Tahini Dill Dressing

INGREDIENTS:

• 1/2 cup fresh lemon juice (about 1 lemon), plus 1/4 tsp lemon zest

• 1/4 cup tahini paste

• 1 tbsp pure maple syrup

• 2 tbsp fresh chopped dill

• 1/4 tbsp puréed garlic

• Pinch sea salt

PREPARATION:

1. Add the acid: To a Mason jar, add lemon juice and zest.

2. Add the fat: in this case, the tahini paste.

3. Add the emulsifier: In this recipe, we use maple syrup.

4. Add the flavor enhancers: Here, it is the dill, garlic and salt.

5. Shake vigorously until all ingredients are thoroughly combined. Be certain to sample your dressing with a leaf of the greens or lettuce you are using to get a sneak peek of the dressing’s taste in action.

Cucumber Dill Soup with Scallions

INGREDIENTS:

• 5 large cucumbers, peeled, quartered lengthwise, and seeded

• 1 bunch scallions

• 1 bunch dill, ends picked

• 1 clove garlic, chopped

• Juice of 3 large lemons

• 4 cups buttermilk

• 1 cup plain yogurt

• Salt

• Freshly ground white pepper

• Dash of Tabasco

PREPARATION:

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

Arugula, Apple, and Parsnip with Buttermilk Dressing

INGREDIENTS:

• 1/4 cup buttermilk

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 large Pink Lady apple, cored, thinly sliced

• 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline

• 1 bunch arugula, tough stems trimmed

• 1/4 cup fresh dill with tender stems

• 2 tablespoons apple cider vinegar

• Flaky sea salt (such as Maldon)

PREPARATION:

1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.

2. Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.

3. Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.

Mediterranean Chicken & Vegetable Quiche

INGREDIENTS:

• 1 cup cooked and diced boneless, skinless chicken breast

• 1/2 cup halved cherry tomatoes

• 1/3 cup crumbled feta cheese

• 1 scallion, thinly sliced

• 2 tbsp chopped fresh dill

• 1 to 2 tbsp chopped fresh mint leaves

• 3 eggs

• 1 cup whole milk

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

CRUST:

• 2 eggs, beaten

• 1/3 cup coconut oil, melted, plus additional for greasing pie plate

• 3/4 cup coconut flour

PREPARATION:

1. Preheat oven to 350°F. Prepare crust: In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.

2. Lightly grease a 9-inch pie plate. Using your hands, press crust mixture into plate until base and sides are evenly covered and smooth. Bake until light golden brown, about 10 minutes. (Make Ahead: Prepare crust up to this point up to 2 days ahead; cover and refrigerate. Bring to room temperature before filling and baking.)

3. Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.

4. Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. (Tip: If edges begin to brown too much before quiche is set, loosely cover crust with foil.) Let cool.

Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS:

Roasted Eggplant & Garlic Mayo:

• 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds

• 1/4 cup olive oil

• 1/4 teaspoon smoked paprika

• Kosher salt, ground pepper

• Freshly ground black pepper

• 1 garlic clove, finely grated

• 1/2 cup mayonnaise

• 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

• 4 scallions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 1/2 cup chopped pickled beets

• 1/4 cup chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 6 ounces feta, thinly sliced or crumbled

PREPARATION:

For Roasted Eggplant & Garlic Mayo:

1. Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

For Beet Salad & Assembly:

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.