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For the past three weeks I have been picking green “fuzzies” in my garden, better known as feathery dill. Oh, it smells too good! Dill is planted as well as a self-seeded herb that spreads its seeds all over my garden in the fall, makes it through the winter, and pops through the ground as soon as the snow is gone and the ground warms up a bit. I dry the “fuzzies” in my dehydrator to use when fresh is not available in the winter. I freeze bunches of it also to be snipped when a recipe calls for it. It is delicious with fish, especially salmon, as well as pork, poultry, lamb, cabbage, potatoes, carrots, cukes, soups, sauces, spreads and dips.

When a recipe calls for dill, use fresh if you can. If you use dried, keep this in mind: one tablespoon snipped equals 1 teaspoon dried.

NOTE: If you don’t have a dehydrator, spread the dill sprigs on a non-metallic screen and keep it in a warm, dark place for a few days. If I’m not drying a bunch of it, I lay the sprigs on three or four of my cake racks to dry.

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I spoke of using dill when preparing salmon. This is a delicious way to cook it on the grill.

GRILLED SALMON WITH LEMON AND DILL

four 8 oz. fillets salmon

juice of one large lemon or two small lemons, or 3 T. juice

1 t. lemon zest (grated peel)

2 T. olive oil

1 t. dried dill weed or 1 T. fresh, snipped

1 clove garlic, minced

Put salmon in a shallow, glass or plastic dish. Combine rest of ingredients; pour over salmon. Cover and refrigerate 1-1/2 to 2 hours.

Grill salmon directly over medium coals or medium low heat on a gas grill, basting with marinade for about 4 minutes on each side or until fish flakes easily. Serves 4.

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This recipe uses less salt and fat, 0 cholesterol, 7 grams carbs, 3 grams fat and 20 mg sodium per serving.

VEGGIE SALAD WITH DILL DRESSING

SALAD

1 small head iceberg or Boston lettuce, torn into serving-size pieces

1/2 bunch romaine, torn

4 green onions, sliced, using half of green part

3 radishes, sliced

1 large green pepper, cut into 1-inch strips

1 large tomato, diced

1 medium carrot, coarsely shredded

1 small cuke, peeled and sliced

DRESSING

2/3 c. canola or olive oil

1/3 c. white wine vinegar (can use cider vinegar)

2 T. snipped fresh dill or 2 t. dried dill weed

1 t. sugar

1/4 t. salt

1/4 t. white or black pepper

1/8 t. garlic powder

In a large bowl, combine salad ingredients, refrigerate.

Put dressing ingredients in a jar with a tight-fitting cover. Shake until well mixed. Refrigerate at least two hours to blend flavors. Keeps up to one month in fridge.

Pour dressing (about 1/3 to 1/2 cup) over salad when ready to serve. Makes 1 cup.

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A couple spoonfuls of this creamy topping will make mashed potatoes, baked potatoes or twice baked potatoes special.

SOUR CREAM DILL TOPPING

1 c. dairy sour cream, lite may be used

2 T. snipped fresh dill weed or 2 t. dried dill weed

In a small bowl, combine sour cream and dill. Cover and refrigerate at least two hours to blend flavors. Keeps up to two weeks in fridge. Makes one cup.

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It is said that June is a popular time for marriages. Try this “marriage” of dill, cukes and sour cream. It’s yummy!

CREAMY CUCUMBER-DILL DRESSING

1 c. dairy sour cream

1/2 c. finely diced cuke

2 T. snipped fresh dill weed or 2 t. dried dill weed

1 T. minced onion

1 T. lemon juice

2 t. sugar

1/8 t. garlic salt

In a medium bowl, combine all ingredients until well-blended. Chill at least 12 hours to blend flavors. Keeps up to two weeks in fridge. Makes 1-1/3 c.

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We really like grilled chicken breasts with this sauce.

GRILLED CHICKEN BREASTS WITH

LIME-DILL SAUCE

4 chicken breast halves, deboned and skinned or 4-6 frozen chicken breasts, thawed

MARINADE

1/4 c. lime juice (can use lemon if you’d rather)

1/4 t. salt

1/8 t. pepper

1-1/2 t. fresh snipped dill weed or 1/2 t. dried dill weed

1/2 t. dried mined onion or 1-1/2 t. fresh minced onion

2 T. melted butter or margarine

Combine all marinade ingredients in large plastic zip-lock bag; shake to mix. (From experience, shake it over the sink in case the zipper pops open!) Add chicken breasts; seal bag. Turn to coat; let stand at room temperature for 10-15 minutes.

Put chicken over medium coals or low setting on gas grill. Cover grill; grill for 5 minutes on each side. Baste with additional butter after turning. Serve with hot buttered noodles, such as fettuccini or linguine. Serves 4.

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Thought for today: Don’t be afraid to try new recipes. The worst that can happen is that you’ll have to eat them yourself and the rest of your family or friends get to go out to eat.

Sunday is Father’s Day so why not treat dad to dinner using the salmon or chicken recipe. He’s bound to like one or the other. Have a great Father’s Day all you dads. And children of these dads––remember to say “I love you” along with a big hug!

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