Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

  • Servings: 10
  • Difficulty: Easy
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Ingredients


8 Cups Sliced Cucumbers; About 5-6 Medium Cucumbers
1 Onion, Diced Or Thinly Sliced
1 Teaspoon Kosher Salt
1-1/4 Cup Salad Dressing, I Use Kraft’s Miracle Whip Dressing
1/3 Cup Granulated Sugar
1/3 Cup White Vinegar
Salt and Pepper To Taste
Fresh Minced Dill To Garnish

Directions


  1. Wash and peel cucumbers; slice cucumbers thinly, 1/8-inch-thick slices. Dice or thinly slice the onion. In a large bowl, mix the cucumbers, onions, and 1 teaspoon of kosher salt together; let set 20-30 minutes. Do-Not-Drain the cucumbers after the salted rest period.
  2. To make creamy dressing, mix the salad dressing, sugar, and vinegar together. Pour the creamy dressing over the cucumber-onion mixture. Stir to coat the vegetables. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving. Garnish with fresh minced dill.

Golden Beets with Yogurt Dressing

Earthy bitter beets are tossed in an easy to make lemon and dill yogurt dressing. Minced garlic clove compliments the tastes of the beets and gives the dill a more sophisticated taste!

Golden Beets

Earthy bitter beets are tossed in an easy to make lemon and dill yogurt dressing.  Minced garlic clove compliments the tastes of the beets and gives the dill a more sophisticated taste! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 Small Golden Beets
½ cup Plain Yogurt
1 Garlic Clove, Minced Or Grated
¼ Cup Fresh Dill, Minced
½ Lemon, Juiced
Salt And Pepper To Taste

Directions


  1. Place the beets in a pot and cover with several inches of water. Add a pinch of salt and bring to a simmer on the stove. Reduce the heat to maintain a simmer, cover, and cook for 30-40 minutes, until fork-tender. This will vary depending on the size of your beets. Drain and run the beets under cold water until cool enough to handle. Peel the beets by gently pressing away the skin with your thumbs and slice into ¼-inch rounds.
  2. Meanwhile, in a small bowl, whisk together the yogurt, garlic, dill, lemon juice, salt, and pepper.
  3. Toss the beets in the yogurt dressing to coat and adjust the seasoning to taste.

Red Leaf Lettuce Pomegranate Salad

As soon as you thought red leaf lettuce couldn’t get anymore colorful sumo oranges, smoked cheddar, and pomegranates just got brought into the mix! Yogurt dill dressing compliments all the sweet and savory flavors this salad has to offer.

Red leaf lettuce salad

As soon as you thought red leaf lettuce couldn’t get anymore colorful sumo oranges, smoked cheddar, and pomegranates just got brought into the mix! Yogurt dill dressing compliments all the sweet and savory flavors this salad has to offer.

  • Servings: 2
  • Difficulty: Easy
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Ingredients

1 Package Of Red Leaf Lettuce

¼ Cup Of Pomegranate Seeds

½ Cup Of Diced Smoked Cheddar

2 Sumo Oranges Segmented

¼ Cup Of Quick Pickled Red Onions 

 

 Yogurt Dill Dressing:

½ Tablespoon Mayo

1 ½ Tablespoon Greek Yogurt

1 Teaspoon Chopped Dill

1 Teaspoon Black Pepper

1 Tablespoon Olive Oil

 

 Quick Pickled Red Onions: 

2 Red Onions Thinly Sliced

1 Cup Of Rice Wine Vinegar

2 Cup Of Hot Water

⅓ Cup Of Brown Sugar

1 Dill Sprig

1Thyme Sprig

Directions

  1. To make the pickled onions, place thinly sliced onions in a large mason jar. In a bowl mix the hot water with the vinegar and sugar. Pour over the red onions and add the herbs.
  2. To make the dressing, combine all ingredients in a small mixing bowl except the olive oil. Slowly add the olive oil while constantly whisking until well combined. Set aside.
  3. To assemble the salad, arrange the lettuce leaves nicely and scatter the pomegranate seeds, smoked cheddar, pickled red onions, and sumo orange slices. Drizzle with the yogurt dill dressing.

Smoked Trout Dip

This dip is inspired by a smoked fish dip that is popular in Miami and found at most dive bars. The smokey flavor satisfies a craving you never knew you had! This dip it great to serve on crackers or chips and it’s perfect for anytime your night calls for an appetizer.

This dip is inspired by a smoked fish dip that is popular in Miami and found at most dive bars. The smokey flavor satisfies a craving you never knew you had! This dip it great to serve on crackers or chips and it’s perfect for anytime your night calls for an appetizer.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

Lemon Zest 

1 Shallot Chopped

1 Teaspoon Tarragon 

1 Tablespoon Dill 

1 Teaspoon Salt

1 Teaspoon Pepper 

1/2 Lemon Juice 

2 Tablespoons Mayo 

1.5 Tablespoons Pickled Jalapenos 

4 oz Cream Cheese 

2 Tablespoons Creme Fraiche 

2 Fillets Of Smoked Trout 

Directions

1.    Separate the skin from the trout meat, picking through the meat to discard any bones. Flake the trout meat and place in a bowl. 

2.     Add the flaked trout to a food processor along with the cream cheese, mayo, lemon juice, lemon zest, creme fraiche, dill, tarragon, shallot, salt and pepper. You can also do this by hand by whisking everything together. If you do this by hand, make sure to leave your cream cheese at room temp. Puree everything together until it has a smooth consistency much like a spread. 

3.     Transfer to a bowl for serving and serve with crackers or potato chips.

Dill Marinated Beets

This recipe is a keeper! If you love beets or anything pickled you will love this dill marinated beet recipe! Marinating the beets is so simple and it brings a whole new flavor sweet flavor to them!

This recipe is a keeper! If you love beets or anything pickled you will love this dill marinated beet recipe! Marinating the beets is so simple and it brings a whole new flavor sweet flavor to them!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

7 Medium Red Beets, Trimmed

1½ Lemons, Juiced

2 Tablespoons Olive Oil

¼ Cup Minced Dill

Salt And Pepper

Directions

  1. Bring a large pot of water to a boil. When the water is boiling, add the beets and cook until fork-tender, 30-45 minutes depending on the size of your beets. 
  2. Drain and let the beets cool. When cool enough to handle, use your thumbs to rub the skin off the beets. Slice into 1-inch wedges.
  3. In a large bowl, whisk together the lemon juice, olive oil, dill, and 1 teaspoon salt until smooth. Add the beets and toss to coat fully. Season to taste with salt and pepper. 

Creamy Celery-Dill Soup

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

1 Large Sweet Onion, Diced

1 Large Head Celery, Stalks Chopped, Leaves Reserved

1 Teaspoon Salt To Taste

3 Garlic Cloves, Minced

1 Teaspoon Dried Dill

3 Cups Chicken Stock

1 Cup Whole Milk

¼ Cup Fresh Dill, Minced 

Directions

1.     In a large stock pot, melt the butter over medium heat. Add the onion, celery, and salt until soft, about 7 minutes. Add the garlic and dried dill and cook, stirring, for another 2 minutes. 

2.     Add the stock and bring to a simmer for 15 minutes. Stir in the milk and dill, reserving some for garnish, and remove the soup from the heat. 

3.     Use an immersion or regular blender to purée the soup smooth. Return the soup to the pot to warm through. Season to taste with salt and pepper. 

Roasted Eggplant-Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season!

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste

Directions

  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill. 

Spicy Smashed Fingerling Potatoes

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Fingerling Potatoes

2 Tablespoons Olive Oil

1 Teaspoon Cayenne

2 Tablespoons Chopped Mixed Herbs, Such As Oregano, Parsley, and Dill

Directions

  1. Preheat the oven to 450°F.
  2. Place a steamer basket inside a large saucepan with a cup of water. Place the potatoes in the steamer basket, cover the pot, and bring the water to a boil. Steam until the potatoes are fork-tender, 10-12 minutes.
  3. Drain the potatoes and cool for 5 minutes.
  4. Transfer the potatoes to a baking sheet. Smash the potatoes with a fork to ½-inch thick. Drizzle with the olive oil, cayenne, and a big pinch of salt. Roast for 25 minutes, or until crisp, flipping the potatoes after 15 minutes.
  5. Remove the potatoes from the oven and toss with the herbs.

Orzo and Sausage Stuffed Sugar Pumpkin

These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

 These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Sugar Pumpkin

1 Cup Orzo Pasta

½ Pound Italian Sausage, Roughly Chopped

1 Red Onion, Diced

1 Garlic Clove, Minced

2 Cups Shredded Kale

1 Lemon, Juiced

¼ Cup Minced Fresh Dill

Salt and Pepper to Taste

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place the pumpkin cut side down on the prepared baking sheet. Roast for 34-45 minutes, or until fork-tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions then drain.
  5. Heat a large skillet over medium heat. Add the sausage and cook until crisp, stirring. Transfer to a plate. 
  6. Return the skillet with any remaining fat to medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes. Add the kale and cook for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo, sausage, lemon juice, and dill. Season to taste with salt and pepper.
  7. When the pumpkin is finished, remove it from the oven and flip cut side up. Fill each half with orzo filling and garnish with more fresh dill.

Cucumber and Smoked Salmon Bites

This recipe is a fun, refreshing way to prepare your Salmon. These simple to make, yet clever appetizers compliment itself so well, and with no cook time they’re perfect and time efficient for a quick nutritional snack on the go!

This recipe is a fun, refreshing way to prepare your Salmon. These simple to make, yet clever appetizer compliments itself so well, and with no cook time they’re perfect and time efficient for a quick nutritional snack on the go!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Large Cucumber

¼ Teaspoon Salt

¼ Cup Crumbled Feta Cheese

4 Ounces Smoked Salmon

2 Tablespoons Fresh Dill, Minced

    

Directions

  1. Cut the Cucumber into thick ½ inch rounds. Use a teaspoon to scoop out the seeds and sprinkle the Cucumbers with Salt.
  2. Fill the hole in each Cucumber with Crumbled feta and top with a piece of Smoked Salmon.
  3. Sprinkle with Dill and Serve.