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Recipes that feature Dill From EatingWell Magazine


Recipes that feature Dill
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Organic Dill Seeds are included in our Kitchen Herb Collection!

Lemon-Dill Green Beans

From EatingWell:  May/June 2009

This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes.

Ingredients

  • 1 pound green beans, trimmed
  • 4 teaspoons chopped fresh dill
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon whole-grain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Nutrition

Per serving: 74 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 163 mg sodium; 177 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).


Fresh Herb & Lemon Bulgur Pilaf

From EatingWell:  March/April 2009

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onion
  • 1 clove garlic, finely chopped
  • 1 1/2 cups bulgur, preferably medium or coarse (see Note)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 2 cups vegetable broth, or reduced-sodium chicken broth
  • 1 1/2 cups chopped carrot
  • 2 teaspoons grated or finely chopped fresh ginger
  • 1 teaspoon coarse salt
  • 1/4 cup lightly packed finely chopped fresh dill
  • 1/4 cup lightly packed finely chopped fresh mint
  • 1/4 cup lightly packed finely chopped flat-leaf parsley
  • 3 tablespoons lemon juice, or more to taste
  • 1/2 cup chopped walnuts, toasted (see Tip)

Preparation

  1. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
  2. Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
  3. Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon juice and/or salt to taste before serving.
  • Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.
  • Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 277 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 39 g carbohydrates; 7 g protein; 10 g fiber; 507 mg sodium; 420 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (25% dv), Magnesium (22% dv), Iron (15% dv).


Smorgastarta

From EatingWell:  March/April 2007

Don't let the name intimidate you. This delicious take on the Swedish “savory sandwich torte” is sure to please family and guests alike. We've transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.

Ingredients

  • 2/3 cup reduced-fat sour cream
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons lemon juice
  • 6 large hard-boiled eggs, (see Kitchen Tip), finely chopped
  • 1/4 cup chopped fresh dill
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons finely chopped rinsed capers, (optional)
  • 4 ounces smoked trout, skin removed, shredded
  • 1/3 cup finely chopped celery
  • 2 teaspoons finely chopped parsley
  • 1/2 teaspoon caraway seeds, (optional)
  • Pinch of freshly ground pepper
  • 12 thin slices whole-wheat bread, or rye bread, lightly toasted

Preparation

  1. Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
  2. Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
  3. To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

Tips & Notes

  • Kitchen Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition

Per serving: 385 calories; 13 g fat (5 g sat, 5 g mono); 326 mg cholesterol; 32 g carbohydrates; 22 g protein; 4 g fiber; 726 mg sodium; 293 mg potassium.

Nutrition Bonus: Selenium (56% daily value), Folate (22% dv), Fiber (16% dv), Iron & Vitamin A (15% dv).

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Creamy Dill Ranch Dressing

From EatingWell:  March/April 2007

Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.

Ingredients

  • 1 small shallot, peeled
  • 3/4 cup nonfat cottage cheese
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons buttermilk powder, (see Note)
  • 2 tablespoons white-wine vinegar
  • 1/4 cup nonfat milk
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
  • Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition

Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrates; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.

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Chicken Noodle Soup with Dill

From EatingWell:  Winter 2004

Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.


Ingredients

  • 10 cups reduced-sodium chicken broth
  • 3 medium carrots, diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces whole-wheat egg noodles, (3 cups)
  • 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste

Preparation

  1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
  2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition

Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.

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