Potato salad, pickles, ranch dressing, some of our favorite things all share a common ingredient: Dill. Dill has a great aromatic, slight citrus taste that elevates dishes. Often times, dill is paired with salmon, potatoes, and yogurt-based sauces. Let's see why we should keep adding dill to our dishes!
- One cup of fresh dill provides 8% of the Daily Value of Vitamin C and 5% of the Daily Value of Manganese
- Dill is a great source of antioxidants which protect cells against damage caused by free radicals
- Flavonoids are found in dill which protect heart health and contain anti-inflammatory properties
Recipes:
Lemon and Dill Chicken (eatingwell.com)
- 4 boneless, skinless Chicken Breasts
- Salt and Freshly Ground Pepper
- 3 teaspoons Extra-Virgin Olive Oil
- 1/4 cup Finely Chopped Onion
- 3 cloves Garlic, minced
- 1 cup Reduced-Sodium Chicken Broth
- 2 teaspoons Flour
- 2 tablespoons Chopped Fresh Dill
- 1 tablespoon Lemon Juice
Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Creamy Dill Pesto (thespruceeats.com)
- 5 tablespoons Walnuts
- 5 cloves Garlic
- 6 ounces Fresh Dill
- 1 large Lemon
- 1 teaspoon Salt
- 3/4 to 1 cup Grapeseed Oil
Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
Continue to process (using the "pulse" feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.
Refrigerate lemon-dill pesto, covered, until ready to use.
Creamy Potato Dill Soup (skinnyspatula.com)
- 2 tablespoons Unsalted Butter
- 6 Spring Onions with a large bul, white and light green parts only
- 2 medium Carrots
- 1 lb Potatoes, peeled and cut into bite-sized cubes
- 5 cups Vegetable Stock
- 1/2 cup Double Cream
- 1/2 teaspoon Nutmeg
- 1 bunch Dill (1 packed cup)
- Salt and freshly ground Pepper
- Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.
- Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.
- Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.
- Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.
- Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.
