This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
Creamy Dill Broccoli Slaw
Servings 6 servings
- 1 bag 4 cups broccoli slaw
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped fresh dill
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon cumin I used slightly less
- Hot pepper sliced, for garnish (optional)
- Chives sliced, for garnish (optional)
Place the slaw mix in a medium resealable container.
In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.
Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
You could actually substitute your favorite herb or spice for the dill for something different when you make some dilly dilly grilled mushrooms. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again, but if you prefer something with a bit of a kick, try my spicy grilled mushrooms too! And my version of Michael Chiarello’s best button mushrooms is out of this world also!
Dilly Dilly Grilled Mushrooms
Note: I like to double the amount of dill weed and garlic salt.
Servings 4 servings
- 1/2 pound medium fresh mushrooms stems removed if desired
- 1/4 cup butter melted
- 1/2 teaspoon dill weed dried is fine, but you'll want to use more
- 1/2 teaspoon garlic salt
Fire up your grill for medium-high cooking.
Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.
Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. It uses ingredients I usually have on hand (if you don’t have a fresh lemon, you can skip the zest, or use a bit of lemon pepper).
Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!
Steamed Carrots with Lemon-Dill Vinaigrette
Servings 6 -8
- 1 medium lemon zested and juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 3 tablespoons chopped fresh dill or 3 teaspoons dried, crumbled
- 1/2 teaspoon kosher salt
- 3 pounds medium carrots
In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
While still whisking, slowly pour in the olive oil. Whisk until smooth.
Whisk in the dill, salt and lemon zest.
Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of 'bite'.
Place carrots in a large bowl or pan and drizzle with the vinaigrette. Toss to coat and let set for 5 minutes to absorb the dressing.
I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.
I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!
Although this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.
Also try my creamy dill broccoli slaw!
Creamy Cucumber Salad
Servings 6 -8 servings
- 1 cup mayonnaise
- 1/4 cup sugar
- 4 teaspoons white vinegar
- 1/2 teaspoons dry dill weed about a teaspoon of fresh, minced
- 1/2 teaspoons Kosher salt
- 4 medium cucumbers peeled and sliced
- 3 green onions chopped
In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
Add the cucumbers and onions. Toss.
Cover and chill at least one hour before serving.
The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.
I’m not sure I’d make ‘normal’ hummus again after tasting this.
I used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like.
Also try my sour cream and onion hummus.
Dill Hummus with Toasted Pita Wedges
Servings 4 -6
For the hummus
- 2 16-ounce cans garbanzo beans, drained, divided
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons dried dill
- 1 teaspoon ground cumin
- 2 teaspoons paprika plus more for garnish
- 1 teaspoon cayenne pepper plus more for garnish
- Kosher salt and freshly ground black pepper to taste
For the toasted pita wedges
- 6 pita pockets
- 1/2 tablespoon olive oil
- Kosher salt
For the hummus
Add one can of the beans and the remaining hummus ingredients to a food processor and process until very smooth.
Add the remaining beans and pulse until the beans are mixed in but still chunky.
Transfer to a serving bowl and sprinkle with a little extra paprika and cayenne pepper for garnish.
For the toasted pita wedges
Preheat oven to 375 F.
Brush pitas with a little oil and sprinkle with salt.
Bake on a sheet pan for 5 minutes until crispy.
Sprinkle with more salt while still hot and cut each pita into 6 wedges.