Tag Archives: dill

Roasted Dilled Potatoes



Potatoes ground me. You’re probably laughing, thinking how funny it is that they ground me and they come from the ground… WELL YES. The earthy flavour and warm, creamy texture of roasted potatoes reminds me that I am a being of flesh (something I so often forget).

Essentially, this recipe is roasted potatoes with salt, pepper and dill on a bed of kale, shredded carrots and peas (obviously). I topped it all with a drizzle of extra virgin olive oil and a squeeze of lemon. It was SO simple and filling. (I had this with some extra bean salad on the side which consisted of black beans, celery, lime juice and cumin)


  • 1 small yukon gold potato, chopped into 1 inch cubes
  • 2 tablespoon grapeseed oil
  • 2 large leaves of kale, ripped into bite-sized pieces
  • 1 carrot, shredded
  • 1/4 cup frozen peas
  • 1 tablespoon fresh dill (I used frozen)
  • 2 teaspoons olive oil
  • lemon juice to taste
  • salt and pepper


Preheat oven to 425F and grease a baking pan.

In a medium bowl, coat the chopped potato with the grapeseed oil and a healthy dash of salt. Place on the prepped baking pan and pop in the oven (on the middle rack) for 25-30 minutes (or until golden and crispy on the edges). *After 15 minutes, stir the potato chunks or shake the pan to even the roasting.

Meanwhile, prep the kale, carrot and peas on a plate. When the potatoes are nice and crispy on the outside and soft on the inside, place into a bowl and mix in the fresh dill. Place the potato chunks on top of the veggies. Finish with a drizzle of olive oil, a squeeze of lemon juice and salt and pepper to taste (I liked lots of both).



This is clearly a super simple recipe (that maybe didn’t need any directions) but It’s also a bit of a base for any kind of roasted veggie salad. Start with a leafy base, add a few more raw veggies, top with flavourful roasted veggies.

The vegetables I adore roasting are: Mushrooms, beets, carrots, sweet potatoes, yams, russet potatoes, broccoli and onion. (Other good ones to roast include: bell peppers, asparagus, leeks, eggplant,  pumpkin, any kind of squash, zucchini, and tomatoes)

Adding spices (like garlic, ginger, curry, cumin, cinnamon, oregano, thyme, rosemary, etc) makes the roasting that much more tasty!! 

Since it’s winter (well there’s no snow yet, but I feel it coming… eventually…), roasted veggies are nearly a daily thing. Much love.


Mama’s Borshch



As I mentioned in the last post, the days are getting chilly. So what’s better to warm and soothe the soul than a hearty soup? In this case, I turned it into a stew by not adding much water and letting it simmer for a long time. But this meant that the veggies were crazy tender.

So. Borshch. You may be wondering “WTF IS THIS BORSCHCHSCHCSHHSCCSHHCHSCHSCH?” Good question. Essentially it’s a beet soup. You can look it up here if you’re ultra interested. This recipe is from my mama. She makes it chunky (therefore I made it chunky), but I’ve had it where the beets (and carrots and potatoes) are shredded really finely. I’ve also had it where it excludes carrots and potatoes completely… but that’s not as tasty. Also, you’ll notice that I use canned beans and canned mushrooms… that’s because that’s what my Ma uses. You could easily cook fresh mushrooms and cook your own beans (any beans work. I love the cans of mixed beans because I’m indecisive).

One more note, you’ll notice that the amounts aren’t super precise. Such is the nature of family recipes. Onto the recipe!

MAMA’S BORSHCH: (makes one HUGE pot… serves 10)

  • 1 can mixed beans
  • 1 can mushrooms
  • 4-6 beets, chopped into 1/2 inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2-4 medium carrots, chopped
  • 2-3 medium potatoes, chopped into 1/2 inch cubes
  • handful green beans
  • 1 1/2 tomato liquid (Squished tomatoes, pasta sauce, V8, tomato juice, any tomato base!)
  • 4-6 cups water or vegetable broth
  • 1-2 cups frozen peas
  • heaping tablespoon dill
  • white vinegar (optional)


Put everything into a HUGE pot (except the frozen peas and dill). Make sure you use enough water or vegetable broth to cover all the chopped veggies.

On medium-low heat, let simmer for about 90 minutes (or until the beets, carrots and potatoes are reeeeeal tender). The longer you let it simmer, the more stew like it will become! Add the frozen peas and dill and let simmer for another 20-ish minutes. (WOW forgive me how vague this is, it’s hard to put into words what I do by eating…)

To serve, dish out large helpings into bowl. My family likes to add 1/2 teaspoon of white vinegar to our borshch to add some tartness. It is wonderful and I suggest it!

Let's get cooking!

Let’s get cooking!

Simmering away

Simmering away

This soup freezes really well. So if you’re cooking for only yourself (like me!), then cook up a big pot and freeze some servings in baggies or tupperwear. It’s wonderfully convenient!

Carrot, Dill, White Bean Salad


This is most likely my favorite dish on the planet… okay ONE of my (many) favorite dishes. The sweet carrots and the creamy beans and the powerful dill finished with the tart lemon juice and shallots are… perfection. I’ve made this salad many many times and I’ve finally figured out a good balance between the oil and lemon juice which makes it an ideal lunch that isn’t too heavy but still packs a punch of energy (to keep me going on my 14 hour school days!!). One note: there are frozen peas in this salad. BIG SURPRISE. Feel free to omit the zucchini and peas, I simply wanted to bulk up the salad a bit. If you want to bulk it up even MORE add 1 cup of chopped kale or spinach at the end. Let me know if you love this as much as I do!

CARROT, DILL, WHITE BEAN SALAD serves 4 as a side:

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon sea salt (I adore the pink Himalayan type)
  • 1/3 cup (or one medium) shallot, thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 1/2 cup carrots, thinly sliced/chopped into rounds
  • 1 can organic navy beans (or bean of your choice)
  • 1/4 cup chopped zucchini
  • 1/4 cup frozen (or blanched) peas
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill
  • optional 1/4 cup sliced almonds


Combine the olive oil, lemon juice, sea salt and sliced shallots in a small bowl and set aside. While the shallots are marinating, heat the grapeseed oil in a large skillet over medium heat. Toss in the carrots and stir to ensure they’re covered in the oil. Let the carrots cook in a single layer; keep tossing every 3 minutes until deeply browned (about 12 minutes). Rinse the canned beans and add to the skillet, cook for another 5 minutes.

Place the contents of the skillet in a medium mixing bowl with the zucchini and peas. Drizzle on the maple syrup to the bean mix and add the shallots with the olive oil-lemon mixture. Toss gently. Add the dill and toss again. Let sit for at least ten minutes before serving, tossing once more before serving. Garnish with optional almonds!