For the past few years, we have had a raised garden bed. In years past, we’ve planted squash, tomatoes, cukes, okra, and always a few herbs. What usually happens is, as the summer progresses we get busy and our beautiful little garden grows faster and faster and suddenly, it turns into a jungle and we get completely overwhelmed. This year, we decided to sign up for our friends’ CSA and take a step back on our own garden. We only planted herbs and sunflowers which has been much more manageable. And we’ve eaten so many herbs and found so many new uses for all of them.
Here are a few of our current favorite recipes using fresh dill. Dill is a member of the parsley family and a native to the Mediterranean region. In addition to all the many culinary uses, it also has some health benefits. The leaves have been known to stimulate the appetite and settle digestion, induce sleep, clear up halitosis, and it also has a high vitamin content.
Grant came up with most of these. He’s a wizard in the kitchen! We usually discuss them together and come up with a good plan but this first one was all him.
Smashed Dill Potatoes
8 small-medium Red Potatoes
4 Tbsp Butter
3 Tbsp Fresh Dill, roughly chopped
Salt & Pepper
Boil the potatoes whole in a large pan until done, approximately 20 minutes or so. Drain immediately. Run the potatoes under cool water to stop cooking process. Set aside. Let cool. In a large skillet, melt the butter over medium high heat. Take each potato and smash them slightly between both hands until they are somewhat flattened. Place potatoes in the pan of butter. Season with salt and pepper to your liking as they cook. Let the potatoes get a deep golden brown and then flip. You can add a little more butter if necessary to keep the pan from getting too dry. When the potatoes are done, sprinkle in the chopped dill. Adjust seasoning if needed. Serve.
We eat so many salads in the summer. Usually we just make a simple herbed vinaigrette type of dressing. Every once in awhile, though, a creamy dressing is delicious! This dill dressing was so yummy, we made it twice in the last couple of weeks- once served with a simple cucumber and tomato salad and another time with smoked salmon and homemade croutons made with leftover Bella sourdough bread.
Fresh Dill Dressing
3 sprigs Fresh Dill, finely chopped
1 Tbsp Fresh Chives, finely chopped
1 clove Garlic, finely chopped
2 Tbsp Greek Yogurt
2 Tbsp Mayonnaise
3+ Tbsp Buttermilk
Salt & Pepper
Combine all ingredients in a small food processor. Add more buttermilk if it seems too thick. Salt and pepper to taste. Makes enough for one big salad or you can use it as a dip for raw vegetables.
We tend to use mostly the leaves or fronds of the dill plant. It is common to use the flowers with the seeds for pickling. The flowering part has a much stronger flavor and can be a bit bitter to taste. I love the beautiful flowers in the garden, though. They look like fireworks!
Refrigerator Pickled Dill Green Beans
Makes 3 pint jars
1-2 lbs Green Beans, trimmed (enough to fit into 3 pint jars)
3 cloves Garlic, sliced
3 sprigs of Fresh Dill
1-3 tsp Red Pepper Flakes (depending on how hot you like it)
1 tsp Black Peppercorns
5 cups White or Cider Vinegar (or a combination of both)
5 cups Water
1/4 cup Salt
Place 1 sliced garlic clove and 1 sprig of dill in each jar. Divide the pepper flakes and peppercorns between each jar. Fill each jar with the beans. Boil the vinegar, water, and salt until the salt has dissolved. Immediately fill each jar with the brine. Let cool, cover, and refrigerate. They are usually ready to eat after a day and should stay good in the refrigerator for about a month.
This has become one of our favorite ways to eat salmon. It is so simple and fresh and perfect for summer.
Salmon Marinated in Vodka & Dill
1 lb. Salmon Filets
1/4 cup Olive Oil
1/4 cup Vodka
2 Tbsp Fresh Dill, chopped
2 cloves Garlic, finely chopped
1/2 tsp Salt
1/4 tsp ground Black Pepper
Whisk together oil, vodka, dill, garlic, salt & pepper in a bowl to create a marinade. Place salmon in the marinade, flesh side down. Cover and refrigerate for 30 minutes to 2 hours. Remove salmon from the marinade (but save the marinade) and grill, broil, or pan-fry the salmon flesh side down until flesh is browned (4-5 minutes) and then flip over and finish cooking skin side down for another few minutes. For the last 2 minutes, pour the marinade over the salmon.
And for a refreshing cocktail or after dinner sip…
Cucumber Dill Aquavit
1 750 ml bottle high quality Vodka (Absolute or Tito’s)
1/2 medium sized Cucumber, sliced thinly and then chopped
4 sprigs fresh Dill
Empty a few ounces of vodka out of the bottle (maybe make yourself a nice Vodka Tonic to start?). Add the dill and cucumber to the bottle with remaining vodka. Let it steep for a few days, up to one week. Then, strain out the vodka and discard the cucumber and dill. Freeze the vodka. Sip as is or make a delicious cocktail out of the Aquavit.
This week we are going to a benefit for The Nikki Mitchell Foundation. I’ve mentioned our beautiful friend Nikki many times. This week marks the anniversary of her passing and we are thrilled that her friend Rhonda continues her courageous fight for pancreatic cancer awareness. On the bill for the concert this week, among others, is Chris Stapleton. He is a great writer in town. We first took notice of his incredible voice when he was with The Steeldrivers. I started thinking about him and looked up to see all of his recordings. I noticed he was on a Buddy Emmons Tribute album that came out last year. It’s a fun album. You can check it out here. This reminded me of the time I was lucky enough to see Buddy play with Johnny Bush (for free!) at the Ernest Tubb Midnight Jamboree about 6 or 7 years ago.
And then that made me think about our friend Brett Resnick. He’s turning into one hot-shot pedal steel player.
We met Brett, also, at Santa’s Pub. He is a fantastic new player and over the last year and a half since we’ve known him, we’ve seen him continue to get better and better. You can see him playing with all sorts of folks around town. He’s also been featured on several new albums I have mentioned over the last few months.