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Five Recipes with Dill from the Summer Garden

Dill in the garden
 
Here are five delicious and heart-healthy recipes featuring fresh dill from your garden, spanning various cuisines. I've included estimated nutritional information per serving, though these are approximate and can vary based on specific ingredient brands and portion sizes.

Recipe 1: Creamy Dill & Cucumber Salad (Scandinavian)

* Cuisine: Scandinavian

* Dietary Notes: Heart-healthy, Vegetarian, Gluten-Free (check yogurt labels)

* Servings: 4

* Prep Time: 15 minutes

* Chill Time: 30 minutes (recommended)

Ingredients:

* 2 medium cucumbers (English or Persian preferred), thinly sliced

* 1/2 cup plain Greek yogurt (low-fat or non-fat)

* 2 tablespoons fresh dill, finely chopped

* 1 tablespoon lemon juice

* 1 teaspoon Dijon mustard

* 1/4 teaspoon salt

* 1/8 teaspoon black pepper

* Optional: 1 tablespoon finely chopped red onion

Instructions:

1. Prepare the Cucumbers: If using regular cucumbers, you may want to peel them partially (leaving some skin for texture) to reduce bitterness. Thinly slice the cucumbers using a mandoline or a sharp knife.

2. Make the Dressing: In a medium bowl, whisk together the Greek yogurt, fresh dill, lemon juice, Dijon mustard, salt, and pepper. Add the red onion, if using.

3. Combine: Gently fold the sliced cucumbers into the yogurt dressing until evenly coated.

4. Chill (Optional): For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Serve: Serve chilled as a side dish.

Serving Suggestions:

* Pairs well with grilled salmon, chicken, or pork.

* Serve alongside rye bread or crackers for a light lunch.

* A refreshing addition to a summer BBQ.

Estimated Nutritional Information (per serving):

* Calories: 60

* Protein: 5g

* Carbs: 7g

* Fat: 2g

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Recipe 2: Dill & Lemon Baked Salmon (Mediterranean)

* Cuisine: Mediterranean

* Dietary Notes: Heart-healthy, Gluten-Free, Dairy-Free

* Servings: 4

* Prep Time: 10 minutes

* Cook Time: 15-20 minutes

Ingredients:

* 4 (4-6 ounce) salmon fillets, skin on or off

* 2 tablespoons olive oil

* 2 tablespoons fresh dill, chopped

* 1 lemon, thinly sliced

* 1 clove garlic, minced

* Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C).

2. Prepare Salmon: Pat the salmon fillets dry with paper towels. Place each fillet on a square of parchment paper or foil.

3. Make Dill Mixture: In a small bowl, combine olive oil, chopped dill, minced garlic, salt, and pepper.

4. Season Salmon: Brush the dill mixture evenly over the salmon fillets. Top each fillet with 2-3 lemon slices.

5. Bake: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.

6. Serve: Serve immediately.

Serving Suggestions:

* Serve with roasted asparagus or green beans.

* Pair with quinoa or couscous for a complete meal.

* A squeeze of fresh lemon juice before serving enhances the flavor.

Estimated Nutritional Information (per serving):

* Calories: 250

* Protein: 30g

* Carbs: 2g

* Fat: 13g

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Recipe 3: Dill & Potato Salad (German)

* Cuisine: German

* Dietary Notes: Vegetarian, Gluten-Free

* Servings: 6

* Prep Time: 20 minutes

* Cook Time: 15-20 minutes

Ingredients:

* 2 pounds Yukon Gold potatoes, peeled and cubed

* 1/2 cup mayonnaise (light or regular)

* 1/4 cup sour cream (low-fat or regular)

* 2 tablespoons fresh dill, chopped

* 2 tablespoons apple cider vinegar

* 1 tablespoon Dijon mustard

* 1/4 cup chopped celery

* 1/4 cup chopped red onion

* Salt and pepper to taste

Instructions:

1. Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly.

2. Make Dressing: In a large bowl, whisk together the mayonnaise, sour cream, fresh dill, apple cider vinegar, Dijon mustard, salt, and pepper.

3. Combine: Gently fold the slightly cooled potatoes, celery, and red onion into the dressing until evenly coated.

4. Chill (Optional): For best flavor, cover the bowl and refrigerate for at least 30 minutes.

5. Serve: Serve chilled as a side dish.

Serving Suggestions:

* Pairs well with sausages, grilled chicken, or burgers.

* A classic addition to a picnic or potluck.

Estimated Nutritional Information (per serving):

* Calories: 200

* Protein: 3g

* Carbs: 25g

* Fat: 10g

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Recipe 4: Dill & Chickpea Soup (Middle Eastern)

* Cuisine: Middle Eastern

* Dietary Notes: Vegetarian, Vegan, Gluten-Free, Heart-healthy

* Servings: 6

* Prep Time: 15 minutes

* Cook Time: 30 minutes

Ingredients:

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 teaspoon ground cumin

* 1/2 teaspoon turmeric

* 4 cups vegetable broth

* 2 (15-ounce) cans chickpeas, drained and rinsed

* 1 cup chopped fresh dill

* 1/4 cup lemon juice

* Salt and pepper to taste

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, and turmeric and cook for 1 minute more, until fragrant.

2. Add Broth and Chickpeas: Pour in the vegetable broth and add the drained and rinsed chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes.

3. Blend (Optional): For a creamier soup, use an immersion blender to partially blend the soup. Leave some chickpeas whole for texture.

4. Add Dill and Lemon Juice: Stir in the chopped fresh dill and lemon juice. Season with salt and pepper to taste.

5. Serve: Serve hot.

Serving Suggestions:

* Serve with a dollop of plain yogurt (dairy or non-dairy) or a swirl of olive oil.

* Pair with warm pita bread or crusty bread.

Estimated Nutritional Information (per serving):

* Calories: 180

* Protein: 8g

* Carbs: 25g

* Fat: 5g

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Recipe 5: Dill & Feta Frittata (Greek)

* Cuisine: Greek

* Dietary Notes: Vegetarian, Gluten-Free

* Servings: 6

* Prep Time: 10 minutes

* Cook Time: 20-25 minutes

Ingredients:

* 6 large eggs

* 1/4 cup milk (low-fat or regular)

* 1/4 cup crumbled feta cheese

* 2 tablespoons fresh dill, chopped

* 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)

* Salt and pepper to taste

* 1 tablespoon olive oil

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C).

2. Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Add Ingredients: Stir in the crumbled feta cheese, chopped fresh dill, and chopped sun-dried tomatoes.

4. Sauté: Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium heat. Pour the egg mixture into the skillet.

5. Cook on Stovetop: Cook on the stovetop for 5-7 minutes, or until the edges begin to set.

6. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.

7. Serve: Let cool slightly before slicing and serving.

Serving Suggestions:

* Serve warm or at room temperature.

* Pairs well with a side salad or crusty bread.

* A great option for brunch, lunch, or a light dinner.

Estimated Nutritional Information (per serving):

* Calories: 120

* Protein: 8g

* Carbs: 3g

* Fat: 8g

Enjoy these dill-icious recipes! Remember to adjust seasonings to your liking and have fun experimenting in the kitchen.p!

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