Recipes in the ‘dill’ Category

Sauteed Vegetables in Coconut Curry Sauce

Sunday, October 25th, 2009
  • Olive oil
  • 1 small onion, diced small
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon sugar
  • 2 cups coconut milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch medium asparagus
  • 2 cups cauliflower, cut into small florets
  • 1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

Slow-Roasted Salmon with Cabbage, Bacon, and Dill

Sunday, October 25th, 2009

Ingredients

  • 1 head savoy cabbage (¾ head regular green cabbage can be substituted)
  • 6 slices bacon, cut into 6 to 8 pieces each
  • 1 onion, cut into small dice
  • 8 ounces (1 cup) water, plus additional if needed
  • 4 6-ounce salmon fillets, skin removed
  • 1 teaspoon chopped fresh dill, plus additional for garnish
  • 2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
  • 4 small knobs butter (a “knob” is about 1 teaspoon)
  • Juice of 1 lemon
  • Salt and pepper

Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers

Sunday, December 7th, 2008

1½ lbs. boneless skinless chicken breasts
1/3 cup olive oil
2 cloves garlic minced
2 tbs. fresh dill, chopped
1 tbs. fresh oregano, chopped
2 tsp. lemon zest
1 tsp. sea salt
½ tsp. fresh ground pepper
1 can artichoke hearts (14 oz.) drained and halved
8-10 cherry tomatoes
8-10 slices yellow squash
6-8 rosemary stems — thick woody stems about 6-8 in. long

  1. Soak rosemary in cold water for at least 1 hr. before cooking.
  2. Cut boneless chicken breasts into cubes
  3. In a large bowl, combine next 7 ingredients add chicken and marinate at least 2 hours or overnight.
  4. Remove chicken from marinade and assemble skewers with chicken and veggies. Grill until chicken is done.