Ravishing Radish Salad with Fresh Herbs

Our garden had a surge of radishes that were ready to be harvested, so I made this fresh salad using ingredients mostly all from my garden.  It will be awhile until the cucumbers are ready for harvesting, so I picked up one from the store, but the lettuce, basil, dill, and chives came from my garden.  It's a simple recipe, but it was a really good salad and I'll definitely add this to the "make again" folder.  When it came to writing up the ingredient list, I estimated the herbs because I just snipped a bunch without worrying about exact measurements.


Anne's Radish Salad with Herbs and Dressing
Serves 3-4 as side dish

Ingredients:
5 large radishes, chopped
1/2 cucumber, chopped
handful of lettuce leaves, torn to pieces
~6 fresh basil leaves, thinly sliced
~1 tablespoon chopped fresh dill 
~1 tablespoon chopped fresh chives
Dressing:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In a small bowl, whisk together the dressing ingredients.

In a large bowl, toss together all the veggies and herbs.  Pour enough dressing over salad just to lightly coat when tossed (or more if you like it that way).

Lemon Dill Salmon in Foil

I was in the mood for salmon and this recipe was a good way to use more of the fresh dill from my garden.  The salmon was very flavorful.  I mostly got buttery lemon flavor with a hint of dill.  I paired it with quinoa and Parmesan roasted asparagus.

Lemon-Dill Salmon in Foil

Ingredients:
1 lb salmon
1/4 cup butter, melted  (I'd use less next time)
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
2 cloves garlic, minced
1-2 tablespoons chopped dill, divided
salt and pepper

Directions:
In a small bowl, whisk together the butter, lemon juice, zest, garlic, and 1 tablespoon dill.

Line a baking sheet with foil and place salmon on it, skin side down.  (I pre-cut the salmon into fillets and lined them up next to each other in the same foil.) Salt and pepper the salmon to taste.  Fold up all 4 sides of the foil, making a boat, and spoon the butter mixture all over the salmon.  Seal the foil closed.

Bake at 375º for about 20 minutes until cooked and salmon flakes easily.  Serve garnished with fresh dill.

Strawberry Rhubarb Pie

I saw fresh rhubarb in the grocery store so I scooped some up (cost me only 50 cents!) and also scored some strawberries that were on sale.  We don't eat dessert very often, so I decided it was time for a treat!  This pie was DELICIOUS.  I'm glad I made my own crust.  It tastes better than the store-bought ones.

Strawberry Rhubarb Pie

Ingredients:
1 pie crust (See recipe below)
3 cups rhubarb in 1/4"-thick slices (about 5-6 medium stalks, ~12-16oz)
2 cups sliced strawberries (~12 oz)
2/3 cup granulated sugar
3 tablespoons cornstarch

Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cubed

Directions:
Roll out the pie dough to about a 12" diameter circle and place in a 9-inch pie plate, trimming and fluting the edges to make it pretty.

In a large bowl, stir together the rhubarb, strawberries, sugar, and cornstarch.  As you keep stirring, it will turn thick and syrupy.  Pour the strawberry mixture over the pie dough.

In a small bowl, combine the flour and brown sugar.  Add the butter, using a pastry cutter or two knives to cut the butter into the flour until it has the consistency of coarse crumbs.

Sprinkle the streusel evenly over the pie.  Place pie plate on a baking sheet (just in case filling bubbles out), and bake at 375º for 50-55 minutes until streusel is golden.   Check on the pie halfway through cooking time and place foil around crust if it is getting too brown.

Let pie cool completely before slicing.

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Buttery Pie Crust Recipe 

(Makes 2 Crusts-- you can freeze half the dough for another time if not needed)

Ingredients:
2&1/2 cups flour
1&1/4 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water

Directions:
Stir the flour and salt in a large bowl.  Using a pastry cutter, cut in the butter and shortening until it resembles coarse crumbs.   Add ice water, 1 tablespoon at a time, stirring between each addition.  Only add enough water until the dough begins to form large clumps (usually about 1/2 cup total).

Transfer dough to a floured work surface and fold the dough unto itself several times until flour is fully incorporated into the fats.  Form the dough into a ball and divide into 2 equal pieces.  Using your hands, flatten each piece into a 1-inch thick circular disc.  Wrap each disc in plastic wrap.   Refrigerate at least 2 hours (up to 5 days).  [If saving for the future, freeze disc for up to 3 months and thaw in fridge.]

Roll out dough starting from center and roll outward in all directions until it's about 12-inches in diameter.  Follow baking instructions per pie recipe.

Ground Turkey Enchilada Casserole

I wanted something different than our typical taco night, so I decided to make an Enchilada casserole.  I found a couple different recipes online and then combined and edited them to make my own recipe.  It turned out better than I expected.  I absolutely loved the flavor.  Jeremy said it was good, but he wanted a "crunch" element.  Perhaps sprinkled tortilla chips or Fritos for Jeremy's leftovers?

Ground Turkey Enchilada Casserole
Makes 6-8 servings

Ingredients:
1 lb Ground Turkey (or Ground Beef or Shredded Chicken, etc)
1 large red bell pepper, cored and diced
1 small onion, diced
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
pinch salt
1 can black beans, drained and rinsed
1 cup corn kernels (I used frozen)
1 can (10 oz) Diced Tomatoes with Green Chiles
1 can (10 oz) Red Enchilada Sauce  (I used mild, but you can kick it up)
12 (6") corn tortillas
3 cups shredded Monterrey Jack or cheddar or Mexican blend cheese
Optional Toppings: Chopped fresh cilantro, sliced green onions, sour cream, avocado, etc

Directions:
Cook the turkey/beef in a large skillet over medium heat until done.  Transfer meat to a bowl.   Using the juices still in the skillet, saute the bell pepper and onions until softened, about 5 minutes.  Stir in the spices and add the meat back into the skillet.  Stir in the beans, corn, tomatoes, and 1/2 of the enchilada sauce.  Remove from heat and set aside.

In a 9x13" baking dish, pour the remaining 1/2 can of enchilada sauce to thinly cover the bottom.   Arrange 6 tortillas so they cover the bottom, overlapping slightly.  Spoon half the meat mixture over the tortillas.  Top with 1&1/2 cups shredded cheese.  Arrange the remaining 6 tortillas, followed by the remaining meat mixture, topped with the remaining cheese.

Bake, covered with foil, at 375º for 20 minutes.  Remove foil and bake another 10 minutes.  Serve warm with toppings of your choice.

Make Ahead Note:  I think this recipe lends itself well to make ahead/freezing.   I actually prepared the casserole layering earlier in the day and then put it in the fridge, covered.  When it was time to eat in the evening, I put it in the oven to bake.  I'm sure you could make this into smaller casserole dishes and freeze some for another day.

Skillet Lemon Dill Chicken Thighs and Roasted Dill Potatoes

The dill in my herb garden is doing really well this year, so I harvested some and made these dill-flavored dishes.  The dill was pretty subtle in comparison to the lemon flavor, but the overall dish was delicious.  I'll definitely put this in my "make again" folder.  The potatoes roasted in the oven in the time it took to make the chicken dish, so the timing was perfect.

Skillet Lemon Dill Chicken Thighs

Ingredients:
1 to 1&1/2 lbs boneless, skinless chicken thighs, trimmed of fat.
salt and pepper
1/4 cup plus 1 tablespoon flour, divided
1 tablespoon oil
1 tablespoon butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill
pinch grated lemon rind

Directions:
Season chicken with salt and pepper.  Dredge in 1/4 cup flour to evenly coat.  Heat oil and butter in a large skillet over medium heat.  Add chicken to the skillet and cook until golden brown and cooked through, reaching an internal temperature of 165ºF, about 4-5 minutes per side.  Remove to a plate.

Reduce heat to medium-low and whisk 1 tablespoon flour into the skillet juices.  Gradually whisk in the chicken stock and lemon juice.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes.  Stir in dill and season with salt and pepper to taste.  Return chicken to skillet, spooning sauce over thighs.  Serve and sprinkle with fresh dill and grated lemon rind if desired.

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Roasted Dill Potatoes

Ingredients:
1 lb baby gold potatoes, cut in 1/2 lengthwise
1 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small lemon
2 teaspoons chopped fresh dill (for serving)

Directions:
In a small bowl, stir together olive oil, butter, garlic, dill, salt, and pepper.  Add the potatoes and toss to coat.  Transfer to a baking pan and roast at 450º for 15 minutes.   Squeeze lemon juice over the potatoes and sprinkle with fresh dill.