1/3 cup light oil such as sunflower

1 medium onion, minced, about 1/2 cup

pinch salt

1/4 teaspoon sugar

1 Tablespoon finely chopped dill leaf

1 cup sour cream

Pour oil into an 8" skillet at medium-high heat.  When the oil is hot, add onion, salt, and sugar.  Cook, shaking the pan occasionally, until the onion browns, about 10 minutes.  Pour the onion and oil into a fine strainer and reserve the oil in the refrigerator for another use.  Stir the onion and dill into the sour cream.  If time allows, cover and refrigerate for 24 hours.  Serve with dipping vegetables and chips.



1 Lb. potatoes, quartered and sliced 1/4 inch thick

1/2 lb. onions, medium diced

12 cloves whole, peeled red garlic

1 lb.  broccoli, cut in smallish chunks


1 teaspoon minced jalapeno pepper (we have these in our freezer from last season)

6 eggs, beaten well

1/4 teaspoon salt

1/2 bundle dill leaf, finely chopped

Line a 9 x 13’ baking pan (pyrex or corningware work better than metal) with a 3 Tablespoons of cooking oil.  Add sliced potatoes, chopped onions, and peeled garlic and toss with the oil.  Add a generous sprinkling of salt to the top and put in a preheated 425 oven.  After about 10 minutes, add the chopped broccoli and stir so that everything browns evenly.  In another 10 minutes, add chopped jalapeno to the vegetables and stir.  When the vegetables are tender, remove the pan from the oven.  Mix the beaten eggs with salt and dill and pour this mixture over the top of the roasted vegetables.  Sprinkle the top with some smoked paprika if you are feeling especially festive.  Return the pan to the 425 oven for 20minutes or until the eggs are set and the top is very lightly browned.  I promise that the garlic cloves sweeten and mellow tremendously with roasting and are not at all spicy (especially our Persephone red garlic), but if you’re not a big fan of garlic this recipe can certainly pass muster with less, or without garlic at all.  Or try garlic whistles for a milder flavor.