Tag Archives: dill

Lentils with Fresh Herbs & Broiled Eggplant from “Plenty” by Yotam Ottolenghi

Plenty by Yotam Ottolenghi is an amazing work of art.  It is a cookbook with some serious soul.  Incredibly vibrant.  Some cookbooks excite me, and this is definitely one of those that does.  In fact it makes my mouth water and my head spin, because I want to make so many of the recipes.

The pictures are incredible, soulful and real.  The layout is simple in the best of ways.  Easy to read and follow which is incredibly helpful when actually trying to make some of the recipes.  The recipes are creative and inspiring but not overly complicated.

The book is vegetarian, but not vegan.  It is organized by ingredients, so if you are looking for a recipe with green beans, they will all be within a few pages of each other.  It is hard to decide which recipe to make from this book first because they all look so good.  I look forward to the next one.  I don’t think this book will be headed back to the bookcase anytime soon. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Recipes

White Bean & Dill Dip Recipe

This is one of the easiest dips I have ever made. It doesn’t require many ingredients and takes very little time.

The idea for this dip came to me when I was standing in front of the dill at the grocery store.  I was thinking to myself, “I love dill but never  manage to use it all up before it goes bad”,  which is why I don’t buy it that often.  Then I thought, why not make a dip using a whack load of dill.  A real blast of dillicious flavour. Get it?  Cheesy, I know. Continue reading

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Filed under Appetizers, Blog, Recipes, Snacks

Tomato, Avocado, Hummus, Swiss Chard & Dill Sandwich Recipe

This is my version of a sandwich that brings back a lot of memories.  It represents a time where my eating habits began to shift dramatically.

This is a sandwich my friend John and roommate at the time, made for me when we were living together circa 2007-2008.  The original sandwich was hummus, tomatoes, avocados.  When we moved in together I didn’t like tomatoes, hummus or avocados.

You can imagine what my reaction was when he asked if I wanted one when he was making one for himself. I was a picky eater and it wasn’t easy to convince me to eat things I didn’t like.

I ate the sandwich.  I loved the sandwich.   The rest is history.  This was our go to meal on weeknights. We worked together and worked long hours.  This sandwich was perfect because it was really fast to make.  I don’t think in the entire time I lived with John I ever made this sandwich.

When I stopped living with John I started making this sandwich.  I also fell in love with hummus, tomatoes and avocados.  Well the truth is I still can’t bite into a raw tomato like an apple.  But hey.  I have come a long way. Now I am inspiring others to eat foods they never thought they would. Wild.

I hadn’t made this sandwich for a while and then last week it was the first time I added swiss chard and dill. Amazing.

Then, a few days later when I got home from a late round of golf with my friend Justin, I suggested we make sandwiches for dinner. Bam.  Hit the spot big time.

Give this simple healthy sandwich a try and let me know how you like it.

 

 

Tomato, Avocado, Hummus, Swiss Chard & Dill Sandwich

These are the approximate quantities for 2 sandwiches.

4 slices of fresh multi grain bread
1 tomato, thinly sliced
1 avocado, sliced
1 swiss chard leaf, torn in small pieces
1/2 cup of hummus
a couple sprigs of fresh dill
salt and pepper (optional)

Toast the slices of bread.
Spread some hummus on each one side of each piece.

Then layer the ingredients on a piece of bread and top with another piece of bread.

I suggest:
swiss chard
tomato
dill
avocado
salt and pepper (if you want)

The sandwich is still delicious without dill but the dill adds a nice touch. You can try other herbs as well.

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Filed under Blog, Recipes

“Arroz Verde” with White Beans

Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs.  This is by no means a traditional arroz verde recipe but it is inspired by it.

This is my non-traditional/beans and greens version of arroz verde.

Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers.  I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.

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Filed under Blog, Main Courses, Recipes, Side Dishes