To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1
tablespoon dill in a serving bowl.
Not exact matches
In a bowl, whisk the vinegar, chives,
dill and tarragon with 2
tablespoons of the olive oil.
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1
tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried
dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1
Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1
Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground
in mortar & pestle or coffee grinder (or substitute fresh chopped
dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh
dill (1
tablespoon dried) / Stir onions, smoked salmon and
dill together and cook a few more minutes / Remove from heat and place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1
tablespoon balsamic vinegar 1
tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut
in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3
tablespoons chopped mint leaves handful basil leaves — torn about 2
tablespoons each minced
dill and parsley — optional
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2
tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2
tablespoons lemon juice a small handful of fresh
dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked
in filtered water for -LSB-...]
Here's what we had
in the salad: 500 g cabbage 5 cm piece of leek, cut
in small pieces 3 teaspoons dried
dill 3 - 4 teaspoons apple cider vinegar 1
tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]
I folded
in around 2 heaping
Tablespoons of chopped
dill and it came out great.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped
dill 1 1/2
tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce,
dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives,
dill, parsley, lemon and honey
in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
4 cobs of corn, cooked and cut from the cob (save the water you boil the corn
in to use as broth
in the soup) 6 - 8 new potatoes (about golf ball sized) 2
tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh
dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
In a large soup pot, heat the butter and 5
tablespoons of the
dill oil over medium - high heat.
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried
dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour
in about 1
tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge
Whisk vinegar, 2
tablespoons dill, 2 teaspoons salt, and 2
tablespoons water
in medium bowl until salt dissolves.
In a bowl, mix the tomatoes, olives, shallots, garlic, mint,
dill, 1
tablespoon of the parsley, olive oil, and a few grinds of pepper.
In a large bowl place 5 or 6 Yukon Gold potatoes that have been boiled to just tender and diced (peel on is fine) / Add 1/2 cup chopped dill pickle, 1/3 cup chopped scallions, leek or 2 tablespoons chopped chives / 1/4 cup each of chopped fresh dill and tarragon when in seaso
In a large bowl place 5 or 6 Yukon Gold potatoes that have been boiled to just tender and diced (peel on is fine) / Add 1/2 cup chopped
dill pickle, 1/3 cup chopped scallions, leek or 2
tablespoons chopped chives / 1/4 cup each of chopped fresh
dill and tarragon when
in seaso
in season.
If you want to make the recipe with dried rosemary instead of
dill, reduce the amount to 1
tablespoon and skip the yogurt sauce
in step 5.
For veggies, a real quick and simple mixture is simply a couple
tablespoons of Chobani nonfat plain greek yogurt mixed with a small amount of
dill pickle juice, with as much herbs and onions
in the juice as possible.
Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2
tablespoons chopped
dill, 2
tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds
in a food processor until smooth; season with salt and pepper.
Ingredients: 2
tablespoons pine nuts 2
tablespoons fresh
dill, minced 2
tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes
in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste
Meanwhile prepared the herbed tahini sauce by combining the last 2
tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint,
dill, parsley, crushed red pepper, water and a pinch of salt and pepper
in a blender or food processor and process until smooth.
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2
tablespoons of sea salt 1
tablespoon of whole peppercorns 1
tablespoon of coriander seeds (optional) 2 bay leaves 3
tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1
tablespoon of minced (fresh) turmeric 1
tablespoon of minced (fresh) ginger optional add -
ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as
dill or cilantro
Flavor Variations (blend these instead of the herbs
in the recipe above): - The zest of one organic lemon and one organic lime (great on fish)-3
tablespoons finely minced toasted pecans or walnuts and2
tablespoons of honey -1
tablespoon each of finely minced fresh parsley, chives, rosemary and tarragon - 2
tablespoons fresh minced mint and 1
tablespoon lemon zest (great on lamb)-3
tablespoons fresh minced
dill weed and 1
tablespoon orange or lemon zest (great on fish or vegetables)
Dill Dressing 1/3 cup minced fresh dill 1/4 cup cider vinegar or lemon juice 1 & 1/2 tablespoon Dijon mustard 1/2 teaspoon honey or rice syrup 1/2 cup flax seed oil In a bowl or blender mix everything except the flax
Dill Dressing 1/3 cup minced fresh
dill 1/4 cup cider vinegar or lemon juice 1 & 1/2 tablespoon Dijon mustard 1/2 teaspoon honey or rice syrup 1/2 cup flax seed oil In a bowl or blender mix everything except the flax
dill 1/4 cup cider vinegar or lemon juice 1 & 1/2
tablespoon Dijon mustard 1/2 teaspoon honey or rice syrup 1/2 cup flax seed oil
In a bowl or blender mix everything except the flax oil.
Fold
in chopped clams, onion, corn, and remaining 2
tablespoons dill.
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2
tablespoons of sea salt 1
tablespoon of whole peppercorns 1
tablespoon of coriander seeds (optional) 2 bay leaves 3
tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1
tablespoon of minced (fresh) turmeric 1
tablespoon of minced (fresh) ginger optional add -
ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as
dill or cilantro
* 2
Tablespoons oil * 1 large yellow onion, finely chopped * 3 cloves garlic, minced * 1 teaspoon minced or grated fresh ginger * 1 teaspoon ground coriander * 1 teaspoon cayenne * 1/2 teaspoon ground turmeric * 1 cup diced tomatoes
in their juice * 2 cups finely chopped
dill leaves and tender stalks * 2-1/2 cups cooked chickpeas * 1/4 cup water * 1 teaspoon salt * 1/2 teaspoon sugar
You can easily omit either the
dill or cilantro
in this recipe, but opt to keep at least one and double the amount if omitting the other — just a few
tablespoons offer a nice texture and flavor to the dish.
To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2
tablespoons lemon juice, remaining 1
tablespoon dill and remaining garlic
in a small serving bowl.
Body Beautiful Salad Dressing Ingredients: 3/4 cup of hot water 2
tablespoons fresh squeeze lemon juice 1
tablespoons of olive oil 1 clove of garlic, peeled 2 teaspoons (dash) of garlic powder 1 teaspoon (dash) onion powder 3
tablespoons of chopped
dill 2 1/2 cups of spinach Directions: Combine all ingredients
in Vitamix and blend until dressing has a thick creamy texture.
Stir
in a little homemade Dijon mustard mayo that you have mixed with mashed cream cheese, blue cheese, or goat cheese; add a minced
dill pickle, or even a gherkin, a pinch of minced onion, a bit of grated raw carrot, your favourite finely chopped herbs or spices, a drizzle of your favourite hot sauce if you like, and last but not least, (adult version) stir
in a
tablespoon of your marinated fig cognac jus.