Lemon + Dill Potato Salad with Roasted Radishes

This lemony dilly potato salad is a perfect healthyish alternative to the traditional mayo based version. Full of flavour and packed with traditional ingredients all you will miss are the unnecessary calories.


Potato Salad - the most classic side dish ever right! It’s one of those go-to dishes for a classic BBQ or picnic and also probably one of the most served sides in many many restaurants, besides coleslaw.

Now, everyone has a different version of how potato salad should look, and in my house, it should include eggs, radishes and mustard. Classically it would be straight yellow mustard, but when you make a healthier version with no mayo you need something a bit creamier and full-bodied - i.e. Dijon!

So if you want to make a healthy dish while not skipping on the flavour you need to do a couple of key things - have flavour contrasts and use the freshest ingredients you can find. The really great thing about summer months is that there are literally farmers markets everywhere, so baby potatoes and fresh radishes are abundant and readily available. And let’s be honest, nothing beats a new baby potato right!

Now let’s talk about those pretty little radishes. They are one of those things that you either love or hate with their bitter bit and crunchy texture. They add such a great flavour contrast to so many things - but if they are not your favourite then roasting them is the perfect solution. It mellows the flavour and makes them nice and juicy, the perfect complement to the lemon and dill dressing.

So next time you’re having a picnic whip this up, I promise you will not miss the mayo even one little bit!


prep time 15 minutes

cook time 55 minutes

total time 1 hour 10 minutes

servings 4 - 6


1 lb new or baby potatoes

3 eggs

12 radishes

1/4 cup olive oil + 1 tbsp

1/4 cup fresh dill

2 tbsp dijon mustard

1 clove of garlic

2 green onions


Preheat oven to 350. Halve your radishes and place on a small baking sheet and toss with 1 tbsp of olive oil. Bake in the oven for 30 minutes or until radishes are tender.

In a small pot place 3 eggs and cover with water. Bring to a boil then turn off the heat and allow it to sit on the hot burner for 12 minutes. Drain the water then run each egg under cold water. Peel then slice and set aside.

In a large pot of salted water place potatoes that have been halved or quartered. Bring to a boil and cook for 10-15 minutes or until potatoes are fork-tender then drain.

In a small bowl combine remaining olive oil, chopped dill, dijon mustard and minced garlic. In a large bowl combine cooked potatoes, radishes and sliced onions and drizzle the dressing over and toss. Pour onto a serving tray then garnish with sliced boiled eggs.


Summer Salad with Cucumber, Radishes + Fresh Dill

This salad screams summer with crunchy radishes and fresh dill - it’s the perfect accompaniment to your next bbq.


Happy Monday!!! We are officially into our second week of July which is so hard to believe, I mean once July is here the rest of summer really flies by doesn’t it? This year we keep saying that we are going to really enjoy the nice weather and get outside more which also includes barbecuing as much as possible.

For me, one of the things that bring back the most summertime memories is fresh dill. Both my mom and my grandma use to grow it in their gardens and so even the smell reminds me of summer. We would have fresh dill on so many different things, and while this salad wasn’t something thing that graced out table it easily could have since we grew basically all of the ingredients.

The combination of fresh cucumbers and spicy radishes gives crunch and contrast to the tender spring mix and tart lemon - but really dill is the star of this show! I feel very strongly that fresh dill is a must in this recipe, though that being said I haven't actually tried it with dried dill. But like anything else when you can use fresh - do it.

So run and don’t walk to get some fresh dill - your summer dishes will never be the same!


prep time 15 minutes

assemble time 5 minutes

total time 20 minutes

servings 4


6 radishes

1 long English cucumber

1 bag mixed greens

2 tbsp fresh dill chopped

1 lemon

1 tsp dijon mustard

3 tbsp olive oil

salt + pepper


On a large serving platter lay out spring mix then top with thinly sliced cucumbers and radishes.

In a small bowl combine chopped dill, the juice of the lemon, dijon mustard and olive oil. Whisk together then season with salt + pepper. Drizzle dressing over the salad then serve immediately.


Homemade Dill Bagels with Horseradish Cream Cheese

Dill bagels with horseradish cream cheese sounds to me like something you would get at a farm to table cafe or the newest bagel shop in your neighbourhood. Now you can excite your family with them on your very own table!


I don’t know about you but I love going out for breakfast. Now, my version of breakfast is something savour, a great potato hash or maybe a breakfast sandwich. So needless to say, a great bagel shop is right up my alley and the kind of breakfast I'm always in the mood for. Now, that being said, I think if you're going to go out for a bagel it needs to be unique and something you can’t just pick up at your local supermarket.

If you haven't made bagels before don’t be afraid - they are really easy to make. PPlus, if you have a stand mixer you can literally throw everything in and the KitchenAid does it all for you! I also love that with this recipe you can mix any herbs or spices into the dough; so if dill isn’t your flavour of choice, you can easily switch it up and add what you love.

Now the cream cheese! Making your own flavored cream cheese is a wonderful way to infuse an extra kick of flavour while also controlling what's going in. That way you're not having any un-necessary salt or other things you don’t want added in.


prep time 20 minutes + 1 hour rising time

cook time 25 minutes

total time 1 hour 45 minutes

servings 8


2 3/4 tsp active dry yeast

1 1/2 cup warm water

1 tbsp brown sugar

2 tbsp fresh dill

2 tsp salt

4 cups flour

1/4 cup honey (for the boiling water)

1 egg white + 1 tbsp water (for egg wash)

coarse salt


In the bowl of your stand mixer combine yeast, warm water and brown sugar and stir until combined. Set aside for 10 minutes or until yeast is foamy.

To the bowl add in freshly chopped dill, salt and flour. Using your dough hook stir on low for 4 minutes. Grease a large bowl and place dough into it turning over once so all of the sides are covered in the oil. Cover with a tea towel and set in a warm place for 60 minutes or until the dough has doubled in size.

Preheat oven to 425. Line 2 baking trays with parchment paper then set aside. Punch down to release all of the bubbles then separate into 8 pieces. Roll each piece into an 8 inch long tubes then form into a circle and press ends together to seal. Cover with a tea towel and set aside.

Fill a large pot 1/2 full with water and add in honey. Whisk so it is fully incorporated then bring to a boil. Once boiling carefully place 2 bagels in the pot at a time and boil for 1 minute, flip over then boil another minute. Carefully remove from water and place on prepared tray. In a small bowl whisk together egg white and water. Brush the top of each bagel then sprinkle with coarse salt.

Bake until golden brown for 20-25 minutes turning halfway.

Horseradish Cream Cheese

8 oz cream cheese softened

1/8 - 1/4 cup prepared horseradish

In a food processor add cream cheese and horseradish and blend until smooth.


Honey Goat Cheese + Dill Biscuits

Goat Cheese Biscuits - need I say more!


Alright so do you guys love goat cheese? I must say one of the things that I like most about it is that it’s spreadable like cream cheese but has a bit more zip to it. I also love that you can so often find so many great flavors of goat cheese like the honey goat cheese in this recipe.

Now I know that honey and dill may not be the most natural combination but just go with me here. Honey is such a mild flavor that really works so well with almost any biscuit or scone and the addition of dill give just the right of freshness these need.

These are also so good warm right out of the oven - a little bit of butter and they are perfect. Or if you want to shake things up a little bit serve them alongside a savory stew or use them to make breakfast sandwiches - any way you serve them you will be sure to savor every bite!


prep time 15

cook time 18 hour

total time 33 minutes

servings 12


2 cups flour

1 tbsp + 1 tsp baking powder

2 tbsp sugar

3/4 tsp salt

1/2 tsp pepper

2 tbsp dill

3 tbsp cold butter

6 oz honey goat cheese

1 cup + 2 tbsp half & half


Preheat oven to 400. In the bowl of your stand mixer combine flour, baking powder, sugar, salt, pepper + dill. Stir until combined.

Using a cheese grater grate in butter then stir until combined. Add in goat cheese and half + half and using your paddle attachment stir on low until dough just comes together.

Flour a work surface and your hands liberally then turn out your dough and knead 4-5 times then flatten to a 1-inch thick circle. Using a biscuit cutter or a glass cut out your biscuits (re-knead leftover pieces so you use up all of your dough).

Brush tops with half & half and bake 18 minutes or until golden brown.