Use that Dill!!

A few weeks ago we received dill in our co-op bins as a choice with sorrel and parsley. By the end of the night most bins had dill in them and the folks coming by seemed bummed! "What can you do with dill?" was the question of the night. Well, I have been determined to use my large bunch of dill in as many ways as possible. I still have a bunch of dill left, but it is getting smaller and we are enjoying exploring the different ways to use it!

The first recipe was Tuna Pasta Salad with Dill posted here
I made this for my family before going to work and came home to an empty bowl! The boys and my husband loved this dish!

Next I made Shrimp Salad with Dill

Ingredients

• 3 pounds cooked shrimp
• 2 lemons, juiced
• 1 lime, juiced
• 2 stalks celery, chopped
• 3 green onions, chopped
• 1 tablespoon chopped fresh dill
• 1 cup mayonnaise
• ground black pepper to taste

Directions

1. In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled. 

Now I am making Fresh Dill Pickles

HOMEMADE PICKLES

Read more about it at www.cooks.com/rec/view/0,1636,147188-252199,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 lbs. (about 10) pickling cucumbers 2 c. water 2 cloves garlic, chopped 2 c. distilled white vinegar 1 tbsp. coarse salt 1/2 c. sugar 1 tbsp. snipped fresh dill In large bowl, combine all ingredients. Cover and let stand at room temperature 1 hour. Fit cucumbers into 2 (1 quart) jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving to develop flavor. These delicious pickles can be kept refrigerated for up to 3 months.

 Not sure what our next dill adventure will be, but I will make sure to post it here once we try it!