Gravlax Recipe Adapted from Ina Garten:

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects. Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.

Herbed Spread with Temp Tee Whipped Cream Cheese

Place 1/2 cup dill, parsley, cilantro, garlic powder, salt, pepper, lemon juice and Temp Tee into a food processor or hand blender and blend until combined.