Category: Dill

Categories
Beets Dill Garlic Olive Oil

Beet & Dill Salad

Words and Photos by Amanda Callahan of Callywood Farms

This is a super simple recipe that comes together with only a few minutes of hands-on time. The longest part is cooking the beets. The recipe instructions below are for using an Instant Pot, but if you don’t have one or use one, you can simply roast the beets in the oven. I like to wrap whole beets in parchment or foil. Roast at 350 for about an hour, or until you can easily pierce a knife all the way through. 

You can do this with any kind of beet, but the chioggia beet is a personal favorite. Their beautiful stripes make it visually appealing, and it is super-sweet, with a slightly more subtle flavor than a traditional beet. A golden beet would be great too! 

Ingredients 

  • 1 bundle of beets, preferably chioggia beets
  • 1 can of beans, white or chickpea, drained and rinsed
  • ¼ cup chopped dill 
  • 1 lemon, juiced 
  • 1 clove of garlic, minced or grated 
  • 2 TB EVOO
  • Salt and pepper
  • 2 TB chopped chives and chive flowers for garnish

Directions

  1. Trim the beets: Remove the greens and trim the root end. 
  2. Cook the beets either by roasting in the oven (per instructions noted above in the intro), or in an Instant Pot. If using an Instant Pot, place whole beets on the rack insert. Add 1 cup of water to the pot. Place the top in the sealing position, and pressure cook the beets for 35 minutes. If you have the time, let the pressure release naturally. If not, wait 10 minutes and release the pressure. Let the beets cool. The skin should slip right off the beets easily. Quarter each beet and then slice.
  3. In a large bowl, add all the ingredients and toss to combine. Adjust seasonings to taste. Serve and enjoy!
Categories
Dill Microgreens Mushrooms Onions Recipes Stock Thyme

Hungarian Mushroom Soup

Words and photos by Casey Certain from the Reid Homestead

If there’s something I love doing in the kitchen, it usually involves simplicity. In my vocabulary, soup = simplicity. And what better time than fall and winter to pull out the Dutch oven and turn some farm goodies into something yummy?

I tweaked this amazing Hungarian mushroom soup to leave out the dairy and flour that’s found in similar recipes, but adding it can give more body and a creamy texture. Another selling point for this soup? It’s cold and flu season, so the chicken stock and antiretroviral properties of oyster mushrooms are great for when you’re feeling yucky.

Why Whole30?
Once all the holiday fun is over, David and I like to go back to our Whole30 recipes so that our bodies can reset and find balance. My digestion thanks me every time! If you’re unfamiliar with Whole30, and are looking to cut down bloating, gas, indigestion and general digestive woes, you might consider researching it. 

INGREDIENTS
4 tbsp coconut oil
2 cups onions, chopped
1 lb oyster mushrooms, cleaned and sliced
2 cups chicken or vegetable stock
1/2 cup apple cider vinegar
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Hungarian paprika
2 tbsp coconut aminos
2 tbsp lemon juice
Fresh microgreens of your choice for topping

1 – Sauté the onions and mushrooms in coconut oil over medium heat until onions are soft and translucent, about 15 minutes.

2 – Add the dill, thyme, paprika, broth, coconut aminos and apple cider vinegar. Bring the soup to a simmer and cook until the liquid reduces by half.

3 – Turn the heat down to low and slowly stir in lemon juice.

4 – Garnish the soup with your favorite microgreens and serve hot.