-2 medium-large kohlrabi (~1 1/4 lbs.)
-1/2 c. plain full fat goat milk yogurt or cow’s milk yogurt
-2 T. minced dill
-2 T. minced parsley
-1 lg. clove of garlic, minced
-2 T. fresh lemon juice
-1 t. honey
-2 T. extra virgin olive oil
-a few healthy pinches of salt & pepper
-1/4 c. sunflower seeds, lightly toasted
-1/2 c. raisins, soaked in hot water for 10 minutes and
-1/4 t. sumac (optional but recommended)
-sm. handful of micro greens (or sprouts)
-salt and pepper to taste
Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.
In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.
Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins.
Divide between plates and top with a sprinkle of sumac and micro greens. Enjoy!
-3 c. cauliflower florets
-1 sm. fennel bulb
-1 1/2 T. olive oil, divided
-Zest from 1/2 lemon
-1/4 t. sea salt
-1/4 t. pepper
-1/2 c. chickpeas, drained and rinsed if using canned
-1 t. capers, chopped
-1 T. lemon juice
-2 t. fresh dill, minced
-1/2 recipe for polenta or cooked grain (like quinoa)
Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.
Place in a roasting pan and drizzle with 1/2 tablespoon olive oil, lemon zest, salt, and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Once the cauliflower is tender, remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill, and remaining 1 tablespoon olive oil. Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain. Enjoy!
Serves 4 to 6
-2 T. (1/4 stick) butter
-1 lb. carrots, peeled, thinly sliced
-1 red bell pepper, finely chopped
-1/4 c. water
-1 T. minced fresh dill
-Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add carrots and sauté until crisp-tender, about 3 minutes.
Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.
Season with salt and pepper. Enjoy!
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
-1 1/2 t. caraway seeds
-2 T. extra-virgin olive oil
-1/2 t. dried crushed red pepper
-1 red bell pepper*, cut into 1/3-inch-thick rings
-1 green bell pepper*, cut into 1/3-inch-thick rings
-1 yellow bell pepper*, cut into 1/3-inch-thick rings
-1 med. onion, cut into 1/4-inch-thick rounds,
separated into rings
-6 3 x 1/2-inch strips lemon peel (yellow part only)
-2 garlic cloves, thinly sliced
-1/4 c. chopped fresh dill
-1 T. fresh lemon juice
*Any color bell peppers can be used really. The various colors
just make the salad more colorful.
Stir caraway seeds in large nonstick skillet over medium heat
until fragrant, about 1 minute. Stir in oil and crushed red
Add all peppers, onion, lemon peel and garlic. Increase heat to
medium-high and sauté until vegetables are crisp-tender,
about 7 minutes.
Transfer pepper mixture to large bowl. Mix in dill. Cool.
Remove lemon peel. Mix in lemon juice. Season with salt and
pepper and serve. Enjoy!
Adapted from Bon Appétit, 6/98, on epicurious.com
-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper
Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.
Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.
Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).
Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!
1 lg. cucumber, peeled and thinly sliced
1 sm. red onion, thinly sliced
2 c. cherry tomatoes, cut into halves
½ c. minced parsley
2 T. red wine vinegar
¼ c. extra virgin olive oil
1 t. honey
½ t. dry mustard
½ c. fresh chopped dill
¼ t. salt
½ t. black pepper
Place the cucumbers, onions, tomatoes, and parsley in a large salad bowl.
In a small bowl whisk together the vinegar, olive oil, honey, mustard, dill, salt and pepper.
Pour the dressing over the vegetables and toss well. Can be served at room temperature or chilled for
several hours. Enjoy!
Adapted from blog follower MegaNice9 at
vegetarianunderground.com… Read the rest
-1-2 zucchini (14 oz. worth )
-1 garlic clove, finely sliced
-4 1/2 oz. feta cheese, crumbled
-2 T. finely chopped fresh mint
-2 T. finely chopped fresh oregano
-zest of 1/2 lemon
-2 T. all-purpose flour
-2 eggs, beaten
-9 oz. strained plain yogurt
-1 T. finely chopped fresh dill
Top and tail the zucchini and cut them in half lengthwise. Cut out the center and seeds (if there are any) as this part is too watery for frying. Grate all zucchini.
Put the zucchini into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, salt, pepper and eggs. Mix well.
Heat oil in a large, wide frying pan over medium heat. For each fritter, drop 1/4 cup of the batter into the pan, leave space in between each and cook for 2-3 minutes on each side.
Remove, drain on paper towels and keep warm until you cook the rest of the mixture.
To make the dip: Mix the yogurt and the dill, season to taste.
Serve the fritters hot with the dip. Enjoy!