Friday, May 13, 2011
Herb Garden Recipes: Dill and Sage
Dill is an herb I had to reintroduce myself to when I became an adult. I remember not particularly liking it (more specifically: what was made with it--probably more specifically: potato salad). I'm happy to have a number of recipes now in which I really like the dill. The first is what I like to call:
Cool and Creamy Cucumber Salad
1/2 cup plain yogurt
1/2 cup sour cream
2 tablespoons fresh chopped dill
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon sugar
Peel cucumbers (at least partially--I usually just peel a few strips off leaving it with circus stripes of green--then you get some added fiber an nutrients from the peel but it's not too scratchy in the mouth) slice thin and set aside. Stir all remaining ingredients together in a medium bowl. Add the cucumbers and stir until the cucumbers are completely covered. Serve cold immediately or after an hour or two in the fridge.
When I served the cucumber salad. Owen asked me, "Mom, is there grass in this?" I told him "No, it's fresh dill from our herb garden." To which he replied, "OK," and then proceeded to eat his salad.
Another thing we had this week for dinner was Pasta with Walnuts Butter and Sage:
The recipe for this was in my January recipe newsletter, for "nut season". Its a very light sauce and the sage and lemon juice give it a very fresh taste.
These two recipes have been favorites for a few years. Hopefully this summer we can find some new favorites as well as our herb garden continues to produce.