|Dill Weed 8 oz. Pouch $16.49|
|10-29 8oz Pouches||7% off Regular Price|
|30+ 8oz Pouches||12% off the Regular Price|
Description: Excellent quality California dill weed...bright green and flavorful.
Usage: Try in potato salad, dips, soups, fish & chicken dishes.
Recipes for Dill Weed
Ingredients: Dill Weed.
Storage: Store in a cool dry place, away from heat, light, and humidity.
This is an annual aromatic plant which is popular in kitchen gardens. The plant has upright, ribbed branches. The bluish leaves are compound and featherlike. It is grown from seed in spring and at the beginning of the summer, usually in North America and Asia requiring rich soil with good drainage, in a sunny and dry location. Due to it's sweet, spicy taste, dill is quite often used as a seasoning with cream cheese, cottage cheese, eggs, seafood, fish, and sauces. It is an excellent replacement in foods for salt when a low sodium diet is required.
Lemon Dill Chicken Sandwiches
Melt 3 tablespoons butter, add garlic and 1/2 teaspoon dill weed. Saute chicken until done; remove and keep warm. Slice bread into 1/2" slices; spread with remaining butter. Grill bread on both sides until golden. Combine cream cheese, lemon juice, and remaining dill; spread on one side of grilled bread; top with lettuce, chicken, and tomato; top with remaining bread.
Favorite Dill Dip
Dilled Potato Salad
Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool. In a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. While the potatoes are still warm (not hot), stir into the bowl until coated. Refrigerate for a few hours to blend flavors before serving.
Submitted by: Margie Kirkland
Dill & Onion Steaks with Horseradish Sauce
For marinade, in a small bowl combine wine, oil 1 1/2 teaspoons of the dill weed, 1 teaspoon of the pepper and the 1/2 teaspoon salt. Trim fat from meat. Place steaks and onions in a large plastic bag set in a shallow dish. Add marinade; close bag. Marinate in the refrigerator for 4-24 hours, turning bag occasionally. Drain steaks, reserving marinade and onions. Broil or grill steaks to desired doneness. Meanwhile, in a large skillet heat the reserved marinade and onions to boiling. Reduce heat, cover, and simmer for 10-12 minutes or until onions are tender. For sauce, combine mayonnaise, sour cream, horseradish, the rest of the salt, the remaining dill weed, and the remaining pepper. To serve: pile onions on plate, top with fillet, top with sauce. Fresh or dried dill may be used as garnish.
Dilled Cucumber Salad
Drain cucumbers between paper towels. Combine cucumbers with next 4 ingredients. Fold in sour cream. Serve on lettuce leaves.
Combine all ingredients and chill to allow flavors to blend. Serve with fish.
Lime-Dill Grilled Chicken
Combine juice, oil, onions, garlic, pepper and 2 teaspoons dill; add chicken and marinate 2-4 hours. Drain, discard marinade. Grill chicken for 12-15 minutes; turning once. Sprinkle with remaining dill before serving.
Ranch-Cucumber Potato Salad