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Croque Madame
Lunch French

Croque Madame

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Melt 1 1/2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and stir until slightly brown, about 3 minutes. Whisk in milk; bring to a boil, stirring constantly. Once boiling, reduce heat immediately and simmer for 5 minutes. Add 1/2 of the Gruyère cheese, salt, pepper, and nutmeg; heat until cheese is melted, about 2 minutes. Remove from the heat and set aside.
  3. 3 Spread about 1 teaspoon butter on 2 pieces of bread. Spread 1 tablespoon cheese sauce on top and layer each with a ham slice. Spread 1 teaspoon butter on the remaining 2 pieces of bread, then spread Dijon mustard on top and sprinkle with remaining Gruyère. Transfer all 4 pieces to a baking sheet.
  4. 4 Broil in the preheated oven until cheese is almost melted, 2 to 3 minutes. Remove from the oven, place toast slices together to make 2 sandwiches and pour remaining cheese sauce on top of each sandwich. Return to the broiler until sauce starts to brown, about 2 minutes.
  5. 5 While the sandwiches are broiling, heat remaining butter in a nonstick skillet over medium-high heat. Crack 2 eggs into the skillet, keeping them completely separate from one another. Season with salt and pepper. Add water, cover, and baste until whites are set but yolks are still runny, about 2 minutes.
  6. 6 Top each sandwich with an egg and sprinkle with dill, if using. Serve immediately.

By C R Henning

Cucumber Avocado Salad
Lunch

Cucumber Avocado Salad

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
  2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama

Quick and Easy Grilled Cheese
Lunch

Quick and Easy Grilled Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Layer Cheddar slices onto 1 piece bread. Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter.
  2. 2 Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top. Cook until cheese has melted, about 3 minutes per side.

By jofdo

Lemon-Dill Tuna Melt Sandwiches
Lunch

Lemon-Dill Tuna Melt Sandwiches

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
  2. 2 Toast bread lightly on both sides in preheated oven, about 1 minute per side.
  3. 3 Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
  4. 4 Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

By Anna Babcock Prodin

Egg Salad with Dill
Lunch

Egg Salad with Dill

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut hard-boiled eggs in half, removing egg yolks from egg whites.
  2. 2 Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
  3. 3 Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

By Sharon Thompson

Cream Of Dill Pickle Soup
Lunch

Cream Of Dill Pickle Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
  2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
  3. 3 Stir celery salt into soup and bring to a simmer.
  4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Fennel and Butter Bean Salad
Lunch

Fennel and Butter Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine butter beans, fennel, and scallions in a bowl.
  2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Gruyere and Mushroom Pasta Salad
Lunch

Gruyere and Mushroom Pasta Salad

5.0

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Nicole's Creamy Zucchini Soup
Lunch

Nicole's Creamy Zucchini Soup

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  3. 3 Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

By NicoleMcmom

Grandpa's Beef, Mushroom, and Barley Soup
Lunch

Grandpa's Beef, Mushroom, and Barley Soup

4.4

Prep
15 min
Cook
360 min
Total
855 min

Instructions

  1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
  2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
  3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Mizeria (Polish Cucumber Salad)
Lunch European

Mizeria (Polish Cucumber Salad)

4.4

Prep
15 min
Cook
Total
50 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
  2. 2 Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.

By VeggieMommy

Dill Cucumber Salad
Lunch Other

Dill Cucumber Salad

4.5

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine vinegar, sugar, water, dill, and salt in a medium saucepan; boil until sugar dissolves. Pour vinegar mixture over cucumbers in a large bowl; toss to coat. Cover the bowl with plastic wrap; refrigerate until chilled, about 2 hours.
  2. 2 Drain cucumber mixture; discard vinegar mixture. Transfer cucumbers to a bowl; stir in sour cream. Refrigerate until ready to serve.

By Karen V

No Mayo Deviled Eggs
Lunch American

No Mayo Deviled Eggs

3.9

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  2. 2 Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

By Eliz TR

Spam-a-licious Not-So-Caesar Salad
Lunch

Spam-a-licious Not-So-Caesar Salad

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
  2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Easy Potato Salad with Dill
Lunch American

Easy Potato Salad with Dill

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain; steam dry while preparing dressing.
  2. 2 Whisk mayonnaise, apple cider vinegar, dill, salt, and black pepper together in a large bowl; stir in green onions and cucumber.
  3. 3 Add warm potatoes to dressing; toss gently to coat. Cover bowl; refrigerate before serving, at least 2 hours.

By elsaw

Instant Pot Vegetarian Cabbage Soup
Lunch

Instant Pot Vegetarian Cabbage Soup

3.0

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
  2. 2 Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Remove the lid and stir in dill and parsley. Serve hot.

By sashman