Tag Archives: Dill

Fresh Basil, Chive and Dill Herb Sauce

Sauces are one of my favorite ways to elevate the flavor of anything!

This sauce is a savory one that can be used in many different ways. I use it as a dip for crackers or raw vegetables, drizzle it on meat or fish after it is cooked, sautée it with vegetables, and use it as a marinade before grilling. It also is a delicious way to dress a salad by thinning it with a little more lemon juice.

Fresh Basil, Chive and Dill Sauce

Fresh Basil, Chive and Dill Sauce

 

When I have sauces handy, it is going to be a good week in the eating department, even if I don’t have a lot of time to spend cooking! What I mean by this is, it makes it super easy to elevate meals from boring to spectacular. Sometimes on the weekends, I spend a Saturday morning making sauces to use for the next couple weeks. I like to freeze half of them, so I can pull them out of the freezer when I need them. There are 21 other recipes for sauces and dressings to choose from under the Sauce section in my Recipe Index.

Fresh Basil, Chive and Dill Sauce over Pork Tenderloin

Fresh Basil, Chive and Dill Sauce over Pork Tenderloin

 

This sauce utilizes three different herbs that gives it a Mediterranean flare and lots of beneficial nutrients. I am always taking into consideration the benefits as well as flavor of recipes. 🙂 Herbs are generally under-used in cooking, and really bump up flavor and nutrition.

This recipe makes 1 1/4 cups. I like to pour it into two jars, one for the fridge and one for the freezer.

Fresh Basil, Chive and Dill Herb Sauce

Ingredients:

3  Packages of Fresh Basil (3/4 oz.)

1 Package of Fresh Dill (3/4 oz.)

1 Package of Fresh Chives (3/4 oz.)

1/2 Cup Raw Pecans

6 Tablespoons Garlic Infused Olive Oil

6 Tablespoons Extra Virgin Olive Oil

(or 12 Tablespoons of Olive Oil and 2 Fresh Garlic Cloves if not following Low FodMap Diet)

1 Tablespoon Fresh Squeezed Lemon Juice

1 Teaspoon of Sea Salt

1 Teaspoon Ground Black Pepper

Ready to Blend Ingredients for Sauce!

Ready to Blend Ingredients for Sauce!

 

Simply put all the ingredients into a blender, and blend on high until smooth!

Now, how will you use your fresh herb sauce? I would love to hear your ideas!

Versatile Herb Sauce as a Dip with Crackers!

Versatile Herb Sauce as a Dip with Crackers!

 

 

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

On a beautiful Summer evening, I don’t want to be in the kitchen. Did you ever notice with grilling, you get to sit and relax while the food cooks more than when you are preparing a meal in the kitchen?

Grilled Zucchini, Tomatoes, and Green Onions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled vegetables also taste really delicious, they aren’t mushy, and you can combine ones that have relatively the same cooking time, toss them with a marinade and seasonings and come up with endless one dish vegetable sides.

Here is a fairly quick recipe for grilled zucchini, tomatoes and scallions I find Summery and a crowd pleaser.

Grilled Zucchini, Tomatoes, and Green Onion with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

Organic Ingredients:

4 Zucchini on the smaller side (about 4 cups) sliced into spears

2 Local Medium Tomatoes (any color)

1 Bunch of Scallions, sliced in half lengthwise

1/4 Cup Fresh Basil, torn roughly into pieces

1 Tablespoon Fresh Snipped Dill

2 Tablespoons of Virgin Avocado Oil

1 Teaspoon of Sea Salt or Himalayan Pink Salt

Directions:

In a large bowl toss all the prepped ingredients together until well coated with oil. Place in a grill pan with holes. Grill on medium for 30 minutes, top of grill down, (relax until the vegetables are tender).

Eat Your Nutrients!

Eat Your Nutrients!

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

The crunch of walnut pieces and the flavor of dill and chives makes this a perfect cracker for snacking. I especially like dill in summer, and it is so good in these crackers! It reminds me of working in the garden as a child and smelling the fresh dill on the breeze and feeling the warm sun on my body. These crackers are a fantastic addition to an appetizer spread, and I also like to mound a bunch of dinner leftovers on them for a quick snack. Who doesn’t love a quick, healthy snack? Prepared in advance, these will keep in the freezer for a month.

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Ingredients:

1 Cup Superfine Almond Flour**

1/2 Cup Raw Walnuts, Chopped into Medium Pieces

2 Flax Eggs (see instructions below)

2 Tablespoons Fresh Dill, Minced (can substitute 2 Teaspoons of Dried Dill)

2 Tablespoons Fresh Chives, Minced (can substitute 2 Teaspoons of Dried Chives)

1 Teaspoon Honey

1/4 Teaspoon Pink Himalayan Salt or Sea Salt**

* Making an egg substitute with ground Flax Seed is easy! Take one Tablespoon of ground Flax Seed and whisk it with 3 Tablespoons of water in a small bowl and let sit for 15 minutes until it becomes a gel like consistency. In this recipe I have used two Flax Eggs, so you would take 2 Tablespoons of Ground Flax Seed and 6 Tablespoons of water, whisk it all together and let sit for 15 minutes while you prepare the rest of the cracker ingredients.

**See In My Pantry for Product Resources

Directions:

Preheat the oven to 325º degrees, and line a baking sheet with parchment paper.

In a medium bowl, add your almond flour, dill, chives and salt. After your flax eggs are ready, whisk in the honey. Then, add the liquid to the flour mixture and whisk with a fork until well combined. Add in the chopped walnuts last, and incorporate into the dough.

Place the dough between two sheets of parchment and roll out with a rolling pin to 1/4″ inch thickness. Remove the top parchment sheet used for rolling, and put the rolled cracker dough with the bottom parchment on the cookie sheet. Place in the oven and bake for 15 to 20 minutes until golden brown and crunchy. Keep a close eye on them the last five minutes to prevent over browning. Cool on a wire rack, and then break them into whatever sized pieces you like!

These are delicious served with my Roasted Eggplant and Red Pepper Tapenade Recipe or Dairy Free Fresh Basil Pesto. If you would like more appetizer ideas, go to Kelly Bejelly’s post on her blog, A Girl Worth Saving, and check out her 35 Paleo Appetizers post here!

Dill and Chive Grain Free Crackers

Dill and Chive Grain Free Crackers

Eat Your Nutrients!

Eat Your Nutrients!

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