Normally, when I think of using citrus, I think of bright and warm summer dishes. I think of lemonade on the porch and lemon or lime pies at picnics. And if I really let my mind wander, I venture over to the Mediterranean, to Azure-blue waters, white houses overlooking cliffs and narrow paths, and citrus trees dropping their treasures to be used in limoncello or fish dishes and pastas. So, why not take a little mind vacation from the crisp winter air and head into the kitchen where our palate can experience the zesty, bright flavors of a mild climate?
The word “dill” means to “calm or soothe” and has been in use since the ancient days of the Egyptian, Greek, and Roman empires to do just that. The uses of dill have been many, including the aid in reducing menstrual cramps, depression, cholesterol, buggy pests, and improving digestion.
Ingredients:
half cup brown rice, cooked in bone or veggie broth
2 cups veggie broth
4 shallots
5 oz baby kale
2 cans chickpeas
1/2 Tsp or more to your taste of dried dill
1 lemon, juiced
3 oz (half container) Treeline cashew cheese(scallion flavor) or other creamy cheese alternative
2 Tbs ground flax
salt and pepper
Makes enought for 2 and leftover.
Recipe:
Cook rice according to instructions. Over medium heat in a large pot, heat oil and saute shallots for about 3 min with a dash of salt and pepper. Add baby kale and cook until starting to wilt. Add broth, chickpeas, and dill, bringing to a simmer. Add cashew cheese and flax, stirring to incorporate. Add rice and lemon juice, half lemon at a time to meet your zesty preference. Season with salt and pepper to your liking.
This soup tasted like Greek sunshine to me. My husband preferred to add a little heat to balance the zest by incorporating Tobasco. Playing around with the ingredients brings joy and fun to our kitchen. Don’t be afraid to do something different and learn from what you try.
Enjoy your art and may you live well!
