Tomato Dill Pasta Salad

Tomato Dill Pasta Salad

  • 3½ c. diced ripe tomatoes (about 1½ lbs.)
  • 2 tbsp. minced parsley
  • 1½ tsp. flowering dill
  • 2 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • ½ bell pepper, thinly sliced
  • Salt and pepper to taste
  • 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked

  1. In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
  2. Gradually stir in olive oil.
  3. For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
  4. When ready to serve, add salt and pepper; toss with hot cooked pasta.
  5. Makes 2 to 4 servings (about 3½ cups sauce).


Quick-Pickled Beets

Quick-Pickled Beets

  • 1 pound medium raw beets, tops trimmed, peeled, and sliced paper thin
  • 2 (4-inch-by-2-1/2-inch) pieces kombu (optional; a seaweed you can get a food co-op or Asian food store)
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 2-3 dill flower heads (about what’s in your box)

  1. Place the beets, dill and kombu(optional) in a 1-quart jar, leaving at least ½ inch of room at the top of the jar.
  2. Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
  3. Immediately pour the brine over the beets, making sure to cover them completely but leaving ¼ inch of room at the top of the jar.
  4. Let cool to room temperature, about 1 hour.
  5. Cover the jar with a tightfitting lid.
  6. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using.
  7. (The pickled beets can be kept in the refrigerator for up to 2 months.)


Turkish Zucchini Fritters

Turkish Zucchini Fritters
Recipe type: Appetizer
Cuisine: Mediterranean

  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork

  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.


Refrigerator Dilly Beans

Refrigerator Dilly Beans
Recipe type: Refrigerator pickles

  • ¾ c. apple cider vinegar
  • ¾ c. water
  • 1 Tbsp. honey
  • 1 tsp. kosher or non-iodized sea salt
  • 1 large clove garlic, sliced
  • ½ – 1 jalapeno, sliced, or ¼ tsp. red pepper flakes
  • ½ tsp. each whole black peppercorns & fennel seeds
  • 2 cups worth of green beans, trimmed to fit into jar leaving 1” headspace on top
  • A few thin slices of onion
  • A few sprigs of dill

  1. Sterilize a quart jar & lid. Blanch trimmed green beans for 30 seconds, drain, & cool in ice water. Drain. Bring vinegar, water, honey, salt, garlic, chile, peppercorns, & fennel to a boil, stirring to dissolve salt & honey.
  2. Let cool to room temperature.
  3. Pack green beans, onion, & dill prettily in jar.
  4. Pour cooled brine over beans.
  5. Attach lid & let cure in the fridge for at least 3 days before eating.
  6. Store in the fridge for up to 6 months. Makes 1 quart.
  7. Double or triple recipe to make more jars.


Savoy Cabbage Dolmas

Savoy Cabbage Dolmas
Recipe type: Appitizer

  • 1 head savoy cabbage, cored & leaves separated
  • 1⅔ cups water
  • 2 Tbsp. olive or Driftless sunflower oil
  • 1 cup white basmati rice
  • ¼ cup red onions, chopped
  • 2 Tbsp garlic, minced
  • 1 tsp. dried thyme, minced (or 2 tsp fresh)
  • 1 tsp. dried (or 1 Tbsp. fresh) dill
  • ½ tsp. each salt & pepper
  • Juice & zest of 1 lemon

  1. Trim the ribs off the largest leaves of the cabbage, reserving the smallest inner leaves. Steam the large leaves for about 4 minutes, until tender, soak in ice water until cool, & drain.
  2. Chop the inner leaves.
  3. Rinse rice in fine mesh strainer until water runs clear.
  4. Bring water to a boil. In a heavy bottomed medium sauce pan with lid, heat oil.
  5. Add onions & sauté for a couple minutes.
  6. Add chopped inner cabbage leaves & garlic.
  7. Add thyme, dried dill (if using fresh dill, add it at the end instead), salt & pepper & rinsed rice.
  8. Stir for a couple minutes. Add boiling water, cover, turn down heat, & cook until rice is tender & all of water is absorbed.
  9. Let cool for about 10 minutes, then fold in lemon juice & zest (& fresh dill, if using).
  10. Lay out a blanched cabbage leaf & put in enough filling to be able to roll it up like a cigar, or burrito.
  11. Place seam side down on a platter & repeat with remaining leaves.
  12. To serve, drizzle with a bit more oil & garnish with a sprinkling of thyme, dill, or parsley, if you wish.
  13. Eat warm or cold. Keeps for several days.


Refregerator Pickles

Refregerator Pickles
Recipe type: Condiment

  • 4 3 – 4 inch long pickling cucumbers
  • ¾ cup water
  • ½ cup white vinegar
  • ½ cup chopped fresh dill weed
  • 2 tablespoons and 2 teaspoons white sugar
  • 3 cloves garlic – or more if you’d like, chopped
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon pickling spice
  • ½ teaspoon dill seed
  • ¼ teaspoon red pepper flakes, or to taste
  • 1or 2 sprigs fresh dill weed

  1. Choose which way you want to have your cucumbers; thick slices, long and thin, thin slices, whole or halved.
  2. Combine all ingredients in a bowl and let sit covered at room temperature for a few hours or overnight.
  3. When it is time to put the cucumbers in jars, make sure that your jars are very clean; sterilize in the canner or dishwasher.
  4. Using a slotted spoon remove cucumbers from the brine and put in jars.
  5. Divide the brine between the jars to cover the cucumbers. Screw lids on tightly and place in refrigerator.
  6. Check after ten days to see if they are ready to eat!
  7. They will last at least a month in the fridge. Enjoy!