Roasted Kohlrabi

Recipe by TheVeganButcher

Ingredients

-1 bunch fresh kohlrabi, peeled & diced

-1 tbsp olive oil

-1 tbsp minced garlic

-½ tsp paprika

-Sea Salt, to taste

Directions 

-Preheat oven to 450°F.

-Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.

-Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.

-Line a rimmed baking sheet with tinfoil and spread kohlrabi evenly on it. Throw it into oven and roast for 30-35 minutes, stirring every five minutes after about
-20 minutes. Serve with wasabi-dill dipping sauce.

Wasabi Dipping Sauce

Ingredients

-¼ cup vegan mayonnaise

-3 tbsp plain soy yogourt

-½ tsp wasabi powder

-1 tsp prepared horseradish (from a jar)

-1 tsp chopped fresh dill

-½ tsp chopped green onion

Directions 

-Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.

-Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip.

Quick Pickles with Dill

This is a Rachel Ray recipe from The Food Network.

Quick Pickles with Dill
Ingredients
½ cup white vinegar
2 rounded teaspoons Organic evaporated cane juice sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
2 tablespoons fresh dill, chopped
1 bay leaf
4 pickling cucumbers, cut into 1-inch slices

Directions
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Zucchini Feta Chopped Salad

This recipe comes from the Family Fresh Cooking blog. The author recommends enjoying this salad as soon as you prepare it as it tends to get watery when stored in the refrigerator.

Zucchini Feta Chopped Salad
Ingredients
2 large zucchini cut into quarters
1 chopped bell pepper
4 ounces crumbled feta cheese
handful chopped cherry tomatoes
handful of chopped Kalamata olives
splash garlic olive oil (or plain extra virgin olive oil)
pinch of ground black pepper
some fresh or dried dill

Directions
Julienne zucchini in food processor. Put in medium bowl and gently toss with the rest of the ingredients.

Dill, Beet, and Potato Salad

This recipe comes from D.C. CSA Shareholder Steph, who has her own blog - 321delish. Along with triathlon-training updates, she features some pretty tasty recipes using items from her weekly share. Check it out!

Dill, Beet, and Potato Salad
Ingredients
5-6 small red potatoes, chopped
1 large beet handful of baby carrots, sliced (or 2 small carrots, sliced)
½ small onion, finely chopped
2 green onions, chopped
1 can sweet peas
3 dill pickles (more or less, to your liking)
1/3 cup chopped fresh dill
juice of 1 lemon
olive oil
salt and pepper
shredded cabbage, optional

Directions
1. Preheat the oven to 375 degrees.
2. Wrap the beet in a piece of foil and roast in the oven for about an hour. While the beet is roasting, boil the potatoes and carrots. Be sure not to over cook, or they’ll get mushy!
3. Let all vegetables cool completely. Peel the beet, and roughly chop it into bite-sized pieces. In a bowl, add the onion, green onions, peas, pickles, dill, and shredded cabbage (optional). Stir in the potatoes, beet and carrots. Dress with the juice of one lemon and a drizzle of olive oil. Salt and pepper to your taste.

Carrot Dill Soup

This is great soup recipe that Evan, our CSA manager, found on Allrecipes.com (http://allrecipes.com/). Thanks, Evan!

Carrot Dill Soup
Ingredients
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Directions
1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.