D

Lemon/Dill Carrots

2 lbs carrots
2 TBSP Butter

2 TBSP chopped fresh dill
juice of 1/2 lemon
Salt and pepper to taste

Clean carrots and dry slightly. Melt butter in a large skillet that has a lid. Add carrots before butter browns and stir until all carrots are coated in the butter. Cook over medium heat until carrots are slightly softened, about 5 min. Add dill and lemon juice. Cover and cook another 2 minutes. Add salt and pepper and serve immediately.

 

Roasted Green Beans with Dill Dressing

1 lb fresh green beans
1 TBSP Olive Oil

1/2 cup scallions, coarsely chopped
1/4 cup parsley, packed
1/4 cup dill fronds, stems removed
1/3 cup roasted almonds
3 TBSP Olive Oil
3 TBSP Cider Vinegar
3 TBSP Chicken Stock (or Vegetable)
Salt & Pepper to taste

Preheat your oven to 400 degrees. Place beans and oil into a zipper bag and toss until well coated. Put oiled beans onto a baking sheet in a single layer. Roast for 10 min, stir and turn pan around. Roast 10-15 min more until done to your liking.

While the beans roast, make the dressing in a food processor or blender. Place scallions, parsley, and dill into food processor with steel blade and pulse until chopped very fine. Add almonds, olive oil, vinegar, and stock to the bowl and pulse until smooth. Taste and stir in salt and pepper to taste.

When beans are removed from oven. Allow to cool slightly, then toss with enough dressing to coat and serve immediately.

 

Tzaziki

1 med. cucumber, seeded and GRATED
2-3 cloves garlic, minced or pressed
2 TBSP quality olive oil
2 TBSP fresh dill, minced
2 tsp white vinegar
1 pint Greek yogurt, full fat
salt to taste

Combine all ingredients in a bowl and mix well. This is even better if made a day ahead.