Meatballs (greek meatballs especially)
Raw vegetable dip
Top baked potatoes or roasted vegetable (instead of sour cream)
I would also put it over this:
So many uses!!!
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I like tzatziki sauce with spanakopita.
Dill is good in egg salad. I made a cucumber and onion salad with dill recently. It was very refreshing
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We make either Greek chicken or turkey burgers similar to the link above using spinach, feta and a few other ingredients. For some reason, I not a huge fan of dill though I do have it in my garden and use it to make tzatziki sauce, which I love. I also love dill pickles tho I’ve never made them. Not sure why I otherwise don’t care much for dill.
Speaking of Greek chicken burgers, that was the plan for dinner tonight, but someone shared this recipe on another board and said it was delicious, so figured we’d try something new with our ground chicken.
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I just serve it with pita bread triangles and raw veggies. It’s also a sauce for gyros.
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Yes, Tzatziki is great with gyros!
I like dill. You can use it in potato salad, the fresh dill would be great in lots of salads in summer- chickpeas, tomatoes, etc.
I just made 5 jar of dill pickles recently. A good way to use all of the pickling cucumbers tgat got away, they became hug when I finally discovered them.
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Lobster tonight. Son and GF are leaving in the AM, so we thought we’d end the week with a fun meal (GF had never cooked live lobster before). I’m already sad but trying to look at the bright side — they both used a week of vacation to stay with us. We had a great time. It’s just never enough.
Side note: The lobster harvest was good this year. Prices are way down from $16/lb last summer to $8/lb this summer.
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Looks amazing! Are those bibs I see by the plates?
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Bibs for everyone.
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@CMCMLM that looks really good! But the directions are behind a paywall, any chance you could copy and post them?
Preparation
- Step 1
Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
2. Step 2
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
3. Step 3
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
4. Step 4
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
5. Step 5
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
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We made lobster rolls for dinner last night. Got a 1.3 lb lobster for about $10 on sale at the supermarket. They steam it for us while we shop. It was soft-shelled, so really easy to get the meat out. Enough to make 2 lobster rolls.
A tiny bit of mayo and lettuce, grilled New England style hot dog rolls, some pasta salad, YUM!!!
Sometimes living in New England has its advantages.
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Gosh, I want to try that lobster!
(And you are so right, it’s never enough time…. 
)
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Do you season the lobster at all?? In the cooking water or afterwards???
We aren’t cooking the lobster—the supermarket steams it for us, so it’s already cooked when we get it home—no lobster smell in the kitchen.
No, we keep it simple—just a bit of mayo and some lettuce. We let the lobster be the star.
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Wow this is great, I might try that when I’m there. Last time I was there, 2 small lobsters was already $29.99 at a local join.
I always serve tzatziki sauce with this recipe. Yum.
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Lots of dill here, too. I’ve been making these quick refrigerator pickles (made up a batch of brine and every few days I add more cukes to it as my garden produces): https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html It’s a great way to use cucumbers and dill.
I also add dill to tuna salad, egg salad, potato salad…and it is a key ingredient to my matzoh ball soup.
Is there a trick to not having dill go to seed so fast? Mine seems to only produce for a short time, then seeds…