Type what you have

Ingredients

• ✓ dill
• egg
• buttermilk
• beet
• cucumber
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ dill
• chicken broth
• beef broth
• shrimp consomme
• shrimp
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ dill
• butter
• onion
• garlic
• pea
• chicken broth
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Ingredients

• ✓ dill
• butter
• onion
• mushroom
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ dill
• chicken stock
• potato
• zucchini
• onion
• carrot
• basil
• garlic
• thyme
• rosemary
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• onion
• parsley
• egg
• vegetable oil
• matzo meal
• chicken stock
• rotisserie chicken
• salt
• pepper

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

By JacobAngel

Ingredients

• ✓ dill
• olive oil
• beet
• onion
• butter
• sugar
• garlic
• caraway seed
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• egg

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• yellow onion
• salt
• pepper
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ dill
• chicken
• chicken broth
• carrot
• celery
• turnip
• parsnip
• onion
• leek
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ dill
• chicken
• yellow onion
• celery
• carrot
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Ingredients

• ✓ dill
• black pepper
• salt
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ dill
• sour cream
• cucumber
• garlic
• mustard
• garlic powder

Instructions

1. 1 Stir sour cream, cucumber, garlic, dill, mustard, and garlic powder together in a bowl until well combined. Cover and chill for at least 1 hour before serving, or overnight for best results.

By Kerry G

Ingredients

• ✓ dill
• yogurt
• olive oil
• lemon juice
• salt
• black pepper
• garlic

Instructions

1. 1 In a mixing bowl, combine the yogurt, olive oil, lemon juice, salt, pepper, dill and garlic. Blend thoroughly and serve.

By Serena Liew

Ingredients

• ✓ dill
• lima bean
• tomato
• olive oil
• garlic
• sea salt
• water

Instructions

1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Ingredients

• ✓ dill
• romaine lettuce
• scallion
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Ingredients

• ✓ dill
• olive oil
• zucchini
• salt
• black pepper
• mint
• egg
• halloumi cheese

Instructions

1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ dill
• olive oil
• onion
• white rice
• lemon
• parsley
• pine nut
• grape leaf

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Ingredients

• ✓ dill
• cucumber
• plain greek yogurt
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Ingredients

• ✓ dill
• olive oil
• long-grain white rice
• onion
• mint
• chicken broth
• lemon juice
• grape leaf
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
2. 2 Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
3. 3 Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
4. 4 Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
5. 5 Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

By Patti Moschonas

Ingredients

• ✓ dill
• olive oil
• green onion
• pea
• tomato
• potato
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Ingredients

• ✓ dill
• chicken breast
• red onion
• lemon juice
• yogurt
• hummus
• kalamata olive
• red bell pepper
• feta cheese

Instructions

1. 1 Break up chicken in a large bowl using a fork. Stir in onion, lemon juice, yogurt, hummus, olives, red bell pepper, and dill. Sprinkle with feta cheese.

By Kelly

Ingredients

• ✓ dill
• plain low-fat yogurt
• cucumber
• lemon juice
• olive oil
• garlic
• salt
• black pepper
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl.
3. 3 Add dill, salt, pepper, and lemon zest; mix until smooth.
4. 4 Pour into a serving dish. Garnish with fresh dill.

By LeeleeCooks

Ingredients

• ✓ dill
• vegetable oil
• onion
• spinach
• all-purpose flour
• feta cheese
• egg
• salt
• pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER

Ingredients

• ✓ dill
• ✓ dill
• cucumber
• salt
• greek yogurt
• garlic
• cayenne pepper
• lemon
• mint
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ dill
• orzo pasta
• feta cheese
• tomato
• green olive
• parsley
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain; rinse with cold water.
2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Ingredients

• ✓ dill
• yeast
• water
• olive oil
• red onion
• bread flour
• salt
• white sugar
• garlic powder
• kalamata olive
• water

Instructions

1. 1 Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
3. 3 Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
5. 5 Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat an oven to 450 degrees F (230 degrees C).
7. 7 Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

By healthyfoodie

Ingredients

• ✓ dill
• cooking spray
• spinach
• green onion
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• feta cheese
• egg
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• ✓ dill
• bow tie pasta
• olive oil
• salmon
• kosher salt
• broccoli floret
• grape tomato
• chicken broth
• garlic
• feta cheese
• lemon
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Set aside.
2. 2 Meanwhile, heat a large sauté pan over medium-high, 2 to 3 minutes. Add oil to the pan; season salmon with salt. Add salmon to the pan; cook until browned, 1 to 2 minutes per side.
3. 3 Add broccoli, tomatoes, broth, and garlic to the pan; break salmon up into bite-sized pieces as it cooks, 3 to 4 minutes.
4. 4 Stir in pasta, feta, lemon zest, lemon juice, dill, and pepper flakes; toss to combine.

By Publix Aprons

Ingredients

• ✓ dill
• albacore tuna
• cucumber
• red grape
• tzatziki sauce
• almond
• feta cheese
• salt
• black pepper
• lemon juice
• spring mix greens
• pita chip

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• ✓ dill
• water
• olive oil
• lemon juice
• chicken bouillon
• garlic
• thyme
• rosemary
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann