Herb Recipes: Dill

TOMATOES WITH FRESH DILL

6 lg. ripe tomatoes

1/4 c. olive oil

1/4 c. minced fresh dill or 2 tbsp. dried

1 tsp. salt

1/4 tsp. freshly ground black pepper

Cut tomatoes into wedges. Toss with remaining ingredients. Makes 8 servings.

VEGETABLE DILL DIP

1 cup sour cream

1 cup mayonnaise

1 tbsp. dill weed

1 tsp. parsley flakes

1 tsp. seasoned salt

1 tsp. Accent (optional)

1 tsp. minced onion

dash garlic powder

Mix all ingredients together thoroughly. Ready to eat immediately, but tastes best after setting about an hour to let spices mingle.

Recipe #2

Lemon Basil Bowties (4 servings) 1 pound bowtie or other short pasta 1/2 cup packed fresh lemon Basil leaves chopped 1/4 cup extra-virgin olive oil Grated peel of one lemon 3/4 cup pine nuts toasted Salt 1 1/2 cups cottage cheese or ricatta cheese 1. In a large pot of boiling salted water, cook the pasta until al dente; drain. 2. Transfer the pasta to a large serving bowl and toss with the olive oil. Add the toasted pine nuts, cottage cheese, basil and lemon peel and toss. Season to taste with salt.

Recipe #1

Sparkling Rosemary Punch

Ingredients

• 1 cup fresh rosemary
• 2 cups water
• 1 (46 ounce) can unsweetened pineapple juice
• 2 liters 7-up (or Sprite)
• 1 liter ginger ale

Directions

Heat water and rosemary to a boil. Remove from heat and steep for 30 min. Strain. Add pineapple juice, 7-up and ginger ale. You may substitute frozen pineapple juice (12oz) but then delete the 7-up.

A refreshing drink to have after working long and hard in your garden. Enjoy!