Comments on: Dill-icious

By: Summer Lovin’ — Last Night's Dinner

Summer Lovin’ — Last Night's Dinner — Sat, 14 Aug 2010 01:29:29 +0000

[...] night saw the triumphant return of one of my favorite summer salads. We really are entering the very best time of the year for people who love to [...]

By: Jennifer Hess

Jennifer Hess — Tue, 11 Aug 2009 13:26:37 +0000

Kristin – Hooray! Oh, I am weeping happy happy tears for you both. Please give Rey a big hug and a THANK YOU for me. I am so glad you two can finally settle back in to your life, and with plenty of summer left to enjoy. Cheers!

By: Kristin from Syracuse

Kristin from Syracuse — Tue, 11 Aug 2009 13:23:29 +0000

Hi Jen!

HE”S BACK!!

So I am sitting in my office and I turn around and there he is. Dressed in desert cami holding roses and my heart . Surprising me, 2 or so months early but just in time to start hitting the perfect part of tomato season at the farmer’s market!!

This post is the perfect welcome home post for him. Lots of great pictures and tempting things to try out. He has been unable to access your blog through this deployment – but now he is home and he will have to go back through the pics I sent him and start cooking!

Thanks again for giving me something to look forward to. ((Last night I came home to a wild rice and salmon concoction that was awesome)) You have no idea how ‘in touch’ with my future life you and Mike made me feel. Thank you thank you, thank you.

Take care!
Kristin

By: Jennifer Hess

Jennifer Hess — Thu, 30 Jul 2009 17:39:18 +0000

Phillip – Thank you!

Margaret Roach – Thanks, it was great fun seeing what creative things everyone else is doing with fresh herbs. I look forward to the next installment!

Chef Gwen – Thank you! I think dill is sorely underrated – hope we can change that!

Hillary – Thanks! That cuke and dill salad sounds great. So simple and fresh!

heather – I think any good chicken will work just as well here Cheers!

Jen – Funny you say that, the original salad was meatless, and the chicken was an add-in. Garbanzos sound like a great addition!

Curry – Thanks! Wow, that’s really cool – I wish I knew more about Indian cooking. Such a varied and beautiful cuisine, I need to explore it further.

By: Curry

Curry — Thu, 30 Jul 2009 02:18:28 +0000

The salad looks great, Jen! I miss good salads! In this part of India, dill is used and prepared more like a vegetable, rather than a herb, if that makes sense. To eat with rice and dal. Growing up, I didn’t like it very much, but I really enjoy it these days.

By: Jen

Jen — Wed, 29 Jul 2009 21:05:39 +0000

That sounds just fabulous! I have some homegrown tomatoes, onions and cucumbers in the fridge, some homegrown pickled beets in the pantry, and tons of dill… can’t wait to try this! I’m thinking a vegetarian version with some garbanzos might hit the spot. Thanks for the inspiration!!

By: heather

heather — Wed, 29 Jul 2009 20:23:15 +0000

ah, Poulet Rouge with fresh tomatoes, olives and dill. I’m just betting the stores in SE Texas don’t have Poulet Rouge, so I’ll live vicariously through the photo. looks brilliant.

cheers,

*heather*

By: Hillary

Hillary — Wed, 29 Jul 2009 19:36:15 +0000

Great salad! I love the flavor of dill, especially in cucumber salads (try this recipe.

By: Chef Gwen

Chef Gwen — Wed, 29 Jul 2009 18:42:59 +0000

Thank you for posting this on the Summer Fest sites, which is how I found you. I never use enough dill, even though I love it. It just doesn’t get the star turn that basil, cilantro and rosemary get. Well-done!

By: Margaret Roach

Margaret Roach — Wed, 29 Jul 2009 15:56:56 +0000

Thanks for joining our Summer Fest and reminding me to go out to the far bed where a lot of dill has self-sown and get some of it for tonight’s supper. See you soon again.