from MyRecipes.com 4 tablespoons plain low-fat yogurt 2 tablespoons light sour cream 1 teaspoon tarragon or white wine vinegar 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 2 chopped scallions, green part only 5 cups torn butter lettuce (1 head) 3 cups torn escarole (1 head) 1 cup frozen peas, thawed 2 ounces … Continue reading Lettuce and Escarole Salad
Kale and Beet Salad
Ingredients: 2 Bunches of Kale (stems removed sliced thin) 1 Large Golden Beet (peeled and sliced paper thin) 1 Large Red Beet (peeled and sliced paper thin) 1/2 cup Almonds (toasted) 1/2 cup Crumbled Feta 2 tablespoons Fresh Dill (chopped) 1 Clove Garlic (minced) 1 Red Onion (peeled and sliced paper thin) 3 oz Red … Continue reading Kale and Beet Salad
Kohlrabi Fritters
from CSA member Sarah Palkowitsch 1 medium to large size kohlrabi 1 red or yellow onion 1/2 cup all purpose flour (or gluten free all purpose or whole wheat) 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs, lightly beaten olive oil for frying Using a food processor with a grating disk, grate the kohlrabi … Continue reading Kohlrabi Fritters
Greek Omelet
From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet
Cream of Tomato Soup
Cream of Tomato Soup From The Zen Monastery Cookbook Ingredients: 2 onions, chopped 1 large potato, peeled and thinly sliced 1 stalk celery, minced 2 cloves garlic, minced 2 cups water 2 lb tomatoes or 1 28 oz. Can 1 tsp brown sugar 1 ½ tsp salt 1 tsp dill 1 tsp thyme ¼ c. … Continue reading Cream of Tomato Soup
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Winter Borscht
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
Bean/Pea and Cucumber Salad
Source unknown 1 pound green beans or sugar snap peas 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced 1 tablespoon walnut oil or peanut oil 2 tablespoons chopped walnuts 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon water 1 tablespoon fresh dill or 1 teaspoon dried dill 1/8 teaspoon … Continue reading Bean/Pea and Cucumber Salad
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Swiss Green Beans
Adapted from The Enchanted Broccoli Forest Ingredients 1 lb. fresh, whole beans, cleaned and destrung for the dressing: 3 TB fresh lemon juice 2 larges cloves garlic 1/3 c. olive oil 1 TB red wine vinegar ½ tsp. crushed tarragon ½ tsp dried dill weed ½ tsp. salt black pepper to taste 2 tsp dark … Continue reading Swiss Green Beans
Fox & Fawn Farm 