RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water

PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: CARROT TOP SOUP

YIELD: 4 bowls

ACTIVE TIME: 15

TOTAL TIME: 25

INGREDIENTS

·       6 small to medium carrots with tops and roots

·       2 tablespoons butter

·       3 tablespoons white rice

·       2 large leeks, white parts only

·       2 thyme or lemon thyme sprigs

·       2 tablespoons chopped dill, parsley, or celery leaves

·       salt and freshly ground pepper

·       6 cups vegetable stock, chicken stock, or water

PREPARATION

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

RECIPE: Creamy Vegan Dill Salad Dressing

Serves: 6-8

Ingredients:

• ½ cup cashews
• water for soaking
• ½ cup chopped fresh dill
• 1 shallot
• 2 cloves garlic
• 2 tsp. salt
• 2 tsp. fresh ground pepper
• ¾ cup water
• 2 tbsp. lemon juice
• ½ cup olive oil
• additional salt and pepper to taste

Instructions:

1. Soak the cashews in water to cover for at least an hour.
2. Drain and rinse the cashews.
3. Place all of the ingredients except for the olive oil in a blender or food processor.
4. Process the dressing. Slowly add in the olive oil with the processor or blender going.
5. Transfer the dressing to a bottle.
6. Store in refrigerator.
7. Enjoy!

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

RECIPE: Shamir Yogurt Soup

Difficulty Level: EASY

Note: For those of you who like tzatziki and other cucumber soups, this soup was invented by my Israeli cousins, The Shamirs. It so happens that shamir means dill in Hebrew, so this is a great pun since it uses dill as a main ingredient. Don't forget the walnuts - they are a great addition! -Aliya Cheskis-Cotel

Ingredients:

-Equal proportions yogurt to water (get a big container of yogurt, empty it into a bowl, fill container with ice water and empty the water into the bowl)

-Peeled cucumbers sliced very thinly
-1 tbsp. Oil
-1 tbsp. Vinegar (not Balsamic)
-crushed garlic
-walnuts (whole)
-a big bunch of dill (aka shamir), chopped (or cut up with scissors)
-salt
-pepper

Combine all ingredients, and enjoy!

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: Dill Potato Salad

Difficultly level: Easy

Ingredients:

1.5 lbs potatoes

1/2 cup mayonnaise (preferably homemade)
1 red onion
1 TBS dijon mustard
1-2 TBS white wine vinegar
Bunch of fresh dill
Salt and pepper

Directions:

1. Dice potatoes into equal, bite sized pieces

2. Add potatoes to boiling water and cook until tender

3. Drain, and allow potatoes to cool

4. Dice the red onion and chop dill

5. Mix remaining ingredients in with cooled potatoes

Enjoy!

RECIPE: Orzo, Green Bean, and Fennel Salad with Dill Pesto

Yield: Makes 6 servings
Difficulty Level:

Ingredients:

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions:

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.

Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth to make pesto. Season dressing with salt and pepper.

Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in pesto dressing. Season salad to taste with salt and pepper.

RECIPE: Basic vinaigrette for the perfect summer salad

Difficulty level: Easy

1/4 cup white-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

Pinch of sugar (or honey, brown sugar, agave...)

3/4 cup extra-virgin olive oil

Optional: minced garlic, shallot or fresh herbs. Substitute different vinegars or lemon juice. Add Parmesan or blue cheeses.

Combine ingredients and shake in a jar!

RECIPE: Radish, Cherry Tomato, Strawberry & Herb Salad

Difficulty Level: Beginner
Time: 10 min.
Servings: 2-3 as side dish

Ingredients:

1 - 1 1/2 c. sliced radishes

1 c. cherry tomatoes (other small varieties such as sungold tomatoes work nicely, too)
1 c. very ripe, quartered strawberries
1 - 1 1/2 c. loosely packed herb leaves (I used equal parts basil and mint, but other herb combos such as lemon balm, dill, etc. can work)
4 Tbs. organic plain yogurt (I used low-fat Stonyfield plain yogurt)
2 Tbs. pure maple syrup

Instructions:

1. Mix all of the salad ingredients together in a medium bowl.
2. In a small bowl, stir together the yogurt and maple syrup, and pour over the salad.
3. Mix well and serve immediately.

RECIPE: Cold Cucumber and Zucchini/Summer Squash Soup

Difficulty Level: Easy!

 1 large cucumber (or about 5 Kirby cucumbers worth)

 3 small summer squash or zucchini

 1 small container 2% fat Greek yogurt

 3/4 C sour cream

 3/4 tsp mustard powder

 Large handful mint and dill

 1 clove garlic

 Salt and pepper to taste

 
Blend all ingredients in a food processor or vitamix. Chill for min of 6 hours (ideally overnight). This served 4 as a first course.

Submitted by Sarah Marder

RECIPE: Radish Tips and Recipe

STORAGE:

- Store radish bulbs and tops unwashed in separate plastic containers, or wrapped separately in paper towels or cloths, in the refrigerator drawer
- Stored this way, the greens will last 3-4 days, and the bulbs will last about 1 week

PREPARATION:

- Clean radishes well before eating.  Radishes do not need to be peeled (except for black radishes). 
- East whole, or slice, chop, grate or dice as desired.
- Raw radishes are delicious in salads, on vegetables platters with dips, and on sandwiches.
- Radishes can also be cooked.  They can be steamed, sautéed or stir-fried.
- Radish greens can be eaten raw in salads or they can be cooked as you would other greens.

RECIPE:
Cucumber Salad with Radish and Dill
Difficulty Level: EASY

Ingredients

• 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, thinly sliced
• 4 large radishes (about 6 ounces), thinly sliced
• Zest and juice of 1 lemon
• 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
• 2 tablespoons white-wine vinegar
• 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
• 1/2 teaspoon sugar
• 1 garlic clove, crushed with the flat side of a large knife
• Coarse salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon olive oil

Directions

1. Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.

RECIPE: Pesto Variations

Difficulty Level: EASY

 

We recently got a lot of great ingredients for pesto.  The garlic scapes can be made into a robust, very garlicky pesto on their own, but I prefer using a few garlic scapes in a batch of herb pesto to add a subtler flavor. The trick is to blend the scapes in olive oil first, because they need more time through the blender than the herbs do -- add in softer ingredients once the scapes are pulverized. Try the following combinations for a delicious topping for pasta, rice, salmon or chicken:

2 scapes, 3 TB olive oil, 1 tsp salt, 1 good squeeze of a lemon, and the entire bunch of fresh dill, trimmed and washed (this is actually delicious in chicken soup!)

2 scapes, 3 TB olive oil, 1 tsp salt, 1 TB parmesan, plus the bunch of spinach or arugula or kale, trimmed, washed, and boiled for 1-2 minutes and then mostly drained.

OR the whole bunch of scapes, 3 TB olive oil, 1 tsp salt, 1  good squeeze of a lemon and the fresh dill PLUS the slightly cooked spinach/arugula/kale. 

 

 

I went easy on the salt because I knew I'd be putting mine on smoked salmon, but you'll probably want to add a little more salt and possibly pepper depending on what you decide to use these for.

Submitted by Adrienne Mishkin

RECIPE: Cauliflower-Leek Kugel with Almond-Herb Crust

Makes 8 servings

Ingredients

• 8 cups cauliflower florets (from 2 medium heads of cauliflower)
• 6 tablespoons olive oil, divided
• 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
• 6 tablespoons unsalted matzo meal
• 3 large eggs
• 1/2 cup chopped fresh parsley, divided
• 1/2 cup chopped fresh dill, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup almonds, toasted, chopped

Preparation

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

RECIPE: Kitchen Tips - How to Keep Your Herbs Happy

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.

Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.

Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

------------

Here is Ann's own tip for the basil: "I like making pesto out of the basil, but if I don’t have time to make it right away, to keep the basil from going bad I pluck the leaves and wash them, then process them in the food processor with olive oil. I put the processed basil in a small deli container, smooth the top and cover with olive oil. This can be refrigerated until I’m ready to make pesto, and then just tossed back in the food processor with the other ingredients."

RECIPE: Shaved Fennel Salad

Note: If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close.

Ingredients:

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin

2/3 cup / .5oz/ 15g loosely chopped fresh dill

1/3 cup / 80ml fresh lemon juice, plus more if needed

1/3 cup / 80ml extra virgin olive oil, plus more if needed

fine grain sea salt

4 or 5 generous handfuls arugula

Honey, if needed

1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)

1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

RECIPE: Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

From Farmer John’s Cookbook

Serves 4 to 6

4 cucumbers, peeled, seeded, and chopped (about 4 cups)
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 teaspoons salt
2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions (or any herb garnish of your choice).

RECIPE: Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill

12 servings
• PREP TIME: 1 hour
• TOTAL TIME: 3 hours 30 minutes

Ingredients
• 1 1/3 pounds medium zucchini, trimmed
• 1 teaspoon coarse kosher salt
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 1 cup coarsely crumbled feta cheese
• Canola oil (for frying)
• Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
• Additional chopped fresh dill (for garnish)

Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

Preparation
• Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
• Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.
• Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
• Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

RECIPE: Parsnip, Potato, and Turnip Puree Casserole

From Bon Appetit

Yield: 10 servings

Ingredients:

6 tablespoons butter, divided

3 tablespoons olive oil

1 1/4 cups chopped onion

1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes

1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes

1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes

2 garlic cloves, chopped

2 cups vegetable broth

2 tablespoons (1 oz) cream cheese

4 tablespoons chopped fresh dill, divided

1/2 cup panko (Japanese breadcrumbs)

Procedure:

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

2. Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

3. Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until

golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store

airtight at room temperature.

5. Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over

vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).

Sprinkle with 2 tablespoons dill.

Submitted by Stephanie Leonard