Dill | Healthiest Foods

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#10       Easy Dill Lovers Refrigerator Pickles,More info:pinchandswirl

When you have a surplus of cucumbers, look no further than this easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!

If I’d known how ridiculously easy it was to make crispy, salty, dilly, tangy pickles, our refrigerator would never have been without them – especially in summer months. No cooking required. Zero. You don’t even have to boil water.

#9       Iranian rice with broad beans and dill (baghali polo),More info:sbs

 

#8       Roasted Trout with Lemon and Dill,More info:musicwithdinner

 

#7       Lemon-Dill Wild Salmon,More info:drhyman

 

#6    Dill,More info:precisionnutrition

 

#5       Lemon Dill Rice w/ Cashews,More info:abcdsofcooking

For the July 4th holiday, I was in Alabama visiting my parents and celebrating my mother’s 70th birthday.   The weekend was filled with a lot of cooking, note-taking, eating and some quality laying around.  I learned a lot of recipes I’ll share with you from that visit in the coming weeks.

To give you a taste, this is a recipe my mom taught me when my parents came to visit a few weeks back. She prepared a lemon rice with fresh fenugreek leaves and cashews that is so flavorful, it disappeared almost as soon as it was put down on the table. I thought it would be perfect to prepare for a picnic with friends and it did not disappoint. I adapted the recipe to use dill that I had received in my farm share.

#4     Sautéed Zucchini with Dill,More info:simplyrecipes

 

#3     Lemony Raw Beet and Quinoa Salad with Dill and Olives,More info:splendidtable

Raw beets are one of my favorite foods. They are crisp yet tender, earthy and sweet. If you are one of the many people who have only tried cooked beets, be prepared to fall in love. The secret to the tastiest raw beets is to cut them very thinly. A mandoline slicer is the best tool to create paper-thin slivers, but if you are confident with your knife skills, you can go the old-fashioned route. This salad is vegan, but if you are serving people who don’t mind dairy, feta cheese is really lovely folded in.

#2       Jalapeño dill potato salad,More info:homesicktexan

Last weekend I attended my first outdoor gathering of the season, and I brought one of my usual potluck standbys, my pinto bean and hominy salad. The cool combination of beans and hominy along with a medley of peppers, tomatoes, and aromatics reminiscent of pico de gallo not only travels well but also is tangy and flavorful enough to be a good foil to smoked and grilled meats. It’s always a hit.

That said, I’m often on the hunt for new dishes to bring to barbecues. Recently, Paula Forbes’ new collection of recipes called The Austin Cookbook was delivered to my mailbox, and while I had provided an endorsement for the book pre-publication, it was satisfying to hold the finished work in my hands, especially since my friend Robert Strickland shot the engaging photographs. It’s a bright and lively book.

#1       Creamy Dill Chicken,More info:hellofresh

 

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