Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

      Slow Cooker Lentil and Ham Soup


      Slow Cooker Lentil and Ham Soup
      Print Recipe
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Slow Cooker Lentil and Ham Soup
        Print Recipe
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Ingredients
          Servings: cups
          Instructions
          1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
          2. Cut excess ham away from bone and save for later.
          3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
          4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
          5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
          Recipe Notes
          • a smoked pork hock will work in place of a meaty ham bone.
          • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

          Chilled Corn and Crab Soup


          Chilled Corn and Crab Soup
          Print Recipe
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Chilled Corn and Crab Soup
            Print Recipe
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Ingredients
              Corn Soup
              Crab Salad
              Servings: cups
              Instructions
              Corn Soup
              1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
              2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
              3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
              Crab Salad
              1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
              Recipe Notes

              Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

              Zesty White Bean and Tuna Lettuce Wraps


              Zesty White Bean and Tuna Lettuce Wraps
              Print Recipe
                Servings Prep Time
                2-3 people 20 minutes
                Servings Prep Time
                2-3 people 20 minutes
                Zesty White Bean and Tuna Lettuce Wraps
                Print Recipe
                  Servings Prep Time
                  2-3 people 20 minutes
                  Servings Prep Time
                  2-3 people 20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
                  2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
                  Recipe Notes

                  Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

                  Recipe yields a generous 2 cups of tuna and bean salad.

                  Kohlrabi Crab Cakes


                  Kohlrabi Crab Cakes
                  Print Recipe
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Kohlrabi Crab Cakes
                    Print Recipe
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Dill Sauce
                      Kohlrabi Crab Cakes
                      Servings: 3-4" cakes
                      Instructions
                      Dill Sauce
                      1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
                      Kohlrabi Crab Cakes
                      1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
                      2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
                      3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.