Type what you have

Ingredients

• ✓ dill
• cauliflower
• red bell pepper
• red onion
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ dill
• tomato
• olive oil
• sea salt
• black pepper
• butter
• baguette
• garlic
• mozzarella cheese
• avocado
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
3. 3 Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
4. 4 Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
5. 5 Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
6. 6 Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

By Julie Hubert

Ingredients

• ✓ dill
• ✓ dill
• beet
• onion
• garlic
• salt
• black pepper
• goat cheese
• all-purpose flour
• whole wheat flour
• salt
• egg
• water
• butter
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Individually wrap beets, onion, and garlic in aluminum foil. Place on a baking sheet.
3. 3 Bake in the preheated oven until beets and onion are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare the dough. Mix all-purpose flour, whole wheat flour, and 1/2 teaspoon salt together in a large bowl. Make a well in the center and mix in eggs. Gradually add water 1 tablespoon at a time, until dough comes together, adding more water as needed depending on how dry your dough is.
5. 5 Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
6. 6 For the filling: Peel beets, onion, and 3 garlic cloves (reserve remaining garlic for another use). Quarter beets and onion and transfer to a food processor with garlic. Pulse until smooth, scraping down sides as necessary. Add salt, pepper, dill, and goat cheese. Pulse several times until well combined.
7. 7 Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Pass the dough through a pasta roller according to the manufacturer's instructions until dough is about 1/16-inch-thick. Cover pasta sheet with a damp kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
8. 8 Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto dough about 3 inches apart. Lightly brush water around edges of filling. Gently place another sheet of pasta over filling. Press pieces together around filling, removing as much air as possible. Seal firmly.
9. 9 Using a 2 1/2-inch cutter, cut ravioli from dough, ensuring filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Wrap any remaining dough and freeze for future use.
10. 10 To serve, bring a large pot of salted water to a boil. Gently boil ravioli in batches until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
11. 11 Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes. Serve garnished with dill and goat cheese.

By Kim

Ingredients

• ✓ dill
• ✓ dill
• black pepper
• salt
• garlic
• butter
• cream cheese
• white wine
• half-and-half
• black pepper
• salt
• cream cheese
• white wine
• parsley
• garlic
• onion
• salmon
• pasta shell
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
4. 4 Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
5. 5 Bake in the preheated oven until bubbly and heated through, about 20 minutes.
6. 6 While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
7. 7 Remove shells from the oven and top with cream sauce. Serve.

By LauraS

Ingredients

• ✓ dill
• sea salt
• olive oil
• pepita
• pine nut
• basil
• parsley
• sage
• kalamata olive
• mini bell pepper
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• herb
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie

Ingredients

• ✓ dill
• green bean
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ dill
• butter
• corn
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and dill in a small bowl to form a paste; rub on each ear of corn. Wrap each ear individually in aluminum foil; arrange on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Transfer baking sheet to a heat-proof surface; carefully open each packet. Sprinkle corn with blue cheese.
4. 4 Bake corn in the preheated oven until cheese is melted, about 5 minutes.

By Chef Mo

Ingredients

• ✓ dill
• mayonnaise
• dijon mustard
• brown sugar
• vegetable oil
• salmon fillet

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
3. 3 Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

By Desertdutchman

Ingredients

• ✓ dill
• baby carrot
• margarine
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.
2. 2 Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

By CALISPICEGIRL

Ingredients

• ✓ dill
• baby carrot
• onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
3. 3 Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
4. 4 Roast vegetables until soft, stirring halfway through, about for 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ dill
• fingerling potato
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ dill
• potato
• butter
• goat cheese
• chive
• milk

Instructions

1. 1 Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

By goose

Ingredients

• ✓ dill
• salmon
• olive oil
• lemon
• garlic powder
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
3. 3 Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

By Sloppy

Ingredients

• ✓ dill
• maple syrup
• soy sauce
• garlic
• garlic salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
3. 3 Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
4. 4 Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

By kellij21

Ingredients

• ✓ dill
• hollandaise sauce mix
• milk
• butter
• asparagus
• honey ham

Instructions

1. 1 Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
2. 2 Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
3. 3 Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

By Soup Loving Nicole

Ingredients

• ✓ dill
• cucumber
• salt
• red onion
• white vinegar
• water
• white sugar

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ dill
• butter
• white wine
• lemon
• garlic
• salmon
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
2. 2 Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

By Countess

Ingredients

• ✓ dill
• cedar plank
• mustard
• mayonnaise
• lemon
• garlic
• salmon fillet

Instructions

1. 1 Soak cedar plank in water for at least 1 hour.
2. 2 Preheat grill for indirect cooking over medium heat.
3. 3 Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
4. 4 Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
5. 5 Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

By Gay Seither

Ingredients

• ✓ dill
• salmon
• puff pastry
• garlic and herb soft spreadable cheese
• garlic salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut salmon into 6 pieces, each the size of a deck of cards.
3. 3 Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
4. 4 Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
5. 5 Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
6. 6 Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
7. 7 Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

By thedailygourmet

Ingredients

• ✓ dill
• egg
• bacon
• mayonnaise
• green onion
• lemon juice
• mustard
• yellow mustard

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
4. 4 Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

By MyPrecious

Ingredients

• ✓ dill
• red potato
• butter
• garlic
• salt

Instructions

1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Ingredients

• ✓ dill
• yogurt
• dijon mustard
• lemon juice
• honey
• salmon
• white wine
• shallot

Instructions

1. 1 Make the sauce: Blend yogurt, mustard, lemon juice, dill, and honey in a small bowl. Cover and refrigerate until salmon is ready.
2. 2 Make the salmon: Place salmon into a medium saucepan. Pour in wine, add just enough water to cover salmon, and sprinkle shallots over top. Cover and cook over medium heat until fish flakes easily with a fork, 10 to 12 minutes. Drain liquid.
3. 3 Serve salmon and shallots with sauce.

By Karena

Ingredients

• ✓ dill
• salmon fillet
• salt
• black pepper
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

By The Recipe Collector

Ingredients

• ✓ dill
• radish
• onion
• lemon zest
• thyme
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
3. 3 Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

By France Cevallos

Ingredients

• ✓ dill
• green bean
• olive oil
• salt
• olive oil
• red wine vinegar
• mustard
• sugar
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
3. 3 Roast the green beans in the preheated oven until cooked through, about 20 minutes.
4. 4 Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

By Annexa

Ingredients

• ✓ dill
• dry white wine
• onion
• celery
• peppercorn
• bay leaf
• salmon
• lemon

Instructions

1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Ingredients

• ✓ dill
• mayonnaise
• dill pickle relish
• lemon juice
• mustard powder
• paprika
• garlic powder
• sea salt
• herbes de provence

Instructions

1. 1 Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

By Retrograde

Ingredients

• ✓ dill
• ✓ dill
• rotini pasta
• broccoli
• vegan mayonnaise
• olive
• dill pickle
• tomato
• dill pickle juice
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ dill
• flounder
• lemon
• black pepper
• olive oil
• wood chip

Instructions

1. 1 Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
2. 2 Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
3. 3 Place fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
4. 4 Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

By JVCALLAWAY

Ingredients

• ✓ dill
• buttermilk
• sour cream
• mayonnaise
• black pepper
• chive
• parsley
• garlic powder
• onion powder
• salt

Instructions

1. 1 Whisk together buttermilk, sour cream, mayonnaise, peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.

By Alley