Dill Recipes

Ingredients
1 Cup Soya Leaves - Dill leaves - washed and de-stemmed
2 Cups Boiled Potatoes - quartered or chopped into bite size
2 Tbsp Olive Oil
Spices:
1 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tsp Chili Powder - use as per choice
1/4 Tsp Salt

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Instructions
Heat oil in a pan and add chopped potatoes
Saute for a minute on medium flame.
Add the spices and saute for 3 minutes over medium flame till potatoes are slightly cooked.
Now add soya/dill leaves and saute on low flame for 3 minutes.
Give it a final toss and if there's any residual water then saute for another minute and then turn off the heat.
Transfer to a serving bowl and serve with Indian flatbreads, meals or rice.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 170mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 2g

INGREDIENTS

6 chicken thighs, bone in skin on
Salt and black pepper
2 tbsp olive oil
1/2 onion sliced
1 quart low sodium chicken broth you won't need the whole quart
8 sprigs fresh dill + 1/2 tbsp chopped dill divided
1/2 tsp turmeric
Pinch cayenne pepper
1/4 tsp salt or more to taste
2 tbsp freshly squeezed lemon juice or more to taste

INGREDIENTS 򱠴bsp olive oil 򱠲 tsp salt or to taste 򱠴 tsp pepper or to taste 򱠬b chicken thighs boneless and skinless, cut into 1 inch cubes 򱠭edium onion chopped 򲠣loves garlic minced 򱰠oz white mushrooms cut in half 򱠲 cup white wine I used Sauvignon Blanc 򱠣up chicken broth low sodium 򲠴bsp fresh dill chopped 򱠲 cup sour cream 򲠴bsp butter unsalted 򱠴bsp all-purpose flour US CUSTOMARY  METRIC INSTRUCTIONS Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink. Saute the mushrooms: Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally. Create the sauce: Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet. Finish the dish: Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.

Ingredients 2 cups fresh parsley (preferrably flat leaf/ Italian but curly parsley will work) 1/3 cup nuts (any you have on hand!) 2 tablespoons parmesan cheese or nutritional yeast if vegan 12 tablespoons lemon juice or red wine vinegar (start with one & taste) 2 cloves garlic 1/3 cup olive oil 1.5 teaspoon salt 1/2 teaspoon black pepper Instructions Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can. Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it! Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto. Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula. Taste and adjust seasoning as needed. Store in the fridge for 5-7 days. Use the same way you would use a basil pesto. Notes ** You can make this a basil parsley pesto by using half parsley and half basil, to try the flavor and see how you like it. ** You can add more oil for a thinner consistency and reduce the amount of oil for a thicker consistency. If you want to reduce the oil, you can sub some of the oil with water. ** You can definitely make a double or triple batch of this and freeze it for later. This keeps in the freezer for 3-6 months!