1 pound whole shrimp
1 medium carrot, chopped
1 medium leek, chopped
1 bay leaf
2 cups water

4 tablespoons butter
1 clove garlic, crushed
4 tablespoons flour
3 cups milk
1/4 cup heavy cream
1 teaspoon paprika
1 teaspoon dried dill
2 tablespoons lemon juice
salt and pepper

1. Shell shrimp and put shells, carrot, leek and bay leaf with the water in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender. Put through a strainer and season to taste with salt and pepper.
2. Melt butter with garlic in a large soup pot over medium heat, then whisk in the flour. Cook for about a minute.
3. Gradually whisk in the shrimp broth until fully incorporated, then add the milk, cream and shrimp meat.
4. Once the shrimp has turned pink, stir in paprika, dill and lemon juice. Adjust seasoning as necessary and serve.

Makes 4 servings

8 small red potatoes
1/3 cup mayonnaise
1-1/2 tablespoons Dijon mustard
1 clove garlic, crushed
1 teaspoon dried dill
1/2 teaspoon lemon juice
salt and pepper
water

1. Bring a large pot of water to a boil, then add the potatoes. Cook until firm, but can be penetrated with a fork. Drain.
2. Combine mayonnaise, mustard, garlic, dill and lemon juice and season to taste with salt and pepper.
3. Once potatoes have cooled slightly, slice into halves or quarters and toss with prepared dressing. Serve warm or cold.

Makes 4 servings

3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings

2 cups water
1 cup white rice
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
1 clove garlic, crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons raisins
1/2 pound grape leaves

1. Bring water to a boil in a saucepan over medium-high heat and add the rice. Reduce the heat to a simmer, cover and cook until tender.
2. Remove the rice from the heat and allow to cool slightly. Fluff with a fork and blend with dill, mint, garlic, lemon juice, olive oil and raisins.
3. Spoon a small amount of the rice mixture into the center of a grape leaf. Fold the bottom edge over the filling, fold the sides in and roll to seal. Repeat with remaining leaves and filling.
4. Serve hot or cold with Tzatziki.

Makes 6 servings

1/2 pound ground lamb
1 small onion, minced
1/3 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1 egg, beaten
1/2 pound grape leaves
8 cups chicken broth
salt and pepper

1. Combine lamb, onion, dill, mint and egg together in a bowl. Season with salt and pepper.
2. Spoon a small amount of the rice mixture into the center of a grape leaf. Fold the bottom edge over the filling, fold the sides in and roll to seal. Repeat with remaining leaves and filling.
3. Place a few leaves on the bottom of a large saucepan to prevent sticking, and layer the dolmathes closely together, alternating the direction of every other layer.
4. In a separate saucepan, bring the chicken broth to a boil, then pour it over the dolmathes. Maintain heat at a simmer and cook until meat is cooked through and tender, about 45 minutes to an hour.
5. Serve hot or cold with Tzatziki.

Makes 6 servings

4 medium potatoes, halved
2 tablespoons vegetable oil
1 cup button mushrooms, sliced
1/4 small onion, minced
1 cup whole milk
1 teaspoon butter
1 teaspoon flour
1/4 cup fresh dill, chopped
salt

1. Preheat oven to 350 degrees.
2. Rub potatoes with vegetable oil and place in a roasting pan. Sprinkle with salt and roast until tender and slightly browned, about 45 minutes.
3. When potatoes are ready, cook mushrooms and onions in milk in a small saucepan over medium-low heat.
4. When onions are tender, melt butter in a separate skillet and whisk in flour. Combine this with the mushroom milk to make a thick sauce.
5. Stir dill into the sauce and serve with potatoes.

Makes 4 servings

1 cup yogurt
1 tablespoon lemon juice
3 tablespoons fresh dill, chopped
1 clove garlic, minced
2 teaspoons sugar
3 cups cabbage, grated
1 small dill pickle, chopped
2 tablespoons raisins
salt and pepper

1. Combine yogurt, lemon juice, dill, garlic and sugar. Season to taste with salt and pepper, adjusting other flavors, if necessary.
2. Combine cabbage, pickle and raisins. Combine with prepared dressing and refrigerate for at least an hour before serving.

Makes 4 servings

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/4 cup warmed buttermilk
3 tablespoons fresh oregano, chopped
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until it the potatoes have a creamy consistency. Stir in oregano and serve immediately.

Makes 6 servings

2 cups plain yogurt
3 cloves garlic
3 tablespoons fresh dill, chopped
1 tablespoon lemon juice
2 large English cucumbers
1 large green pepper, seeded and chopped
3 ounces feta, crumbled
salt and pepper

1. Strain yogurt through cheesecloth overnight. Discard liquid.
2. Grate one of the cucumbers and season with salt. Allow water to seep out of it, then drain.
3. Combine strained yogurt with garlic, dill, lemon juice and grated cucumber and season to taste with salt and pepper.
4. Slice the other cucumber and combine with green pepper, then cover with prepared dressing. Garnish with feta and serve.

Makes 6 servings

1 pound pork tenderloin, butterflied
2 tablespoons butter
2 tablespoons olive oil
1 medium leek, chopped
3 cups baby spinach, chopped
6 scallions, chopped
6 ounces goat cheese
1 tablespoon fresh thyme
1 tablespoon fresh dill, chopped
salt and pepper

1. Preheat oven to 400 degrees.
2. Melt butter with 1 tablespoon of the oil in a large skillet over medium heat. Sauté leek until tender, then add the spinach and scallions, stirring until spinach has wilted. Remove from heat.
3. Add goat cheese, thyme and dill to the spinach mixture and season with salt and pepper.
4. Pound the pork flat with a mallet. Spread the spinach mixture over the surface of the pork, leaving about a 1/2" edge.
5. Tightly roll the pork up to form a cylinder, enclosing the spinach. Tie to secure with twine.
6. Heat a separate skillet over medium-high heat and add the remaining tablespoon of oil. Brown the pork loin on all sides and transfer to the oven to finish cooking. Allow to rest for at least 10 minutes before slicing.

Makes 4 servings