Recipe Corner Cooking Techniques

Have a Foodie Romance with Dill

CucumberDillDipWe've fallen in love again with dill. Admittedly, we strayed from the food path, taking dill's distinctive flavor and delicate manner for granted, but we've rediscovered the reasons that the herb can be found in dishes throughout Germany, Poland, Scandinavia, the Baltics and Central Asia.

Dill actually tastes like spring (well, as much as any seasoning can taste like a season!), partnering well with other springtime flavors such as lemon and chives. Cooking aficionados love what dill does - a tablespoon of finely chopped fresh dill is virtually foolproof with chicken, fish, goat cheese and/or cream cheese.

Oh, and another reason that we're really digging dill: It's a natural carminative. In layman's terms, dill helps "de-toot" your digestion. However, we don't need any special incentives to delight in dill; it simply tastes delicious.

Savor this spring herb in a light & easy cucumber sauce, also known as tzatziki. You, too, will be enamored.

Cucumber Sauce/Tzatziki

1 8 oz. cup - Greek-style plain yogurt (or you can strain a regular plain yogurt to make the consistency less watery)

1 large cucumber, diced

1 garlic clove, minced (or a 1/4 teaspoon of garlic powder)

1 tablespoon - extra virgin olive oil

1 tablespoon - fresh dill, finely chopped (or 1 teaspoon of freeze-dried dill)

splash of lemon juice

salt & pepper to taste

Place the yogurt in a bowl and add each additional ingredient by folding it into the mixture rather than stirring it: If you stir the sauce, it can become a bit thin and watery.

Be sure to allow the sauce to sit in the fridge for about 45 min. to an hour before serving, so that the sauce can absorb the flavors and "set." Serve with your favorite spring entrée or picnic finger food.