Acorn Squash & Apple Soup

(cooks.com)

Ingredients:

1 medium acorn squash, seeded & halved

1½ cups vegetable or chicken stock

1 cup apples, cored, seeded & chopped

¼ cup chopped onion

½ unsweetened apple juice

1 tsp fresh ginger root, peeled & grated

¼ tsp salt

1 tbsp fresh lemon juice (or as needed)

White pepper to taste

Yogurt or sour cream

chives to garnish (optional)

Preparation:

Cook squash and remove pulp. Combine ½ cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Puree soup in batches in blender or processor; strain through a sieve into a clean saucepan pressing the puree with back of a spoon. Reheat soup gently and season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives (optional).

Baked Acorn Squash with Brown Sugar and Butter

(foodnetwork.com)

Ingredients:

1 acorn squash, cut in half

2 tbsp brown sugar

2 tbsp butter, softened

2 tbsp maple syrup

Salt

Freshly ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.

Salmon with Dill—serves 4

(allrecipes.com)

Ingredients:

1 pound salmon fillets or steaks

¼ tsp salt

½ tsp ground black pepper

1 tsp onion powder

2 tsp fresh dill weed

2 tbsp butter

Preparation:

Preheat oven to 400 degrees F.

Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.

Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Lemon Dill Couscous Recipe—serves 2

(tasteofhome.com)

Ingredients:

¾ cup uncooked plain couscous

3¼ tsp lemon juice

¼ to ½ tsp dill weed

Preparation:

Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Vegetable Yogurt and Dill Dip

1 cup yogurt

¼ tsp garlic powder

1 tbsp chopped dill (stem removed)

salt and pepper to taste

Zucchini with Dill

(cooksunited.co.uk)

Ingredients:

2 medium zucchinis, chopped

1 tbsp olive oil

3 tbsp fresh lemon juice

1 tsp fresh dill, chopped with stem removed)

salt and pepper to taste

Preparation:

Heat the oil in a large skillet over low heat. Add the zucchini and cook. Stirring frequently until the zucchini is slightly crisp and beginning to brown slightly.

Add lemon juice and dill and cook, stirring for 1 minute more. Season with salt and pepper and serve.

Potato Dill Soup

(cooks.com)

Ingredients:

2 tbsp butter

½ cup chopped onion

4 cups diced potatoes

1½ cups water

1 tsp salt

2 cups milk

1 tbsp dill weed

2 tbsp flour

1 cup sour cream

Preparation:

Put in 2 quart pan, melt butter, stir in onion. Stir in potatoes. Cook a few minutes; do not burn. Add water and salt; cover and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving a few pieces. Add milk, dill and bring to boil. Stir flour into sour cream. Blend into soup with whisk; let stand 5 minutes before serving.

Spinach, Apple and Walnut Salad

(cooks.com)

Ingredients:

4 cups torn fresh spinach leaves

1 apple, unpeeled and bite sized pieces and tossed with 1 tsp. lemon juice

¼ cup toasted coarsely chopped walnuts

Preparation:

Mix salad ingredients together and add the following dressing: ¼ cup vegetable oil 2-3 tbsp. fruit flavored wine vinegar Salt and freshly ground pepper to taste.

Fresh Spinach Salad with Orange

(cooks.com)

Ingredients:

1 cucumber, unpeeled & sliced

6 cups torn spinach leaves, washed & drained

2 small heads leaf lettuce

1 purple onion

2 oranges, peeled & sliced

¾ cups walnut halves

Preparation:

Toss lettuce and spinach and arrange remaining ingredients artistically. Toast walnuts in a 300 degree oven, turning frequently. Avoid over-toasting since they continue to brown after they are removed from oven.

Dressing:

½ cup salad oil

¼ cup orange juice

2 tbsp apple cider vinegar

1½ tsp sugar

¼ tsp salt

1/8 tsp pepper

Shake all dressing ingredients together and pour over top of salad.

Cream of Spinach Soup—serves 4

(bitten.blogs.nytimes.com)

Ingredients:

1 pound spinach, well washed, thick stems trimmed

3 spring onions or 3 bunches scallions, trimmed and roughly chopped

3 cups chicken or vegetable stock

Small grating of nutmeg

Salt and pepper

1 cup heavy or light cream, half-and-half or milk

Preparation:

Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off the heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.

Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.