Lacto-fermented Dilly Beans

adapted from culturesforhealth.com  Makes 2 quarts.   Ingredients: 2 quarts water 4-6 tablespoons sea salt 1 pound young green beans, trimmed 2 tablespoons red pepper flakes, or to taste 4 garlic cloves, peeled and smashed 1 teaspoon black peppercorns 2 large...

Kale Latkes

adpted from Catherine Walthers Ingredients For the latkes: 3 cups kale (stripped from stalk, finely chopped, rinsed and dried) 2 teaspoons olive oil Salt 2 pounds Idaho potatoes, peeled 1/2 cup finely minced onion (about 1/2 onion) 1/4 cup all-purpose flour 2 large...

Cherry Tomato Cream Sauce

Adapted from The Cremaldi Cookbook by Catherine Trio Cremaldi Makes enough for 1 1/2 lbs. macaroni 1 pt cherry tomatoes 8 tbl butter 1/2 cup oil 1/2 tsp crushed red pepper 1 heaping teaspoon dried dill or tablespoon fresh 4 tablespoons vodka 1/4 tsp salt 1 cup heavy...

Tzatziki

Adapted from food.com 3 cups Greek yogurt  3 tablespoons lemon juice  (or juice of one lemon) 1 garlic clove, minced 1 large cucumber  seeded and diced  1 tablespoon salt (for salting cucumbers) 1 tablespoon fresh dill or 1 tablespoon fresh mint, chopped (or both,...

Smoked Salmon Wrapped in Zucchini

Adapted from Chef Franck Zucchini Soft cream cheese Dill Smoked salmon sliced same width as  zucchini Instructions 1. Slice zucchini thin on a mandolin (you can also use a vegetable peeler or a knife) 2. Layer soft cream cheese on top (or regular cream cheese whipped...