Recipes
Dill
Dill Info: Dill is delicious mixed with yogurt and/or sour cream as a dressing for cucumbers, sandwiches, fish and falafel. Dill also is good for flavoring eggs, carrots, potatoes, and cabbage. It's best used fresh and added right before serving. From Sundays at Moosewood Restaurant: "Dill is popular in the cuisines of northern and Eastern Europe and the fertile crescent of Greece, Turkey, Armenia and Iran. It's especially good on fish, with winter vegetables, tomatoes and in rice and nut pilafs. Stores nicely in the fridge in a bag, or on the counter with its stems in a vase of water.
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Dilly Mustard Butter, Dill Pesto, Dill Carrot Salad, Arugula Scallions and Dill Couscous Salad
Dilly mustard butter
Makes 1/2 cup
1/2 c butter at room temperature
2 tsp Dijon mustard
2 Tbsp minced dill
Blend butter, mustard, and dill.
Use to season chicken, carrots, greens, and potatoes.
Dill pesto
2 Tbsp pine nuts
2 cloves garlic, minced
4 c fresh dill
1 oz shredded parmesan
2 Tbsp water
2 tsp lemon juice
2 Tbsp olive oil
Combine pine nuts, garlic, dill, parmesan, water, lemon juice and olive oil in blender; blend until smooth.
Serve with raw vegetables or as condiment on fish.
May be kept chilled for about 3 days.
Dill Carrot Salad
1 bunch carrots, scrubbed and grated
1/2 bunch dill, chopped
3-8 spring onions, chopped
yogurt on its own or mixed with a bit of sour cream or creme fraiche
splash of vinegar
S & P to taste
Mix all ingredients, then get creative. A bit of mustard, a few raisins, a few toasted nuts, some other grated vegetables, you get the picture. Make this your own dish. Also: you can use a vinaigrette or yummy olive oil instead of the yogurt.
Arugula, Scallion, and Dill Couscous Salad
2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.