ALL THAT DILL

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So, you need a tablespoon of dill for a particular recipe, you buy the bunch, and watch it die as the week proceeds. What a waste. I started blending the remaining dill with a cup of Greek Yoghurt, (or for those of you who like it rich, 1/2 yoghurt and 1/2 creme fraiche), a couple of scallions, salt and pepper.
Bottle it and use it to dress salads, toss it with roasted potatoes or, make a lovely side dish of creamed greens to accompany grilled or roasted meats or seafood, as I did for last nights dinner.
I had some beautiful Roasted Wild Coho Salmon, a treat for my Seattle born Hubby, served it with Wilted Spinach and Chive tossed with My Creamy Dill Dressing. Yum!

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