Ingredients

• 2 lb beets, washed and scrubbed
• 1 tablespoon canola oil
• 1 medium onion, diced
• 4 garlic cloves, thinly sliced
• 1 bunch dill, tied with twine, plus a few springs to garnish
• 3/4 cup canned chopped tomatoes
• 3 cups beef stock
• 2 tablespoon maple syrup
• 2 - 3 tablespoons red wine vinegar
• 1 bay leaf
• Salt
• Shaved horseradish, to serve (optional)
• Crème fraîche, to serve

Instructions

1. Preheat oven to 400F. Place the beats on a baking sheet and roast until tender, 60 to 80 minutes. Once cooled, remove the skin, chop the flesh, and set aside.
2. Place the oil in a large deep saute pan or pot over medium heat. Add the onion and garlic and saute until translucent but not browned, 3 to 5 minutes. Add the beets, dill, and tomatoes. Increase heat to medium-high and saute until the dill wilts and the beets turn the onions purple, about 3 minutes. Add the beef stock, maple syrup, vinegar, and bay leaf. Adjust the heat to bring the mixture to a simmer. Cover and cook until all the vegetables are tender, 10 to 15 minutes. Taste and add salt to your liking.
3. Remove from heat and let cool. Discard the bay leaf and dill. Once cooled, transfer the mixture to a blender or food processor and blend until smooth. Strain through a chinois or sieve, and season with salt, if needed. Garnish with shaved horseradish, a dollop of crème fraîche, and a sprig of dill.

Ingredients

• 1 bunch bok choy
• 1 bunch of another green (try spinach, arugula, beet greens, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 tsp. lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.

Notes

Ingredients

• 2 bunches greens (~9 cups total- Swiss
• chard*, Brussels Sprouts tops, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces
• each)
• 1 tsp. lemon zest plus 2 Tbsp. juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss greens with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepper and add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Drizzle salmon and greens with dressing before serving.
3. *Roast the Swiss chard stems first for a few minutes, then put the greens in for 6 minutes.

Ingredients

• 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
• 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 teaspoon lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage

Ingredients

• Soup Ingredients
• 5 lbs cucumbers, peeled & cut into 2-in pieces (about 8 cups)
• 4 medium scallions, dark green parts only, chopped coarse
• (about 1/2 cup)
• 1 cup plain whole-milk yogurt
• 1/4 tsp. sugar
• 1 Tbsp. lemon juice
• 1 tsp. salt
• Pinch ground black pepper
• Cucumber-Dill Garnish
• 1 large cucumber (about 1 lb), peeled & cut into 1/2 inch cubes
• (about 2 cups)
• 1 1/2 tsp. fresh dill, chopped
• 1/2 tsp. lemon juice
• 1/4 tsp. salt

Instructions

1. For the Soup: Toss the cucumbers with the scallions in a medium bowl.
2. Puree half the cucumber-scallion mixture in a blender with 1 1/4 cups cold water until smooth, about 1 minute.
3. Transfer the puree to a large nonreactive bowl.
4. Puree the remaining cucumber-scallion mixture with 1 1/4 cups cold water and transfer it to the bowl with the first batch.
5. Whisk in the yogurt, sugar, lemon juice, salt and pepper.
6. Cover tightly and refrigerate until chilled, at least 1 hour or up to 12 hours.
7. For the Garnish: Dry the cucumber cubes between layers of paper towels. toss cucumbers with dill, lemon juice and salt in a small bowl.
8. To serve, divide the chilled soup among individual bowls. Sprinkle some of the cucumber and dill mixture over each bowl and serve immediately.

Notes