Cold Cucumber, Barley, Yogurt and Dill Soup

Ingredients:

1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste

Instructions:

Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

Stuffed Cucumbers

I first remember a recipe similar to this from a Mollie Katzen cookbook, but could not find it in any of my current books.  This is adapted from a recipe I found this at food.com. I used almonds instead of walnuts, but otherwise followed the recipe. It it great as an appetizer or side dish. I preferred it within a few hours of making it, as the cukes start to release some of their water after about four hours and lose a bit of their crunch. I highly encourage experimenting with this recipe - dill, yogurt, sour cream, fennel fronds, olives, smoked paprika, hot peppers......

1/2 cup nuts - walnuts were in original recipe, I loved raw almonds

1/4 cup parsley

1/2 cup feta

1/4 cup milk

1 garlic clove

1/2 tsp paprika

1/8 tsp cayenne

4 medium cukes

Halve cukes and cut out seed to make a cuke boat. Throw everything else together in a food processor and process until well mixed, with little bits of nut. Fill your boats and serve as an appetizer or side dish.

Basic Pesto Recipe

To me, pesto is just a word for some green leaves, some ground up with some nuts or seeds, salt, oil and maybe some cheese or lemon or lime juice. It tastes great with all sorts of variations. Use the general proportions below and see what suits your fancy.  Or use whatever you need to use up from your share. I frequently throw in a mix of greens - a handful of basil, arugula and parsley, for example. You can use nuts or seeds or cheese, or not. As a general rule, green things in the brassica family, like cabbage and broccoli, get a bit on the smelly side when ground up. I usually steer clear of them for this use.

Ingredients

2 cups green leaves (basil, cilantro, arugula, wild picked amaranth, dill, mustard greens.......)

2 - 6 tablespoons nuts or seeds (walnuts, pine nuts, almonds, cashews, sunflower seeds.......)

2 large cloves garlic or 1 garlic scape

½ cup extra-virgin olive oil

½ cup freshly grated parmesan or romano cheese

directions

Place nuts or seeds, cheese and garlic or scape in food processor. Pulse to chop finely. Add greens and oil. Pulse until smooth. Add a dash of lemon or lime juice to brighten the flavor, if desired, or pour it on top of packed pesto to maintain bright green color. 

 

 

 

Savory Scallion Biscuits

Ingredients:

1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

 

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

From Moosewood Restaurant Cooks at Home

Kohlrabi and Carrot Slaw

 

Dressing:
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.

From: More Recipes from a Kitchen Garden