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Posts Tagged ‘Dill’

From: http://www.epicurious.com/recipes/food/views/Orzo-and-Herbed-Sugar-Snap-Peas-106376

Time:  15 minutes

Servings: 6

 

Ingredients

  • 10 cups water
  • 2 cups low-sodium fat-free chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 pound sugar snap peas, trimmed and cut diagonally into 1/2-inch pieces
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 1/3 cups orzo (1/2 pound)
  • 1/4 teaspoon black pepper

 

Directions

Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.

Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

 

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from Recipes From a Kitchen Garden

Servings:  4

Ingredients
1 pound carrots, sliced 1/2 inch thick
2 tablespoons butter
1/2 cup minced onion
1/2 teaspoon grated lemon zest (yellow part of peel)
1/4 cup dry white wine
1-2 tablespoons lemon juice, divided
2 tablespoons minced fresh dill
salt & white pepper to taste

Directions
Steam carrots 6-7 minutes, until tender-crisp, then drain.  Heat butter in skillet until foamy;  add onion and saute until softened.  Add carrots, lemon zest, wine and 1 tablespoon of the lemon juice;  stir and cook until most of the liquid is reduced, about 2 minutes.  Add dill, salt, and white pepper, and additional lemon juice to taste.  Serve hot.

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Dilly Beans

From: Moosewood Restaurant Cooks at Home

Prep Time:
Cooke Time:
Total Time:
Servings: 4 to 6

Ingredients:
1 1/2 cups Water
2 cups Green Beans
2 tablespoons chopped fresh Dill
2 large Garlic cloves, pressed
1/4 teaspoon Red Pepper flakes
1/3 cup cider Vinegar
1/2 teaspoon Sugar or Honey
1 teaspoon Vegetable Oil (Optional)

Directions:
Bring water to boil in small pot. Add beans; cook 3 to 5 minutes. Drain when beans are still bright green and just tender. Stir dill into warm beans. Combine garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to boil. Simmer for 2 minutes. Pour dressing over green beans and mix well. Add oil if desired. Serve hot or chilled for 20 minutes.

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From: from Asparagus to Zucchini a guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculture Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 3 to 4

Ingredients:
1/4 cup minced Onions
2 tablespoons Oil
1 tablespoon Vinegar
chopped Herbs – Thyme, Dill, or Summer Savory
1/4 tablespoon Salt
2 Garlic cloves, chopped or pressed
Pepper to taste
1 pound trimmed Green Beans

Directions:
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours.

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From: The All New Good Housekeeping Cook Book

Prep Time: 20 minutes
Cook Time: 20 to 30 minutes
Total Time:
Servings: 8

Ingredients:
2 pounds Green Beans, trimmed
3 tablespoons Olive Oil
3/4 tablespoon Salt
2 tablespoons White Wine Vinegar
1 1/2 teaspoons Dijon Mustard
1/2 teaspoon Sugar
1/2 teaspoon coarsely grounded Black Pepper
2 tablespoons chopped fresh Dill

Directions:
Preheat oven to 450 degrees. In large roasting pan, toss green beans, 1 tablespoon oil, and 1/2 teaspoon salt until coated. Roast, stirring twice, until tender and lightly browned, 20 to 30 minutes.

Meanwhile, prepare vinaigrette: In large bowl, with wire whisk, mix vinegar, mustard, sugar, remaining 1/4 teaspoon salt, and pepper until blended. In thin, steady stream, whisk in remaining 2 tablespoons oil until blended; stir in dill.

When green beans are done, transfer to serving bowl. Drizzle vinaigrette over green beans; toss until coated.

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Spring Radish Spread

from:  Martha Wolf, in Edible Buffalo

8oz cream cheese, softened
1-2 tbsp prepared horseradish, drained
1 tbsp chopped chives or green onion tops
1 tsp chopped fresh dill
½ tsp salt
1 cup finely chopped red radishes

Mix all ingredients in medium bowl.  Cover and refrigerate 1-2 hours.  Serve with crackers or crusty French Bread.  Makes about two cups.

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