As part of our CSA vegetable, we were given choice of herbs and we needed to pick one. The choices were cilantro, parsley or dill. Since I never had nor knew dill before, I told Meg with confident that I wanted dill. I promise that I saw a lot of recipes that used dill when I looked for other recipes. But, as most you may have experienced, I couldn't find recipe that used dill when I needed it. Our dill stayed for a week in the fridge.
The Saturday after that, I was still asleep enjoying my Saturday. Hubby picked up the vegetable box by himself. Got home, hubby told me that he didn't know what to answer when Meg asked him what herb he wanted, randomly he chose DILL! Haha...I forgot to tell him that I needed cilantro. One more bunch of dill in the fridge.
Yesterday after gotten another veggie box, I felt that I needed to use that dill, so I searched recipe from Mennonite Cookbook my friend Ruth gave me on our wedding day. I found a recipe that looked easy, dill bread. It asked for dill seed, but I was sure no one complained if I put fresh dill instead
Ingredients: 1 pack yeast
1/4 cup warm water
1 cup low fat cottage cheese
2 Tbs chopped dill
1/4 tsp baking soda
2 tsp salt
1 Tbs olive oil
1/2 Tbs minced onion
2 Tbs sugar
2 1/4 - 2 1/2 flour
Dissolve yeast in warm water. In a separate mixing bowl, combine the rest of ingredients except flour.
Add flour, stir well to combine. Let rise until double in size. Punch down, put in well-greased pan. Let rise again aout 45 minutes. Bake at 350'F about 30 minutes. Brush with melted margarine.