Type what you have

Ingredients

• ✓ dill weed
• vegetable broth
• brown rice
• egg
• lemon juice
• granulated garlic
• salt
• black pepper

Instructions

1. 1 Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
2. 2 Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
3. 3 Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

By Just Joely

Ingredients

• ✓ dill weed
• mezze penne pasta
• cucumber
• cherry tomato
• shallot
• pink salmon
• olive oil
• white wine vinegar
• lemon juice
• lemon pepper seasoning
• dijon mustard
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
3. 3 Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
4. 4 Drizzle vinaigrette over the salad and toss gently to combine.

By Kim's Cooking Now

Ingredients

• ✓ dill weed
• pork chop
• honey

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ dill weed
• garlic powder
• salt
• black pepper
• red potato
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

Ingredients

• ✓ dill weed
• swordfish steak
• lemon juice
• lemon pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Ingredients

• ✓ dill weed
• butter
• seasoned salt
• garlic powder
• cod

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
3. 3 Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

By Beth Boyd

Ingredients

• ✓ dill weed
• canola oil
• kale
• garlic powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Ingredients

• ✓ dill weed
• peppercorn
• salsify root
• ghee
• salt

Instructions

1. 1 Roughly crush peppercorns in a mortar. Set aside.
2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Ingredients

• ✓ dill weed
• chicken breast
• cream of chicken soup
• milk
• green olive
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

By skippi

Ingredients

• ✓ dill weed
• green pea
• water
• butter
• margarine
• lemon pepper

Instructions

1. 1 Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

By Jane Sickbert

Ingredients

• ✓ dill weed
• cream cheese
• garlic
• chicken breast
• butter
• tomato
• lettuce
• bread

Instructions

1. 1 Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
2. 2 Season chicken with remaining garlic and dill.
3. 3 Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
4. 4 Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
5. 5 Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.

By MEEZERGIRL1

Ingredients

• ✓ dill weed
• tilapia
• olive oil
• raspberry vinegar
• honey
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
2. 2 In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
3. 3 Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
4. 4 Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

By Darlene

Ingredients

• ✓ dill weed
• haddock fillet
• butter
• lemon pepper
• lemon juice

Instructions

1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Ingredients

• ✓ dill weed
• cornmeal
• salt
• black pepper
• green tomato

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Ingredients

• ✓ dill weed
• salmon fillet
• greek yogurt
• salt
• butter
• bread
• jalapeno pepper jelly

Instructions

1. 1 Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
2. 2 Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

By George Bacon Jr

Ingredients

• ✓ dill weed
• sour cream
• mayonnaise
• green onion
• lemon juice

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara

Ingredients

• ✓ dill weed
• celeriac
• sour cream
• salt
• black pepper

Instructions

1. 1 Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
2. 2 Mash together celeriac, sour cream, and dill in a large bowl with a potato masher until smooth. Season with salt and pepper.

By LizardLover2009

Ingredients

• ✓ dill weed
• spinach
• potato
• butter
• sour cream
• onion
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
3. 3 In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

By Gail Kane

Ingredients

• ✓ dill weed
• dijon mustard
• olive oil
• lemon juice
• lemon pepper
• black pepper
• garlic salt
• salmon fillet

Instructions

1. 1 Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

By SunnyDaysNora

Ingredients

• ✓ dill weed
• chicken breast
• egg
• bread crumb
• olive oil
• lime
• butter
• chive

Instructions

1. 1 Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. 3 Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

By SMLUCY

Ingredients

• ✓ dill weed
• halibut steak
• sour cream
• green onion
• butter
• salt
• white pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease the inside of a 9x13-inch baking dish with butter.
3. 3 Place halibut in the prepared baking dish.
4. 4 Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
5. 5 Spread sour cream mixture over halibut.
6. 6 Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
7. 7 Remove halibut from the oven and sprinkle with Parmesan cheese.
8. 8 Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
9. 9 Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

By Barbie

Ingredients

• ✓ dill weed
• salmon fillet
• salt
• greek seasoning
• black pepper

Instructions

1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
2. 2 Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill.
3. 3 Line the air fryer basket with a perforated parchment round. Place salmon onto the parchment, skin-side down.
4. 4 Cook salmon in the preheated air fryer until fish flakes easily with a fork, about 15 minutes.

By thedailygourmet

Ingredients

• ✓ dill weed
• long grain white rice
• water
• lemon pepper
• vegetable oil
• salmon
• tomato
• egg
• all-purpose flour

Instructions

1. 1 Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
3. 3 Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
4. 4 Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

By DANARENEE04

Ingredients

• ✓ dill weed
• water
• salmon
• white rice
• cream of chicken soup
• cream of broccoli soup
• lemon pepper
• pea

Instructions

1. 1 Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
2. 2 Cook on High for 2 hours.
3. 3 Stir peas into the salmon mixture and continue cooking for 1 hour more.

By Shannon C

Ingredients

• ✓ dill weed
• almond milk
• sour cream
• cream cheese
• chive
• parsley
• onion powder
• garlic salt
• pepper

Instructions

1. 1 Puree Almond Breeze Almondmilk, sour cream, and cream cheese in a small blender until smooth. Add remaining ingredients and pulse until well mixed.
2. 2 Transfer to a covered container and refrigerate until ready to serve. Serve with vegetables.

By Almond Breeze

Ingredients

• ✓ dill weed
• brown rice
• water
• salmon
• orange juice
• rosemary
• basil
• mustard
• lemon pepper

Instructions

1. 1 In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a large pan, add just enough water to cover the bottom of the pan. Place salmon in the pan, pink side up, and arrange cooked rice around the outside of salmon. Drizzle orange juice over salmon and rice.
4. 4 In a small bowl, combine dill weed, rosemary, basil, mustard, and lemon pepper and sprinkle over salmon and rice. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 to 40 minutes or until salmon is tender and flaky.

By SDELATORE

Ingredients

• ✓ dill weed
• pizza crust dough
• sour cream
• cream cheese
• olive oil
• mushroom
• onion
• garlic
• red bell pepper
• spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
3. 3 Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
4. 4 Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.

By Tania Hobson

Ingredients

• ✓ dill weed
• water
• chicken flavored ramen noodle
• chicken
• sour cream
• green onion

Instructions

1. 1 Bring water to a boil in a saucepan. Break up noodles and toss into boiling water. Cook until tender, about 3 minutes. Stir in chicken, sour cream, seasoning packet, and dill. Simmer until heated through. Serve garnished with green onions.

By Chef Mo

Ingredients

• ✓ dill weed
• olive oil
• leek
• garlic
• white wine
• tomato
• chicken broth
• thyme
• sole fillet

Instructions

1. 1 Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
2. 2 Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

By HamiltonGrills

Ingredients

• ✓ dill weed
• salmon fillet
• garlic-pepper seasoning
• salt
• olive oil
• butter

Instructions

1. 1 Pat fillets dry with paper towels; set in a baking dish, skin-sides down. Sprinkle with garlic-pepper seasoning and dill. Flip fillets; generously rub salt only over skin. Cover the baking dish; set aside for 15 to 20 minutes.
2. 2 Heat oil in a large cast-iron skillet over high heat until it just starts to smoke; reduce heat to medium-high and add butter. Add fillets, skin-sides down, as soon as butter melts. Cover the skillet; cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula, halve each fillet, and serve immediately.

By Stiritup