Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Salmon and Root Vegetable Stew

Yield: 6 servings

1 tbsp olive oil

2 large leeks, chopped into ½-inch rounds

3 cloves garlic, minced

4 cups bone broth

1 cup water

3 large carrots, chopped (about 3 cups)

4 stalks celery, chopped (about 2 cups)

1 small celeriac, chopped (about 1 cup)

1 rutabaga, chopped (about 1 cup)

1 turnip, chopped (about 1 cup)

1 yam, chopped (about 1 cup)

1 tsp salt

1 1/2 pounds salmon, skinned, deboned, and cut into 1-inch chunks

juice of 1/2 lemon

3 tbsp fresh dill, minced

1. In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring, for about 5 minutes or until just starting to brown.

2. Add the garlic and cook for another 30 seconds, until fragrant.

3. Add the broth and water to the pot, along with all the vegetables and salt. Cover and bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are fork-tender. Turn off heat.

4. Optional: Place 2 cups of the stew into the blender. Blend until smooth, then add back to the pot.

5. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently.

6. Add the lemon and dill. Season to taste. Serve warm.

https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower

1/2 tsp basil

1/2 tsp oregano

1/4 tsp dill

8 eggs

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheese, divided

1/2 cup all purpose flour

1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.

2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.

3. Stir in the flour and baking powder until completely incorporated.

4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.

5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.

https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Cauliflower and Dill Puree

Yield: 1-2 servings

1/2 cup cauliflower, chopped

1 tbsp coconut oil

handful dill

salt and pepper, to taste

1. Add cauliflower to a steam. Steam until you can pierce it easily with a sharp knife.

2. Add cooked cauliflower, coconut oil, dill, salt, and pepper to a blender. Puree until smooth.

Clean Eats cookbook

Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:

1 1/4 lb chicken thighs

1 tbsp Dijon mustard

1 tbsp chopped fresh dill

1/2 cup panko bread crumbs

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

For the vegetables:

1 1/2 lb radishes, washed and halved

1 lb green beans

2 tbsp olive oil

1/4 tsp salt, more to taste

1/4 tsp pepper, more to taste

2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.

2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.

3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.

4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.

5. Sprinkle remaining dill over vegetables.

6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.

7. Garnish with additional fresh dill and serve immediately.

https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/

Lemon Dill Baked Salmon

Yield: 4 servings

1 whole salmon fillet

1 tbsp olive oil

3 tbsp maple syrup

3 tbsp lemon juice

3 tbsp grainy mustard

2 tbsp dill

1 tbsp balsamic vinegar

2 tsp lemon zest

1 tsp garlic

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place salmon fillet on prepared baking sheet.

3. Combine remaining ingredients in a small bowl. Stir to combine.

4. Pour marinade over salmon. Let sit for 5 minutes.

5. Bake for 10 minutes, or until just cooked.

photo from Sarah

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Slow-Roasted Salmon with Fennel, Citrus, and Chile

Yield: 4 servings

1 medium fennel bulb, thinly sliced

1 blood or navel orange, thinly sliced, seeds removed

1 Meyer or regular lemon, thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

salt and pepper

2 lb skinless salmon fillet, preferably center-cut

1/4 cup olive oil

flaky sea salt (such as Maldon)

1. Preheat oven to 275F. Line a shallow baking dish with parchment paper.

2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in prepared dish. Season with salt and pepper.

3. Season salmon with salt and place on top of fennel mixture.

4. Pour oil over.

5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.

6. Transfer salmon to a platter, breaking it into large pieces. Spoon fennel mixture and oil from baking dish. Discard dill sprigs. Season with Maldon salt and pepper, and top with fresh dill sprigs.

https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Avocado Dill Dressing

Yield: 3/4 cup

1/2 cucumber, roughly chopped

1 avocado

1 clove garlic, minced

2 tbsp lemon juice

2 tsp dill, chopped

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced

1/4 cup red wine vinegar

8 small new potatoes

1 cup shelled fresh peas

1 cup snap peas, cut in half down the center

1 cup snow peas, chopped

salt and pepper

1 cup pea shoots

1 cup sprouts

extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.

2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.

3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.

4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Salmon with Lemon and Herbs

Yield: 4 servings

4 fillets wild salmon, wild

1 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, finely minced

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp tarragon, chopped

salt and pepper

1. Preheat oven to 325F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the olive oil, lemon juice, garlic, herbs, and salt and pepper.

3. Place salmon skin side down on prepared baking sheet. Evenly spread the herb mixture over the salmon. Bake for approximately 15 minutes, or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp dill

1 tbsp maple syrup

1 tbsp tahini

1 tsp dijon mustard

salt and pepper, to taste

1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Salsa Verde

Yield: 1/2 cup

1/2 cup flat leaf parsley

1/2 cup cilantro

1/2 cup dill

1/4 cup basil

2 tbsp capers

1 tbsp lemon juice

1 clove garlic, minced

1/2 cup olive oil

salt, to taste, if needed

1. Put all the ingredients, except the salt, into a blender and blend till smooth.

2. Taste and add salt if necessary (probably not needed).


https://autoimmunewellness.com/roasted-vegetables-with-a-salsa-verde/

Salmon and Leek en Papillote

Yield: 4 servings

4 salmon fillets

salt and pepper

1 leek, thinly sliced

4 tbsp butter

4 slices lemon

4 tsp capers

4 sprigs dill

1. Preheat oven to 400F.

2. Cut 24 x 16-inch rectangle of parchment paper. Fold in half crosswise. Trim off corners to make a folded half-heart shape, and then unfold to make a large paper heart. Repeat 3 times.

3. Place salmon fillet on centre of one side of each half-heart.

4. Sprinkle each with salt and pepper.

5. Top each with a quarter of the leeks, one tablespoon of butter, one slice of lemon, one teaspoon of capers, and one dill sprig.

6. Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.

7. Bake packets on large baking sheet for 10 minutes. Remove from oven and let stand for 5 minutes.

8. To serve, cut or tear open packet, being careful to avoid escaping steam.

http://www.canadianliving.com/food/recipe/salmon-fillets-en-papillote

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.