Chicken soup! Silver Palate's asparagus strudel! Israeli couscous/orzo! Tzatziki!

Pickles?

in ground beef for hamburgers...

mmm mmmm

In creamed potatoes, on top of sliced cukes, mixed with sour cream and served with salmon...or just on top of salmon...or any fish, chopped in cottage cheese.
LOL! for some reason dill goes with "white" for me!
Linda C

Teresa, I'll be watching this with interest, I have some dill in the herb garden, it's still young but ready to use. It's always shot by the time I have cucumbers for pickles, LOL.

Annie

If I have lots of dill, I generally preserve it in lemon or lime juice with a bit of salt. If you add garlic and mayonnaise, it becomes a ranch salad dressing. I also use it in tartar sauce, in which case I combine it with dill pickle relish and ground black pepper (along with the lemon juice) and sometimes green onion. You can keep this mixture for a long time before adding the mayo to complete the recipe for tartar sauce. It freezes okay once it's been combined with lemon juice.

Lars

Gravlax

Please excuse my use of an Internet recipe, but this one included a lot of good background information. Gravlax is a good thing to make when you have an abundant supply of dill fronds.

Also, I heartily agree with LindaC's suggestions for fish with dill or dill sauce. One of my favorites is cold poached bluefish with dill/sour cream sauce. If you don't have bluefish, trout or salmon would be very good.

Jim

Here is a link that might be useful: Gravlax

Teresa, I'm drafting behind your thread because I love dill and last year's crop went to waste.

I love dill and can use it in lots of things. Love it on fish of course, but my very favorite use of dill is in a cabbage and beet borcht. I love it supper heavy with dill and nice and sour. More than most mortals would like perhaps but that's how I love it. I usually make this vegetarian but chicken stock is fine. Lots of onions, some celery, beets and lots of cabbage. Water or stock. A bit of red wine is ok too. Red wine vinegar and a ton of dill. Yum. Haven't made that in ages. I happen to have a half a loaf of pumpernickel in the freezer too. I like it hot or cold, but usually hot with the usual dollop of sour cream... and some more dill.. bwahahaha..

I started adding fresh dill to my macaroni salad and I love it. I also use it in my spanikopita. Other than in tzaziki (sp?) sauce, those are the only things I use dill in. I must expand my horizons!

Lisa

Dilly bread is good too. Here's a recipe I got from Marilyn and have made several times:

Dilly Bread

Ingredients:
2 Tbsp chopped onions
1 Tbsp butter
1 pkg dry active yeast
1/4 cup warm water
1 cup cottage cheese (heated to lukewarm)
1 tsp salt
1/4 tsp baking soda
1 egg
2 Tbsp sugar
2 tbsp dill weed
2 1/2 cups all-purpose flour

Instructions:
Cook onion and butter until tender. Soften yeast in warm water. Combine cottage cheese and remaining ingredients, except flour. Mix well; add in flour, beating well. Leave in mixing bowl. Cover and let rise until double in size, about 1 1/4 hours. Stir down. Shape into loaf or rolls. Let rise until double or more. Butter tops before placing in oven to cook. Bake at 350 degrees until done. Test with toothpick.

Dill is used in a lot of Greek recipes, which I like.

Lars

Lars,

Years ago I made dilly bread with sour cream and no cottage cheese. I've been looking for a good recipe. I'll give yours a try.

Judy

I never appreciated dill weeds until this year. I have an Aero Garden that yielded quite a bit of dills but I didn't know what to do with them... until I decided to use them in my breads. I made sourdough cottage cheese dill breads. The combination of dill and onion smell sooooo good in the oven! I also use dill weeds in my pickles. Just made some pickled jicama two days ago and they turned out great. The dill plant in my Aero Garden is dying. Good thing it's getting warmer now so I can grow some dills and basil in my backyard.

Here's a couple of pictures of my sourdough cottage cheese dill bread:

Al, That looks fabulous! Yummm.

Lars, Your recipe seems easy enough, thanks.

I want to make dilly bread, but I don't have cottage cheese or sour cream. Could I make buttermilk bread and add dill and onions?

Of course you can, although you may get a different texture of dough than with cottage cheese. I add seasonings to bread all the time, whatever strikes me at the moment. There aren't usually enough seasonings to make a difference in the bread other than the flavor. I always adjust the wet/dry ratio depending on weather or flour, whatever, so just be sure your dough isn't too wet or too dry.

Be sure to cook the onion, I skipped that step once and had little crunchy pieces of raw onion in the bread, LOL.

Annie

Thanks, Annie! Not sure what I'll do. The buttermilk dough is almost finished with the first rise.

Judy

Tuna and Dill Tea Sandwiches

1 large can white tuna in water
1 tablespoon mayonnaise
3 tablespoons yogurt
2 tsps. fresh dill, chopped
3-4 chive leaves, chopped
1/4 cup chopped cucumber
1/2 tsp. grated lemon peel

Mix together ingredients, and spread on thin bread that has had the crust cut off. Cut into triangles. If you wish a piece of lettuce can be placed on the sandwich also. About the author:
Brenda Hyde is editor of Seeds of Knowledge, a freelance writer, cook, gardener and Mom. Growing and using herbs has become one of her favorite things.
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Light Herbed Cheese Dip

1 package (8 ounces) light cream cheese
1/4 cup plain yogurt
2 tablespoons each fresh dill and parsley, chopped
2 small green onions, chopped
1/2 tsp. each minced garlic and salt

Put cream cheese and yogurt in food processor and or blender and process 1 to 2 minutes. Add other ingredients and process for just 30 seconds to blend. Serve with raw vegetables.
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Cucumber and Sour Cream Dressing

1/2 cucumber, peeled, seeded and grated (1/2 cup)
1/4 tsp. salt
2 tsp. Dijon-style mustard
1 tablespoon vinegar or fresh lemon juice
pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

In a small sieve set over a bowl, toss the cucumber with the salt and let drain for ten minutes. In a blender blend the mustard, vinegar, pepper and salt to taste. Add the sour cream, yogurt and the dill. Blend
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Dill Butter

2/3 cup fresh dill leaves
3 tablespoons fresh parsley leaves
2 sticks unsalted butter
1 tablespoon fresh lemon juice
3/4 tsp. salt
1/8 tsp cayenne pepper

Finely chop the herbs, add butter and mix until combined.Add butter while whisking vigorously. Season with salt and cayenne.
Makes 1 cup. (Serve a pat of Dill Butter with Grilled Steak.....really good!)

Lisbet, thank you for that cream cheese recipe and the tuna salad sounds good too.

My dill is doing well, and is big enough to snip some off judiciously, so I can see that tuna in my lunch future soon.

Annie