Are you drying some for use later? I dry both dill seed and dill weed - all I can.... Dill seed gets used in coleslaw and dill weed in Dill Bread, homemade sauerkraut, cucumbers with dill, sour cream and dill sauce, and all kinds of other things.

You can also freeze some dill butter or dill in ice cubes.

SOUR CREAM AND DILL SAUCE
1 c. sour cream
1 small bunch dill with stems, broken into small pieces

Put the sour cream into the container of an electric blender. Add the dill, cover and blend on high speed twenty secones. Pour into a bowl and refrigerate. The sauce will set in a few minutes.
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GRILLED HERBED CHICKEN BREASTS
(source: unknown)

Yield: eight servings

4 large chicken breasts
Salt and freshly ground black pepper to taste
6 T. (3/4 stick) butter, at room temperature
1/4 c. chopped parsley
2 T. chopped fresh dill
2 T. minced onion
1 T. lemon juice
1 c. fine soft bread crumbs
Melted butter

1. Halve the breasts and remove the bone. Cut through the thickest part of each half breast to form a pocket. Season lightly with salt and pepper.

2. Cream the butter. Add the parsley, dill, onion and lemon juice. Mix well and stir in the bread crumbs.

3. Fill the pockets with the mixture and skewer to close.

4. Brush with melted butter and grill over hot coals or broil, turning to brown all sides. total cooking time will be about twenty minutes.
---------------

This is an old-fashioned recipe my mother used to make.

CELERY WITH DILL
(serves: 4)

3 c. chopped celery
1/2 t. salt
1/2 t. dill SEED
1 t. butter
Freshly ground black pepper (to taste)

Put the celery in a one-quart pan. Rinse, drain, cover and place over medium-high heat. When the cover is not to the tough, reduce the heat to low and cook ten minutes.

Combine with the remaining ingredients and serve.

-Grainlady

This is very timely. My garden dill is heading up.

Here is a link that might be useful: Spice Rack Challenge: Dill Weed

Home Cookin Chapter: Recipes From Thibeault's Table

Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
==========================================================
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)

Source: Krinos

Ingredients
1/2 cup Krinos olive oil
2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons

.
1. Heat the olive oil and brown the lamb. Add the onion and sautuntil
golden. Stir in the garlic, salt and pepper. Add the wine and enough
water to cover the meat. Bring to a boil and simmer, covered, for about
40 minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if
necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually
drizzle them into the egg-lemon mixture, beating all the while. Quickly
pour the mixture back into the pot, stir to combine and remove from
heat. Season with salt and pepper and serve immediately.

Seafood Salad
==============
Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of avocado.

Drizzle with Homemade Seafood Sauce.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shellfish sauce - remoulade sauce
=================================
Source: My Own

1 cup Homemade Mayo, or
1 cup Hellman's mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon Dijon mustard (Coarse)
splash of Worcestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh squeezed lemon juice
fresh dill
salt and pepper
. Mix all of the ingredients together.

Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Meatballs With Avgolemono Sauce
=====================================
These are extremely tender and flavourful meatballs

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsley
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

.
Mix the two meats together well and add the rest of the ingredients and
mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as
needed.

Form into meatballs the size of walnuts and saute until brown. Drain on
paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups.
Return broth to stove and bring to a boil.

Beat egg yolks and egg with lemon juice and slowly whisk the hot broth
into egg mixture.

Return sauce to sauce pan and heat on low stirring until sauce
thickens. Do not bring to a boil.

Add meatballs and continue to heat until meatballs are hot and coated
with sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Cabbage Rolls in Avgolemono Sauce
=======================================

1 large Savoy cabbage
(Steam cabbage just long enough so that you can separate the leaves)

Chicken broth
head of garlic

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1 pound ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Prepare filling

Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.

Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.

Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F).

Avgolemono Sauce

Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:

3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
salt
pepper
juice of one lemon
lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.

Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

Ann, my mom used to make the lamb stew with wild greens (horta) & avgolemono sauce for my dad. He loved it. I have wonderful childhood memories of going out with my mom & grandma to pick horta. While they were busy collecting the wild greens, I'd talk to a cow in the neighboring pasture. And one of our close Greek friends loved the same stew made with big chunks of cooked celery instead of the greens.

I make an avgolemono sauce like your last recipe. After I make the sauce, I add two beaten eggs and cook over low heat. It keeps and reheats much better than the traditional avgolemono sauce. The addition of a roux seems to stabilize it. I use it mainly for cooked vegetables and sometimes salmon patties, any dish where there isn't normally a lot of broth produced.

Dill Pesto
2 garlic cloves
1 tablespoon grated lemon rind
2 cups parsley
1/2 cup chopped fresh dill leaves
1/4-1/2 cup olive oil
2 teaspoons lemon juice

In a blender, blend the garlic and lemon rind until minced. Add parsley and dill. Blend until finely chopped, scraping down the sides of container as needed. Then, with blender running, slowly add the oil and blend to a smooth paste. Blend in the lemon juice. Spoon into serving dishes. Use as a dip for carrot or celery sticks if desired. May be frozen.

Dill Sauce for Beef
1 1/2 tablespoons butter
1 1/2 tablespoons flour (preferably wholemeal)
1 1/2 cups stock
2 tablespoons chopped dill leaves
1 dessertspoon lemon juice
1 dessertspoon raw sugar
1 egg yolk
salt and pepper to taste

Melt butter, blend in the flour, add stock gradually, stirring constantly. Add remaining ingredients except egg yolk. Remove sauce from heat, allow to cool slightly, then whisk in the egg yolk. Serve with beef.

Potato and Celery Salad with Dill
1 bunch celery, cut into 2.5cm slices
1kg potatoes, cooked and diced
4 green apples, unpeeled and cut into bite-size pieces
1 clove garlic, crushed
2 egg yolks
salt and pepper to taste
6 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh dill

Thoroughly mix the garlic and egg yolks with the salt and pepper. Gradually stir in the oil, drop by drop. Stir until mixture is thick. Add lemon juice slowly, stirring constantly. Combine vegetables, pour dressing over and toss gently. Garnish with dill.

Chicken with Dill
1kg chicken breast cut into bite-size pieces
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/4 cup chopped fresh dill
juice of 1/2 lemon
salt and pepper

Fry garlic and ginger in olive oil until lightly browned. Add chicken and dill. Stir every couple minutes until meat is white. Pour lemon juice over chicken and stir. Add salt and pepper to taste. Fry until chicken is browned outside and white inside. Serve on a bed of rice, with peas or snow peas, or with a salad.

Dill Sauce
30g butter
1 tablespoon flour
300ml beef or chicken stock
150ml cream
1 teaspoon Dijon mustard
salt and pepper
3 tablespoons chopped dill

Melt butter in a pan, stir in flour and cook for 1-2 minutes, stirring. Heat the stock with the cream and pour into the pan. Mix and simmer gently for about 4 minutes. Stir in the mustard and seasonings. Add the dill just before serving. Serve hot with corned beef, soft-boiled eggs, cooked vegetables, or cold with peeled tomatoes and salads.

I just made this potato salad last week for 20 guests. Even the children liked it. Because there is no egg or mayo, this is also a great 'traveling' dish for potluck picnics/ Bar B Q's. A definite keeper!

Dilled Potatoes Vinaigrette
Gourmet : July 1990

Can be prepared in 45 minutes or less.

Servings: Serves 4.

Ingredients;
1 pound small red boiling potatoes, scrubbed
1/4 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1 1/2 teaspoons dry vermouth or dry white wine
2 tablespoons olive oil
1/4 cup minced fresh dill

Preparation:
Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

I haven't tried this yet but it is on my list as I love cucumbers and dill together. I saw them make it on the Today Show the other morning and it looked wonderful. Perfect for hot summer weather.

Chilled cucumber soup with yogurt, dill and chives
Fresco by Scotto
6 servings

INGREDIENTS

4 English cucumbers, peeled, split lengthwise, seeds removed, and sliced very thin
4 cups Greek style yogurt
4 tablespoons fresh dill
4 tablespoons chopped fresh chives
3 tablespoons fresh squeezed lemon or lime juice
2 ounces extra virgin olive oil
Salt and pepper to taste
1 cup watercress leaves as garnish for each bowl

DIRECTIONS

Place sliced cucumbers in a bowl, lightly salt and toss, then place cucumbers in a colander, weighed down with a plate for 15 minutes so that some of the liquid drains out.

Place sliced cucumbers, yogurt, dill, chives, and lemon juice into a food processor. Blend until smooth; add extra virgin olive oil at the very end. Taste for salt and pepper. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.

Divide the soup evenly between 6 chilled bowls, garnish with watercress leaves, and serve.

*******

Also fresh dill over-top of grilled salmon is wonderful.

These look great, thank you so much - i'm going to print them out and hit the grocery store - and dill pesto, never thought of that. Thanks for taking the time to post your recipes!