dill – Emily N Cannon

Hey it’s a meme no one will remember by the time this posts!

Anyway, today is Fall Colors day, and that means yellow squash, orange sweet potato, or red beets. I made borscht because I don’t think I have before and it’s very, very red.

Like, very red. The red that turns everything it touches red, including the potato and carrot also in this soup. But I did use a stick blender to make the broth a bit thicker. I didn’t puree everything, just some of it.

Oh, also, there’s some cannellini in there because it makes it more of a meal, I guess? But so does a nice swirl of almond yogurt, a sprinkle of fresh dill, and a slice of seeded rye.

We buy tofu from a local vendor at the farmers’ market, and they don’t last through the week. Today’s preparation is a simple one: pan-fried steaks (olive oil + pinch of salt in a cast iron skillet), sliced and arranged on top of the rest.

For the noodles I opted for soba. While the water boiled and the noodled cooked, I sauteed julienned zucchini and thinly sliced yellow bell pepper with olive oil, sliced garlic, and crushed red pepper. To that I added thinly chopped cooked collards (yesterday’s leftovers) and strips of lemon zest, then finished with dill when I mixed in the soba noodles.

Finished it off with a light twist on my favorite tahini sauce: juice of ½ a lemon, tablespoon or so of minced fresh dill, olive oil, tahini, a splash of hot sauce, a sprinkling of nutritional yeast, and water to whisk to the consistency I wanted (thin enough to pour, but thick enough to cling to the food).