Category: Recipes

Dill

Dill

Angela Smith

Beet Pasta with Caramelized Leeks, Hazelnuts, and Blue Cheese // Uses Beets, Beet Greens, Dill, Garlic, Leeks // Vegetarian

Broccoli Dill Salad // Uses Broccoli, Dill // Vegetarian

Chickpea Salad with Carrots and Dill // Uses Carrots, Dill, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Cousin Deb’s Cucumber Feta Dip // Uses Cucumbers, Dill, Mint, Red Onion // Vegetarian

1 cup (4 oz.) feta cheese, crumbled
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground pepper
1 ½ cup cubed, seeded, peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill

  1. Combine feta, lemon juice, and pepper.  Partially mash with a fork.  Add cucumber, onion, mint, and dill.  Serve with pita chips.

Dill Cucumber Salad – Uses Cucumbers, Dill, Garlic // Vegetarian

Dill Scallion Dip // Uses Dill, Garlic, Scallions // Vegetarian

Easy Homemade Cucumber Pickles // Uses Dill, Garlic, Pickling Cucumbers // Vegetarian

Easiest Fridge Dill Pickles // Uses Dill, Pickling Cucumbers // Vegetarian

Fennel Salad // Uses Cucumbers, Dill, Fennel, Onion // Vegetarian

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Green Beans and Okra with Dill // Uses Dill, Green Beans, Paste Tomatoes (called Roma in this recipe) // Vegetarian

Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Green Beans

Green Beans

Angela Smith

Best Bok Choy – Uses Bok Choy, Garlic, Green Beans, Red Bell Pepper, Red Onion

Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian

Cauliflower Salad with Greens Beans // Uses Cauliflower, Garlic, Green Beans, Shallots // Vegetarian

Charred Green Beans with Brown Butter Vinaigrette // Uses Garlic, Green Beans, Shallots, Sage // Vegetarian

Charred Green Beans with Harissa Yogurt // Uses Green Beans // Vegetarian

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Green Beans with Cherry Tomatoes // Uses Basil, Cherry Tomatoes, Green Beans // Vegetarian

Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)

4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional

Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

  1. Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
  2. Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
  3. Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.

Green Beans and Okra with Dill // Uses Dill, Green Beans, Paste Tomatoes (called Roma in this recipe) // Vegetarian

Green Bean Salad with Corn, Basil, and Black Olives // Uses Basil, Green Beans // Vegetarian

Roasted Green Beans with Parmesan and Basil // Uses Basil, Garlic, Green Beans, Red Onion, Red Pepper, // Vegetarian

Spicy Parmesan Green Beans and Kale // Uses Green Beans, Kale, Onions // Vegetarian

Summer Savory and Garlic Green Beans // Uses Green Beans, Garlic, Summer Savory // Vegetarian

Summer Squash

Summer Squash

Angela Smith

Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Herbed Summer Squash Pasta Bake // Uses Garlic, Parsley, Scallions, Summer Squash or substitute Zucchini, Throw in a Jalapeno for some spice and use Thyme or Mint if you have some // Vegetarian

Hot Sandwich Spread // Uses Bell Pepper, Kale, Onion, Zucchini or Summer Squash // Vegetarian From Raleigh’s Hillside Farm
This is a sautéed combo of veggies you layer onto grilled cheese, paninis or any hot sandwich. Make a batch when you get your box and use it all week!

1 tablespoon butter or olive oil
1 onion, diced
1 bell pepper, diced
5 or 6 kale leaves, chard or other greens; ribs removed, diced
1 zucchini or summer squash, shredded – unpeeled
Salt and pepper
Could also add: shredded cabbage, herbs, jalapeno or poblano peppers

To make: In a skillet, using a tablespoon of butter or olive oil, saute’ onion and pepper two to three minutes. Add kale and shredded zucchini. Season with salt and pepper as well as garlic, parsley, or whatever other seasonings you want. Saute’ until greens are cooked down and moisture is gone. Store in a container in fridge until ready to use. 

To use: Layer buttered bread, cheese, thick layer of veggie mixture, (slices of ham, or turkey – optional), another layer of cheese and final slice of buttered bread. Grill over medium heat until cheese is melted and bread is golden brown. Can also use in a panini instead of grilling.  Also good on baked sliders.

Lemon Summer Squash Bread // Uses Summer Squash or substitute Zucchini // Vegetarian

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian

Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)

Spicy Pesto and Cheese Stuffed Zucchini Involtini // Uses Basil, Red Pepper, Summer Squash or Zucchini, Thyme

Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian

Yellow Summer Squash Relish // Uses Green Pepper, Onions, Summer Squash (can also use Zucchini), Onions // Vegetarian

Zucchini, Rice, and Cheese Gratin // Uses Garlic, Onions, Zucchini or substitute Summer Squash // Vegetarian

Zucchini, Swiss Chard, and Chickpea Stew // Uses Garlic, Onions, Swiss Chard, Summer Squash (called Yellow Zucchini in recipe), Thyme, Zucchini // Vegetarian

Zucchini

Zucchini

Angela Smith

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Hot Sandwich Spread // Uses Bell Pepper, Kale, Onion, Summer Squash or Zucchini // Vegetarian From Raleigh’s Hillside Farm
This is a sautéed combo of veggies you layer onto grilled cheese, paninis or any hot sandwich. Make a batch when you get your box and use it all week!

1 tablespoon butter or olive oil
1 onion, diced
1 bell pepper, diced
5 or 6 kale leaves, chard or other greens; ribs removed, diced
1 zucchini or summer squash, shredded – unpeeled
Salt and pepper
Could also add: shredded cabbage, herbs, jalapeno or poblano peppers

To make: In a skillet, using a tablespoon of butter or olive oil, saute’ onion and pepper two to three minutes. Add kale and shredded zucchini. Season with salt and pepper as well as garlic, parsley, or whatever other seasonings you want. Saute’ until greens are cooked down and moisture is gone. Store in a container in fridge until ready to use. 

To use: Layer buttered bread, cheese, thick layer of veggie mixture, (slices of ham, or turkey – optional), another layer of cheese and final slice of buttered bread. Grill over medium heat until cheese is melted and bread is golden brown. Can also use in a panini instead of grilling.  Also good on baked sliders.

Lemon Summer Squash Bread // Uses Summer Squash or Zucchini // Vegetarian

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian

Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)

Spicy Pesto and Cheese Stuffed Zucchini Involtini // Uses Basil, Red Peppers, Thyme, Summer Squash or Zucchini

Zucchini Grilled Cheese // Uses Zucchini or substitute Summer Squash // Vegetarian

Zucchini, Rice, and Cheese Gratin // Uses Garlic, Onions, Zucchini or substitute Summer Squash // Vegetarian

Zucchini, Swiss Chard, and Chickpea Stew // Uses Garlic, Onions, Swiss Chard, Summer Squash (called Yellow Zucchini in recipe), Thyme, Zucchini // Vegetarian