Type what you have

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
• 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
• 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
• 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
• cucumber
• greek yogurt
• garlic
• lemon juice
• salt
• greek seasoning
• beyond meat burger patty
• hamburger bun
• lettuce
• red onion
• tomato
• kalamata olive

Instructions

1. 1 Grate cucumber and place in a colander to drain for 10 minutes. Press out any remaining liquid with paper towels.
2. 2 Stir together cucumber, yogurt, garlic, lemon juice, dill, and salt in a small bowl; set aside.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Sprinkle Greek seasoning on both sides of burger patties.
5. 5 Place patties on the preheated grill and cook for 4 minutes. Flip and grill for 4 more minutes. Place burgers on buns and top with lettuce, onion, tomato, olives, and reserved cucumber sauce.

By Soup Loving Nicole

Ingredients

• ✓ dill
• olive oil
• onion
• garlic
• green bell pepper
• salt
• allspice
• black pepper
• rice
• ground lamb
• feta cheese
• tomato sauce
• water
• lemon juice
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
3. 3 Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
4. 4 In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
5. 5 Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
6. 6 Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

By Taseia

Ingredients

• ✓ dill
• cucumber
• salt
• greek yogurt
• lemon juice
• garlic
• apple cider vinegar
• feta cheese
• russet potato
• olive oil
• greek seasoning
• cooking spray
• red onion
• kalamata olive
• grape tomato

Instructions

1. 1 Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
2. 2 Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
5. 5 Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
6. 6 Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.

By Soup Loving Nicole

Ingredients

• ✓ dill
• ✓ dill
• bay leaf
• red onion
• garlic
• tomato sauce
• tomato paste
• honey
• water
• olive oil
• salt
• black pepper
• cayenne pepper
• red wine vinegar
• water
• feta cheese
• bean

Instructions

1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich

Ingredients

• ✓ dill
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• mint leaves
• spinach
• water
• kosher salt
• lemon
• feta cheese
• pickled red onion
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ dill
• long grain white rice
• water
• onion
• garlic
• rosemary
• parsley
• oregano
• coriander
• kosher salt
• black pepper
• ground lamb
• green bell pepper
• tzatziki sauce
• feta cheese
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
3. 3 Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
4. 4 Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
5. 5 Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

By Bibi

Ingredients

• ✓ dill
• olive oil
• baking powder
• all-purpose flour
• carrot
• nutmeg
• black pepper
• lemon zest
• parsley
• mint
• bread crumb
• potato
• onion
• flaxseed meal
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ dill
• cucumber
• salt
• red onion
• greek yogurt
• kalamata olive
• red wine vinegar
• lemon juice
• garlic
• lemon zest
• oregano
• black pepper
• chicken
• feta cheese
• tomato
• bibb lettuce

Instructions

1. 1 Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
2. 2 Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
3. 3 Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
4. 4 Stir salad and serve on lettuce leaves.

By janet

Ingredients

• ✓ dill
• lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• vegetable oil
• ground lamb
• black pepper
• salt
• garlic
• onion
• parsley
• mint
• bread crumb
• egg
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ dill
• olive oil
• butter
• parmesan cheese
• water
• olive oil
• salt
• semolina flour
• all-purpose flour
• black pepper
• salt
• olive oil
• milk
• sugar
• spearmint
• parsley
• feta cheese
• green onion
• leek
• spinach
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

Ingredients

• ✓ dill
• pita bread
• salt
• lemon zest
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• egg
• bread crumb
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• ✓ dill
• feta cheese
• pepperoncini
• kalamata olive
• tomato
• red onion
• romaine lettuce
• pita bread
• black pepper
• kosher salt
• greek seasoning
• garlic
• olive oil
• rice vinegar
• lemon juice
• sour cream
• yogurt
• salt
• cucumber
• chicken breast
• black pepper
• oregano
• lemon juice
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J

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