Chimes Ginger Chews

Ginger is great for facilitating digestion. I always make myself a cup of ginger tea of my tummy isn't feeling well and it usually has a lovely calming effect.

I've seen Chimes Ginger Chews on store shelves but they have always been quite expensive. Yesterday, I was at a local Chinese grocery, and the Ginger Chews were selling for $2.99. I purchased immediately and love the yummy ginger taste.

The key to enjoying these Ginger Chews is not to chew! Chewing only gets them stuck to your teeth and they don't last very long that way. Instead, enjoy these candies like you would a Jolly Rancher.

Chimes uses all natural ingredients and is only 16 calories a serving. Each candy comes individually packaged (so it makes it easier for ladies to throw in their purses). I will have to try the peppermint flavour next in lieu of using chewing gum.

Dill: Versatile, Tangy and Suprising

Since I received a fresh bunch of dill weed in my Fresh City Farms delivery about a month ago, this herb has been featured in a lot of my cooking.

Fresh City's website has some great recipes- but these usually have garlic in them. The recipes for dill are here:

http://www.freshcityfarms.com/recipes-more/cooking-with-dill-two-recipes/

I adapted their roasted baby potato salad and came up with a delightful hot sidedish or cold salad.

Dill and Mustard Potato Salad

Ingredients

1 lb baby potatoes (red, white, blue, purple- whatever you wish)

2-3 tbsp olive oil

5 sprigs finely chopped fresh dill weed + 3 springs unchopped

1 tbsp grainy mustard (I use Maille brand- preferred by the French)

Directions

Wash, and halve the baby potatoes.

Coat the baby potatoes in in olive oil and heat your oven to 375 degrees.

Roast the potatoes on an aluminum-lined sheet pan for 45 minutes, flipping at 20 minutes. Place 3 unchopped sprigs of dill weed on top of the potatoes to cook in the dill flavor.

Once potatoes are roasted, remove from the sheet pan and place in your serving bowl. Take care to remove the sprigs of cooked dill weed (but you don't need to get rid of every last bit- only the parts that would be difficult to eat).

Add the fresh chopped dill and mustard to your serving bowl and mix, mix, mix!

Serve immediately while warm or store in your fridge for an outdoor lunch the next day.

I made this recipe on the weekend for a potluck yesterday and have some dill leftover today. I am going to make this coconut-dill sauce (http://www.savvyvegetarian.com/vegetarian-recipes/dill-sauce.php) and this vegan tzatziki ( http://www.yummly.com/recipe/The-Best-Tzatziki-Recipezaar) tonight. I'll have the coconut-dill sauce over some leftover cauliflower and rice with some stir-fried seafood and bring the vegan tzatziki to lunch tomorrow with some veggies and corn chips.

Gluten-free, dairy-free bliss!