Cameron's Cucumber Soup
Main Ingredients: cucumbers
, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream
Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.
Roben Mounger, Columbia, TN
Main Ingredients: carrots
, olive oil, kosher salt, black pepper, fresh dill or parsley
3 tablespoons of high quality olive oil
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat oven to 400 degrees.
If the carrots are thick, cut in them in half lengthwise and if not, leave whole.
Slice the carrots diagonally into 1 ½ inch slices.
Toss them in a bowl with the oil, salt and pepper.
Roast on baking sheet for 20 minutes.
Toss and serve with dill or parsley.
Roben Mounger, Columbia, TN
Main Ingredients: Shrimp, Garlic Cloves, White Wine, Lemon Juice, Olive Oil, Butter
, Salt/ Pepper/ Chili Flakes, Fennel
, Red Onion, Caper Berries, Lemon Zest, Dill
, celery Salt, dijon Mustard, White Wine Vinegar, Salt/ Pepper/ Sugar to taste
* 12 Peeled & Deveined Shrimp
3 Thin Sliced Garlic Cloves
½ Cup White Wine
1 T Lemon Juice
¼ Cup Olive Oil
1 T Butter
Salt/ Pepper/ Chili Flakes
* 1 Bulb Shaved Fennel
2 Carrots Shredded
½ Cup Shredded Cabbage
½ Red Onion, Thinly Sliced
¼ Thin Sliced Caper Berries (or capers)
2 T Lemon Zest
2 T Chopped Dill
1 tsp Celery Salt
1 T Dijon Mustard
2 T Olive Oil
3 T White Wine Vinegar
Salt/ Pepper/ Sugar to taste
The Shrimp: In sauté pan, heat olive oil and add sliced garlic, season shrimp with salt and pepper and place into sauté pan. As shrimp starts to turn a light pink color, add white wine. Allow white wine to reduce. Continue to sauté shrimp and add lemon juice. Remove pan form heat and finish by adding butter, that will slowly melt and coat the shrimp.
The Slaw: Combine all prepared ingredients in a mixing bowl and marinate for at least 20 minutes prior to serving.
AM&FM's Arnold Mynt
Zesty Spring Dressing
½ cup olive oil
¼ cup champagne vinegar (or apple cider vinegar)
2 tbsp. fresh lemon juice
Zest of 1 lemon
¼ tsp. salt
2 tsp. fresh dill
2 tsp chopped parsley
1 tbsp. chopped chervil
Whisk together the olive oil, vinegar, lemon juice, and salt. Add lemon zest and herbs, stirring thoroughly. Keep in a covered jar in refrigerator, allowing flavors to blend for at least 2 hours.
Katherine K. Schlosser, North Carolina Unit, Herb Society of America