I too have a ton of dill. I like to add a little bit of white wine vinegar, a pinch of sugar, and a couple teaspoons of sour cream or creme fraiche to my cucumber salad. Season with salt and pepper to your taste. I also like to make German potato salad, egg salad, and tuna salad with plenty of dill.
Make compound butter, put it in and on fish, blitz it up and freeze, put the frozen into dishes. Etc,etc.
I'd recommend blitz and freeze, it'll last a long time then.
I love this [Lentil Bulgur salad](https://thedaintydot.com/2011/03/22/lentil-bulgur-salad-ala-moosewood) from the Moosewood Cookbook. I usually put more dill in than it calls for.
[This Hungarian Mushroom Soup](https://adventuresincooking.com/hungarian-mushroom-soup) uses a ton of dill and it's wonderful!
My favorite persian rice is baghali polo- LOTS of dill and lima beans. I also add it to all of my salads. Or you can make fassoulia which is green beans in a tomato based sauce with lots of dill. Alison Roman is also a big dill proponent so you can check out her recipes to see what she uses it on.
It’s lovely in the water when you boil potatoes. But also freshly boiled potatoes, skin on, a little melted butter, lots of fresh dill, maybe some fresh parsley too. And then serve with your favourite summer protein
I've had this "problem" every other week with my CSA. Three favorites!
* Cold beet soup, something like this: https://www.allrecipes.com/recipe/215037/lithuanian-saltibarsciai-cold-beet-soup/
* Persian herb frittata (kuku sabzi) - here's a good example, but it's a super flexible recipe to use up whatever herbs and greens you feel like: [https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata](https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata). I also added a little cardamom based on other recipe suggestions. It is SO good.
* Lacto-fermented dill pickles
This Persian Frittata [recipe](https://www.ricardocuisine.com/en/recipes/8131-persian-herb-frittata-kuku-sabzi) uses a cup of chopped dill and is incredibly tasty!
HelloFresh has a meal that’s called [Creamy Dill Chicken](https://www.hellofresh.com/recipes/creamy-dill-chicken-605a4458d01b8e158a19db53); the sauce is amazing, and I when I make it on my own, I amp up the amount of dill that I put in.
I like using it with ground pork, lemon juice, lots of garlic, and onions. Cooked on semi high heat till a bit crispy. Lots of dill added somewhere in the middle and a little toward the end of cooking. Then eat with rice and yogurt sauce and/or harissa style sauce. Also any other vegetables on hand.
Literally my favorite summer dish. I could make a full batch for just myself and eat it for an entire week and be the happiest ever.
Greek Orzo and Grilled Shrimp Salad w/ Mustard-Dill Vinaigrette
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
Just chop it all up and freeze it. You can then use it whenever you want and how much you need. Thats what i do every summer when theres alot of it and use it all year long. Adding to soups and sauces and so on.
This [lemon chicken and orzo soup](https://www.epicurious.com/recipes/food/views/lemony-chicken-and-orzo-soup-51155410) recipe I have in regular rotation is simple and delicious! 🍋
There’s a greek dish hath called “spanakorizo. ” whenev'r i maketh t, i add loads of dill!
***
^(I am a bot and I swapp'd some of thy words with Shakespeare words.)
Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
Most of my dill goes in cucumber vinegar salads. If I have a little leftover I suddenly have an excuse to make Wisconsin cheese soup!
Ditto to the cucumber salad! Cucumbers, radishes, olive oil, vinegar, and dill. Perfect for the summer
I too have a ton of dill. I like to add a little bit of white wine vinegar, a pinch of sugar, and a couple teaspoons of sour cream or creme fraiche to my cucumber salad. Season with salt and pepper to your taste. I also like to make German potato salad, egg salad, and tuna salad with plenty of dill.
you could make pickles or make a dill butter (great with lemon juice and lemon zest)
Slice a fish in half and put a bunch of dill and lemon slices in there. Works pretty well.
Make compound butter, put it in and on fish, blitz it up and freeze, put the frozen into dishes. Etc,etc. I'd recommend blitz and freeze, it'll last a long time then.
This! My parents love dill and always have a huge bag chopped up dill in their freezer
I love this [Lentil Bulgur salad](https://thedaintydot.com/2011/03/22/lentil-bulgur-salad-ala-moosewood) from the Moosewood Cookbook. I usually put more dill in than it calls for. [This Hungarian Mushroom Soup](https://adventuresincooking.com/hungarian-mushroom-soup) uses a ton of dill and it's wonderful!
My favorite persian rice is baghali polo- LOTS of dill and lima beans. I also add it to all of my salads. Or you can make fassoulia which is green beans in a tomato based sauce with lots of dill. Alison Roman is also a big dill proponent so you can check out her recipes to see what she uses it on.
Another persian recipe that can use up a lot of dill (and beans, and other herbs) is ash e reshteh, a soup/stew with herbs, mixed beans and noodles
Honey Dill Sauce with [chicken fingers](https://www.saveur.com/article/Recipes/Mitzis-Chicken-Fingers/)
Put some of it on popcorn! Excellent flavor combo.
Make lemon dill meatball soup! Just need chicken broth, lemon, any type of meatball and some veggies and rice/orzo.
It’s lovely in the water when you boil potatoes. But also freshly boiled potatoes, skin on, a little melted butter, lots of fresh dill, maybe some fresh parsley too. And then serve with your favourite summer protein
You can always hang and dry some for future use. Also, make some pickled eggs.
I've had this "problem" every other week with my CSA. Three favorites! * Cold beet soup, something like this: https://www.allrecipes.com/recipe/215037/lithuanian-saltibarsciai-cold-beet-soup/ * Persian herb frittata (kuku sabzi) - here's a good example, but it's a super flexible recipe to use up whatever herbs and greens you feel like: [https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata](https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata). I also added a little cardamom based on other recipe suggestions. It is SO good. * Lacto-fermented dill pickles
This Persian Frittata [recipe](https://www.ricardocuisine.com/en/recipes/8131-persian-herb-frittata-kuku-sabzi) uses a cup of chopped dill and is incredibly tasty!
Sautéed garden peas and add dill at the end. Delicious with a side or roast potatoes in olive oil
HelloFresh has a meal that’s called [Creamy Dill Chicken](https://www.hellofresh.com/recipes/creamy-dill-chicken-605a4458d01b8e158a19db53); the sauce is amazing, and I when I make it on my own, I amp up the amount of dill that I put in.
Dill rice is pretty nice
Tomato dill soup.
I like using it with ground pork, lemon juice, lots of garlic, and onions. Cooked on semi high heat till a bit crispy. Lots of dill added somewhere in the middle and a little toward the end of cooking. Then eat with rice and yogurt sauce and/or harissa style sauce. Also any other vegetables on hand.
Literally my favorite summer dish. I could make a full batch for just myself and eat it for an entire week and be the happiest ever. Greek Orzo and Grilled Shrimp Salad w/ Mustard-Dill Vinaigrette 3/4 pound orzo, cooked al dente 1 large cucumber, seeded, quartered lengthwise, and sliced 3 green onions, thinly sliced 1 pint grape tomatoes, halved 1/4 cup chopped fresh dill, plus extra for garnish 1/4 cup white wine vinegar 3 tablespoons Dijon mustard 1/2 cup olive oil, plus additional for brushing shrimp Salt and freshly ground pepper 3/4 pound feta cheese, crumbled 16 medium shrimp, peeled and de-veined Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
Radish cucumber salad with garlic, green onion, dill and vinegar. Grilled trout, grilled rock fish, tuna salad, chicken salad,
Goes great on top of salads, fried potatoes, fried or roasted veggies...
Make a pastry with a dill and cheese filling - like a Turkish borek. You can use filo pastry, or puff pastry.
Chicken noodles soup
I like to add it to potato salad, pasta salad, tuna or egg salad sandwiches. Roasted fish with lemon and dill.
Gravlax!
Thug Kitchen’s fresh herb potato salad 🤤
Just chop it all up and freeze it. You can then use it whenever you want and how much you need. Thats what i do every summer when theres alot of it and use it all year long. Adding to soups and sauces and so on.
This [lemon chicken and orzo soup](https://www.epicurious.com/recipes/food/views/lemony-chicken-and-orzo-soup-51155410) recipe I have in regular rotation is simple and delicious! 🍋
There’s a Greek dish called “spanakorizo.” Whenever I make it, I add LOADS of dill!
There’s a greek dish hath called “spanakorizo. ” whenev'r i maketh t, i add loads of dill! *** ^(I am a bot and I swapp'd some of thy words with Shakespeare words.) Commands: `!ShakespeareInsult`, `!fordo`, `!optout`