Cucumber – Sour Cream Salad
1 Tbsp salt
⅔ cup sour cream or plain yogurt
2 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp minced fresh dill
½ tsp sugar
Salt and freshly ground black pepper
Rinse cucumbers, do not peel, and cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean towel. They will be almost transparant.
Combine the remaining ingredients and fold into the cucumbers. Chill well before serving.
Raw Beet Salad
1 pound beets
1 large shallot
salt and freshly ground black pepper
2 tsp Dijon mustard, or to taste
1 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary, or tarragon
1. Grate the beets and mince the shallots either by hand or with a food processor, then combine.
2. Toss beets and scallions with the salt, pepper, mustard, and vinegar. Taste, and adjust seasonings.
3. Toss in the herbs, and serve!
Summer Cole Slaw with Kohlrabi
Serves 2 to 3
* 2 to 3 cups shredded cabbage * 4 tbsp apple cider vinegar
* 1 to 2 Kohlrabi peeled and shredded * 1 tbsp honey
* 1/3 cup mayonnaise * 2 tbsp minced cilantro or dill
* ½ tsp salt to taste and fresh ground pepper
- Toss the cabbage and kohlrabi in a large bowl
- Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.
Roasted Beets with Dill
This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.
* Courtesy of Bon Appetit, April 2001
Yield: Makes 6 servings
2 pounds beets, trimmed (6 medium) * 1/4 cup water* 6 tablespoons unsalted butter
1/4 cup chopped fresh dill *1 tablespoon fresh lemon juice
Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool