Recipes for Dill

Ingredients

• 1 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons chopped expired dill
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine sour cream, mayonnaise, expired dill, minced garlic, and lemon juice.
2. Season with salt and pepper to taste.
3. Mix well until all ingredients are evenly combined.
4. Transfer the dip to a small saucepan and heat over medium-low heat, stirring constantly.
5. Cook the dip for about 5-7 minutes, or until heated through, ensuring it reaches a safe temperature of at least 165°F (74°C).
6. Remove from heat and let it cool slightly before serving.
7. Serve with your favorite vegetables, chips, or crackers.

Ingredients

• 2 cups cooked chickpeas
• 1/4 cup chopped slightly expired dill
• 1/2 red onion, finely chopped
• 1 cucumber, diced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, dill, red onion, and cucumber.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to coat all the ingredients.
4. Let the salad marinate in the refrigerator for at least 30 minutes before serving.
5. Serve chilled and enjoy!

Ingredients

• 4 salmon fillets
• 2 tablespoons expired chopped dill
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine expired dill, olive oil, minced garlic, lemon juice, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the dill mixture evenly over the salmon fillets, covering them completely.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and let it rest for a few minutes before serving.
7. Serve the lemon dill salmon with your choice of sides, such as roasted vegetables or a fresh salad.

Ingredients

• 2 cups diced potatoes
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup chopped fresh dill
• Salt and pepper to taste

Instructions

1. 1. Heat olive oil in a large pot over medium heat.
2. 2. Add onions and garlic, and sauté until translucent.
3. 3. Add diced potatoes and cook for 5 minutes, stirring occasionally.
4. 4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
5. 5. Using an immersion blender, puree the soup until smooth.
6. 6. Stir in milk and chopped dill. Season with salt and pepper to taste.
7. 7. Simmer for another 5 minutes to allow flavors to meld.
8. 8. Serve hot and garnish with additional dill if desired.