Cook This: 3 recipes from Everything Delish, including five-layer Mediterranean dip

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FIVE-LAYER MEDITERRANEAN DIP

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“I’m a dip girl. That’s how I like to classify myself,” says Jamie Milne. She was inspired to reimagine the Mexican-inspired seven-layer dip in this five-layer Mediterranean version. Photo by Maya Visnyei

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Serves: 6

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For the tzatziki base:
1 large English cucumber
2 cups plain 2 per cent Greek yogurt or your favourite nondairy yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill, chopped
Grated zest and juice of 1 lemon (about 1/4 cup)
1 medium garlic clove, grated
Kosher salt and freshly ground black pepper to taste

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For the layers:
3 medium Roma tomatoes, quartered and roughly chopped
2 tsp ground sumac
2 tsp extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup black olives, chopped
2 tbsp chopped fresh basil leaves
1/2 cup crumbled feta cheese (preferably in brine)
1/2 large English cucumber, chopped
1/4 medium red onion, chopped
1/4 cup roughly chopped fresh dill
Juice of 1/2 small lemon (about 1 tbsp)
1/4 cup pine nuts

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For the herby oil:
2 tbsp extra-virgin olive oil
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh flat-leaf parsley leaves
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh mint
Kosher salt and freshly ground black pepper to taste

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For serving:
Pita chips, crackers, toasted baguette slices or sliced raw veggies

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Make the tzatziki base:

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Step 1

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Grate the cucumber on the largest holes of a box grater. Use a cheesecloth or your hands to squeeze out as much of the liquid as possible.

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Step 2

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In a medium bowl, stir together the yogurt, olive oil, mint, dill, lemon zest and juice, garlic, a pinch of salt and a couple cracks of pepper. Fold in the cucumber and set aside.

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Make the layers:

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Step 3

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In a small bowl, toss together the tomatoes, sumac, 1 teaspoon of the olive oil, a pinch of salt and a couple cracks of pepper. Set aside.

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Step 4

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In a medium bowl, toss together the olives, basil, remaining 1 teaspoon olive oil and a couple cracks of pepper. Set aside.

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Step 5

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In another medium bowl, toss together the feta, cucumber, onion, dill, lemon juice and a couple cracks of pepper. Set aside.

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Step 6

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Add the pine nuts to a small saucepan and toast over medium-low heat until lightly browned, 5 to 6 minutes. Set aside.

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Make the herby oil:

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Step 7

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In a small bowl, whisk together the olive oil, basil, parsley, dill and mint. Season with salt and pepper.

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Assemble the dish:

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Step 8

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Use the back of a spoon to evenly spread the tzatziki over the bottom of a medium shallow serving dish. Layer the tomatoes over the top, followed by the olive tapenade and lemony feta. Sprinkle the pine nuts on top.

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Step 9

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Finish with the herby oil and a couple cracks of pepper. Serve with your dippers of choice.

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EVERYTHING YOU WANT

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VIRAL OBSESSION STICKY SALMON RICE BOWLS WITH SPICY MAYO

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“This recipe didn’t go viral because of how delicious it was or how easy it was to make as an impressive weeknight dish. It was because of the story behind it,” Jamie Milne says of her sticky salmon rice bowls with spicy mayo. Photo by Maya Visnyei

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Serves: 2

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For the salmon and rice:
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tsp red pepper flakes
1 (8-oz/227-g) salmon fillet
Kosher salt and freshly ground black pepper to taste
1 cup brown rice
Cooking spray (if air-frying)

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For assembly:
1/2 cup mayonnaise
1/4 cup sriracha
1/4 cup soy sauce
1 bunch of fresh cilantro leaves
1 medium avocado, sliced
1/3 large English cucumber, sliced
1/4 cup chopped green onions (white and green parts)
2 tbsp sesame seeds

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Make the salmon and rice:

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Step 1

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In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil and red pepper flakes. Set aside.

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Step 2

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Lay the salmon skin side down on a cutting board. Using a sharp knife, make a small cut where the skin meets the flesh. Continue slowly and carefully running your knife just over the skin to remove it completely. It can be helpful to use a paper towel to hold the skin for a little extra resistance. Discard the skin.