Fresh dill works with any number of foods. It’s a great complement to fish, chicken, and potatoes, but also works well with many other vegetables.
Use it in shrimp, tuna, chicken, and potato salads, made either with oil- or mayonnaise-based dressings. It’s great in a lemony vinaigrette, or in a salad dressing made from cream and lemon juice. Add it to fresh green salads for a bright flavor. Steam carrots with dill or saute mushrooms in butter with dill. Add it to beet borscht, potato-leek soup, or lentil soup. Fill omelets with dill and feta cheese. Add it to bread dough, with or without chopped olives.
carswell likes a versatile sauce made from olive oil, lemon juice, blanched green olives, capers, and snipped dill fronds heated until warm.
spades’s favorite way to use dill is in a creamy cucumber salad: Peel and slice thin an English cucumber and toss it thoroughly with salt. Chill for an hour to allow the salt to draw the water out, then drain the water off and add sour cream, dill, pepper, and salt if you think it needs more. SuzMiCo makes a similar salad with hearts of palm. For a lighter version, use plain yogurt in place of the sour cream.
mermaidsd makes dilly rice: Saute garlic, turmeric, cumin, and salt in some olive oil until the spices are fragrant. Stir in finely chopped dill and saute for another minute, being careful not to overcook. Add rinsed basmati rice and mix until coated with spices and herbs. Add appropriate amount of water and cook until rice is done.