Tag: Dill

beet pilaf with dill

beets dill rice pilaf roasted vegetables basmati rice

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This recipe is based on one part of a three-layer Persian pilaf recipe in Mollie Katzen’s Vegetable Heaven, a great cookbook with lots of healthy, simple vegetable recipes. I never make all three of the layers at once, but often make them separately to go with vegetable and bean dishes. The rice is cooked using the lots-0f-water method, which I find works perfectly for brown basmati—it’s never gummy or undercooked this way.

Serve this pilaf with anything that has a slightly Indian flavor—like the carrot & mint salad with currants, for example, or the spicy green peas with onion and ginger, or the red lentils with zucchini. You could also serve it with broccoli, or any cooked green vegetable, tossed with the dip from the broccoli with ginger-tahini dip recipe, and sprinkled with chopped, toasted cashews.

1 1/2 cups uncooked brown basmati rice
1 tablespoon olive oil
4 cloves garlic, minced
3 cups roasted beets, peeled and finely diced (see roasted beet recipe), or 3 cups of beets peeled, finely diced and steamed until tender
1 teaspoon sea salt or kosher salt
¼ cup minced fresh dill (or 4 teaspoons dried dill)
¼ cup raspberry vinegar (or red wine vinegar)
2 tablespoons honey
freshly ground black pepper

1. If you haven’t cooked the beets yet, do that now.
2. Fill a medium-sized pot with 10 cups or so of water (it doesn’t need be exact) and bring to a rolling boil. Add the rice to the water, turn down the heat, and simmer for 40 minutes, or until the rice is just tender. Drain the rice in a strainer over the sink, and immediately dump back into the hot pot. Cover tightly with the lid and let steam OFF THE HEAT for 20 minutes. Fluff the rice. Now it’s ready to add to the rest of the ingredients.
3. While the rice cooks, heat the olive oil in a skillet. Add the garlic and cook over low heat for about 10 seconds. Add the beets and salt and sauté for about 5 more minutes.
4. Remove from heat and stir in the dill, vinegar, honey, and black pepper to taste. When the rice is finished cooking, stir in the rice, taste again for seasoning, and serve.


cabbage & mushroom toasts with dill

cabbage mushrooms dill toast toppings

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This recipe is based on a galette recipe in Deborah Madison’s Vegetarian Cooking for Everyone. Yes, I’ve made this recipe as a galette, and it’s very lovely and festive as a tart. But I’m not always in the mood to mix up a batch of tart dough, and even when I do, the crust never tastes as good as toast made from our Rise & Shine Bakery whole grain sourdough bread. So usually I just make this topping and pile it high on slices of toast!

For a feast, serve these toasts alongside the roasted winter squash cubes or the beet salad with horseradish dressing! You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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thick slices of hearty whole-wheat bread
1 clove garlic, peeled
olive oil or butter and/or prepared horseradish, for topping the toast

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture shouldn’t be too soupy.
3. Stir in the parsley and season with salt and pepper.
4. Toast the bread and scrub one side with the raw garlic clove. Drizzle each slice with olive oil or spread with butter and then add horseradish if you like. Pile the cabbage-mushroom mixture on top and enjoy!


bubble & squeak, deconstructed (savory sauteed cabbage with roasted potatoes)

onions cabbage mushrooms dill potato roasted vegetables

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“Bubble & squeak” is a British dish made of mashed potatoes and leftover cabbage, fried in a skillet until browned.  Here’s my version, using different cooking methods for each of the two components, to bring out the best qualities of each vegetable. My version, though, is easier than the interminable and oily pan-frying of the original! I made it with local onions, local cabbage, and local new potatoes! 

The cabbage part of the recipe is based on a galette filling recipe in Deborah Madison’s Vegetarian Cooking for Everyone. You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced (but I’m sure this recipe would still be great even if you don’t have them!)
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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garlic-roasted potatoes (recipe below)

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate some excess moisture, but it’s OK if it’s a little soupy.
3. Stir in the parsley and season with salt and pepper.
4. Serve alongside garlic-roasted potatoes!

garlic-roasted potatoes

2 pounds waxy potatoes (such as Butterball, Yukon Gold, or Purple Viking)
garlic oil (recipe follows, in Step 1.)
sea salt or kosher salt and freshly ground pepper

1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into small bite-sized pieces. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with 1 teaspoon of salt and toss well.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes. Scrape and toss the potatoes after 25 minutes or so to get more than one side browned.