Tag Archives: dill recipes

Roasted Cauliflower Hummus

Inspired by all the cauliflower dishes on menus today and the great appreciation of a vegetable that for many years was out of favor, here is a delicious hummus celebrating cauliflower! It’s brightened with lemon juice and given texture with the use of several garnishes. The most interesting garnish being popcorn. I think it’s a great idea to make enough popcorn to not only garnish the hummus but to serve along to guests. If you don’t want to serve popcorn you can easily pop some corn in a small sauce pan with a cover over medium heat just adding a few dried kernels and cover. Shake a few times to ensure the corn does not burn, you’ll know when it’s ready by listening carefully to the corn popping. I like to serve this along with a nice toasted multi-grain bread.

From by the bay, wishing you warm cauliflower food memories!

Maryann

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Roasted Cauliflower Hummus

Ingredients

  • 28 ounces cauliflower florets
  • 2 tablespoons olive oil, plus 1/2 cup
  • 2 teaspoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons tahini
  • 1/2 red onion, sliced thinly
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lemon juice

To garnish use approximately 1 tablespoon of each depending on your preferences

  • dill
  • red onion  pickled with red vinegar
  • roasted and salted pumpkin seeds
  • fresh popcorn

Directions

Preheat oven to 400 degrees F. Toss cauliflower with 2 tablespoons olive oil. Place on a baking sheet in a single layer and roasted in the oven until cauliflower starts to caramelize and is soft, approximately 30 to 40 minutes. Remove from oven and let cool. In a small dish add the red onion and red wine vinegar and mix. The vinegar will softened and pickle the onions. Once the cauliflower is cool add to a food processor along with the tahini, olive oil, salt, pepper and lemon juice. Process until smooth. Taste to adjust for seasoning. Serve at room temperature or keep refrigerated until ready to use. Garnish with pickled onions, pumpkin seeds, popcorn and dill. Serve with toasted multi-grain bread.

Pickled Cucumbers with Dill and Lemon

 

My grandparents grew lots of cucumbers on their farm on Long Island. Come late summer my grandmother would make jars of pickles, using lots of the fresh dill from the farm.  I have to settle for buying my product at the farm stand today, but I don’t need to settle on the flavors I enjoyed from my grandmother. This is a really easy recipe for making pickled cucumbers , perfect for any weekend barbecue , as well as a  low calorie snack to enjoy anytime!  This is simply cutting a few things , boiling a few ingredients and you have pickled cucumbers to go! Impress your family and friends this weekend with this simple delicious side!

From by the bay wishing you pickled food memories!

Maryann

 

blog pickles

 

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

  • 1 pound kirby cucumbers
  • 1 shallot
  • 3 cloves garlic
  • 3 springs dill
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 teaspoon sugar
  • 3 teaspoons fine sea salt
  • 1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer.  Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

 

 

 

10 ways to use Dill Pesto

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Looking in my refrigerator I saw this big bunch of fresh dill left over making my carrot soup with dill, which really requires very little dill at the end of the day. I hate to waste ingredients, so I decided to make some dill pesto sauce, This pesto sauce should be in every cook’s recipe box. It has so many uses, I’ve just listed a quick ten at the end of this blog, but there are many more , many I’m sure I have not even thought of. If you are ever confronted with some leafy green herb left over such as dill, basil, or parsley consider this pesto sauce to be an easy way to use your herbs. I’m using the classic pine nuts here for texture but you could use any raw or toasted nut you prefer, such as walnut or pistashio.

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Lemon Dill Pesto Sauce
Makes approximately 3/4 cup
Ingredients
1 1/2 cups fresh dill
1/2 cup fresh flat leaf parsley
1 garlic clove, smashed
2 tablespoons pine nuts
1 tablespoon fresh lemon juice
4 tablespoons olive oil
1/2 teaspoon fine sea salt
2 tablespoons fresh grated parmesan cheese
Directions
In a food processor add the dill, parsley, garlic and pine nuts. Process until minced. Add the lemon juice, olive oil , cheese and salt and blend into a smooth paste. If you are not using right away don’t add the cheese at this point, you can fold the cheese in to the pesto sauce right before using. You can also use the sauce without the cheese. Depending on personal preferences you might choose to not add the cheese when using with fish.
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10 Ways to use Lemon Dill Pesto Sauce
1.Use to top fish, such as salmon.
2. Add to cooked pasta, toss with a little extra pasta cooking water and more grated parmesan.
3. Add to cooked potatoes with more olive oil or mayonnaise to make a salad.
4. Serve with fresh vegetables as a dip.
5. Add to some ricotta cheese and mix, making a nice spread for bread as an appetizer.
6. Use as a spread for a sandwich such as chicken on ciabatta bread.
7. Add to tunafish with mayonnaise for a great tunafish salad.
8. Top a fresh vegetable soup such as carrot or pea.
9. Add to mayonnaise as an alternate to tartar sauce.
10. Add more olive oil and a little mustard to make a salad dressing for your greens

—– EXTENDED BODY: —– EXCERPT: —– KEYWORDS: —– COMMENT: AUTHOR: Troy EMAIL: Foxtroy67@gmail.com IP: 70.192.73.20 URL: DATE: 4/4/2013 2:39:40 PM Love this post! Your recipes are always delish…but also love the 10 ideas for other ways to use this recipe. And, I bet it tastes like Springtime! —– COMMENT: AUTHOR: entertaining by the bay EMAIL: maryannkraker@aol.com IP: 63.118.185.66 URL: DATE: 4/4/2013 3:41:32 PM I had to stop myself at 10 ideas…………..it’s so yummy! —– ——– AUTHOR: Petrosonic TITLE: Asparagus and Spinach Lasagna STATUS: draft ALLOW COMMENTS: 1 ALLOW PINGS: 1 DATE: 4/1/2013 8:42:46 PM —– BODY: —

Carrot Dill Soup

While planning a menu for my Easter brunch by the Bay, I was looking for a clever way to serve carrots with a nod to our small bunny friends. I decided on this delicious and easy carrot soup. The color is a wonderful vibrant orange. The soup is a feast for the eyes and mouth, with the slightest under note of heat to contrast the slightly sweet taste of the carrots.  This soup is great served warm with a dollop of creme fraiche which just melts into the soup or cold with a drizzle of olive oil. Sprinkle fresh chopped dill on top for either version. You can serve the soup in bowls or  in little shot glasses. The bottom line is this soup is great no matter how you eat it! Enjoy this springtime soup!

From by the bay wishing you – springtime food memories!

Maryann

blog carrot dill soup

Carrot Dill Soup

Serves 6


Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 leek, cleaned, chopped and using the white part

2 cups carrots peeled and sliced

1/4 teaspoon red chili flakes

4 cups chicken broth

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

4 tablespoons heavy cream

1 tablespoon fresh lemon juice

2 tablespoons chopped dill

Dill chopped and olive oil  or creme fraiche to garnish

Directions 

In a large soup pot heat butter and oil, add leeks and sauté until soft about 5 minutes. Add chili flakes and carrots, sauté for another minute. Slowly add the chicken broth, salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered until the carrots soft. Puree in food processor until very smooth. Stir in lemon juice, dill and heavy cream. Serve soup either hot or cold. Garnish with chopped dill and a drizzle of olive oil or a dollop of creme fraiche.