This bright fresh flavor works well with everything from vinegar salad dressing, grilled fish with lemon, potato salad, a farm fresh martini, to chana masala. You’ll find fresh dill is very different than dried dill, so it’s great to take advantage of this seasonal treat. Dill is commonly used as an herb, chopped finely and sprinkled in moderation. Add it to marinades for chicken and grilled vegetables, dill is also great with fish. Sprinkle dill on a tray of roasted new potatoes. Mix chopped dill into hummus to dip with snap peas or into cream cheese for shmearing as a fresh bagel spread.
You might, however, consider using it like a vegetable, a main ingredient of a dish – add big chunks of tender, green dill stem to the griddle with your fish, chop whole stems and mix in with curried chickpeas. Be bold. You can’t go wrong with dill.
Dill-flecked yogurt sauce Good with anything: use this as a salad dressing, for gyros, on new potatoes, braised greens, rice or quinoa. This recipe is adapted from Deborah Madison’s excellent book, Vegetable Literacy.
- 1 small clove or garlic, or garlic scape
- sea salt
- 1/2 cup yogurt
- 1/4 cup sour cream
- 1/2 cup finely chopped dill
Pound the garlic (or scape) in a mortar with 1/4 tsp of salt until smooth. Stir garlic and salt paste into yogurt, sour cream and dill. Taste for salt. This will keep well for several days in a container in the fridge.