Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

total time: 1 hour
SERVINGS:4
• 
  
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley, rinsed and drained
• 8 to 10 small radishes, trimmed
• 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
• 1 Preserved Lemon, thinly sliced and seeds removed
• Coarse salt
• 1/4 cup fresh dill, coarsely chopped
• 8 large fresh mint leaves, torn

1. STEP 1

   Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

2. STEP 2

   Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

This recipe can be found at:

http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833&center=276955

Cider-Glazed Carrot and Quinoa Salad

Ingredients

• 1cupquinoa, rinsed well in a fine-mesh sieve
• Kosher salt
• 1/2small onion, chopped
• 1/4cupolive oil plus more for baking sheet
• 2tablespoonsapple cider
• 2tablespoonshoney
• Freshly ground black pepper
• 3medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1tablespoonapple cider vinegar
• 2teaspoonsfinely grated lemon zest
• 1tablespoonfresh lemon juice
• 1/2cuppickled beets, cut into matchsticks
• 2tablespoonscoarsely chopped fresh dill
• 1head Bibb or butter lettuce, leaves torn

Preparation

• Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
• Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
• Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper. DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
• Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine

Read More http://www.bonappetit.com/recipes/2013/03/cider-glazed-carrot-and-quinoa-salad#ixzz2LwPtetPH

Dill-Pickle Chips

Ingredients

• 2 pounds Kirby cucumbers
• 3 tablespoons coarse salt
•  3 cups water
• 2 cups distilled white vinegar
• 1 tablespoon dill seed
• 4 cloves garlic
• 2 bunches fresh dill, coarsely chopped

Directions

1. Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
2. Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
3. Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
4. Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more.)

Recipe found at: http://www.marthastewart.com/336620/dill-pickle-chips

Parsnip and Fennel Soup With Dill

Ingredients

• 2 tablespoons olive oil
• 2 leeks (white and light green parts), sliced into half-moons
• 2 medium parsnips, peeled and cut into 1⁄4-inch pieces
• 1 large bulb fennel, cored and cut into 1⁄4-inch pieces
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
• 5 cups low-sodium vegetable or chicken broth
• 1 small baguette, split horizontally
• 2 ounces grated Gruyère or Swiss cheese (1⁄2 cup)
• 1/4 cup chopped fresh dill

Directions

1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
3. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
4. Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
5. Meanwhile, heat broiler. Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces.
6. Sprinkle the soup with the dill and serve with the cheese toast.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/parsnip-fennel-soup-dill-00000000044723/index.html

Smashed Garlic and Dill Potatoes

Ingredients

• 2 1/2 pounds red potatoes
• 4 ounces cream cheese, softened
• 1/4 cup milk
• 1/4 cup butter, softened
• 1 1/2 teaspoons Spice Islands® Dried Dill Weed
• 1 teaspoon Spice Islands® Sea Salt
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon Spice Islands® Garlic Powder
• 1/4 teaspoon Spice Islands® White Pepper, Ground

Directions

1. Cut potatoes into 2-inch chunks and place in a large saucepan filled with water. Cover pan and bring to a boil. Cook 20 to 25 minutes until potatoes are soft.
2. Drain potatoes and add remaining ingredients. Smash potatoes until well blended. Serve immediately.

Recipe found at: http://allrecipes.com/recipe/smashed-garlic-and-dill-potatoes/detail.aspx

Greens, Herbs, and Roasted Radishes

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 6 endives
• 1 avocado
• juice of 2 lemons
• 1/2 cup olive oil, divided
• 1/4 cup shallot, minced
• 2 tbsp dill, minced
• 2 tbsp mint, minced
• salt/pepper
• (optional) smoked salmon

Rinse and remove greens from radishes. Halve or quarter (depending on the variety you go with) and coat with olive oil and salt and pepper on a heavy baking sheet. Roast in a 400′ oven for 20-25 minutes until blistered but not totally browned. Set aside to cool.

Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. Slice and dice avocado into cubes over the bowl, then add chunks of salmon (optional) and the cooled radishes. For the dressing: whisk together olive oil, shallots, dill, and mint with the lemon juice in a small bowl. Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or wood tongs.

Orzo with Feta, Tomatoes, and Dill

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup chopped dill
• 1 teaspoon grated lemon zest
• 1 cup orzo
• 1 1/2 cups crumbled feta (6 ounces)

Directions

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes

Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente

Drain orzo and toss with tomato mixture. Add feta and toss again

Read More http://www.epicurious.com/recipes/food/views/Orzo-with-Feta-Tomatoes-and-Dill-242827#ixzz2AiPbHQjQ

Cool Cucumber and Dill Soup

Ingredients

• 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
• 1 1/3 cups low-fat yogurt
• 1 1/3 cups low-fat milk
• 2 tablespoons roughly chopped fresh dill
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
2. Chill the soup in the refrigerator until cold, about 1 hour.
3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

Orzo Salad with Celery, Radishes, and Dill

8 side-dish servings

Ingredients

• 2 cups orzo (rice-shaped pasta)
• 1 1/2 cups very thinly sliced celery (about 3 stalks)
• 1 pint grape tomatoes, halved
• 1 bunch radishes, trimmed, thinly sliced
• 2/3 cup chopped fresh dill
• 5 tablespoons olive oil
• 4 tablespoons white balsamic vinegar
• 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Preparation

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
• Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

• PREP: 25 minutes
• TOTAL: 25 minutes

Source: http://www.bonappetit.com/recipes/quickrecipes/2011/03/orzo_salad_with_celery_radishes_and_dill