Another VBF: Dill

So here's another summer green that's seriously good for you, mighty tasty, and perfect for favorite summertime foods that are health enhancing: dill.  It looks airy fairy but it's tough and powerfully nutritious. It is surprisingly rich in critical calcium, iron, and manganese. It ranks high with sulfurous garlic as a bacteria regulator that won't let the bad ones win, and it's at the top of the antioxidant cancer cell killer list.  Its name comes from the old Norse word dilla which means "to lull," reflecting dill's traditional uses as a stomach soother and  insomnia reliever. In other words, you get more than a lot of bang for the buck you spend on a bunch. So get some dill: your life could depend on it.

Traditionally dill is used to flavor beets, salmon and potatoes because it's native to southern Russia and grows in the cold of Scandinavia where those foods also abound. It's now equally popular in Greece and Turkey especially for stuffed grape leaves and tsatsiki, the local raita.

Here are a few other deliciously easy ways to get dill into your diet right now.

 Leek Soup with Feta and Dill

This is a popular home cooked dish in Turkey

Serves 4

2 tbsp olive oil

1 tbsp unsalted butter

3 med/lg leeks trimmed, chopped and washed

1 med red onion, peeled and diced

2½ cups vegetable broth or water

1 bunch fresh dill, chopped

1 cup milk

½ tsp salt

1 tsp. freshly ground black pepper

4 oz. fresh feta, crumbled

Smoked paprika or ground chipotle chili powder or paprika for garnish

Heat oil and butter in a heavy pot over med heat. Add leeks and onions. Sauté them until soft, about 10 minutes. 

 Add 2/3 of the dill and broth or water. Blend all ingredients. Bring to a boil, lower heat and simmer for 15 minutes. 

 Cool slightly and puree soup. Add milk, remaining dill, salt and pepper. Heat on simmer until warm. Do not boil.

 Ladle into serving bowls. Top each with crumbled feta and paprika or chili. You can also add any extra dill fronds or minced flat leaf parsley.

 

GERMAN CUCUMBER SALAD for 4 (This is in How to Fix a Leek...the book)

1 lg. or 3 sm. cucumbers                 1 red onion, thinly sliced in rings
3 tbsp. oil                                          2 tbsp. freshly chopped dill
5 tbsp. vinegar                                 Salt and freshly ground black pepper
1 tsp. sugar

Using a mandolin or the slicer side of a handheld grater, very thinly slice cucumbers into a glass or ceramic serving bowl. Cut the onion rings in half and add. Season the vegetables with salt and fresh black pepper to your taste. Combine oil, vinegar and sugar and dress the salad, stirring to blend.  Stir in the dill.  Chill covered at least 2 hours before serving. (You can make this in the morning for dinner.)

Cabbage Crisp

This recipe of mine is in the book Veggiyana, the Dharma of Cooking. It's two colors of cabbage combined with sourcream, dill and other soft spices into a pie topped with Kashi. Perfect for summer lunch or brunch. Just as perfect beside grilled fish or chicken.

Carrots with Dill and Ginger, Indian style

for 4

Peel and thinly slice 4 large or 6 smaller carrots into disks. Grate or mince 1/2" piece fresh peeled ginger. Mince one green chili.

In a medium skillet, heat 1/4 c corn or sunflower or other vegetable (not olive) oil over medium flame. Add 1 tsp ground cumin or 1/2 tsp cumin seed, ginger and minced chili. Sauté 1-2 minutes until fragrant and add carrots, 1 tsp ground coriander and 1/4 tsp ground turmeric. Stir. Sauté about 2 minutes. Add salt to your taste and 2/3 c or 1/2 bunch chopped dill fronds. Cover, lower heat and simmer 5 minutes or until carrots are tender to a fork. Remove from oil with slotted spoon and serve with a light sprinkle of freshly chopped dill.  Optionally also a sprinkle of freshly squeezed lemon juice.

 

GREEK STYLE FAVA BEANS for 4-6 (This is in How to Fix a Leek...the book)

3 lbs fava beans                    1 tsp sugar

6 scallions, sliced thin            1/4 cup chopped dill

1 cup olive oil                         4 oz thick yogurt

Salt and black pepper            hot water

Shell beans, wash and drain. In a heavy saucepan over medium heat, warm oil and sauté scallions until soft, 60-90 seconds. Add beans, salt to your taste, pepper, sugar, dill and just enough hot water to barely cover everything. Cover and cook until beans are tender and water has almost evaporated. Pour into a serving bowl and top with yogurt.

Smoked Salmon Deviled Eggs 

This is something I made up that's been wildly popular. Figure 1 egg per person because people are gonna love it. Hard boil and peel the eggs, cut them in half lengthwise and scoop out the yolks. Put them in a bowl and for every 4 eggs add 2 scallions minced or 1 tbsp chopped fresh chives, 1 tsp drained capers, 1 1/2 slice smoked salmon cut into bits, 1 tbsp chopped fresh dill, 1/4-1/2 tsp prepared horseradish to your taste, salt and pepper to your taste and finally 1 or if needed 2 tbsp whipped cream cheese or cream fraiche or even sour cream to bind everything. Fill the eggs enough to cover the whites entirely and sprinkle chopped dill on top. Serve on a platter with cherry tomatoes.