Roasted Vegetable Salad

Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.


1 bunch young carrots, peeled

1 small head cauliflower

1 small head romanesco

1½ pounds Brussels sprouts, halved

2 cups cooked white beans, liquid reserved

4 ounces French feta cheese, broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

1 cup cilantro leaves

1 cup fresh dill

1/2 cup mint leaves

Red Wine Vinaigrette

1 tablespoon finely diced shallot

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil


Freshly ground black pepper

Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F. Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet. Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed. To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately. From Fat, Salt, Acid, Heat by Samin Nosrat.


Turnips Marinated in Dill Dressing

  • 8 turnips cut into 1/2-inch cubes
  • 5 tsp. salt
  • 4 Tbs. sugar
  • 1 1/2 cups white wine vinegar
  • 3 Tbs. lemon juice
  • 2 tsp. white pepper
  • 1 Tbs. finely chopped dill leaves
  • 1/2 cup dry white wine

Place turnips in a pan and cover with water.  Add 1 tsp of salt and 1 Tbs. of sugar to the water.  Cook for 15 minutes and drain.  Mix remaining salt and sugar with vinegar, lemon juice, wine and pepper.  Marinate turnips in this mixture for 24 hrs.  Before serving drain turnips and sprinkle with dill.

Swedish Cucumber Salad

  • ½ cup sour cream
  • 2  tbsp. white wine vinegar
  • 1 tbsp.  sugar
  • 3 tbsp.  minced fresh parsley
  • 2 tbsp.  minced fresh dill
  • 2 tbsp.  thinly sliced  scallions
  • 4 cups unpeeled cucumbers, thinly sliced
  • salt and pepper to taste
  • 1 small head of lettuce, sliced

In a medium bowl, mix the sour cream, vinegar, sugar, parsley, dill and scallions until well blended.  Add the cucumbers and toss gently.  Add the salt and pepper.  Cover with plastic wrap and chill at least 20 minutes. Serve on a bed of lettuce.

Adapted from The 30-Minute Kosher Cook by Judy Zeidler.


The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.

  • 4 medium potatoes
  • 4 cups shredded cabbage
  • 1 1/2 cups chopped onion
  • 3 Tbs butter
  • 1/2 tsp caraway seed
  • 1 1/2 tsp salt
  • 1/2 tsp dill weed
  • black pepper
  • 1/4 cup sunflower seeds
  • paprika
  • 1 1/2 cups cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.

Russian Soured Cabbage

  • 2 Tbs. pickling salt
  • 5 Lbs. fresh cabbage
  • 2 medium carrots
  • 1 apple cored and sliced into 16ths
  • ¾ cups cranberries
  • 2 Tbs. chopped dill

Reserve 2 outer leaves of cabbage and shred remaining head.  Grate carrots coarsely.  In a large bowl, mix the salt with the shredded cabbage, rubbing the salt into the cabbage with your hands.  Gently mix in the carrots, apple, cranberries and dill.  Pack the mixture into a 1-gallon jar pressing the cabbage down firmly.  Add any liquid that may have accumulated in the bowl.  Lay the reserved cabbage leaves on top.  Dissolve 1 ½ Tbs. salt in 1 qt. water.  Push a freezer into the mouth of the 1-gallon jar and fill it with the salt water.  Seal the bag.  Set the jar in a spot out of direct sunlight (ie western Oregon)  at a temperature of 65-72 degrees F.  Two or three times a day during the next two or three days push the handle of a wooden spoon to the bottom of the jar to allow gasses to escape.  Let the mixture ferment 4-5 days until the cabbage is as sour as you like.  Store in the refrigerator.

Makes approx. 3 quarts.

Adapted from The Joy of Pickling, by Linda Ziedrich.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Fettuccine with Smoked Salmon and Dill

  • 12 oz. fettuccine or linguine
  • 1 c. bottled clam juice
  • 1 c. whipping cream
  • 4 green onions, diced
  • 2 tsp. dried dill
  • 1 tsp. fresh lemon juice
  • 1 c. cucumbers, diced
  • 4-6 oz. thinly sliced smoked salmon
  • freshly ground black pepper
  • 2 Tbsp. grated parmesan cheese
  • 2 tbsp. minced fresh parsley

Cut the smoked salmon crosswise into 1-inch strips.  Remove the seeds from any large cucumbers and dice.  Bring a large pot of water to a boil and add 2 tsp. salt.  Add fettuccine and cook about 10 minutes.

While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan.  Add the green onions (you can substitute a small onion).  Crush the dill between your fingers before sprinkling into the mixture.  Lower the heat and simmer until reduced and starting to thicken.

Just before serving, add the lemon juice, diced cucumbers and sliced salmon.  Heat mixture, but do not cook it.

Drain the cooked fettuccine and toss with the salmon cream mixture.  Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving.  Serves 4.

From Foodday.

Dilled Zucchini

  • 3 medium zucchini, sliced 3/8″ thick
  • 1/4  cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon snipped parsley
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dried dill weed

In a covered saucepan, cook zucchini and onion in small amount of bioling light ly salted water about 5 minutes or just till tender. Drain well. Add butter or  margarine, parsley, lemon juice, and dill weed; sprinkle with a little salt and  pepper. Toss to coat.