Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.

Cucumber & Onion Quinoa Salad

1-1/2 c. dry quinoa, rinsed and drained

2-1/4 c. water

1/3 c. white wine vinegar

2 T. extra-virgin olive oil

1 T. chopped fresh dill

1-1/2 t. sugar

2 pinches salt

1/4 t. freshly ground black pepper

2 c. sliced sweet onions

2 c. diced cucumber

4 c. shredded lettuce

In a medium pot, combine quinoa and water. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15-20 minutes, until water is absorbed. Remove from the stove and let stand 5 minutes. Fluff quinoa with a fork and set aside.

Meanwhile, in a small bowl, mix vinegar, olive oil, dill, sugar, salt, and pepper. Set aside.

In a large bowl, gently mix together onions, cucumber, and lettuce. Fold in quinoa and dressing. Serve immediately or chill and serve soon.

Makes 4 servings. 

Adapted from Vegan Meal Prep, p. 85.

No-Cook White Bean Salad with Feta & Lemon-Garlic Vinaigrette

2 T. lemon juice

2 T. whole-milk plain Greek yogurt

1/2 t. Dijon mustard

1 small clove garlic, minced

1/4 t. coarsely ground black pepper

1/4 t. salt

1/4 c. extra-virgin olive oil

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained

3 c. loosely packed baby spinach

1 pint cherry tomatoes, halved 

2 small shallots, sliced

3 T. chopped fresh dill

1/2 c. crumbled feta cheese

1/4 c. toasted chopped walnuts

Whisk together lemon juice, yogurt, Dijon mustard, garlic, pepper, and salt in a large bowl. While whisking constantly, slowly stream in olive oil until combined. Add white beans, spinach, tomatoes, shallots, and dill; gently toss until evenly coated. Sprinkle with feta and walnuts. 

Serves 4.

Adapted from EatingWell.com.

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. 

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com. 

Barley or Rice & Corn Salad

1 c. pearl barley, rinsed (can use 1 c. brown rice instead)

2 c. cooked fresh corn kernels or 1 10-oz. package frozen corn kernels, thawed

1 pint cherry tomatoes, halved

1/2 c. chopped fresh parsley or 1/4 c. chopped fresh dill

1/2 to 2/3 c. vinaigrette salad dressing (balsamic recommended)

Salt and freshly ground pepper to taste

Bring 3 c. water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Remove from heat and set aside, uncovered, until room temperature.

Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 46.

Cucumber-Olive-Dill Salad

1/4 c. red wine vinegar

2 T. fresh dill, chopped

1 T. canola oil

2 t. sugar

1 t. salt

3 medium English cucumbers, thinly sliced

1/2 c. red onion, thinly sliced

1/2 c. sliced and pitted Kalamata olives

In a large bowl combine vinegar, dill, oil, sugar, and salt. Stir in cucumbers, red onion, and olives. Cover and chill at least 2 hours before serving.

Makes 12 servings.

Adapted from Better Homes & Gardens magazine, May 2024, p. 98. 

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Herbed Chicken & Rice Salad

2 (8.5 oz.) packages microwavable basmati rice 

1/2 c. loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

1/4 c. plus 2 T. olive oil

1/4 c. fresh lemon juice (from 2 large lemons)

2 T. chopped shallot (from 1 small shallot)

1/2 T. Dijon mustard

2. t. honey

1/2 t. kosher salt

1/4 t. black pepper

2-1/2 c. shredded rotisserie chicken breast

2 c. halved multicolored cherry tomatoes 

1-1/4 c. diagonally sliced Persian or mini cucumbers (about 3 cucumbers, sliced 1/4" thick)

1 c. sliced almonds, toasted

4 oz. (about 1 c.) feta cheese, crumbled

1/2 c. sliced celery (from 1 large celery stalk, sliced  1/4" thick)

1/4 c. coarsely chopped celery leaves

1/4 c. coarsely chopped fresh flat-leaf parsley

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Tomato Salad with Pickle Relish Vinaigrette

1/3 c. dill pickle relish

1/4 c. olive oil

1 T. lemon juice

1 t. honey

1/2 t. smoked paprika

1/4 t. kosher salt

1/4 t. black pepper

1-1/2 lb. sliced heirloom tomatoes

1 c. thinly sliced cucumber

1/3 c. (total) fresh basil and fresh dill, roughly chopped

Sea salt, if desired

Whisk together relish, olive oil, lemon juice, honey, paprika, salt, and pepper.   

Arrange tomatoes and cucumber on a platter; drizzle with vinaigrette. Sprinkle basil and dill over all. Sprinkle with sea salt, if desired.

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Lemon & Dill Hummus

1 15-oz. can chickpeas, rinsed

2 t. tahini

2 cloves garlic

2 T. water

2 T. lemon juice

1 t. lemon zest

3 T. chopped fresh dill

Salt and pepper to taste

1/4 c. extra-virgin olive oil

Place all ingredients except oil in a blender and blend on high speed for 1 minute. Drizzle in olive oil and blend until smooth. Add a splash of water and blend again if it's too thick.

Adapted from pretzelcrisps.com.

Pasta Salad with Lemon Vinaigrette, Herbs & Field Peas

1/4 c. fresh lemon juice

1 t. lemon zest

1 T. Dijon mustard

2 t. honey

1-1/2 t. kosher salt

1/2 t. black pepper

1 garlic clove, minced

1/3 c. extra-virgin olive oil

8 oz. pasta, cooked, drained, and rinsed with cold water

3 c. fresh or frozen field peas, cooked, drained, and cooled

1 c. cherry tomatoes, halved

3 T. chopped fresh basil

3 T. chopped fresh chives

3 T. chopped fresh dill

3 T. chopped fresh flat-leaf parsley

Whisk together lemon juice, lemon zest, mustard, honey, salt, pepper, and garlic in a small bowl. Slowly whisk in olive oil until combined.

Stir together pasta, field peas, cherry tomatoes, and herbs in a large bowl. Add dressing and gently toss to combine. Serve at room temperature or cover and chill.

Serves 8.

Adapted from Southern Living magazine, June 2020, p. 114.

Classic Potato Salad

4 lbs. russet potatoes, peeled and cut into 1" cubes
2 T. kosher salt
2 T. apple cider vinegar
2 c. mayonnaise
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. packed chopped fresh dill
2-1/2 T. stone ground mustard
1-1/2 t. ground black pepper
3-1/2 t. kosher salt
1 T. apple cider vinegar
6 hard-cooked eggs, peeled and roughly chopped
Fresh dill for garnish

In a large stockpot, bring potatoes, 2 T. salt, 2 T. vinegar, and water to cover by 1" to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10-12 minutes. Drain and let cool completely.

In a large bowl, stir together mayonnaise, onion, celery, dill, mustard, pepper, 3-1/2 t. salt, and 1 T. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and chill until ready to serve. Garnish will dill just before serving.

Makes 8-10 servings.

Adapted from Taste of the South magazine, May/June 2019, p. 27. 

Citrus Salad with Mustard Vinaigrette

1 T. whole grain mustard
1 T. lemon juice
1/4 t. kosher salt
Pinch of black pepper
2 T. extra-virgin olive oil
4 c. mixed salad greens
2 blood oranges, grapefruits, tangerines, or navel oranges (or any combination), peeled and cut into 1/2" thick rounds
2 medium red or yellow beets, cooked, peeled, and quartered
1 T. thinly sliced red onion
1/4 c. hazelnuts, chopped
2 T. chopped dill or mint (optional)

In a small bowl, stir together mustard, lemon juice, salt, and pepper. Add oil and vigorously whisk until combined.

On a large platter, toss greens with half of the dressing. Place citrus and beets over greens and drizzle with remaining dressing. Top with onion, hazelnuts, and chopped herbs, if using. Serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p. 95.

24 Hour Refrigerator Dill Pickles

Cucumbers
Sliced onions
2 t. pickling spice
Fresh dill
1-2 cloves garlic (optional)
1 c. canning salt (a special salt that has no iodine)
3 c. sugar
2 qts. water
1 t. alum

Wash cucumbers; cut off stem and blossom ends. Cut cucumbers into quarters lengthwise. 

Layer cucumbers in glass jars with sliced onions, pickling spice, and the dill. If you like garlic, put a clove or two into each jar.  (We use a variety of size jars—quart, half gallon and gallon all work fine.  Just remember you will need to put them in your refrigerator so be sure there is room for them.)

Fill enough jars to make about 2 gallons. Set aside.

In a stainless steel or ceramic lined kettle ( aluminum will interact with the salt and vinegar), mix salt, sugar, water, and alum. Bring to a boil. 

Pour boiling hot liquid into jars. Fill to top so cucumbers are covered. Seal. Let cool slightly. Put in refrigerator. Ready to eat in about 24 hours. Will keep for several months in the refrigerator.

Adapted from Kim O.'s family recipe. 

Chickpea, Arugula, & Pickled Carrot Salad

1 c. quinoa
2/3 c. white balsamic vinegar or white wine vinegar
1/8 t. black pepper
1 t. kosher salt, divided
3 large carrots, shaved into ribbons
2 pitas, split horizontally
1/4 c. olive oil, divided
1/2 t. za'atar or dried thyme
5 oz. baby arugula
1 15-oz. can chickpeas, drained and rinsed
1/3 c. roasted, salted pistachios, roughly chopped
2 T. chopped fresh dill
2 oz. feta cheese, sliced

Cook quinoa according to package direction; set aside.

Meanwhile, whisk vinegar, pepper, and 1/2 t. salt in a large bowl. Add carrots and let stand 15 minutes.

Preheat oven to 400 degrees. Brush pitas on one side with 1 T. oil and season with the za'atar or thyme. Place, seasoned side up, on a baking sheet and bake until crisp, 5 to 7 minutes.

Drain carrots, reserving 1/4 c. picking liquid. Transfer to a large bowl with arugula, chickpeas, and quinoa. add reserved pickling liquid and remaining 3 T. oil with 1/2 t. salt; toss to combine. Top with pistachios and dill, and serve with cheese and pita.

Serves 4.

Adapted from Real Simple magazine, p. 160.

Borscht

6 medium-sized beets, tops and roots trimmed to 1"
1 onion, diced
2 russet potatoes, peeled and diced
3 c. vegetable broth
2 T. chopped fresh dill, plus additional for garnish
2 T. fresh lemon juice, or to taste
Salt and freshly ground pepper
Sour cream or plain yogurt, for garnish
Pumpernickel bread
Unsalted butter

Preheat the oven to 400 degrees.

Wash the beets but do not peel them. Divide the beets between two large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet. Roast for 50-60 minutes, until the largest beet is easily pierced with a fork. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel them and cut them into shoestrings.

While beets are cooking, chop the beet greens and steam them until tender, 3-5 minutes. Set aside.

Also while beets are cooking, combine the onion, potatoes, broth, and dill in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are completely tender, about 20 minutes. Cool briefly.

Mash the potatoes into the broth. Stir in the beets and beet greens. Season with lemon juice, salt, and pepper.

Serve hot or chilled, garnishing each bowl with a dollop of sour cream and a sprig of dill, with pumpernickel bread and butter on the side.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 116.

White Gazpacho

1 c. small seedless green grapes
2 T. chopped fresh dill
1 cucumber, peeled and chopped
1 Granny Smith apple, peeled, cored, and chopped
2-3 scallions, white and green parts, sliced
1-1/2 c. plain yogurt or buttermilk
1-1/2 c. ice water
Salt and pepper to taste
4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours. Garnish each serving with sliced radishes.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 138. 

Chicken Soup with Ginger & Dill

1 T. unsalted butter
1 small onion, finely chopped
1 stalk celery, sliced
1 carrot, peeled and sliced or diced
1 parsnip, peeled and sliced or diced
1 t. peeled, finely chopped fresh ginger
1 clove garlic, pressed
10 c. chicken stock
1 large potato, peeled and diced, or 1/4 c. rice, barley or small pasta (such as orzo)
1/2-1 lb. boneless, skinless chicken breasts, diced
1-2 T. chopped fresh dill
Salt and pepper

Melt butter over low heat in a 4-qt. soup pot. Add onion, vegetables, ginger, and garlic and cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and potato (or rice, etc.) and bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.

Add chicken and dill and continue to simmer until chicken is completely cooked, 15-20 minutes. Add salt and pepper to taste.

Makes about 10 cups.

Adapted from Recipes from the Night Kitchen, p. 88.

Tangy Potato-Green Bean Salad

3 lbs. baby red potatoes, quartered or halved, depending on size
1/4 c. plus 1 t. kosher salt, divided
8 oz. haricots verts, trimmed and cut into 1-1/2" pieces
1 t. lemon zest plus 1/4 c. fresh lemon juice (2 lemons)
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
1/4 t. black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
3 radishes, thinly sliced
2 T. thinly sliced chives

Bring potatoes, water to cover, and 1/4 c. of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low and cook just until fork-tender but not falling apart, about 8 minutes. Add haricots verts and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

Whisk together lemon zest, lemon juice, shallot, vinegar, mustard, pepper, remaining 1 t. salt, and 1 T. of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potate-green bean mixture and 1/2 c. of the dressing; let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, August 2017, p. 155.

Lemony Greek Pasta Salad

Kosher salt
1 lb. orzo pasta
2 cucumbers, halved lengthwise, seeded, and sliced
1 c. Kalamata olives, pitted and sliced
6 oz. feta, crumbled
Grated zest of 1 lemon
2 T. freshly squeezed lemon juice
2 t. Dijon mustard
1 shallot, grated
Freshly ground black pepper
5 T. extra-virgin olive oil
1/4 c. fresh dill leaves, chopped

Bring a large pot of generously salted water to a boil. Add the orzo and cook per package directions. Drain and transfer to a large salad bowl.

Meanwhile, make the dressing. Whisk together lemon zest, lemon juice, mustard, and shallot. Add a few pinches of salt and pepper. Gradually whisk in the olive oil until emulsified, then stir in the dill. Taste and adjust seasonings as needed.

Pour the dressing over the still-warm orzo and toss evenly to coat. Let cool to room temperature, about 25 minutes, then fold in the cucumbers and olives. Scatter the feta over the top and serve.

Leftovers will keep in the fridge for up to 4 days. Bring to room temperature before eating.

Serves 4.

Adapted from Mighty Salads, p. 90.