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Suzanne F

Dill

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Not my favorite herb. But I bought a bunch to use in borshch. What else can I use it for besides gravlax, stroganoff, and creamed potatoes?

 

TIA

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Tuna salad. Macaroni salad with elbows, chopped sweet onion and pickles, cubes of cheese. Momofuko ranch dressing with pickled ramps (of if you're out west, jarred pickled onions). Deviled eggs. Stuffed in fish before roasting. Fish and shellfish cakes of all ilks. Savory buttermilk smoothies.

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Thanks!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I think I am just going to let the rest of the bunch sit in the fridge until it goes bad. Then I can put it in the composting. (I think maybe one reason I do not like it is its overuse in chicken soup during my childhood.)

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Thanks!

 

 

 

 

 

 

 

 

 

 

 

 

(I think maybe one reason I do not like it is its overuse in chicken soup during my childhood.)

I've never had this combo so may give it a go. Thanks.

 

cha cha la vong!

Sounds great, also a go. Thanks.

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You could make beetniks with dill cream sauce.

 

(I don't think that's the real name. It's a ukrainian dish - roll bread dough in beet leaves, then bake. Cover with dill cream sauce. Or maybe you're supposed to cover the leaf-wrapped dough in cream dill sauce and then bake. I can't remember now.)

 

like this http://www.grouprecipes.com/97626/beetniks.html but this one is a little fancier https://www.thespruce.com/ukrainian-beet-leaf-rolls-recipe-1137479 My co-worker said people from his part of the Ukraine will use rice not bread dough.

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Hadn't thought of that. I've been using it as a garnish--on sautéed mushrooms, tonight will be on cabbage with crème fraîche and caraway. Might not have enough left for a decent amount of liquid.

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I used (dried) dill in my "raw cabbage and carrots with buttermilk dressing" tonight, and nobody complained. (OTOH, nobody but me ate it.)

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