Cooking with Tammy Kelly: Fresh Dill Isn’t Just for Pickles
Dill is a super versatile herb, it is generally easy to grow and is especially used in lots of summer recipes, as well as pickles! Dill makes recipes taste fresh, bright and extra flavorful!
Fresh Dill Dip
1 ½ cup Greek yogurt
½ cup mayonnaise
¼ cup fresh dill
2 tablespoons finely chopped parsley
1 ½ tablespoons finely minced onion
1 clove garlic, minced
Salt and fresh ground pepper
For serving, sliced vegetables, chips, crackers, bread,
In a medium bowl, mix yogurt, mayonnaise, dill, parsley, onion and garlic until fully combined. Season with salt and pepper to taste.
Transfer to a serving bowl, and garnish with fresh dill and more black pepper. Serve with prepared vegetables and crackers.
Serves 8, each serving contains; Calories 153, Fat 14g., Carbohydrates 3g., Fiber 0g., Protein 4g.
Summer Shrimp Salad
(Recipe adapted from Delish)
For the Salad
1 pound shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Salt
Freshly ground pepper
¼ red onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons freshly chopped dill
For the dressing
½ cup mayonnaise
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
In a sauté pan on medium heat, toss shrimp in olive oil, cook until opaque, about 3-4 minutes, careful not to overcook.
In a large bowl, whisk together mayonnaise, lemon juice and zest, and Dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
Serve over lettuce or on bread and crackers. Serves 2.
Traditional Mediterranean Tzatziki Sauce
¾ English cucumber, partially peeled and striped, you can substitute other fresh cucumbers
1 teaspoon salt
1-2 fresh cloves garlic, 4-5 cloves for stronger garlic taste
1 teaspoon white vinegar
1 tablespoon extra-virgin olive oil
2 cups plain Greek yogurt
Handful of fresh dill, chopped
¼ teaspoon ground white pepper
Pita bread or sliced vegetables for serving
Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh dill. Stir to combine well.
Cover and refrigerate for at least 30 minutes. This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges. Yields 2 cups.
Summer Dill Cucumber Salad
For the Dressing
1/3 cup Greek yogurt
1/3 cup sour cream
1 ½ tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill, finely chopped
½ teaspoon garlic powder
Salt and fresh ground pepper to taste
For the Salad
2 large fresh cucumbers
½ medium red onion, sliced thin
1 tablespoon fresh dill, finely chopped
Prepare the dressing by whisking all of the ingredients together in a medium bowl until thoroughly combined. Taste and adjust seasonings to taste. Set aside.
Add the cucumber, red onion, and roughly chopped fresh dill to a large bowl.
Pour dressing on top and toss to combine. Serve immediately or chill for up to two hours before serving.
Serves 4, each serving contains; Calories 113, Carbohydrates 10g., Protein 4g., Fat 7g., Fiber 1g.
Dill Pickle Pasta Salad
1 pound bowtie pasta, cooked (I have made with whole wheat orzo)
2-3 cups dill pickle spears, remove seeds and cut into ½ inch chunks
¼ cup white onion, sliced thin
¼ cup fresh dill, chopped
½ teaspoon salt
Fresh ground black pepper
For the Dressing
½ cup mayonnaise
½ cup sour cream
3 tablespoons pickle juice
2 tablespoons garlic, minced
2 teaspoons Dijon mustard
Salt and pepper to taste
Cook pasta according to package, strain and rinse with cold water. Set aside.
Combine dressing ingredients in a mixing bowl.
Combine pasta, dressing, chopped pickle spears, onion, fresh dill, salt and pepper. Toss to combine. Yields 12 servings.
Baked Salmon with Lemon Dill Sauce
4 6 ounce salmon filets
1 tablespoon olive oil
Salt and pepper to taste
Lemon wedges for serving
For the Lemon Dill Sauce
1/3 cup Greek yogurt
2 tablespoons mayonnaise
1 ½ tablespoons fresh dill, chopped
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees. Place salmon on a foil lined baking tray. Drizzle top with olive oil, salt and pepper. Bake for 12-16 minutes depending on the thickness of the salmon. Once internal temperature reaches about 135 degrees, remove from the oven and let rest until salmon reaches 145 degrees internally.
While salmon is baking, mix together dill sauce ingredients, set aside.
Once salmon has rested, spoon the dill sauce on top and garnish with lemon wedge if desired.
Serves 4, each serving contains; Calories 334, Carbohydrates 2g., Protein 36g., Fat 20g., Fiber 1g.
Lemon Dill Rice
2 tablespoons butter or olive oil
1 large shallot, finely minced
1 ½ cups long grain rice
1 tablespoon lemon zest
3 cups chicken broth
3 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly cracked pepper
1/3 cup minced fresh dill
Heat the butter or olive oil in a large skillet with a lid. Add the shallot and cook for 2-3 minutes, until softened.
Add the rice to the pan and toss to coast in the shallot and butter/olive oil. Cook the rice for 2-3 minutes, stirring often. Add the broth, lemon zest, salt and pepper and bring to a simmer.
Cover, reduce the heat to low, and cook for 20 minutes. After 20 minutes, remove the pan from the heat and let stand for another 10 minutes.
Fluff the rice and fold in the lemon juice and fresh dill. Season to taste with additional salt and pepper. Yields 4-6 servings.
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