The Purloined Recipe

Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 - 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

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In sterilized pint jars put

1 tsp dill seed
1/4 tsp celery seed
1 clove garlic
1 Serrano pepper (optional)

Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine to just boiling. Fill jars with brine. Cap and process in hot water bath for 10 minutes. Enjoy (best after two weeks of curing)

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For 4 pints:

2 pounds young and tender green or yellow beans
2 teaspoons cayenne pepper
4 cloves garlic, peeled
4 heads dill
2 1/2 cups water
2 1/2 cups white or cider vinegar
1/4 cup salt

Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch headspace. To each jar add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head of dill. Combine water, salt and vinegar and bring to a boil. Pour over beans, allowing 1/2-inch headspace. Cap with sterile seals and rings. Process 20 minutes in a boiling water bath.

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from Cory Rade

2 cloves of garlic
½ bunch of dill
½ teaspoon of salt
1 cube of butter

1. In a mortar and pestle smash garlic, then add salt and dill. Then grind into a green mush.
2. Add cold butter and mix until an even green color. Serve with crackers or soft boiled eggs. Yum.

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1 Tablespoon salt
1 teaspoon pickling spice
1 head dill
6 cloves garlic

Pack small whole cucumbers in quart jars with ingredients on bottom. Fill to very
brim with cold water. Screw on lids. Shake. Store in cool, dark place on a pad
of newspapers. Jars will leak and bubble somewhat and the lids will not seal
down. Allow 6 weeks to cure.

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Serves 4 to 6

Everything about this dish is summery and fresh-including the cook, who hasn’t
had to hover over a steamy stovetop to achieve this surprisingly intense blend of
flavors. A shareholder recipe-tester says the sour cream gives this soup lovely
richness and suggests using a little finely chopped fresh dill for a pretty garnish.

4 cucumbers, peeled, seeded, and chopped
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 cloves garlic, peeled and smashed
Several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 teaspoons salt
2 scallions, finely chopped

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

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(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4 as a main dish, 6 as a side dish.

Bright Light or Rainbow chard is the variety with multicolored stems that are often
smaller and more tender than the big silver leaf or red-leafed chard. It works
beautifully here because of those narrow stems, but any variety can be used, of
course. Other greens can go in with the chard as well, such as quelites, nettles,
sorrel and spinach. Serve this gratin as a vegetarian main course or as a side
dish.

2 pounds chard, including half of the stems
4 tablespoons unsalted butter
1 onion, finely chopped
sea salt and freshly ground pepper
1 cup fresh bread crumbs
1 garlic clove, minced
3 tablespoons chopped dill or parsley
1 tablespoon flour
1 cup milk or cream or a mixture of cream and stock
1 cup crumbled fresh goat cheese

1. Separate the leaves and chard stems. Wash the leaves in plenty of water,
   then coarsely chop them. Trim the ragged edges off the stems, wash them well,
   then dice them into small pieces.
2. Melt half the butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt, and cook until they’re wilted and tender, another 10 minutes.
3. Meanwhile, preheat the oven to 400 F and lightly oil a 2-quart gratin dish. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic, and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat.
4. Melt the last tablespoon of butter, stir in the flour, then whisk in the milk.
   Simmer for 5 minutes, season with ½ teaspoon salt, and add to the chard
   mixture. Add the cheese, then taste the mixture, correct for salt, and season with
   pepper.
5. Pour the mixture into the prepared dish and cover with the bread crumbs.
   Bake until heated through and golden on the surface, about 25 minutes. Let
   settle a few minutes before serving.

dill, entrees, garlic, onions, parsley, side dishes, swiss chard

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4.

Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

(serves 4)

1 bunch (6 small to medium) carrots, the tops and the roots
2 tablespoons unsalted butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, celery leaves, or lovage
Sea salt and freshly ground pepper
6 cups Vegetable Stock, light chicken stock, or water

dill, parsley, thyme

Serves 6

4 medium tomatoes, each cut into 8 wedges ( about 3 cups)
2 medium cucumbers, thinly sliced
1 medium Walla Walla Sweet Onions, cut into wedges
2 tablespoons white wine vinegar
½ cup olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ pound goat cheese

1. In large glass serving bowl, combine tomatoes, cucumbers, and onions.
2. Mix together vinegar, olive oil, dill and parsley. Season to taste.
3. Toss vinegar- oil mixture over vegetables. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Blend in goat cheese.

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