parsley dill dip

2 - shallots, chopped

2 - cups sour cream

1/2 - teaspoon salt

1 - teaspoon parsley

1 - teaspoon dill

• Into a blender, add the shallots, cover and chop for 3 seconds.  Remove from blender. 
• Add the sour cream, salt, dill (chopped) and parsley (chopped). Mix all ingredients together.
• Pour into a bowl, cover and place in refrigerator.  
• Chill for 30 minutes before serving. 
• Great on bread, chips, crackers or pita chips.

▲Quick, easy and delicious.

feta endive boats

1 small sweet green or red pepper, cored, seeded, and finely chopped

3 large radishes, finely chopped

1 small carrot, peeled and grated

1 large shallot, finely chopped (2 tablespoons)

2 ounces feta cheese, finely crumbled

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons snipped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves

Sprigs fresh dill (garnish)

 1.  In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2.  Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.

stuffed cherry tomatoes

1 pint ripe cherry tomatoes

1/3 cup sunflower seeds, soaked for at least 3 hours
3/4 cup walnuts, soaked for at least 3 hours
1 tbs minced shallot
1 fat garlic clove
1 1/2 tsp dried tarragon
2 tsp curry powder (or yellow curry)
1 tsp sea salt
pinch of ground nutmeg
pinch of cayenne pepper
a few turns freshly ground pepper
2 tbs flax seed oil or other
1/8 cup cold water
Optional garnishes:  extra curry powder, chopped fresh tarragon leaves or thyme leaves, black lava sea salt.
Slice off the tops of the cherry tomatoes.  With a melon baller, carefully scoop out the seeds and inner membrane.  Slice a thin sliver off the bottoms so that they will become stable and not roll around.  Be careful not to cut off too much or you’ll have a hollow tomato.  Set them aside while preparing the pâte.
Add all other ingredients, except for the water, to a food processor and blitz until you get a hummus-like texture and not too smooth.  Taste to adjust seasonings if necessary.  Blitz again while drizzling in only enough cold water to smooth out the mixture until creamy.
When you stuff the tomatoes, it’s best to use a rounded 1/2 teaspoon measuring spoon, or a melon baller, along with something to help scrape it off.  If you’re using the lettuce garnish, line the inside of each tomato with a small piece of lettuce leaf.  Scoop in 1 to 2 rounded teaspoons of pâte depending on the size of the tomato.
Arrange on a serving platter and finish with an additional sprinkling of curry powder, some chopped fresh tarragon or thyme, and/or a sprinkling of black lava sea salt.