull fill each jar tightly with asparagus, tips at the top of the jar. Tuck a dill spear into the outer edge of each jar so it's visible. Add 1/2 teaspoon of mustard seeds to each jar. 

Using a funnel if you have one, pour the brine into the jars, half in each jar. Put the lid on the jars and refrigerate for about a week before serving. If you eat them sooner, they'll still be delicious!

Yield: 2 servings  2 Jars.

Tzatziki

Tzatziki

Ingredients:
3 Persian cucumber or 1 English cucumber
½ teaspoon salt
1-½ cups Greek yogurt
1-2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1-2 Tbsp fresh chopped dill(increase or decrease according to taste)
3 garlic cloves /minced
2 tbsp fresh chopped mint
Salt and pepper to taste

Directions
Grate the cucumbers. Toss cucumbers with salt in a small bowl. Firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yogurt, lemon juice, herbs and garlic in a medium bowl. Season with salt and pepper. Mix is well

When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with extra virgin olive oil, if you like. Add a side of warm pita bread, falafel, and your favorite vegetables.

Spanakopita

                                                        Sitto's Spanakopita
Your brunch dish for a big gathering of family is here. Sitto’s recipe is ginormous, so I’ve cut it down a good bit and changed up her ratios some (a little more cheese plus cream cheese, a less spinach). You can double this recipe and use a sheet pan with the large-size phyllo dough (about 14”x18”) if you like. Make the spanakopita ahead and fully bake it, or leave it unbaked in the refrigerator for a day, and bake it when you’re ready. If you do bake it ahead, reheat it in the oven at 350°F. Sitto makes it clear with red ink: bake the pie before cutting it into squares! Makes 12 servings.

Ingredients
1 8 oz. box frozen chopped spinach, thawed
1/3 pound feta cheese, crumbled (buy a block and crumble it yourself)
1/2 pound small-curd cottage cheese
3 oz. cream cheese, room temperature
2 eggs, lightly whisked
4 scallions, finely chopped
1 teaspoons kosher salt
few grinds black pepper
2 tablespoons chopped fresh dill
1 cup clarified butter, melted
1 pound package frozen phyllo dough, 9”x14”, thawed to room temperature, unopened until just before using

Directions:
Heat the oven to 350°F.

Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, stir the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and stir to combine. Stir in the scallions, spinach, salt, pepper, and dill.

Remove the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into a 13” x 9” x 2”-inch glass or metal (not dark) pan. Cover the phyllo stack with a damp kitchen towel to keep it from drying out.

Brush the bottom of the pan with a bit of the clarified butter. Lay one sheet of phyllo in the bottom of the pan and dab it with the butter. Lay another sheet over this one and butter it, repeating this with 8 more sheets (or half of the phyllo stack).

Spread the filling over the phyllo, and layer the remaining phyllo sheets on top, brushing butter over each layer, including the top layer.

Bake the pie for 30 to 40 minutes, or until golden. Cool for about 10 minutes.Use a sharp knife to cut the pie into squares, and serve warm.

Feta And Spinach Stuffed Chicken Breast

Feta and Spinach Stuffed Chicken Breast

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil

How to Make It

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Salmon And Asparagus Fusillli

SALMON And ASPARAGUS FUSILLI

Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have left over grilled lemons, squeeze fresh lemon overtop.
Ingredients:
10 oz fusilli or other pasta
1 tbsp olive oil
1 tbsp butter
2 large shallots or 1 onion, thinly sliced
1 lb asparagus, trimmed and cut into 2-inch lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup dry white wine
1 cup 35% cream
⅓ of the recipe Maple Lemon Grilled Salmon, broken 
   broken into chunks  Posted 8/11/2019
2 tbs chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.

2. Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ½ tsp salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.

3. Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.

4. Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.

5. Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.

Serves 4

Shrimp Saganaki

Shrimp Saganaki

Ingredients
2 tablespoons each of extra-virgin olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1 1/4 pounds), coarsely chopped
Salt
Crushed red pepper
1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

Directions:
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. 

Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Suggested Pairing
Grapefruit-scented Moschofilero.

Tzatziki Sauce

Tzatziki Sauce

Ingredients:
1 pound (1 pint) plain yogurt (whole milk or
   low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or 
   white wine vinegar
2 tablespoons freshly squeezed lemon juice
    (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

*

Directions:
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. 

You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Lemon And Dill Salmon With Warm Orzo, Spinach, Tomato And Feta Salad

LEMON AND DILL SALMON WITH WARM ORZO, SPINACH,TOMATO AND FETA SALAD

This recipe was shared by my favorite instructor at Great News Cooking School, Phillis Carey.  Each week she chooses a recipe from one of the many classes she has taught.  She is our favorite instructor who teaches with such ease and wit.

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Salmon:
4 large squares parchment paper 4 (6 oz.) 
   salmon fillets
Salt and pepper to taste
2 T. fresh lemon juice
2 T. dry white wine or vermouth
2 T. chopped fresh dill
3 T. unsalted butter, cut into 4 slices 
8 thin slices lemon

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Salad:
1 1/2 cups orzo
2 T. red wine vinegar

Serves 4.

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1 T. fresh lemon juice
3 T. finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper 
2 oz. fresh baby spinach

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1 1/2 cups grape tomatoes, cut in half 
1/2 cup toasted pine nuts
2 T. chopped fresh dill
1 cup crumbled sheep’s milk feta cheese (4 oz.)
2 T. chopped fresh green onions for garnish

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1. For the salmon, preheat oven to 425 degrees. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half to form triangles; open packets. Place a salmon fillet in the center at the fold. Season with salt and pepper and drizzle with lemon juice and wine. Sprinkle with dill and top with butter; lay 2 slices of lemon on top of each piece of salmon.

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2. Fold parchment over fish and starting at one end, fold and roll edges of parchment to enclose filling, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on two baking sheet. Bake for 15 minutes. Remove from oven, and let stand 5 minutes. Cut open packets and transfer contents with a spatula to serving plates. (Salmon etc. can also be wrapped in foil and grilled.)

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3. Meanwhile, make the orzo salad by bringing a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

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4. In a large bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper. Toss in the spinach, tomatoes, pine nuts, and dill. Add the warm orzo and toss to wilt the spinach a bit. Season to taste with salt and pepper. Serve immediately or set aside at room temperature. Set salmon to the side of the orzo and sprinkle all with chopped green onions. 

Leek Soup With Dill Oil

Leeks Being Prepared To Be Cleaned Leeks Chopped in Food Processor

Leek Soup With Dill Oil

I follow several blogs with great interest. A favorite is 101 Cookbooks which Heidi Swanson creates. Heidi is the author of several cookbooks and lives in the San Francisco area. As you might guess, much of her blog is devoted to vegetarian cooking but also so very nutritious. Recently a recipe made my taste buds perk up. My husband complimented me as he enjoyed the flavor.

Ingredients:

1 small bunch of fresh dill~1/2 oz.

9 tablespoons extra virgin olive oil

3 1/2 pounds leeks

6 tablespoons unsalted butter

fine grain sea salt

2 large thin skinned potatoes, thinly sliced

3 medium garlic cloves

6 1/2 cups good tasting vegetable broth

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Toasted almonds for garnish

Grated Gruyere cheese for topping

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Directions:

Use a food processor or blender to process the dill and olive oil into a creamy green emulsion. Set aside.

Cut the dark tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise too get in-between the layers, or make a few rough chops and give them a quick soak or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand if you wish.

In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 to 8 minutes. 

Now stir in the potatoes and garlic and cook uncovered, stirring regularly, for another 15 to 20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, reduce the heat and be sure to scrape the bottom of the pan when you are stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup use a hand blender, but this soup is great a little on the chunky side. 

Stir in the hot broth, adjusting the amount based on whether you want a thin or thick soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil. Serves 8 to 10