The dill in my Aero Garden is growing like crazy. I have more dill than I know what to do with. I am searching for new ways to use it. Tonight I decided on Roasted Dill Potatoes.
I adapted my normal roasted potatoes recipe by adding some chopped dill and some garlic. Not over powering, the dill just added a nice flavor to the potatoes.
Roasted Dill Potatoes
4 - 5 New Potatoes, quartered
Olive Oil
1 tsp garlic
2 - 4 tbsp fresh chopped dill
Kosher Salt
Fresh Ground Pepper
Combine all in a roasting pan or on a cookie sheet. Roast in a 400 degree oven, 30 minutes or until potatoes are tender and browned.
Showing posts with label dill. Show all posts
Showing posts with label dill. Show all posts
Wednesday, June 3, 2009
Sunday, April 5, 2009
Baby Carrots with Dill Butter
This past weekend, Nebraska was treated to a Spring blizzard. The ground was so warm here that we didn't really have much accumulation but just to the north of us, they received 11 inches. I am ready for warmer weather so I can plant my herbs. For my birthday this year, my husband gave me an AeroGarden. It's a nice treat to be able to pick herbs even when there is snow on the ground. I've never done a lot of cooking with dill, so I was anxious to try Baby Carrots with Dill Butter. In addition to being pleasing to the eyes, the flavors were yummy!
Baby Carrots with Dill Butter
1 (16 ounce) package baby carrots
4 tablespoons margarine
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 20 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Baby Carrots with Dill Butter
Adapted from All Recipes
1 (16 ounce) package baby carrots
4 tablespoons margarine
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 20 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
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