Dill is a member of both the parsley and the carrot families.
It is named from the Old Norse 'dill', to lull, referring to its soothing, sleep-inducing ability, brought out by steeping. Especially popular in Scandinavia, its pleasant, spicy aroma is used to flavor fish, pickles, salads and soups.
1 package insect-free dill
1 package insect-free celery, stalks only
7 sour pickles
3 tablespoons mayonnaise
juice of 1 lemon
3 garlic cloves, minced
4-5 dill sprigs
Strip dill from stems, rinse and dry very well. Chop finely.
Trim, rinse and dry celery stalks. Slice into 1/2 cm. slices.
Slice pickles into thin slices. Place celery, dill and pickles in large bowl. Combine mayonnaise, lemon juice and garlic cloves and pour over salad. Toss well. Chill for at least two hours. Garnish with dill sprigs. Yield: 10-12 servings.
New Cole Slaw
1 head Chinese cabbage
1/2 cup dill leaves, chopped
1 small green chile pepper, seeded and chopped
2 tablespoons lemon juice
1 cup reduced-calorie mayonnaise
1 container (200 ml.) unflavored yogurt
1/2 teaspoon salt
Trim and rinse Chinese cabbage; shred into thin slices.
Arrange in a large serving bowl. Add dill leaves and chile pepper. Whisk remaining ingredients together in a small bowl and pour over cabbage, thoroughly combining. Serve immediately. Yield: 6-8 servings.
Reduced-Calorie Swiss Chard Cheese Bake
1/2 package dill
1 package Swiss chard
1/2 package green onions
1 thin slice yellow cheese
50 grams 1/2% cottage cheese
salt, freshly ground black pepper
non-stick cooking spray
Remove thick stems from dill, rinse and dry leaves. Trim, rinse and dry Swiss chard and green onions. Preheat oven to 180 degrees C. Chop all vegetables very finely. Beat eggs; cut yellow cheese into small pieces. Combine all ingredients.
Spray baking dish with non-stick spray. Bake approximately 45 minutes or until golden and starting to pull away from sides.
Yield: 4 servings.