Things to do with a large quantity of fresh dill

[Anonymous]

Any ideas? We got a huge bunch of dill in our CSA share and don't normally use it.

[Anonymous]

Make pickles or tuna fish.

[Anonymous]

Make roasted potatoes and carrots and sprinkle dill liberally over them.

I once made a crab and dill quiche and it was a big hit.

[Anonymous]

Baked Fish (like cod or sole or tilapia)

- Dijon mustard (generously)
- Sprinkle fresh dill

Bake on 400 degrees for about 25 minutes

[Anonymous]

PP - I forgot you should put a little oil underneath the fish.

[Anonymous]

Silver Palate potato salad recipe with dill and caraway. Amazing and takes a lot of dill.

[Anonymous]

Greek plain yogurt/dill/lemon sauce for pitas

[Anonymous]

I would make dill pickles and gravlax...

[Anonymous]

pickles

[Anonymous]

Anonymous wrote:Greek plain yogurt/dill/lemon sauce for pitas

Baked fish PP again - this is a good idea too, and you can add 1/3 clove of garlic and blend in a processor.

[Anonymous]

I love dill. I use it in feta cheese and zucchini fritters, and giant butter beans in tomato sauce with feta cheese.

You can also make a nice sauce with yogurt, cucumber and garlic to serve with fish. Or you could add chickpeas and have it as a salad. Or use it as a dip for vegetables.

Another suggestion is to make dill butter. You can make the butter and then freeze it in small portions. Use it when you have salmon, or mix it will smoked salmon to serve with a baked potato or pasta.

[Anonymous]

In a food processor dump ... 1/2-1c fage low fat yogurt (plain), 1/2c light mayo, a few big cloves of garlic, 2c chopped dill, some lemon juice, some salt and whatever else brightens the taste (sometimes I use some vinegar, sometimes I sub lite tofu for the yogurt, sometimes I add some olive oil) ... whir it all up and you have a great sauce for fish, veggies, and chicken to last all week.

[Anonymous]

Is it possible to freeze it?

[Anonymous]

Yum! Thanks for all the suggestions. I was thinking I'd use it for some sort of fish. Is it best as a sauce, or can you actually cook it with the fish? I was thinking of maybe grilling some tilapia wrapped in tin foil with dill, lemon, salt and pepper. But probably won't use much of the dill doing that. I like the idea of making something that can be frozen for later, like the dill butter or 11:33's sauce.

[Anonymous]

this recipe is the only reason why i ever buy fresh dill. and it uses 1 cup of it.

it's a large amount, but great for using for lunch throughout the week or taking to a party.

http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html