A list of favorite deill-centric recipes, and the ways I like to put this fragrant, feathery herb to use in the kitchen.
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.
Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.
Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.
This could very well be my favorite salad recipe from Super Natural Every Day - shaved fennel, arugula, zucchini coins, feta, toasted almonds.
A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.
I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted gold slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for a bit of crunch.
Because I can't seem to get enough farro lately- a lunch made from farro, bocconcini, a bit of homemade creme fraiche, and herbs from last weeks farmers' market. And a couple pics from Golden Gate Park.
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
A favorite green bean recipe - dill, green beans, leeks, salt and olive oil. That's it - five ingredients, one skillet - tasty green beans.