Serves 6 (about ½ cup each)
8 carrots, sliced
10 dried apricots, sliced
1 Tbsp. butter
1 Tbsp. packed brown sugar
1 Tbsp. snipped fresh dill or 1 tsp. dried dill weed
½ tsp. fennel seed, crushed
½ tsp. prepared mustard
In a saucepan over medium-high heat, cover carrots with water and bring to boiling. Cover and cook carrots 8 minutes or until crisp-tender; drain. Add remaining ingredients and stir until blended and butter is melted.
Per serving: 90 calories, 2 g fat, 1 g protein,
18 g carbohydrate, 4 g fiber, 75 mg sodium
4 carrots, cut into 3-inch julienne strips
1 large rutabaga, peeled and cut into 3-inch julienne strips
½ cup water
2 Tbsp. butter
1 Tbsp. packed brown sugar
1 Tbsp. lemon juice
½ tsp. grated lemon peel
¼ tsp. dried dill weed
Salt and pepper to taste*
1 Tbsp. grated Romano or parmesan cheese
Directions: In a large saucepan over high-medium heat, combine carrots, rutabaga and water. Bring to a boil, reduce heat to medium, cover and cook for 15 minutes; drain. In a small saucepan over medium heat, combine remaining ingredients; cook uncovered for 2-3 minutes or until butter is melted. Add butter mixture to vegetables. Cook, stirring occasionally, for 3-4 minutes or until vegetables are glazed. Season with salt and pepper; top with cheese.
*not included in analysis
Serves 5 (about 1 cup each) Per 1-cup serving: 140 calories, 5 g fat, 3 g protein, 20 g carbohydrate, 5 g fiber, 90 mg sodium
from Real Simple
1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
kosher salt and black pepper
1/2 cup crumbled Feta (about 2 ounces)
2 tablespoons chopped fresh dill (or try fresh basil)
2 potatoes (8 ounces), thinly sliced
1 store-bought 9-inch piecrust
Directions: 1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.
Serves 4: Calories 396; Fat 22g; Sat Fat 9g; Cholesterol 27mg; Sodium 668mg; Protein 7g; Carbohydrate 44g; Fiber 2g
3 small cucumbers, thinly sliced
3/4 cup onion, peeled and thinly sliced
Pinch of salt
1/3 cup cider vinegar
2 tsp sugar
1 tsp fresh garlic, minced
1/4 cup fresh dill, chopped
Directions: In a glass or stainless steel bowl, combine the sliced cucumbers and onions. Sprinkle with a large pinch of salt, mix well and let it all stand in a cool place for 10-15 minutes. Add the cider vinegar, 3-4 table spoons of water and chopped dill to the cucumber mix. Toss all ingredients together well and marinate them in the refrigerator for a few hours. Serve cool.
3 cups carrot sticks – Boil until crisp tender, about 5 minutes.
Drain and cool slightly
¼ cup snipped fresh dill
¼ cup minced fresh oregano
1 Tbls. minced fresh thyme
3 Tbls. fresh lemon juice
2 Tbls. olive oil
1 Tbls. sugar or honey
1 Tsp. grated lemon peel
Add carrots and toss. Cover and refrigerate
6-9 medium potatoes, chopped
4 carrots, thinly sliced
2 TBSP butter
1/4 cup onions, sliced
1 1/2 TBS fresh dill (chopped)
1/2 cup plain yogurt or sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese (optional)
Directions: Boil potatoes and carrots together until soft. Drain, mash, and set aside. Melt butter in frying pan and lightly sauté onion and dill. Add to potatoes. Stir yogurt or sour cream into potatoes. Mix well and transfer to a greased 2 1/2 quart casserole dish. Sprinkle cheese on top and bake uncovered at 350 for 30 minutes. May be frozen before baking. If baking from frozen, bake 1 hour covered, then 20 minutes uncovered.
1 pint plain Yogurt, drain off liquid
2 cloves garlic, diced (or 1 TBS diced garlic scapes – if you still have them)
1/2 cucumber, seeded and chopped into little cubes
1 TBS fresh dill, finely chopped
Juice from lemon
Salt and Pepper to taste
Directions: Add all ingredients into a bowl, mix and chill for at least 30 minutes prior to serving.
The original recipe is used as a topping for falafel or gyros. I like to use it as a dip for veggies, a topping for chicken or fish, and as a thick salad dressing.