Archive for the 'Dill' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.


Herb Soup

Wednesday, January 30th, 2019

Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s perfect for sopping up every last drop of this wonderful soup.


4 tablespoons salted butter, preferably pastured 1 small carrot, diced
1 small onion, diced
2 small potatoes, diced
1 tablespoon sea salt
1 cup vegetable or chicken stock
3 cups filtered water
8 cups fresh herbs, such as cilantro, parsley, dill, or a combination of the three
Fresh lemon juice, to taste
Good crusty bread, for serving

Melt butter in a large soup pot over medium-low heat. Once the butter has melted, add the carrot and onion. Sauté, stirring frequently, until the vegetables are soft. Add the potatoes, stock, water, and salt to the pot and cook on a gentle simmer until the potatoes are so tender that they begin to fall apart. Taste the broth and add more salt and pepper as needed. Add the herbs to the pot. Carefully transfer the soup to a blender and blend on high until it is smooth and creamy. Serve with lemon slices and good crusty bread.

Herbed Rice (with Dill or Cilantro)

Tuesday, January 30th, 2018

Philippe, Tucson CSA

This simple recipe is a great way to use a lot of dill or cilantro at once. It gives the rice a wonderful flavor and aroma. Serve instead of plain rice.

1 cup basmati rice

1.5 cups broth (vegetable or chicken)

1/2 bunch CSA dill or cilantro, finely chopped

1/2 teaspoon ground black pepper

Bring broth to a boil and add the rice and the black pepper.

Bring back to a boil then reduce heat to a simmer.

Cover and simmer for 10 minutes.

Turn off heat.

Fold in the chopped dill or cilantro.

Cover and let rest another 10 minutes.



Dill Vinaigrette

Monday, February 10th, 2014

Philippe, Tucson CSA

1 bunch dill
2 cups olive oil
1/4 cup vinegar
1 onion
2 cloves garlic
1 tablespoon mustard
2 teaspoons salt
2 teaspoons black pepper or chile flakes

Toss all ingredients in blender. Blend until smooth. Store in sealed jar. Keeps in the refrigerator for 4 to 6 weeks.

Dill-Citrus Spritzer

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala



This refreshing dill drink is delightfully sweet with a citrusy flirtations and a lightly herbaceous finish. I would suggest playing around with the levels of simple syrup and dill “juice” to get to your preferred sweetness.


1 cup water
Simple syrup (½ cup sugar+ 1 ½ cup water
1 cup of packed dill fronds (hard coarse stems removed)
2 lemons, zested and juiced
Sparking water or club soda

Make the simple syrup*,

Combine sugar and water in a medium saucepan on medium heat.  Stir until the sugar crystals are completely dissolved.  Transfer to a new bowl and let cool.

“Juice” the dill,

Add dill and water to a blender and puree until the dill completely breaks down.  Add a little more water if needed.

Strain the mixture over a strainer.  Squeeze out any remaining liquid.  Set aside.

Bring it all together!

Add the liquid to the simple syrup with the zest and juice of two lemons.  This is your Citrus Dill Simple syrup.  Pour one part of the syrup with two parts sparkling water.  Adjust the seltzer portions to your preference.

*This simple syrup is a little more concentrated than most to accommodate the additional liquid from the dill mixture.  If you find it is too sweet for your taste, reduce the amount of sugar in the simple syrup for a lighter, more herbaceous drink.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)


– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Salad Turnips in Mustard Dill Butter

Thursday, January 24th, 2013

Sara Jones, Tucson CSA

Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them. Make extra mustard/dill butter to cook with fish if you like.

1 bunch white turnips sliced into 1/8 inch coins
1 tablespoon softened butter
1 teaspoon Dijon mustard
1 small handful of dill, finely chopped
Cracked black pepper and salt to taste
Lemon juice to taste

Mix mustard, butter and dill. Set aside. Heat a couple teaspoons of oil in a skillet over medium high heat. Add turnips, stir to coat and cover. Cook for about 3 minutes, until slightly tender but still a bit crisp. Add butter mixture and toss to coat. Cook an additional few minutes, stirring occasionally to evenly distribute butter mixture. Remove from heat, sprinkle with black pepper, salt, lemon juice and extra dill, if desired.

Mashed Potatoes with Dill and Chiles

Friday, November 25th, 2011

Philippe, Tucson CSA

Mashed potatoes with a tantalizing Southwestern touch.  The dill adds a freshness that nicely complements the spice of the chiles.

6 potatoes, or 3 potatoes and 3 sweet potatoes (no need to peel)
1 onion
4 cloves garlic
2-4 roasted chiles, peeled and seeded
1 bunch dill
salt and pepper
1/2 stick of butter

Boil or steam potatoes, sweet potatoes, onion and garlic until tender.
Place in food processor with chiles, salt, pepper and butter. Blend until smooth

About Dill

Monday, January 24th, 2011

Dill and its soft, flowing leaves conjure a breeze.  This beautiful herb, Anethum graveolens, comes from the same family as parsley, cumin and bay.  Both its leaves and seeds can be used to season food.  The leaves are slightly sweet, while seeds are sometimes compared to caraway, bittersweet and orange-y.

Native to Russia, West Africa, and the Mediterranean, dill is also known for its healing properties.  The word “dill” comes from the old Norse, “dilla,” meaning to lull.  It was traditionally used to soothe upset stomachs and relieve insomnia.  As dill can relieve flatulence and hiccups, even Charlemagne the Conqueror was said to have placed in on the dinner table for his guests.  How thoughtful!

A “chemoprotective” food (like parsley), dill can help neutralize carcinogens such as those in some smoke from cigarettes and burning trash.  It’s anti-oxidant and antibacterial properties have made it a favored medicine through the millennia.  It is also high in calcium.

As a spice, fresh dill leaves are revered for their sweet grassy taste.  The Scandinavians favor it as an accompaniment to salmon, and it pairs well with other fish, cheeses, eggs, cream sauce, and potatoes.  It is also a perfect addition to soups and salads.

To store fresh dill, wrap it in damp paper towel or keep its stems in water and store in the fridge.  It can also be chopped and frozen in ice cube trays of water or soup stock.

You can also dry it or freeze it.  To dry it, just hang a bunch and let it dry completely, before crumbling it and storing it in a jar, or finely chop it first and let it dry on a flat surface.  To freeze, just put it in a freezer bag, force the air out, and seal and freeze it. When you need some dill, open the bag, break of the amount you need and reseal the bag.

Cucumber and Dill Pasta Salad

Saturday, September 5th, 2009

Philippe Waterinckx, Tucson CSA

A most refreshing summer dish!

1 pound pasta (rotelle, shells or bowties), cooked
1 cucumber, cut in half and sliced

Dressing: combine

2 cups yogurt (Greek yogurt is best)
1 cup milk
1/4 to 1/2 cup chopped fresh dill (to taste) (last winter, when we got dill at the CSA, I froze mine in a quart freezer bag)
1 onion, chopped
2 cloves garlic, minced
1-2 teaspoon salt
1-2 teaspoon ground black pepper
1/4 cup vinegar or lemon juice

Mix pasta, cucumber and dressing. Serve cool.