There have been many times when I have bought items for a dish and have been left with odds and ends, wondering what to do with them.  Dill is a perfect example.  Here are my suggestions:

Cauliflower Moussaka

Tzatziki

You’ll need:

• 16 ounces of Greek yogurt (I prefer non-fat yogurt)
• half of a Hot House cucumber (about 5-6 inches)
• 2 tablespoons of dill, chopped
• 1/2 teaspoon of salt
• one garlic clove, minced
• 1 tablespoon of lemon juice (optional)

First, thinly slice the cucumber and sprinkle 1/4 of a teaspoon of salt on the slices.  Alternatively, you could also grate the cucumber.  I like a little more texture so I prefer having big chunks of cucumber.  Set the cucumber aside for an hour.  When the hour is up, squeeze as much moisture out of the slices as you can.  From here you can either chop the slices into quarters or small matchsticks.

Next, combine the yogurt, cucumber, dill, 1/4 teaspoon of salt, and garlic in a bowl.  You can add one tablespoon of lemon, but I feel as if there is enough tartness with the yogurt that I don’t need to add the lemon juice.  You can also add 1/2 a tablespoon of olive oil, but I think the tzatziki is still great without it.

“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”  Mark Twain, “Pudd’nhead Wilson”

Cauliflower is like an unsung hero of the vegetable world.  Originally from Cyprus, it comes in different colors (white, green, orange), signifying the different varieties.  While you can find purple-hued cauliflower, such cauliflower is actually a type of broccoli that appears purple and turns green when cooked.  It is low in carbs, high in dietary fiber, and includes nutrients that cleanse the body of free radicals.  Make sure to look for cauliflower heads with crisp leaves.

Here is a veggie-friendly variant of moussaka.  For it,  you will need:

• 1 large head of caulflower, sliced into florets
• 1 small yellow onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of tomato paste
• 2 medium green or red bell peppers, cut into thin slices
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1/4 to 1/2 teaspoon of red pepper (modify to your taste)
• 1 tablespoon of dill, finely chopped
• 1/4 cup of parsley, finely chopped
• 1 1/2 cup of vegetable stock
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 2 tablespoons of lemon juice (added at the end)

Blanch the cauliflower florets in salted boiling water for 4 minutes, then drain and place aside.  Next, heat a tablespoon of olive oil over medium-high heat, preferably in medium to large-sized pan.  Saute the onion and garlic for 2 minutes until soft.  Add in the florets, peppers, tomatoes, red pepper, dill, parsley, tomato paste, and stock.  Season with salt and pepper as desired.

Bring the mixture to a boil and then reduce to a simmer for 30 minutes.  After turning off the heat, add in the lemon juice.

This dish can be served with rice, quinoa, or any other whole grain you prefer.