natural kitchen BY ELISA BOSLEY | RECIPE BY TRINA KAUFMAN
Dill
Fresh dill is a cook’s delight, lending dishes a sweet-sharp, pleasantly grassy taste. Te delicate, feathery leaves should look bright; they droop quickly after picking, so use within a day or two. Refrigerate upright in a glass of water. Use fresh, or add to dishes at the very end of cooking. Dill offers a surprising amount of calcium, plus anticancer and antifungal properties.
Herbed butter. Blend chopped fresh dill into softened butter along with minced garlic and chives. Toss with steamed carrots or butternut squash; stir into cooked grains such as farro or couscous; melt over grilled salmon.
Dip. Mix 1 cup plain Greek yogurt or sour cream, 2 chopped green onions, 3 tablespoons chopped fresh dill, 1 teaspoon Dijon mustard, and a dash of cayenne. Serve with jicama sticks or blue corn chips, dollop on vegetable chili, toss with cooked red potatoes, or swirl into tomato soup.
Pizza. Shower minced fresh dill and Italian parsley over a Mediterranean pizza of feta cheese, sliced tomatoes, red onion, and kalamata olives.
50 deliciousliving | june 2012
-inch-wide sticks. In a medium saucepan, combine 1¼ cups apple cider vinegar, 1½ cups water, 2 tablespoons sugar, 4 cloves garlic (peeled and smashed), 4 teaspoons sea salt, and ½ teaspoon whole black peppercorns; whisk to dissolve sugar and salt. Bring to a boil; add carrots and 1 small bunch roughly chopped fresh dill. Cover and simmer 1 minute; then remove from heat, cool, and chill covered for at least 24 hours to allow flavors to infuse carrots. Serves 8.
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PER SERVING: 42 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 9g carb, 1g fiber, 616mg sodium
DILL-GARLIC PICKLED CARROTS
A popular addition to picnics and potlucks; you could also use cauliflower or radishes. Wash and peel 6–7 medium carrots; halve
crosswise, and then cut lengthwise into 1
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