4 c. fresh lemon balm leaves, washed & drained
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)
Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.
(The Pleasure of Herbs by Phyllis Shaudys)
Showing posts with label dill weed. Show all posts
Showing posts with label dill weed. Show all posts
YOGURT SAUCE WITH CAYENNE AND DILL
1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(Vegetarian Cooking for Everyone by Deborah Madison)
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(Vegetarian Cooking for Everyone by Deborah Madison)
LEMON-DILL MAYONNAISE
1 cup good-quality prepared mayonnaise
¼ cup lemon juice
1 tsp. grated lemon rind
1 tsp. capers
2 Tbsp. chopped fresh dill, plus a little more for garnish
Whisk all ingredients. Serve garnished with fresh dill.
(from Savoring the Seasons from the Heartland by Beth Dooley and Lucia Watson)
¼ cup lemon juice
1 tsp. grated lemon rind
1 tsp. capers
2 Tbsp. chopped fresh dill, plus a little more for garnish
Whisk all ingredients. Serve garnished with fresh dill.
(from Savoring the Seasons from the Heartland by Beth Dooley and Lucia Watson)
SQUASH RINGS WITH CHARD AND WALNUT PASTA
3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
YOGURT SAUCE WITH CAYENNE AND DILL
1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(from Vegetarian Cooking for Everyone, by Deborah Madison)
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(from Vegetarian Cooking for Everyone, by Deborah Madison)
DILL PICKLES
30 cucumbers
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill
Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers--if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill
Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers--if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)
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