Dill

Lemon & Dill Chicken

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, (1-1¼ pounds)

  • Salt & freshly ground pepper, to taste

  • 3 teaspoons extra-virgin olive oil, or canola oil, divided

  • ¼ cup finely chopped onion

  • 3 cloves garlic, minced

  • 1 cup reduced-sodium chicken broth

  • 2 teaspoons flour

  • 2 tablespoons chopped fresh dill, divided

  • 1 tablespoon lemon juice

PREPARATION:

  1. Season chicken breasts on both sides with salt and pepper. Heat 1½ 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.

  2. Reduce heat to medium. Add the remaining 1½ 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.

  3. 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.

Bavarian Radish Salad in Vinaigrette

INGREDIENTS:

  • 1 cup black radishes thinly sliced

  • 1 bunch dill chopped

  • 1 small size onion chopped

  • 6 tbsp white wine vinegar

  • 3 tbsp oil

  • 1/2 tsp sugar

  • salt and pepper to taste

PREPARATION:

  1. Clean and rinse radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside.

  2. Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved. 

  3. Drain the radishes and mix together with the vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill. 

  4. Serve with an original Bavarian pretzel and Oktoberfest beer.

Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

  • 1 small red or golden beet, trimmed, peeled and grated

  • 1 cup plain Greek yogurt (not nonfat), divided

  • 1½ tsp minced garlic, divided

  • 1 tsp dried dill

  • 1/2 tsp fresh ground black pepper, divided

  • 1 lb lean ground turkey

  • 1/2 small yellow or white onion, grated (1/3 cup grated)

  • 1/2 small zucchini, trimmed and grated (1/2 cup grated)

  • 1 tsp dried oregano

  • 1/4 tsp sea salt

  • Olive oil cooking spray

  • 8 whole-grain slider buns, toasted

PREPARATION:

  1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

  2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

  3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Tahini Dill Dressing

INGREDIENTS:

  • 1/2 cup fresh lemon juice (about 1 lemon), plus 1/4 tsp lemon zest

  • 1/4 cup tahini paste

  • 1 tbsp pure maple syrup

  • 2 tbsp fresh chopped dill

  • 1/4 tbsp puréed garlic

  • Pinch sea salt

PREPARATION:

  1. Add the acid: To a Mason jar, add lemon juice and zest.

  2. Add the fat: in this case, the tahini paste.

  3. Add the emulsifier: In this recipe, we use maple syrup.

  4. Add the flavor enhancers: Here, it is the dill, garlic and salt.

  5. Shake vigorously until all ingredients are thoroughly combined. Be certain to sample your dressing with a leaf of the greens or lettuce you are using to get a sneak peek of the dressing’s taste in action.

Cucumber Dill Soup with Scallions

INGREDIENTS:

  • 5 large cucumbers, peeled, quartered lengthwise, and seeded

  • 1 bunch scallions

  • 1 bunch dill, ends picked

  • 1 clove garlic, chopped

  • Juice of 3 large lemons

  • 4 cups buttermilk

  • 1 cup plain yogurt

  • Salt

  • Freshly ground white pepper

  • Dash of Tabasco

PREPARATION:

  1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

  2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

  3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.