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Bunch of Ripe Dill Isolated on White

Every summer I make an effort to experiment with one fresh herb that I don’t work with on a consistent basis. It started several summers ago when a combination of fresh oregano, thyme and parsley made their way into many of our dishes. Those herbs, left by the previous owners of our home (we had moved in the middle of summer), were growing abundantly in the gardens. It was my first experience cooking with fresh herbs and I was hooked.

This summer I focused on dill.

Dill is a hearty herb native to Southern and Eastern Europe and Central Asia. Both its seed and leaves are edible. The seeds are stronger in flavor than the leaves which can result in a bitter dish if too much is used. Dill is considered a sweet herb but can quickly become overpowering so adjust the recipes below with care.

The freshness, the amount used, and the timing of when an herb is thrown into a dish are all factors that lead to a successful dish.

Some notes regarding the recipes below:
– My intention was to use grated cucumber in the burger recipe but we had been given a bountiful of fresh zucchini just prior to making the burgers. It therefore made its way into this recipe. I will let you know how the cucumber version turns out as we frequently have veggie burgers.
– Miso is usually, but not exclusively, a paste made from fermented soy beans. It comes in different colors which is indicative of the length of time and type of fermentation. I used yellow which is a combination of soy and barley fermentation. White miso can be substituted. Miso is a fantastic probiotic food which helps with digestion.
– The amount of water used in the hummus recipe is dependent on the day’s humidity level and whether the chickpeas used are hot, warm or cold when processed. I prefer to process the chickpeas soon after they have cooked and will often not need more than 1/2 cup of water.
– I have used varied amounts of smoked paprika (none, 1/4, 1/2 and 1 tsp) in the hummus recipe. I like to change it up from time to time and urge you to start small and add more paprika to suit your taste.

The recipes below are together because they have similar ingredients but are completely different from one another.

 

DSCF4470

Dill-Teff Veggie Burger

Ingredients:
1 Vadalia onion, diced
4 cloves garlic, minced
1 small – medium zucchini, grated (about 2 cups)
3 cups cooked chickpeas, about 1 1/2 cups dry
1 cup cooked teff, see package directions
1/2 lemon, juice from
2 tbsp dijon mustard
2 tbsp miso, yellow (optional)
1 tsp smoked paprika
1 tsp sea salt
cracked pepper
1 – 1 1/2 c  old-fashioned rolled oats, grounded
2-3 tbsp fresh dill, chopped

Directions:
Soak chickpeas overnight. Bring to a boil, reduce heat to medium low and simmer until soft. About an hour.
Cook teff according to package directions.
Heat a skillet on high. Add onion, garlic and zucchini and reduce heat to medium-low. Cook for 3-5 minutes, until zucchini is cooked.
In a large bowl, combine the remaining ingredients. Process with a food processor.
Remove mixture from processor and add ingredients from skillet.
Let mixture set in refrigerator for 4+ hours or overnight. Shape into patties and bake in oven at 350° for 5-8 minutes or until heated through or fry on stove-top.

 

DSCF4426

Dill Hummus

Ingredients:
4 cups cooked chickpeas, about 2 cups dry
3 tbsp tahini or peanut butter
2 tbsp miso, yellow (optional)
1 tbsp dijon mustard
1 lemon, juice and zest
2 cloves garlic
1 tsp cumin
up to 1 tsp smoked paprika, optional, see note above
1/2 tsp sea salt
1/4 tsp pepper
1/2+ c water
2-3 tbsp fresh dill, chopped

Directions:
Soak chickpeas overnight. Bring to a boil, reduce heat to medium low and simmer until soft. About an hour.
Combine the remaining ingredients and 1 tbsp of dill. Blend in a high-speed food processor or vitamix.
Stir in another tbsp dill. Refrigerate for a couple of hours or overnight. Taste hummus and, if desired, add more dill.

Do you have a favorite herb(s)?   Please leave a comment…

 

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